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Curworthy Cheese, Devon

Rachel Stephens started working at Curworthy Cheese, then based at Curworthy Farm near Okehampton in Devon when it belonged to 'Farmers Weekly'. The paper would write about the diversification into cheese making and Rachel would make the cheese for a few hours a week around her life as a farmer's wife and mother to two young children. When the paper decided to sell the cheese business Rachel bought it and moved it to the family farm just a few miles away to a purpose build converted cowshed. Elaine, Annie and Sue all seem to have been at the dairy for years and work happily with Rachel making cheese twice a day for four days each week. They use the same basic recipe for their complete range of cheeses. The difference in flavour and texture arises because of the size of the cheese, the length of time each one is soaked in brine and then left to mature.