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Across the country, | 0:00:02 | 0:00:03 | |
thousands of farming families work tirelessly around the clock. | 0:00:03 | 0:00:07 | |
Stop arguing, girls! | 0:00:08 | 0:00:10 | |
Give over. | 0:00:10 | 0:00:11 | |
WHISTLE BLOWS | 0:00:11 | 0:00:14 | |
But there's one day each year... | 0:00:14 | 0:00:16 | |
..where they get to leave the daily routine behind. | 0:00:17 | 0:00:20 | |
Right, here we come, Dorset. | 0:00:20 | 0:00:22 | |
These are show days... | 0:00:22 | 0:00:24 | |
'A very, very warm welcome to Melplash Show.' | 0:00:24 | 0:00:27 | |
..when they come together as a community... | 0:00:27 | 0:00:29 | |
..to showcase the fruits of their labour... | 0:00:31 | 0:00:33 | |
I just love showing my girls off. | 0:00:33 | 0:00:35 | |
..and try to win prizes for their breed champions... | 0:00:37 | 0:00:40 | |
Smashed it. | 0:00:40 | 0:00:41 | |
..and award-winning produce. | 0:00:42 | 0:00:43 | |
That's really nice cheese, that. | 0:00:43 | 0:00:45 | |
It was very good, darling. | 0:00:47 | 0:00:49 | |
There will be highs... | 0:00:49 | 0:00:51 | |
That's what we want to see - red. Red is the best. | 0:00:51 | 0:00:54 | |
..and lows... | 0:00:54 | 0:00:55 | |
She's not happy enough to go. | 0:00:55 | 0:00:57 | |
..for the dedicated farmers who give everything to walk away a champion. | 0:00:57 | 0:01:03 | |
Fingers crossed! | 0:01:03 | 0:01:04 | |
The global cheese market is worth an astounding £80 billion a year. | 0:01:13 | 0:01:18 | |
Time for milking. | 0:01:21 | 0:01:22 | |
British dairy farmers are determined | 0:01:22 | 0:01:24 | |
to see some of that staggering stockpile. | 0:01:24 | 0:01:27 | |
Today we're meeting the Cheddar-making Clothier family... | 0:01:28 | 0:01:32 | |
..and goat's cheese guru Roger Longman, who are all from Somerset. | 0:01:34 | 0:01:38 | |
Look at that - nice and clean. Lovely. One more? | 0:01:40 | 0:01:44 | |
They're both sending their produce to one of the oldest cheese shows | 0:01:44 | 0:01:47 | |
in the country. | 0:01:47 | 0:01:48 | |
One dimensional and it dies. | 0:01:50 | 0:01:52 | |
This is a major shop window for their wares, | 0:01:54 | 0:01:57 | |
and success here can lead to international acclaim. | 0:01:57 | 0:02:01 | |
This is Somerset, the birthplace of Cheddar. | 0:02:09 | 0:02:13 | |
Its rolling hills and lush pastures have been home | 0:02:13 | 0:02:16 | |
to brothers Richard and Tom Clothier | 0:02:16 | 0:02:18 | |
and their cheesemaking family for generations. | 0:02:18 | 0:02:21 | |
We've been spuddling around together since we were about two or three. | 0:02:24 | 0:02:30 | |
Whether you'd call it work early on was... | 0:02:30 | 0:02:33 | |
another thing, wasn't it? | 0:02:33 | 0:02:34 | |
'You know, working with family is actually good fun | 0:02:34 | 0:02:37 | |
'and we know each other really well.' | 0:02:37 | 0:02:38 | |
Got his younger brother to look after him! | 0:02:38 | 0:02:41 | |
He might not always agree with that! | 0:02:42 | 0:02:45 | |
Come on, girls. | 0:02:48 | 0:02:50 | |
It's not just the brothers that run the family's 1,500-acre farm... | 0:02:50 | 0:02:54 | |
Come on! | 0:02:54 | 0:02:55 | |
..as their cousin, Roger, | 0:02:55 | 0:02:57 | |
takes care of the thousand-strong herd of dairy cows. | 0:02:57 | 0:03:00 | |
I was born on the farm. | 0:03:02 | 0:03:03 | |
We did do all the roles when we were kids but I did like working the land | 0:03:03 | 0:03:08 | |
and tending the cows, and that's where I've stuck now. | 0:03:08 | 0:03:12 | |
One of my favourite things about the farm | 0:03:12 | 0:03:15 | |
is when I wake up in the morning. | 0:03:15 | 0:03:17 | |
I can come out the door and I've got the green fields, | 0:03:17 | 0:03:20 | |
the cattle, the crops and the fresh air. | 0:03:20 | 0:03:22 | |
Sometimes during the winter months, it's very hard, | 0:03:24 | 0:03:28 | |
but the job has to be done and we're used to that. | 0:03:28 | 0:03:31 | |
We're used to hard work so we take it in our stride. | 0:03:31 | 0:03:34 | |
That family philosophy has meant that they're all used to taking care of each other. | 0:03:34 | 0:03:39 | |
I'm not sure who's the responsible one, really! | 0:03:39 | 0:03:41 | |
-It's more like us looking after Dad, isn't it? -Yeah. | 0:03:41 | 0:03:44 | |
Their father, John, handed the reins of the farm | 0:03:44 | 0:03:48 | |
over to his sons and nephews in 2010 | 0:03:48 | 0:03:51 | |
and is now, at the age of 73, semi-retired. | 0:03:51 | 0:03:55 | |
Well, I'm very proud that they wanted to put up with me | 0:03:57 | 0:04:01 | |
and follow what myself and my brother and my mother | 0:04:01 | 0:04:05 | |
and father and grandfather | 0:04:05 | 0:04:07 | |
and the rest of it have done, so really proud of that. | 0:04:07 | 0:04:11 | |
The family have been making cheese and dairy farming for hundreds of years, | 0:04:12 | 0:04:16 | |
so cheesemaking and dairy farming went hand-in-hand. | 0:04:16 | 0:04:20 | |
But the foundations for the family's success | 0:04:20 | 0:04:23 | |
is down to one very special lady. | 0:04:23 | 0:04:26 | |
My grandmother started making cheese to her family recipe and the recipe | 0:04:26 | 0:04:31 | |
was handed down from mother to daughter through the generations, | 0:04:31 | 0:04:34 | |
cos the ladies always made the cheese. | 0:04:34 | 0:04:37 | |
However, their Granny Ivy did something no-one had done before. | 0:04:37 | 0:04:41 | |
My grandmother was the first one to write the recipe down, | 0:04:42 | 0:04:46 | |
in the early 1900s, | 0:04:46 | 0:04:48 | |
and we've put that recipe in a safe | 0:04:48 | 0:04:50 | |
and keep it under lock and key, cos it's very important. | 0:04:50 | 0:04:53 | |
You all right, Merv? | 0:04:54 | 0:04:55 | |
As custodians of Granny Ivy's secret formula... | 0:04:59 | 0:05:03 | |
Good stuff. | 0:05:03 | 0:05:04 | |
..it falls on Tom and Richard to deliver a cheese the family can be proud of. | 0:05:04 | 0:05:08 | |
Yeah, very good. | 0:05:08 | 0:05:09 | |
I'm the third generation of cheesemakers. | 0:05:11 | 0:05:13 | |
It's what we do, and I still remain passionate about it. | 0:05:13 | 0:05:16 | |
From humble beginnings, the farm has now grown into | 0:05:19 | 0:05:22 | |
a business that makes on average 14,000 tonnes of cheese every year. | 0:05:22 | 0:05:27 | |
It's funny cos cheesemaking is quite a simple process in many ways, | 0:05:29 | 0:05:33 | |
but our predecessors used to call it the black art because you're | 0:05:33 | 0:05:36 | |
challenged by nature and the changing of seasons. | 0:05:36 | 0:05:39 | |
And that's what makes a really good cheesemaker - | 0:05:39 | 0:05:41 | |
someone who can follow the recipe despite all of those things | 0:05:41 | 0:05:45 | |
and still make a really good cheese. | 0:05:45 | 0:05:47 | |
I love what I do. I love cheese. | 0:05:50 | 0:05:52 | |
If someone criticises my cheese, | 0:05:52 | 0:05:54 | |
it's like them criticising my children, you know? | 0:05:54 | 0:05:57 | |
Just under five miles away, outside the village of Pylle, | 0:06:04 | 0:06:08 | |
a somewhat smaller, but equally ambitious, cheesemaker | 0:06:08 | 0:06:11 | |
is taking advantage of the lush Somerset countryside. | 0:06:11 | 0:06:15 | |
Only he's not milking cows. | 0:06:15 | 0:06:17 | |
Come on, up you come! | 0:06:19 | 0:06:20 | |
Goat's cheesemaker Roger Longman | 0:06:22 | 0:06:24 | |
took over his family's 300-acre dairy farm when his parents retired. | 0:06:24 | 0:06:29 | |
I grew up on a farm but never wanted to be a farmer. | 0:06:29 | 0:06:32 | |
It looked like hard work to me. | 0:06:32 | 0:06:33 | |
Dad was always out either milking or driving a tractor. | 0:06:33 | 0:06:37 | |
So I trained as an engineer. | 0:06:38 | 0:06:40 | |
Enjoyed it but realised I actually quite liked being in the countryside. | 0:06:40 | 0:06:44 | |
Roger's father kept cows and made Cheddar, | 0:06:47 | 0:06:51 | |
but the farm fell on hard times in the late 1990s | 0:06:51 | 0:06:54 | |
and so Cheddar production stopped. | 0:06:54 | 0:06:56 | |
To try to rebuild what his family had lost, | 0:06:56 | 0:06:59 | |
Roger placed all his hopes for the future | 0:06:59 | 0:07:01 | |
in a different kind of cheese. | 0:07:01 | 0:07:03 | |
In those days, there weren't many people making goat's cheese | 0:07:05 | 0:07:08 | |
and I was very aware that goat's milk was starting to become popular. | 0:07:08 | 0:07:11 | |
I think my father would be very proud if he was still here, so, yeah. | 0:07:11 | 0:07:15 | |
That's the saddest bit - that he isn't here to see it. | 0:07:15 | 0:07:17 | |
Luckily, he hasn't had to do it all alone, | 0:07:18 | 0:07:21 | |
as his farm manager Rob has been with the family business | 0:07:21 | 0:07:25 | |
almost as long as his boss. | 0:07:25 | 0:07:27 | |
-I was there from the start. -You were born and bred here, weren't you, Rob? | 0:07:27 | 0:07:31 | |
-Yeah, pretty much. -I've been very lucky with Rob - | 0:07:31 | 0:07:33 | |
his father used to work for my father and now Rob works for me. | 0:07:33 | 0:07:37 | |
I'd rather have the goats than the cows any day. | 0:07:37 | 0:07:39 | |
Any day. Look at me now. | 0:07:39 | 0:07:41 | |
I wouldn't be like this if I was with cows - that's for certain. | 0:07:42 | 0:07:45 | |
Drier. You don't get covered in... muck. | 0:07:45 | 0:07:48 | |
Come on, then, girls, come on. | 0:07:51 | 0:07:53 | |
I know most of them. They've all got their own personality | 0:07:54 | 0:07:57 | |
and there's some miserable buggers as well. | 0:07:57 | 0:08:00 | |
Although you can milk cows with a robot, | 0:08:02 | 0:08:04 | |
you can't milk goats with a robot cos they'll chew it to bits. | 0:08:04 | 0:08:07 | |
Hello, girls. All right? | 0:08:14 | 0:08:16 | |
For Roger, the care he gives to his animals | 0:08:16 | 0:08:20 | |
comes top of his list of duties if he's going to succeed. | 0:08:20 | 0:08:23 | |
This is the start of our next generation of milking goats. | 0:08:31 | 0:08:34 | |
You're my future, girl, aren't you? Yeah, I know, very important. | 0:08:34 | 0:08:37 | |
We want to do everything possible to make life as easy and comfortable | 0:08:37 | 0:08:40 | |
for them as possible, cos if they're happy and comfortable, | 0:08:40 | 0:08:43 | |
they will grow so that when they come into the milking parlour, | 0:08:43 | 0:08:46 | |
they produce lots of milk. | 0:08:46 | 0:08:47 | |
Does it get any cuter than this? | 0:08:47 | 0:08:49 | |
No, it doesn't. I love this - | 0:08:49 | 0:08:51 | |
I love being able to do this with our animals. | 0:08:51 | 0:08:54 | |
I love the attention we can give them, and when you come down, | 0:08:54 | 0:08:57 | |
they recognise you. They'll come up and say hello, | 0:08:57 | 0:08:59 | |
particularly ones that have been sickly | 0:08:59 | 0:09:01 | |
and you've really had to hand-rear them - they never forget you. | 0:09:01 | 0:09:05 | |
The basics of cheesemaking have fundamentally stayed the same | 0:09:10 | 0:09:14 | |
since its discovery thousands of years ago. | 0:09:14 | 0:09:17 | |
Ripening the cheese takes expertise, | 0:09:19 | 0:09:22 | |
and is a full-time job for one man at least. | 0:09:22 | 0:09:25 | |
Here he is, the cheese monster. | 0:09:25 | 0:09:26 | |
This is Clarky, hiding in the background there. | 0:09:26 | 0:09:29 | |
He's busy working away. We have a posh name for him. | 0:09:29 | 0:09:31 | |
He's what we call an affineur. | 0:09:31 | 0:09:33 | |
That's the French word for maturing cheese. | 0:09:33 | 0:09:35 | |
We call him Sponge Monkey. It's what he really is. | 0:09:35 | 0:09:38 | |
He's in here all day with a sponge and a bucket of brine, | 0:09:38 | 0:09:41 | |
-washing cheese. -Yeah. I like it. | 0:09:41 | 0:09:43 | |
If you leave it the same way up the whole time, | 0:09:43 | 0:09:46 | |
all the liquid falls to the bottom and you get a soggy bottom | 0:09:46 | 0:09:48 | |
and we don't like soggy bottoms. There's a small cheesemaker down the road from us | 0:09:48 | 0:09:52 | |
who's putting in a robot for doing that. | 0:09:52 | 0:09:54 | |
It's really hard to find people who want to pick up and turn cheese | 0:09:54 | 0:09:56 | |
all day. It's not the most exciting job. | 0:09:56 | 0:09:59 | |
Clarky will wash cheese for the rest of his life. | 0:09:59 | 0:10:02 | |
He's stuck in here. There's a little bed in there - | 0:10:02 | 0:10:04 | |
he sleeps in the corner there. | 0:10:04 | 0:10:05 | |
He doesn't get to go home very often. | 0:10:05 | 0:10:07 | |
I never see natural sun! | 0:10:07 | 0:10:09 | |
This is Rachel. This is our best-selling cheese | 0:10:10 | 0:10:12 | |
and she's won quite a few classes outright - | 0:10:12 | 0:10:14 | |
best goat's cheese and things like that. | 0:10:14 | 0:10:17 | |
If we don't win some medals for this, I shall be extremely upset. | 0:10:17 | 0:10:20 | |
The day of the show is fast approaching. | 0:10:26 | 0:10:29 | |
Reputations are at stake for both sets of cheesemakers. | 0:10:29 | 0:10:32 | |
I'll open the van up for you. | 0:10:33 | 0:10:35 | |
Yeah, let's get these loaded up, then. | 0:10:35 | 0:10:37 | |
If the family pride is to be upheld, | 0:10:39 | 0:10:41 | |
then Granny Ivy's spiritual intervention might be needed. | 0:10:41 | 0:10:46 | |
We'll have a quick word with Ivy, for a start! | 0:10:46 | 0:10:48 | |
She'll know before us, because... | 0:10:51 | 0:10:53 | |
she'll be right in there with the judges, so she'll know before us! | 0:10:53 | 0:10:57 | |
But leaving the farm seems more of a challenge for Tom. | 0:10:59 | 0:11:02 | |
Tom never leaves Bruton, let alone gets as far as Wincanton or Frome, | 0:11:02 | 0:11:08 | |
so it's a massive day. | 0:11:08 | 0:11:10 | |
He'll have to fill up his car for the first time this year! | 0:11:10 | 0:11:13 | |
Yeah, Tom will be up at four o'clock, | 0:11:14 | 0:11:16 | |
limbering up, getting ready for it. | 0:11:16 | 0:11:17 | |
-Waxing his cheese. -He'll be doing his fake tan before he goes! | 0:11:17 | 0:11:22 | |
I would love to win the top prize. That'll be great. | 0:11:25 | 0:11:27 | |
I wouldn't shout it too high from the rooftops but I'd certainly make a noise about it. | 0:11:27 | 0:11:31 | |
We'll stop at the doctor's surgery on the way, | 0:11:31 | 0:11:33 | |
get Tom's injections and get his passport stamped! | 0:11:33 | 0:11:36 | |
He's driving, though. | 0:11:37 | 0:11:39 | |
And off they go. | 0:11:40 | 0:11:42 | |
Deep in the heart of the Somerset countryside, | 0:11:57 | 0:11:59 | |
the world-renowned Frome Cheese Show is beginning to set up. | 0:11:59 | 0:12:03 | |
Started in the 1860s, | 0:12:07 | 0:12:09 | |
it is part of the Frome Agricultural Show, | 0:12:09 | 0:12:12 | |
and the cheese awards have been an integral part of it | 0:12:12 | 0:12:15 | |
for the best part of a century. | 0:12:15 | 0:12:17 | |
Cheesemakers from across the world enter these awards | 0:12:22 | 0:12:25 | |
because winning accolades here can put producers on the map. | 0:12:25 | 0:12:29 | |
Judging will take place in an 1,800-square-foot tent. | 0:12:37 | 0:12:40 | |
-It's not quite as acidic as the last one. -No. | 0:12:40 | 0:12:43 | |
The 50 judges have only just begun to taste, | 0:12:43 | 0:12:46 | |
sniff and discuss their way | 0:12:46 | 0:12:48 | |
through the thousand-plus cheeses here today. | 0:12:48 | 0:12:51 | |
Quite pleasant. | 0:12:54 | 0:12:55 | |
These judges are selected from the best palates and producing experts in the country. | 0:12:57 | 0:13:03 | |
When we're judging, we start from a technical perspective. | 0:13:06 | 0:13:09 | |
When we grade them, we'll be using sight... | 0:13:09 | 0:13:12 | |
touch... | 0:13:12 | 0:13:14 | |
taste and smell. | 0:13:14 | 0:13:16 | |
-Smell the truffles? -Oh, yes. -This is great. | 0:13:16 | 0:13:19 | |
We'll have a good discussion about each cheese, rank them accordingly, | 0:13:19 | 0:13:22 | |
then make our decision as to what is the best one. | 0:13:22 | 0:13:25 | |
Occasionally, some people will listen to a Cheshire | 0:13:25 | 0:13:28 | |
to see if it squeaks properly. | 0:13:28 | 0:13:30 | |
The sheer scale of what's been entered means judging | 0:13:32 | 0:13:35 | |
will take place over most of the day. | 0:13:35 | 0:13:38 | |
The cheesemakers themselves will only arrive later | 0:13:43 | 0:13:47 | |
for the sit-down dinner and awards ceremony. | 0:13:47 | 0:13:50 | |
These judges have already been going for four hours. | 0:13:57 | 0:14:01 | |
It's quite mature. | 0:14:02 | 0:14:03 | |
Not quite as dry as the last one. | 0:14:05 | 0:14:07 | |
Nice texture. | 0:14:12 | 0:14:14 | |
They need to sample 1,068 cheeses - | 0:14:15 | 0:14:18 | |
including Cheddars, Cheshires, | 0:14:18 | 0:14:21 | |
mozzarellas, Parmesans, Red Leicesters, | 0:14:21 | 0:14:24 | |
blue cheeses and at least ten other varieties. | 0:14:24 | 0:14:28 | |
Very nice. | 0:14:29 | 0:14:31 | |
One of the judges is former Coronation Street actor turned cheesemaker Sean Wilson. | 0:14:35 | 0:14:42 | |
Sean's hard-won knowledge has made him a sought-after judge, | 0:14:42 | 0:14:45 | |
and today he's all over the mozzarellas. | 0:14:45 | 0:14:48 | |
Very, very simple cheese, a mozzarella. | 0:14:50 | 0:14:52 | |
What you should do when you first begin is, | 0:14:52 | 0:14:54 | |
ten points for appearance, | 0:14:54 | 0:14:55 | |
ten points for aroma, | 0:14:55 | 0:14:57 | |
and ten points for the structure of the cheese. | 0:14:57 | 0:14:59 | |
So, yeah, it's a ten-pointer. | 0:14:59 | 0:15:02 | |
And if it breaks like a piece of bread, which exactly it does... | 0:15:02 | 0:15:06 | |
it's the right colour. It's very much the right smell. | 0:15:06 | 0:15:09 | |
It's got everything going for it. And then... | 0:15:09 | 0:15:11 | |
It's got a rich flavour. | 0:15:14 | 0:15:15 | |
It's the X factor - it just makes me smile. | 0:15:15 | 0:15:18 | |
I'm very passionate about the fact that I want to | 0:15:18 | 0:15:21 | |
bring the public to the cheese, | 0:15:21 | 0:15:23 | |
in so far as they can walk into a cheese shop with a bit more confidence. | 0:15:23 | 0:15:27 | |
In the '80s, no-one would step into the wine shops | 0:15:27 | 0:15:31 | |
because it's all a little bit of a world, | 0:15:31 | 0:15:33 | |
it's a little bit above everybody, but it's not above everybody. | 0:15:33 | 0:15:36 | |
That's what we've all learnt. It's the same with cheese. | 0:15:36 | 0:15:39 | |
So if I can just teach some people about the cheeses | 0:15:39 | 0:15:42 | |
and then bring them slowly to the cheese shops, | 0:15:42 | 0:15:45 | |
then hopefully the whole industry will all do better with it. | 0:15:45 | 0:15:49 | |
It's late afternoon. | 0:15:51 | 0:15:53 | |
And while the judges keep going... | 0:15:55 | 0:15:57 | |
..the cheesemakers begin to arrive. | 0:15:58 | 0:16:01 | |
Even though it's the Clothier family's 76th year at this event, | 0:16:05 | 0:16:09 | |
winning a trophy is still very important to them. | 0:16:09 | 0:16:12 | |
Though perhaps not top of their agenda at the moment. | 0:16:13 | 0:16:17 | |
It's looking like a cup of tea, then. | 0:16:17 | 0:16:19 | |
I thought you chaps were heading for a cider. | 0:16:19 | 0:16:21 | |
Well, I was heading for cider, but... | 0:16:21 | 0:16:23 | |
It's a bit early. | 0:16:23 | 0:16:25 | |
We always get a bit butterfly-y, you know, | 0:16:25 | 0:16:28 | |
when you want to win something. | 0:16:28 | 0:16:30 | |
Goat's cheesemaker Roger hasn't shown here for a decade, | 0:16:30 | 0:16:34 | |
but he's feeling just as apprehensive. | 0:16:34 | 0:16:37 | |
I was really nervous when I came in. | 0:16:39 | 0:16:41 | |
There's a nice table of awards there, so we'll... | 0:16:41 | 0:16:43 | |
We'll see. Hopefully some of them will come home with me. | 0:16:43 | 0:16:46 | |
While Roger mingles with the creme de la creme of the cheese world... | 0:16:47 | 0:16:52 | |
Yeah, a lot of good judges here, definitely. | 0:16:52 | 0:16:54 | |
I do like to get up and win awards, though. You know, we'll see. | 0:16:54 | 0:16:57 | |
..unbeknown to him the judges have just reached one of his cheeses - | 0:16:57 | 0:17:01 | |
his Tor. | 0:17:01 | 0:17:02 | |
Let's try this one. | 0:17:06 | 0:17:08 | |
We've got... | 0:17:10 | 0:17:12 | |
Mm! | 0:17:12 | 0:17:13 | |
Just... Well, it's mould. | 0:17:14 | 0:17:16 | |
This is an ash pyramid goat's cheese with a fungus rind, | 0:17:16 | 0:17:20 | |
a lemony flavour and a smooth, close texture. | 0:17:20 | 0:17:24 | |
You've got mould around the outside, generating some flavours in. | 0:17:25 | 0:17:29 | |
Pleasantly surprising. | 0:17:30 | 0:17:33 | |
Not overpowering. | 0:17:33 | 0:17:35 | |
I'd probably give that an eight, to be honest. | 0:17:35 | 0:17:37 | |
With a promising start, they move straight on to Roger's next cheese, | 0:17:39 | 0:17:44 | |
his best-selling Rachel. | 0:17:44 | 0:17:46 | |
This is a semi-soft goat's cheese | 0:17:46 | 0:17:48 | |
with a washed rind and a sweet, medium flavour. | 0:17:48 | 0:17:51 | |
-Lovely smell. -Yeah, it is. | 0:17:54 | 0:17:56 | |
Always high hopes for Rachel. I'll be pleased if she wins. | 0:18:02 | 0:18:05 | |
I'll be upset if she doesn't win - put it that way. | 0:18:05 | 0:18:07 | |
Good texture. Nice, clean flavour. | 0:18:07 | 0:18:11 | |
-So you'd give that... -Seven? -Seven? -Yeah. | 0:18:12 | 0:18:16 | |
But with a lot of cheeses still to taste, | 0:18:16 | 0:18:19 | |
Roger faces stiff competition. | 0:18:19 | 0:18:21 | |
Looking to make an impact on the judges, as well, is the Clothier family's first entry. | 0:18:23 | 0:18:29 | |
It's one of Granny Ivy's famous recipes, | 0:18:30 | 0:18:33 | |
the vintage Cheddar that has been left to mature undisturbed for 18 months. | 0:18:33 | 0:18:38 | |
-It's definitely got aroma and it's clean. -Yeah. | 0:18:40 | 0:18:43 | |
We've done everything we can now. | 0:18:43 | 0:18:45 | |
We've picked some lovely cheeses and, you know, | 0:18:45 | 0:18:48 | |
hopefully they'll be what the judges are looking for. | 0:18:48 | 0:18:50 | |
Crumbly. | 0:18:50 | 0:18:52 | |
All senses stimulated, just judgment to be passed. | 0:18:52 | 0:18:56 | |
-I think it's too crumbly. -Yeah. | 0:18:56 | 0:18:58 | |
The acidity's got the texture and its shot. | 0:18:58 | 0:19:01 | |
-That falls away quite quickly. -It does, it goes flat. | 0:19:01 | 0:19:04 | |
All you've got is sweetness and then nothing else. | 0:19:04 | 0:19:08 | |
The first bite at judging isn't a strong one for Granny Ivy's cheese. | 0:19:08 | 0:19:12 | |
If it didn't win, the judge was wrong. | 0:19:12 | 0:19:14 | |
Despite a tough start, | 0:19:17 | 0:19:18 | |
it's definitely not all over for the Clothier family. | 0:19:18 | 0:19:22 | |
The judges are about to taste another of Granny Ivy's secret-recipe Cheddars. | 0:19:22 | 0:19:26 | |
It's the last chance for one of her cheeses to win | 0:19:30 | 0:19:33 | |
in this fiercely competitive field. | 0:19:33 | 0:19:35 | |
That crumbles and then comes back, doesn't it? | 0:19:37 | 0:19:39 | |
-It fractures. -That's good. | 0:19:39 | 0:19:41 | |
It fractures really, really easily. | 0:19:41 | 0:19:44 | |
Dad's got a mixture of, you know, | 0:19:44 | 0:19:46 | |
"Did the judges look happy or didn't they?" | 0:19:46 | 0:19:50 | |
He's trying to call it now. | 0:19:50 | 0:19:52 | |
He's getting a bit anxious, I think. | 0:19:52 | 0:19:54 | |
I like how the layers of flavour build and a nice thing there is | 0:19:55 | 0:19:59 | |
everything's balanced. Nothing's fighting. | 0:19:59 | 0:20:02 | |
-Really good. -Totally agree. | 0:20:02 | 0:20:04 | |
Definitely got a good chance. | 0:20:04 | 0:20:06 | |
We picked some good cheese. | 0:20:06 | 0:20:08 | |
You can never be certain, anyway, can you? | 0:20:08 | 0:20:10 | |
You don't know what the judges are going to be looking for. | 0:20:10 | 0:20:13 | |
All you can do is give it your best shot. | 0:20:13 | 0:20:16 | |
They won't know it until later, | 0:20:16 | 0:20:18 | |
but they have won a gold medal for this family heirloom. | 0:20:18 | 0:20:22 | |
That's a nine-plus for me. | 0:20:23 | 0:20:26 | |
I like that more than the one in the previous classes. | 0:20:26 | 0:20:28 | |
-Nine? -Nine and a half? | 0:20:28 | 0:20:30 | |
Nine and a half, yes. | 0:20:30 | 0:20:31 | |
-Yes. So it's a gold? -Definitely. | 0:20:31 | 0:20:34 | |
The judging is almost coming to an end. | 0:20:40 | 0:20:43 | |
Before it does, Roger has one more offering - his goat's curd. | 0:20:43 | 0:20:48 | |
If we win a gold, it's a big reward for our team back at the farm and in the cheese room. | 0:20:51 | 0:20:56 | |
They can see that what they're doing is working and other people really appreciate it. | 0:20:56 | 0:21:00 | |
Winning a gold medal is a big ambition. | 0:21:01 | 0:21:04 | |
-Clearly goaty. -Mm. | 0:21:06 | 0:21:09 | |
First to be judged are Roger's rivals in the section. | 0:21:09 | 0:21:12 | |
There we are. Nice and crumbly. | 0:21:12 | 0:21:15 | |
A little bit dry. | 0:21:15 | 0:21:17 | |
Is it better than the first one? | 0:21:17 | 0:21:20 | |
There's almost not enough taste to it. | 0:21:20 | 0:21:22 | |
Tough judges indeed. | 0:21:22 | 0:21:25 | |
And with Roger's fresh curd the next cheese to be tried... | 0:21:25 | 0:21:29 | |
Here we are. Last but not least. | 0:21:29 | 0:21:31 | |
..his trial by trio is about to be run. | 0:21:31 | 0:21:36 | |
We've got a fresh curd going, | 0:21:36 | 0:21:38 | |
which is a lovely, spreadable, very simple cheese. | 0:21:38 | 0:21:42 | |
Nice and light. | 0:21:45 | 0:21:47 | |
Very creamy. | 0:21:47 | 0:21:49 | |
Tangy and really fresh. | 0:21:49 | 0:21:52 | |
-I do like that. -Excellent. | 0:21:52 | 0:21:54 | |
-So we have a clear winner? -We do. | 0:21:54 | 0:21:57 | |
-Are you comfortable that 238 is a clear winner? -Yep, sounds good. | 0:21:58 | 0:22:02 | |
-Very nice. -Excellent. | 0:22:02 | 0:22:04 | |
We have a gold. | 0:22:05 | 0:22:06 | |
Both the Clothier family and Roger were awarded at least one gold | 0:22:13 | 0:22:17 | |
for their cheeses earlier today. | 0:22:17 | 0:22:20 | |
This means they could qualify for the trophy tonight. | 0:22:20 | 0:22:23 | |
The shows are all about the awards, you know. | 0:22:24 | 0:22:26 | |
It's nice to meet people but I am here primarily to pick up awards that we've won, hopefully. | 0:22:26 | 0:22:32 | |
I'll be happy if we pick up a trophy for one of those cheeses that we | 0:22:32 | 0:22:36 | |
tried yesterday and, you know, | 0:22:36 | 0:22:38 | |
I still think if I had to put my money on it, | 0:22:38 | 0:22:40 | |
I think that extra mature was worth something, I think. | 0:22:40 | 0:22:43 | |
Main course is local lamb with new potatoes and a mint dressing. | 0:22:45 | 0:22:49 | |
But it's the cheese course that everyone's interested in. | 0:22:54 | 0:22:57 | |
You know at a cheese awards you're going to get a quality cheeseboard, so it's great. | 0:22:59 | 0:23:03 | |
-Here you are. -Sorry. | 0:23:03 | 0:23:05 | |
Not long for the awards now. Just going to finish this cheese and hopefully we'll get on with it. | 0:23:07 | 0:23:11 | |
You can hear, it is buzzing behind me. | 0:23:11 | 0:23:14 | |
Nobody other than probably just two or three people know who've won. | 0:23:14 | 0:23:18 | |
They're sitting there in anticipation, | 0:23:18 | 0:23:20 | |
trying to enjoy their meal, | 0:23:20 | 0:23:22 | |
and hoping that at the end of it they're going to be able to get up | 0:23:22 | 0:23:25 | |
and take a cup or a trophy or an award. | 0:23:25 | 0:23:28 | |
We're now going to start to present the awards and I'm very pleased that | 0:23:31 | 0:23:37 | |
our vice president, Nell Matheson, | 0:23:37 | 0:23:39 | |
has travelled all the way down from Skye today to be here to present these awards. Nell Matheson. | 0:23:39 | 0:23:45 | |
We're presenting the awards ending up with the global champion, | 0:23:50 | 0:23:55 | |
so we're starting with the class winners that have a trophy. | 0:23:55 | 0:23:59 | |
The Clothier family have done well with three of their Cheddars today | 0:24:00 | 0:24:04 | |
and are up for the first group of awards tonight. | 0:24:04 | 0:24:07 | |
And in this instance, | 0:24:09 | 0:24:11 | |
the first class is traditional farmhouse extra-mature Cheddar... | 0:24:11 | 0:24:15 | |
And the winners are Keens Cheddar. | 0:24:18 | 0:24:20 | |
Thank you very much. | 0:24:20 | 0:24:21 | |
Class 837 is the medium farmhouse Cheddar, and it's Barbers. | 0:24:31 | 0:24:36 | |
-I'll just have to do disappointment again, won't I? -No, you won't. | 0:24:37 | 0:24:42 | |
I've got a degree in disappointment now. | 0:24:44 | 0:24:47 | |
Now we're moving on to the category of the creamery cheese and the first | 0:24:47 | 0:24:51 | |
is for mild, white creamery Cheddar and the winner is... | 0:24:51 | 0:24:55 | |
..Dairy Crest Davidstow. | 0:24:58 | 0:25:00 | |
Yet another disappointment for the family. | 0:25:00 | 0:25:03 | |
The best goat's cheese trophy is next and Roger may have two bites at this cherry - | 0:25:11 | 0:25:17 | |
his best-selling goat's cheese, Rachel, | 0:25:17 | 0:25:19 | |
and his gold-medal-winning curd. | 0:25:19 | 0:25:22 | |
It's when it comes up to announcing the awards for class winners that I know I've got a cheese entered, | 0:25:22 | 0:25:27 | |
I will be on the edge of my seat. I will be. | 0:25:27 | 0:25:29 | |
I want to win. | 0:25:29 | 0:25:31 | |
Best goat's cheese... | 0:25:31 | 0:25:32 | |
..Vandersterre Groep International BV. | 0:25:36 | 0:25:38 | |
But it's not to be. | 0:25:38 | 0:25:40 | |
The Clothiers have one last cheese that could bring home a trophy. | 0:25:47 | 0:25:51 | |
There is a cup for the finest mature Cheddar... | 0:25:53 | 0:25:56 | |
..and the winner of this class is Wyke Farms. | 0:25:58 | 0:26:01 | |
CHEERING | 0:26:01 | 0:26:02 | |
Well done. | 0:26:10 | 0:26:12 | |
This is about as good as it gets. Finest mature is... | 0:26:27 | 0:26:31 | |
-It's what we came for. -It's what it's all about, isn't it? | 0:26:31 | 0:26:34 | |
Yeah, Ivy was definitely up there looking down, no doubt about it. | 0:26:34 | 0:26:38 | |
It's wonderful to think that a recipe has continued | 0:26:38 | 0:26:40 | |
for over so long a period - | 0:26:40 | 0:26:42 | |
it shows how good a recipe it really was. | 0:26:42 | 0:26:45 | |
I might put it on Ivy's old mantelpiece, actually. | 0:26:45 | 0:26:49 | |
-There you go, John. -Yeah. | 0:26:49 | 0:26:51 | |
It's been a lovely night. Yeah, we haven't won the major prizes but we won at least one gold | 0:26:52 | 0:26:56 | |
and that's always good, you know, so we'll be back next year for more. | 0:26:56 | 0:27:00 | |
Have to up our game a bit. | 0:27:00 | 0:27:01 | |
The Frome Cheese Awards are over for another year. | 0:27:08 | 0:27:12 | |
They've been a celebration of the best of the British countryside. | 0:27:12 | 0:27:16 | |
Both of these cheesemaking families have worked hard to get here. | 0:27:20 | 0:27:23 | |
There's some really tough parts of this job, | 0:27:25 | 0:27:28 | |
because farming isn't easy. | 0:27:28 | 0:27:29 | |
You get good years and you get bad years so, yeah, there's tough times. | 0:27:29 | 0:27:33 | |
It's not all beer and skittles, as the locals say. | 0:27:33 | 0:27:36 | |
The future starts today. | 0:27:38 | 0:27:40 | |
It's about doing the good things right and turning up and doing a job | 0:27:40 | 0:27:44 | |
that you can be proud of and making cheese that we can be proud of | 0:27:44 | 0:27:48 | |
and running the farm in a way that we're happy with | 0:27:48 | 0:27:51 | |
and we're proud of as well. | 0:27:51 | 0:27:53 | |
I think we make the best cheese in the world. | 0:27:53 | 0:27:55 | |
I believe we make the best cheese in the world. | 0:27:55 | 0:27:57 | |
I will always be a little guy. | 0:28:02 | 0:28:03 | |
Even if we've got 50, 60 people, | 0:28:03 | 0:28:05 | |
we will always operate in the way of a small company. | 0:28:05 | 0:28:07 | |
The guys who make the cheese, they're for ever trying to think of new types of cheese | 0:28:08 | 0:28:12 | |
and I'm happy to let them do that and experiment and give it a go because I don't know what | 0:28:12 | 0:28:16 | |
the next big cheese is going to be, you know, and they might come across | 0:28:16 | 0:28:19 | |
an absolute winner, which would be great. | 0:28:19 | 0:28:21 | |
What does the future hold? | 0:28:21 | 0:28:23 | |
Hopefully, more cheese. | 0:28:23 | 0:28:24 |