Terroir

This series of images is the result of some investigative research into sustainability in British Farming. The meaning of the word ‘Terroir’ is traditionally connected with the production of wine, but it is a word open to interpretation, there is no official definition, in essence it is a word that refers to the relationship between the land and the product that comes from it.

In the case of Westcombe Dairy cheese production, the land on which the cows graze has a significant effect on the extraordinary quality of the cheese they create. The dairy’s well thought out and sustainable farming methods put them within a growing group of farmers who are committed to Regenerative agriculture for the long term.

The ‘herbal lay’ (pasture) on which the cows feed, is nothing short of exemplary in its make-up, containing around nineteen different plant forms which include four types of clover, dock leaves and even chicory. What is seen above ground is reflected in the soil, e.g. chicory is chosen for the long roots it has. The wide variety of vegetation puts back nutrients in to the soil. Cows feeding on such pasture are much healthier and need fewer additional mineral supplements. A good example of the benefits of such rich pasture and well-planned grazing is the existence of Willow trees on the edges of the paddocks. Willow tree bark contains Salicin, it has a very similar chemical make-up to aspirin. Thus, in selecting it to feed on, the cattle are self-medicating and able to reduce their own pain and inflammation, see also The Healing Garden project.

My photographs tell the story of Westcombe Dairy Cheesemaking from grazing cows to production, storage and sales. Both the farming practice and the cheese itself, evidence the undeniably positive impact of Regenerative farming, a very motivating, exciting and inspiring story for the future of sustainability in British farming.