Summer Field Alpine
Complex, sweet and nutty
Our cheese of the month this month is this delicious cheese from North Yorkshire. Made by Alastair Pearson at Botton Creamery near Whitby.
Only made when the cows are at pasture during the summer months, this cheese is in extremely short supply. Made to a Gruyère recipe, it has that sweet, supple nuttiness associated with the best Gruyères.
Botton Camphill Community makes a range of traditional farmhouse cheeses using full-flavoured, quality milk collected from the community’s 46 Dairy Shorthorn cows (a traditional Craven breed known for the superb quality of their milk).
Alastair, a local lad working at Botton, travelled to Germany to learn his cheese-making trade. Using this knowledge, and the Dairy Shorthorn’s rich, yellow milk, Alastair makes Summerfield, this Alpine-style cheese. Gruyère-style cheeses are notoriously difficult to make and cannot be made from silage-fed animals (for technical reasons), so Summer Field is only made when the cows are out at pasture and thus in very limited supply. This pasture-grazing gives the cheese its name – Summer Field.
Botton is one of the Camphill Communities that exist as social enterprise for people with learning disabilities, mental health problems and other special needs. The community has over 130 residents, is set in the wild and beautiful North Yorkshire Moors, and is fully self-sustainable and biodynamic. Each of the residents has a job – working on the farms, helping Alastair to make and age his cheese, or in other roles (such as the local store, wood workshops, making preserves and baking bread).
- Cows' Milk
- Suitable in Pregnancy