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Photographs can be supplied as A4 or A3 prints or as digital copies, which will be sent by email.
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After the whey is run off curd is left at the bottom of the vat to drain. When firm enough to handle, it is cut into squares of 3 to 5 inches and placed to each side of the vat. Any whey still left in the vat will run off. Photography by Bertram Unné.
All orders will be dispatched within 3 working days