A landscape of flavour

For Tom Carver, Westcombe isn’t simply a dairy farm that makes cheddar. It is a living system: soil, grass, cows, milk, people and cheese, all connected.

Cheesemaking at Westcombe dates back to 1879, although the farm has never stood still. Tom’s father joined the original family business more than 50 years ago, and over the decades the farm has constantly adapted. There have been pigs, different forms of dairy production and, at various points, some fairly extraordinary diversifications.