We, Simon and Tim Jones, at Lincolnshire Poacher Cheese, are absolutely committed to producing the very best cheese that we possibly can (with a little help from our 230 Holstein Cows!) using only our own unpasteurised milk and traditional methods. We consider ourselves to be extraordinarily lucky to be running a farm in such a beautiful part of the country and to have had the opportunities that the business has given us.
For us, it’s all about the cheese!! We want to make the best tasting cheese, with lots of depth and complexity all of the time, so an awful lot of our energy is spent concentrating on this. We both love cheese of all types and are fascinated by what differentiates the extraordinary from the ordinary. Our cheese is the embodiment of us, our farm, our staff and everything we do on the farm so it is particularly important that we make every effort to produce the best cheese we can because it represents us and everything we do.
Our land has been organic for over 10 years, as part of our land management we also ensure that we only cut our hedges in a three year cycle. This can look slightly wild, but definitely helps to promote wildlife on the farm
- The impact on wildlife is huge with a vibrant insect life and a more diverse range of flora and fauna, such as Skylarks, English Partridge and Brown Hares.
- Avoiding the use of nitrogen, pesticides and fertilisers can only be a positive thing. Grass, as either silage or eaten fresh, forms a large part of our cows diet, so the fewer chemicals that are used on it, the better. We use good old-fashioned cow muck to replace the nutrients that the grass takes from the soil. Clover is also planted within the pasture and is an excellent natural way of fixing nitrogen within the soil.
- It takes over a tonne of oil to produce a tonne of nitrogen so by removing nitrogen from our farm we are reducing the impact to the environment.
- The removal of these chemicals from the system can only make for a more natural, better tasting product.