Originally from New Zealand, Renee and Richard Loveridge moved to Windrush, near Burford, in the English Cotswolds in the late 1980's.
Milk comes from their 130 British Saanen and Toggenberg goats, around 70 of which they milk for cheese. Goats are fed mainly on haylage (high quality forage) and a concentrate.
Richard uses a portable milking machine, which can take six animals at a time and the goats are milked twice daily. Richard works mainly with the goats and on the cheesemaking, while Renee works the nine markets they go to each month.
The cheesemaking process takes around 72 hours in all. The Loveridges make cheese based on a traditional French recipe, and produce a fresh, soft cheese, one of which they market as a pure, unflavored variety; they also do Dainty Herb, made with fresh herbs; a peppercorn-coated cheese; and a garlic and crack pepper cheese. In addition, they produce a drinking-style pro-biotic yogurt, similar to a smoothie.