In a market where they are the minority, two female cheesemakers are churning out around 800 cheeses a day. They work in small batches, offering a gentle touch to their delicious creations.

Like a modern-day Miss Muffet, Charlotte Spruce is up to her elbows in curds and whey. In the baby-bath sized tub, one of a dozen or so in the production room at Hampshire Cheeses, white, marshmallow-soft nuggets of coagulated milk are jostling around her arms in the pale yellow liquid whey...

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Photo by Andrew Crowley