Organic Penyston Brie
DAYLESFORD PENYSTON BRIE
Penyston is a mild and creamy soft cheese which took our Head Cheesemaker Peter Kindel three years to develop. Made using the organic milk from our grass pastured Gloucester and Friesian cattle, Penyston is mould-ripened for at least five weeks to create a rich, buttery flavour which becomes earthy and slightly mushroomy with age.
DAYLESFORD PENYSTON BRIE
Penyston is a mild and creamy soft cheese which took our Head Cheesemaker Peter Kindel three years to develop. Made using the organic milk from our grass pastured Gloucester and Friesian cattle, Penyston is mould-ripened for at least five weeks to create a rich, buttery flavour which becomes earthy and slightly mushroomy with age.
THE CREAMERY
Take a look inside our Daylesford Creamery, where we make our award-winning organic cheeses, buttermilk, yoghurt and kefir.
Organic farming is about working with nature, rather than against it.
It’s important to know the differences between the way organic and regular dairy products are made. Here, we offer an insight into our organic cattle, just one example of why organic farming is better for our health and the planet.
WORKING WITH NATURE
Nature is at the heart of everything we do at Daylesford. We farm, eat and live in a way that nurtures and nourishes her.
The only way to sustain our planet for the future is to protect and nurture its resources. Organic farms are regenerative and sustainable, working in harmony with nature to replenish and strengthen the land, providing healthy, nutritious food and drawing carbon down into the ground, removing it from the atmosphere. Organic is better for the planet.