cheese: 1/4 of 4
Where will our milk come from: 'battery' farms or free range cows?
Rosie Shute
11th November, 2011
The recent axing of the Nocton 'super-dairy' renewed interest in how our milk and cheese is produced. The Ecologist visited two dairy farms - an indoor, intensive unit and a year-round outdoor operation - to assess their very different approaches more...
Top 10… self-sustainability courses and workshops
Tom Antebi
13th May, 2011
Be it chicken keeping, foraging or organic gardening, if it's the good life you want, there’s a course out there for you. Tom Antebi rounds up some of the best more...
The cheese wedding cake: the cruelty-free choice
The Ecologist
25th April, 2011
Sink your teeth into a cheese wedding cake and leave concerns about pesticides and battery hens behind more...
Cheese Smuggling
Hilary Davies
1st June, 2003
At Slow Food’s international fair in Turin last year, organic delicacies included Irish wild salmon and moon-like rounds of Somerset cheddar made to a 13th century recipe. But the star of the show was a cheese brought over illegally by shepherds from Poland’s Tatra Mountains. Hilary Davies reports more...
cheese: 1/4 of 4
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