In Wensleydale along the river Ur sits a small market town
called Hawes. If you visit the Wensleydale Creamery there, they’ll be happy to
let you sample their Jervaulx bleu, hot and spicy cheddar, red Leicester,
Wensleydale with cranberries, Wensleydale with stem ginger, and all manner of tasty
delights. They’ve been making cheeses there since the Norman invasion, and they
are very good at it. But soon they’ll be producing a lot more than just delicious
dairy products. They’ll be using a process called anaerobic digestion to turn
their whey waste into a biogas that’s expected to heat at least 800 North Yorkshire
homes. Then they’ll use what’s left over to fertilize neighboring farmland and
improve topsoil quality. Wensleydale Creamery sits in the middle of some of the
most beautiful scenery on God’s green earth. It makes me happy to know they’re
committed to keeping it that way.
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