Pyghtle. The next generation.
It is with the utmost excitement that I introduce Pyghtle, a new raw ewe’s milk cheese from Broughton Hall Dairy in Suffolk.
Back in 2020, as the world began to digest the realities of Covid-19, Emily Tydeman began to make cheese. What started as an at home project, quickly blossomed into a full time job at the nearby Suffolk Farmhouse Cheese. With this, Emily left her previous career in pursuit of learning all things fromage. In no time, she was head cheesemaker, her natural skill undeniable. Skip ahead to 2023, merely three years later, Emily was ready to dive head first into her own project.
Broughton Hall Farm has been owned by the Tydeman family since 1923, with a keen focus on regenerative agriculture, using minimum external inputs (originally rearing pastured pigs). Sam Tydeman (Emily’s husband) took over the operation from his father David in 2017. When Emily’s interest in making cheese arose, it seemed only fitting to build a small dairy on the farm. Broughton Hall Dairy was born.
Emily works with two neighbouring farms to source her milk, both sharing admirably identical ethos. Lacaune, East Friesland and New Zealand Romney are all represented across the two herds, making for an all star milking lineup!
Pyghtle, an old word from Suffolk meaning “small plot of land,” is made using an overnight acidification method, allowing key moulds to develop in the milk, before the curds are hand ladled the next day. The resulting raw milk cheese is one with character, reflecting the land but also the sprit and resilience of its creator.
This story is another prime example of using adversity as a privilege. A chance to start a new project, to chase a dream and contribute to the next generation of proper British cheese.
Emily’s cheeses are available in small quantities and for a limited time, so do yourself a favour, inquire!
Jakob
