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J. D. Goodwin cheesemakers at Ash House, Brindley, near Nantwich
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J. D. Goodwin cheesemakers at Ash House, Brindley, near Nantwich
J. D. Goodwin cheesemakers at Ash House, Brindley, near Nantwich. A Cheshire cheese spends the second and third days of its life in a press to expel excess moisture. On the second day the pressure is 10 cwt.; on the third 25cwt. Applying the pressure is Mr J.D. Goodwin, of Ash House Farm, where farmhouse Cheshire has been made for more than 100 years. March 1956
Birmingham Post and Mail Archive
Media ID 21537849
© Mirrorpix
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