Speciality Food March 2026

34 @specialityfood renowned Blue Stilton PDO has been lovingly crafted here since the dairy was founded, with expertise and care poured into every stage of the process. Its sustainability efforts are no different; across its 30 farms, all within a 30-mile radius of the dairy in Long Clawson, Leicestershire, plans are in progress for a greener, more ethical andmore responsible approach to farming. Farm liaison and sustainability manager Ruth Grice works with each of the farmers to help them to boost biodiversity, improve animal welfare and reduce carbon emissions. “Sustainability is really important F ields stretch for miles into the distance, interrupted only by wiggly country lanes and the dark stripes of hedgerows. It’s a bucolic scene, and one that reveals a deeper purpose. From the abundance of greenery to the chattering birds, contentedmoos and swishing tails that melt into a serene soundtrack, everything here is testament to Clawson Farms’ commitment to sustainability. The co-operative has always been something of a pioneer, from its establishment as a farmer-owned business in 1912 to the award-winning artisan cheeses it produces today. Its to us at Clawson Farms,” says Ruth, who also runs Yard Farm– a co- operativemember, just four miles fromClawson Farms’ Dairy –with her parents. “It is at the heart of what we do.” Cheeses with conscience Muddy wellies that leave the lightest of footprints – that’s the idea. Inmany ways, it goes beyond leaving no trace. It’s also about rooting in saplings to benefit the environment, digging ponds to create homes for wildlife, and adopting innovative, cleaner practices every day. The aim? To reduce carbon emissions by 30% by 2032. Ruth believes they’re on track to achieve that, but it’s not just about the numbers. It’s about a different approach to farming. “My role at Clawson Farms is to work alongside our farmers on their sustainability journeys,” she explains. “Part of that is co-designing a personalised plan. “They look at how our farms are reducing their carbon emissions, protecting and increasing homes for wildlife on their farms and how they are looking after water courses.” All that greenery plays an important role, too. In total, the farms have around 5,000 trees and 290miles of hedgerows – enough to stretch fromLong Clawson all the way up to Glasgow. “We love to see how our farmers are encouraging nature on to their farms, creating wild habitats that have allowed birds, small mammals and essential pollinators to flourish and thrive,” adds Ruth. Other steps taken include minimising soil disturbance and working with the Environment Agency and Catchment Sensitive Farming teams to help improve water quality on the farms. The happiest cows At Clawson Farms, the herds are more than livestock – they’re part of the family. Animal welfare is a key part of each farm’s approach tomore sustainable and ethical farming – and, says Ruth, you can taste the results. At Yard Farm, each of the family’s 350 pedigree Holsteins has their own name (though, Ruth admits, she struggles to remember all of them). “To achieve excellence in cheesemaking, you need the very best milk –whichmeans happy cows,” she says. “Our cows are a very important part of our extended Clawson family. “Our farmers share a genuine passion in caring for their animals, keeping themwell-nourished and healthy.” On average, Clawson Farms’ cows graze outside for 180 days of the year. When the cows are indoors, our It’s about rooting in saplings to benefit the environment, digging ponds to create homes for wildlife, and adopting innovative, cleaner practices every day RUTH GRICE, FARM LIAISON AND SUSTAINABILITY MANAGER CLAWSON FARMS: SETTINGNEWSTANDARDS INSUSTAINABILITY For this special co-operative of farms in the Leicestershire countryside, asmuch thought, care and effort go into creating amore sustainable future as into crafting exceptional cheeses farmers feed themasmuch home- grown produce as possible, such as fermented grass, known as silage. As well as being economical, home- grown feedstuffs tend to have the lowest carbon emissions.” When our farmers buy in extra feed, to supplement what they grow themselves, they opt for carbon friendly options such as Brewer’s Grains, a by-product of the brewing industry. Feedstuffs with known high embedded emissions, such as soya fromdeforested areas of South America, are avoided. “Our co-operative farms are all members of the Red Tractor Assurance scheme, enhanced by our own FarmAssurance Standard Clawson Care 365 programme, setting a standard in our industry for welfare, the environment, food safety and hygiene.” A small group of farmers updates Clawson Care 365 every one to two years, most recently increasing the number of standards around calf rearing – something that’s important to both the farmers and their customers. Putting people first This deep-rooted sense of responsibility also extends to the cheesemaking process itself. Clawson Farms’ cheeses are lauded for a reason, from the world-famous Blue Stilton PDO to Rutland Red, a traditional Red Leicester imbued with subtly sweet and nutty caramel notes.. Unrivalled taste is balanced by care over nutrition, working with approved bodies to provide nutritional advice and, wherever possible, reducing the amount of salt needed as a preservative and to prevent unfriendly bacteria. Then there are the people whomake it all happen: the farmers, cheesemakers, strategists and specialists who work at Clawson Farms. “We see our farms and dairy as essential to supporting our local rural communities, employingmore than 400 wonderful, cheese-loving folk,” says Ruth. “Each of them is an integral part of what we do and for them, cheesemaking is not a job, it’s a vocation.” She adds: “We are a community of dairy farmers who really care about sustainability. We want to have as light a footprint on the planet as we possibly can do.” PARTNER CONTENT