Telegraph Saturday Magazine: How Britain's top artisan cheddar-maker makes cheese that really does taste of the grass the cows feed on

 REDIT: EMLI BENDIXEN

REDIT: EMLI BENDIXEN

‘Excuse me, ladies,’ Mary Quicke murmurs to her cows as she crouches among them to pose for photos. ‘Aren’t they lovely?’ she asks, as one plants a wet bovine smacker on her mouth. Quicke doesn’t mind a bit: she is truly, madly, deeply passionate about cows. To read more click here