 I'm Carrie and I run Cosson Cummry and I make Sheep's Milk, Cheese and Yogurt. I'm completely passionate about cheese and also passionate about local produce. I would not have been able to do this without the help of the Food and Technology Centre in Langevny. They really helped me through that first initial period and for that I'm very grateful. I can use milk from a series of small farms and transform it into high quality products that are going to really bring an important income not only to me but back to the farms to help make this sustainable. The milk from my breaded bark, the little soft lactic cheeses, comes from a flock of clean news and as far as I'm aware that's the only flock of clean news in the UK which probably means the world. So we're dealing with a completely unique product. I make my yogurts in glass jars that are returnable. I get an over 60% return rate which I think is pretty good. I wrap all my cheese in deli paper. There is a bit of a cost to that because it means my shelf life isn't as long but I would rather give up a little bit of shelf life in order to have cheese wrapped properly. I'm absolutely delighted to be working on a new dairy with eventually a little café over the top as well. It's triple insulated all over. We're putting in a heat recovery system so that all the energy expended in the refrigeration we're using to heat in hot water. I mean basically all I want to do is to make cheese and I would not have been able to do it without the help from the food business investment scheme grant. So I'm massively grateful.