Developing a signature aged cheese from northern Thai milk, with a vineyard-inspired rind.

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A vine-by-vine record of health, pruning response and disease across our three vineyard blocks.

Recipe and shelf-life trials in the Dairy Research Workshop, and building direct links with nearby dairy farms.

Washed, honey, natural and anaerobic lots from Doi Saket, cupped and recorded.

Controlled-room trials for whole muscles and sausages, with estate flavors such as farm pepper and lemongrass.

Working with a highland research center on planting material and tree health.