The hidden side of dairy

France may be synonymous with fromage, but the terroir of our green and pleasant land gives rise to all manner of magnificent varieties of our own, declares Tom Parker Bowles, who picks his favourites

Establishing crops and hedgerow management are key jobs this month for Joe Stanley

As more farmers consider generating electricity from the sun, Michael Barker explores how this can be achieved with the needs of the environment and food production in mind

A world-beating Blue Stilton, crafted on a farm in Leicestershire, tastes so good that it even eclipses Roquefort, according to its French master cheesemaker

Across the UK, but particularly in the south-east of England, giant and featureless buildings are springing up. Despite their size, they’re designed to be unobtrusive, and you won’t spot any signage t

Life at the Royal Agricultural University in Cirencester is as jolly as ever after 180 years, but the diverse degrees on offer reflect the challenges of 21st-century farming. Kate Green charts a history of seismic change for the industry and Mary Skipwith talks to students past and present