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BNPS.co.uk (01202 558833)<br />
Pic: MaxWillcock/BNPS<br />
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Pictured: Karen oversees Simon pouring cheese whey into a barrel.<br />
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A bio-dynamic vineyard has found a way to use the perfect pairing of cheese and wine to protect its grapes.<br />
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Little Waddon Vineyard is trialling using whey left over from the cheese-making process as a natural fungicide to treat downy mildew.<br />
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The organic vineyard in Dorset decided to give the new method a try after a wet and dismal summer saw its vines get infected.