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Our free range farm and its 400 cows offers clean fresh milk – 99% of the cheese ingredients. Our staff pay careful attention to detail as they embrace traditional cheese making practicies.
Farmhouse cheese making is a time honoured way of life that has been integrated in a strict sense as we can into modern cheese making, in a world driven by changing expectation. Seasonal Cropping supports milk quality and nurtures the environment. Crop rotations are a critical part of our regeneration and farm upkeep. Our 35 staff make carefull choices during the complex processes where nature often has its way.
Hot, cold, wet, dry and wild seasonal variations make the journey of “farmhouse” cheese making an honourable (but often difficult) one. Self appointed gurus have confused our beautiful tradition. It is our mission to bring to you dining pleasure. Please call us if we fall short.
We trust that you will join with us as we uncover and discover together nature’s bountiful cheese harvest. The multiplicity of flavours and textures that micro flora in milk have cultivated over eons, are truly a miracle.