Cheese Makers

  1. A Crisis In The (Cheese) Making
    A Crisis In The (Cheese) Making

    Selling cheese, made by small, artisan producers, who work with great skill, dedication and enthusiasm, has always been both a privilege and a pleasure. Now it feels like a responsibility too.

  2. The Hand-Made Tale
    The Hand-Made Tale

    Fresh off the heels of International Women’s day, we wanted to take a moment to celebrate the enormous contribution made to our industry by talented women. Our founder, Ann-Marie Dyas, was one such woman, whose enduring legacy is one of championing traditional, artisan cheesemaking. That is, cheeses that are made by hand. Cheeses made by small and independent producers. Producers who labour for the love of their craft, and not to mass-produce something that might net more profit. The result is something of quality, cheese that has depth and complexity and that is a far more rewarding experience on the cheeseboard, in terms of both flavour and texture. We think that is something worth celebrating.

  3. A tribute to Mary Holbrook
    A tribute to Mary Holbrook

    It is with great sadness that we say goodbye to Mary Holbrook, the maker of the incomparable Tymsboro cheese, who passed away at the weekend.

    She died at home on Sunday, at her beautiful farm on the hill, in Somerset, where she has worked tirelessly over decades to establish and maintain her world-class reputation.

    Mary has had an impact on a staggering amount of people in the artisan cheese industry in the UK and beyond. She welcomed trainees, visitors and transient workers to come to Sleight farm and learn, work and contribute to the cheese making and the farm; people from customers like ourselves, other cheesemakers and the wider food community. Never shy to let people see her process and learn from her techniques, safe in the knowledge that no-one could recreate the exceptional terroir of her Somerset hilltop. Our Technical Manager, Martin, had the privilege to work for Mary for two years and learned a huge amount from her. He says "The way she made cheese was unique

  4. A Maverick and a Renegade
    A Maverick and a Renegade

  5. Father's Day: A look at Cheesemaking Families
    Father's Day: A look at Cheesemaking Families

    James and George Keen


    ‘I believe that what we become depends on what our fathers teach us at odd moments, when they aren't trying to teach us. We are formed by little scraps of wisdom.’
    Umberto Eco

    Cheesemakers obsess over the smallest of details, in order to perfect that taste they are seeking. Over the years, a cheesemaker will build up a laundry list of tips and make-notes.
    This Father’s day, we took a moment to celebrate a few of the father-son teams in artisan cheesemaking. In many cases, traditional cheeses have stayed within one family for generations, allowing the knowledge, the cheese and the ‘little scraps of wisdom’ to stay on the same farm as one cheesemaker passes the torch to another. Whether they are perfecting existing recipes, or laying the groundwork for the creation of breathtaking new cheeses, fans of cheese everywhere owe a lot to these father and son teams.
    George and James Keen are

  6. International Women's Day, A Time to Celebrate the Cheesemakers
    International Women's Day, A Time to Celebrate the Cheesemakers

    Women have long held a place at the heart of traditional cheesemaking. In the very early days of British cheese, monasteries were important centres of production. With their dissolution by Henry VIII in 1560, recipes often passed to the local farmers' wives, broadening the styles of cheese to be found on British farms.

    There is a long tradition of the women of the family taking control of the dairy, and making butter and cheese both to feed their family and to take to market. Women cheesemakers have played a key role in the resurgence of artisan British cheese and have inspired a new generation of women to take up this noble profession.

    In homage to these wonderful women, we have created a selection called Sisters in Cheese, which celebrates the accomplishments of four great women cheesemakers who have revived lost cheeses or created new classics.

    Do cheeses have a gender?

    It wasn't easy to choose just four, in fact, so great is the choice of cheeses made by women that, when talking to us recently, Mary Holbrook of Sleight Farm, and maker of Tymsboro’, observed, with a tongue in cheek, that each gender is often attracted to certain styles of cheese.

    “In Portugal, for example, lots of women make soft cheese up to a kilo, whereas men tend make more hardy cheeses,” she s

  7. Westcombe Dairy and White Lake Cheese, Two of Our Cheesemaking Neighbours
    Westcombe Dairy and White Lake Cheese, Two of Our Cheesemaking Neighbours
  8. What Does Organic Mean for Cheese and Dairy Farming?
    What Does Organic Mean for Cheese and Dairy Farming?

    Patrick Holden field

    This month heralds the start of Organic September and an opportunity to discuss the values of organic food. Organic stands for environmental sustainability, a lack of herbicides or artificial fertilisers, and animal welfare.

    Organic September is a great opportunity to chat with two shining lights of organic dairy farming, about why they feel it is so important to the future of food production.

    Patrick Holden, CEO of the Sustainable Food Trust and founding chairman of the British Organic Farmers movement in 1982, is a man whose farming techniques have helped make Hafod the cheese it is today. He

  9. Colston Bassett Dairy: 104 years in the making
    Colston Bassett Dairy: 104 years in the making

    Colston Bassett Dairy

    As we approached the village of Colston Bassett, the clouds parted and fields of vivid green grasses were bathed in sunshine. It was such a welcome sight from what was an otherwise grey and dreary journey to Nottinghamshire.

    We entered the creamery though the Dairy shop, which proudly displayed two products; Colston Bassett Stilton and Colston Bassett Shropshire Blue. Such simplicity is truly admirable, and the continuous stream of locals through the door is a testimony to the quality of this classic cheese.

    Billy Kevan gave us a potted history of the dairy, naming the five Head cheese-makers who have been at the helm since the co-operative was created 104 years ago. The proud tone he used when explaining his part in the dairy’s continuing story was rather humbling. Is it the quality of the cheese which retains staff long periods? Or is it the solid body of knowledge, handed down from one cheese-maker to the next, which encourages such exceptional quality? We think it is more likely the latter.

    Hung on the office walls, were pre-WWII images of the young creamery. The old dairy entrance, which can still be seen from the office today, was pictured behind wagons holding milk churns. Each full churn would have made a single cheese and there must have been no more than 20 in the photograph. These 20 would’ve been the total day’s make.

    We witnessed the arrival of today’s milk tanker, which held rather more than that old wagon. There may have been more milk, but it had only been collected from four neighbouring farms, all within one and a half miles of the dairy.

    Colston Bassett Dairy

    The four farms are an integral part of the co-operative and Billy regularly meets the farm owners to discuss milk quality and their farming techniques. To describe the group as a co-operative, doesn’t quite give the sense of their collaboration. The four farms and the cheese-making operation are five equal partners, working together to achieve greatness.

    As Billy began the tour, it was clear that cheese-making is in his genes. He explained technical details with great ease, while keeping it simple so that even a novice could understand. Not only did he describe the making of Stilton, he could also explain the subtle differences between the processes for creating Stilton compared a Cheddar, Cheshire or Caerphilly.

    Billy has a great attention to detail, from how the cheeses are chilled before shipping, to the gentle technique used to pack the cheeses. He even took five minutes out from our tour to help a young cheese-maker understand the correct setting point for the curds prior to cutting. The ability to pass on such an intrinsic measuring technique showed an artist at work, handing on the essential knowledge required to create a new expert maker of Stilton.

    On our tour, we followed the production route, from the arrival of the milk to the final cheese. At this point, we entered the new ripening rooms; four perfectly identical rooms with optimum conditions for maturing Stilton. The first was a tease, containing cheeses too young to taste. In here there were some that were hot off the press and others, which were freshly spiked. Varying degrees of rind development progressed down the rows of familiar barrel-shaped cheese.

    Colston Bassett Dairy

    The second room contained cheese that was young, but perfectly edible. The exterior of the cheese was well formed and inside the enzyme activity was beginning to make its presence felt. The cheese in the third room was just right, with an even, smooth breakdown and a rounded meaty flavour.

    As we left the site, we once again passed the Dairy shop. Billy stopped to suggest to a local regular customer that he should take his grandchildren to the Melton Mowbray Artisan Cheese Fair that was taking place shortly after.

    Billy is a man who clearly has his finger firmly on the pulse of Colston Bassett. He is responsible for continuing to build the world-wide reputation of Colston Bassett Stilton, for maintaining the quality of his cheese, for managing the financial affairs of the Dairy, and yet, he still takes time to get to know his local customers and to care about the end plate that each of his cheeses is destined to grace.

    By Luke Maslen, Cheese Care Manager.

  10. Cheese making: A Different Vintage Every Day
    Cheese making: A Different Vintage Every Day


    Wine and cheese enjoy a harmonious relationship on our dinner tables. For every cheese, there is always a complementary wine that makes for the perfect pairing. The bond between these two does not end there, though. There are countless parallels in the way cheese and wine are produced too.

    When making wine, for instance, the soil type can influence the minerals that are absorbed by vines, which affects the grapes and then, as a result, the taste of the wine. Soil has a bearing on cheese as well. The grass where a dairy herd feeds can differ depending on the soil. It’s these subtle differences that contribute to a cheese’s character.

    During a recent visit to Ram Hall Farm, where Berkswell cheese is m

  11. Listen as The Fine Cheese Co. Suppliers Van Nahmen and White Lake Cheese Take to the Airwaves
    Listen as The Fine Cheese Co. Suppliers Van Nahmen and White Lake Cheese Take to the Airwaves

    Van Nahmen Apple

    From partners to suppliers, we’re proud of each and every company we work with. We love to shout about the unbelievable quality of these artisan businesses at every opportunity, but that’s us and we’d understand if you thought we might stray a little towards bias.

    However, that’s why we feel our passion for these food makers and their products is justified when others show a similar level of excitement towards them, as has been the case recently with a couple of fascinating podcast interviews.

    August was a great month for our suppliers, Van Nahmen and White Lake Cheese, as these artisan food producers became radio personalities in two very different podcasts that were br

  12. Stärnächäs Wins ‘World’s Best Cheese’ at International Cheese Awards
    Stärnächäs Wins ‘World’s Best Cheese’ at International Cheese Awards


    Stärnächäs, from Swiss affineur Walo von Mühlenen and cheesemaker Marcel Gabriel, won the prestigious Bradbury’s Trophy, also known as Supreme Champion Continental International Cheese, at the International Cheese Awards 2016 in Nantwich.

    The Swiss cheese, which we sell exclusively in the UK, rounded out the ceremony by successfully picking up the Interprofession du Gruyère Award for Best Swiss Cheese as well.

    Produced at the foot of the Säntis mountain near Appenze