Hard - Great Britain
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Jane and her husband Robert run the family farm in the East Neuk of Fife, where the Stewarts have been farming since the 1930s. Despite farming relatively far north, the cows are able to graze outside from early Spring to late Autumn. The farm is not far from the coast, and the salty air, warm coastal breezes, and heavy clay soil combine to produce lush pastures on which the cows can thrive. During the colder Scottish winters, the cows shelter inside from the chilly winds.
Although the family have been farming here for nearly 70 years, cheesemaking began around 10 years ago. Having always loved eating cheese, Jane decided the time had come to learn how to make it.
Jane may make her cheese over 400 miles away from the village of Cheddar, but the quality of the milk, the methods that she employs, along with the meticulous care and attention that she gives to her precious cheeses, make it worthy to hold up its head among the original Somerset Cheddars.
* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!
*A whole St Andrews Farmhouse Cheddar weighs approximately 13kg. Smaller weights are a cut of a whole cheese.
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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