Cheese Makers
Artisan cheese producers
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Frequently Asked Questions
What types of British cheese are available from farm cheese makers?
British farmhouse cheese makers produce Cheddar (traditional and flavoured), Stilton (blue cheese), Red Leicester, Wensleydale, Lancashire, Double Gloucester, and many regional specialities. Artisan makers also create British versions of Continental styles like brie, camembert, and gouda. Many farms produce unique cheeses you won't find anywhere else, often using traditional recipes and methods.
How is farmhouse cheese different from supermarket cheese?
Farmhouse cheese is made by hand in small batches using milk from the farm's own herd. Traditional methods and longer aging create more complex flavours. There's complete traceability from cow to cheese. Mass-produced cheese uses milk from many sources, faster processes, and standardized recipes. Farmhouse cheese offers superior flavour, texture, and connection to place.
Can I visit cheese-making farms?
Many artisan cheese makers welcome visitors, offering farm shop sales, tours, and tastings. Some allow you to watch cheese-making (usually with advance booking). Most have shops where you can sample before buying. Some offer cheesemaking courses. Visit times vary as production depends on milking schedules. Always check opening times and book tours in advance.
How should I store farmhouse cheese?
Wrap cheese in waxed or greaseproof paper (not cling film which causes sweating). Store in the fridge's warmest part, usually the salad drawer. Remove from fridge 30-60 minutes before eating to reach room temperature for best flavour. Hard cheeses keep 2-4 weeks; soft cheeses use within a week. Properly stored farmhouse cheese develops flavour over time.