CHEESE EXHIBITORS

There is an old farming saying, “Look after your cows and your cows will look after you.” We are entirely organic and are registered with Organic Farmers and Growers. We use manure and organic compost: the environment, the land and the waterways remain uncontaminated.
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The Somerset Cheese Company makes a range of hard and semi hard cheeses from all types of milk, including sheep, goat, buffalo and cows. They have over 40 years experience and have won awards for their cheese on a national and international level.
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Trethowan’s is a mature Caerphilly made to a traditional recipe using raw (unpasteurised) cows milk and a traditional rennet. The cheese is matured on the farm for two months and exhibits a fresh lemony taste with a creamy texture to the outer and a firmer but moist inner.
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An award winning cheese maker located in Berkshire which specializes in goats cheese made from their own herd. A small, artisanal goats’ cheese producers that sell their delicious, round, poplar wood boxed goats’ cheeses at farmers’ markets in Swindon, Cirencester and Stroud.
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Based in Ubley in the beautiful Chew Valley, just south of Bristol, we make our cheeses by hand with ewes milk from two Somerset flocks.

Our range of cheeses include our Fresh Ewes Cheese (curd), Halloumi, Ricotta, Pickled Ewes Cheese (feta-style) and a family of washed curd cheeses including Old Demdike.

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Here at the farm we sell all our home-produced goodies in our teeny-tiny converted horse box farm shop.
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Batch Farm is situated in an idyllic setting on the Pennard ridge with views of the Glastonbury Tor and the Mendips beyond. Cheesemaking has been a family concern at Batch Farm for almost 50 years. The dairy is adjacent to the thatched farmhouse where Fred Gould runs the farm and Jean Turner his sister the cheesemaking business. Using milk from their 260 Friesian cows, Gould’s make around 140 tonnes of West Country Farmhouse Cheddar in the traditional 27kg cylinders.
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Cheesemakers since 1952, Lye Cross Farm are proud to produce Cheddar cheese in the heart of the West Country.

Situated in an area of outstanding natural beauty, Lye Cross Farm has 4,300 acres of the very best pasture land in the world, which is home to a herd of 1,200 dairy cattle.

The Alvis family’s multi-award winning company has secured a strong foothold in the UK market, and also exports to more than 40 countries. Whilst Cheddar Cheese is the most famous cheese in the world, Lye Cross Farm also sources other carefully selected quality cheeses, including Stilton, Red Leicester and Wensleydale.

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Based in the heart of the Cheddar Country, White Lake Cheese was established in 2004 by Peter Humphries and Roger Longman.

White Lake’s home at Bagborough Farm is situated just off the Glastonbury festival site, in Pylle, Somerset. Milk used to create the goat cheeses, for which White Lake are renowned, is provided by Roger’s own herd – a mix of Toggenburg, British Alpine and Saanen goats. The herd are fed a specially adapted diet, ideal for cheesemaking, and graze outdoors at Bagborough Farm as much as possible. White Lake’s cows’ milk is sourced from a local Guernsey herd, and our sheeps’ milk is supplied by a flock also located just down the road.

With a passion for great cheese, and an eye for innovation, Roger and Pete have built White Lake into the award-winning business it is today. We have collected an assortment of awards and accolades, and over the years, Roger and Pete have added three more cheesemakers to our artisan army. As cheesemakers we are always experimenting and evolving our creations – we now produce a winning variety of 25 cheeses.

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The Cornish Gouda Company produces beautifully hand crafted artisan cheeses on a small family dairy farm in Cornwall. The Dutch family moved from the Netherlands in 1998 to start dairy farming, but due to years of poor milk prices the family could no longer afford to continue running the business. When youngest son, Giel, came home from college to a ‘For Sale’ sign on the farm gate in 2012, he decided he would make the business viable by diversifying the farm through the production of Cornish Gouda Cheese.

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