Ethos

I am Julie Cheyney, I loved milking cows at weekends as a teenager and this led to a growing fascination for milk and what you can make from it. Being interested in the whole cycle from pasture to milk to cheese I feel that good soil husbandry and respectful animal welfare is vital.

In 2025 we chose to use the milk from Burrough’s family farm in Wheatacre on the edge of the Norfolk Broads. They have always been passionate breeders of the British Friesian dairy cow, the breed which I learned to milk on, but within their herd are also Brown Swiss and Ayrshires. Their approach and commitment to caring for their animals and farm provides us with the best milk for cheesemaking.

Milk

The fresh raw milk starts the process of cheesemaking within two hours of the cows being milked. My mantra is to treat the milk gently. Our production is very much handmade, watching over the process, trying to use as little intervention as possible while ensuring the conditions are right.

Cultures are added to acidify the milk and that signals that the cheesemaking process has begun. There are many factors that affect the milk composition throughout the year, such as the cow’s stage of lactation and what she is eating. These seasonal changes influence the taste and texture of the cheese which provide some of the characteristics of a true farmhouse, handmade cheese.

Ultimately, I feel that it is about working with nature, not against her. I am the dairymaid who gets to make her own cheese.

Awards