Local Cheeses

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Simon Weaver makes a range of soft bloomy rinded bries from his organic herd of Freisans at Kirkham Farm, near Stow-on-the-Wold. Nearly half the milk from his cows is used to make his cheeses.

Roger Crudge makes a range of cheeses in the French tradition and uses the best raw milk from goat, sheep and Guernsey Cows grazed in the Cotswolds.

Produced using recipes that have been passed down through the Collingborn family and made from milk from Ceri’s father’s herd of Pedigree British Fresians, grazing the traditional pastures of the Dauntsey Vale, North Wilts

Woefuldane Organic Dairy, Minchinhampton: Melissa Ravenhill.

The following are all aged cheeses, made with organic milk from a heard of Shorthorn Cattle at Woefuldane Dairy. They are very distinctive and reliable cheeses.

Fresh Goat’s cheese made by Avril Pratt, Cerney House, North Cerney

Based at Neston Park near Corsham, Julianna Sedli makes a Reblochon-style cheese from the milk of Jersey Cows.

Divinely creamy Buffalo Mozzerella made at Laverstock Park Farm in Hampshire. 



‘Straight from the Farm’