Our Cheese

Our traditional hard-pressed artisan farmhouse cheese is made exclusively with the beautiful creamy milk from our own herd of Ayrshire cows.

We make both a pasteurised and an unpasteurised cheese, which, although based on the same recipe, are quite different in terms of texture and flavour.

Our award-winning pasteurised cheese, known as ‘Treloar’, has a firm texture and delicious flavoursome finish on the tongue. The unpasteurised, and award-winning ‘St Gluvias’ (named after our Parish) is slightly creamier, with buttery notes, and a complex savoury flavour. Our customers have remarked that St Gluvias tastes ‘like cheese used to taste years ago’, which is a wonderful compliment. Flavour is also determined by the time of year, and what the cows are eating at the time the cheese is made, underlying the true artisan nature of our product.

Both types are matured in our cheese room on wooden shelving in carefully temperature and humidity controlled conditions until they are ready to eat. Our future plans include a more mature version of each of our cheeses to appeal to those who prefer a bit more ‘bite’ – so watch this space! We mainly make large four kilo size rounds, which grow a wonderful, and sometimes very colourful, natural rind, absorbing the natural moulds in the air from the surrounding flora and fauna. 

Our Kennall Vale St Gluvias Cheese won a Gold Award at the Melton Mowbray Artisan Cheese Fair and our Treloar Cheese won a Silver Award.

Our cheese

Our traditional hard-pressed artisan farmhouse cheese is made exclusively with the beautiful creamy milk from our own herd of Ayrshire cows.

Our cows

The Ayrshire breed of dairy cow originates in Scotland. Our cows are hardy and placid, and their creamy milk is renowned for its excellent cheese making properties.

Where to buy

Buy our artisan cheese at various regular local produce markets, as well as in delicatessens and retail outlets in the area.