The UK and Ireland are, without doubt, home to some of the finest cheese producers in the world.
We actively search out the best cheese producers in the land and many of our suppliers are long established, family-run producers who are steeped in history and care passionately about producing cheese of the highest quality, consistency and taste.
Somerdale is proud to partner with these producers, allowing us to offer customers across the world a range of great tasting British Cheese, made in some of the country's leading creameries.
Our unparalleled range includes traditional farmhouse cheddars, authentic English Stilton, traditional territorial cheeses such as Red Leicester and Double Gloucester, hand-made artisan cheese and contemporary cheese blends married with fruit or complementary flavours.
By partnering with the best producers, it allows us to share our cheesemaking heritage with the World.
BARBER'S FARMHOUSE CHEESEMAKERS
Barber's is an award-winning producer of traditional Farmhouse Cheddar.
The Barber story started six generations ago, in 1833, when Daniel Barber began making cheddar on Maryland Farm just a few miles from the village of Cheddar and deep in the heart of rural Somerset. Six generations later, the Barbers are still on the same farm and are now the world’s oldest surviving cheddar-makers producing the finest, great tasting traditional West Country Farmhouse Cheddar.
Barbers is still very much a family affair, with cousins Anthony, Chris, Charlie and Giles running the business today. Using the best West Country milk produced on their own 3,000-acre farm and by over 100 local dairy farmers the Barber family are passionate about keeping authentic cheddar-making alive combining time-honoured techniques with innovation.
Harnessing nearly 200 years of experience, Barbers’ expert cheesemakers use a unique collection of the country’s last remaining traditional starter cultures and age-old ‘cheddaring’ & maturing methods to ensure their cheese develops the rich, full flavour of traditional cheddar.
Today Somerdale and Barbers work closely to offer international customers a full range of award-winning West Country cheddars, created and aged at Maryland Farm. These include Barber’s 1833 Vintage Reserve Cheddar - a powerfully intense cheddar, with an exceptional depth of flavour, which represents the pinnacle of two centuries of cheesemaking.
Cahill’s Farm Cheese is a third generation, family owned, artisan cheese making business, nestled in the heartland of County Limerick, Ireland, just 2 miles from Newcastle West, Co. Limerick, Ireland.
The Cahill family pride themselves on the quality and craftsmanship and a deep understanding that cheese making is an art. This homemade tradition means that when the Cahill family are making their award winning cheese they prepare and blend all the 100% Natural Ingredients by hand. Skill and art is applied to each cheese during the traditional handcrafting process. Their process is remarkably domestic – every batch is made the way it always has been made, by hand in small batches with no artificial colours, additives or preservatives. The quality of Cahill’s local fresh ingredients is second to none.
All Cahill’s cheeses are then matured naturally to give the perfect flavour balance. The Cahill family have been farming and cheesemaking for over three generations. Originally the milk was sold locally and the cheese was made for the family.
Although time has moved on, the focus is still on producing delicious, Irish artisan, flavoured cheeses, using traditional hand-made production methods. And whilst much of the tradition has been preserved Cahill’s have embraced the use of modern technology, where possible, to improve the quality of their cheesemaking process. Situate in the heart of the Golden Vale, in Newcastle West, Co. Limerick, the business today is a modern example of how farming and food manufacturing can be integrated to create products with tradition and quality within a sustainable agricultural framework.
CROPWELL BISHOP CREAMERY
Cropwell Bishop is one of only six dairies in the world able to produce authentic Stilton under the Blue Stilton Cheese PDO (Protected Designation of Origin). This means that it can only be made within the English Counties of Derbyshire, Nottinghamshire and Leicestershire from locally produced milk, pasteurised before use. Stilton can also only be made in a cylindrical shape, should never be pressed and can be allowed to form it's own coat or crust.
Today, cousins Robin and Ben Skailes oversee the day-to-day running of the creamery along with their fathers, David and Ian. Using traditional methods passed down by their grandfather, they continue to produce award-winning Stilton of the very finest quality. Their strong family values extend to their staff of local employees, many of whom have been working at the creamery for more that 30 years, and the hand-picked, family-run dairy farms that supply Cropwell Bishop with milk of the highest quality.
Both Cropwell Bishop’s traditional & Organic Blue Stilton are made using traditional methods. The curds are hand ladled which gives the Stilton a melt in the mouth feel and velvety soft, buttery texture. This cultivates a rich and tangy cheese with a unique, strong flavour developed by the blue mould spores added to the milk. The cheese is crumbly yet firm and has a dry brown wrinkled rind around a creamy ivory paste with blue veins that spread all the way to the edges.
Cropwell Bishop also makes a stunning Blue Shropshire which has an exquisite nutty flavour, shot through with spicy notes. The cheese’s delightful taste and creamy texture are matched by it's beautiful appearance, as blue veining radiates through the deep orange body. Another award winner from Cropwell Bishop, their Shropshire Blue was crowned Supreme Champion at the 2016 British Cheese awards in addition to being awarded Best Blue Cheese and Best English Cheese.
Today, Somerdale and the Skailes family are proud to be able to offer customers from across the world both the multi-award winning Cropwell Bishop Blue Stilton and Shropshire Blue cheese.
Hidden away in the heart of the Cheshire countryside, near the market town of Nantwich, lies the Joseph Heler family dairy on Laurels Farm. It is here that their team of expert cheese makers produce classic British regional cheese to time-honoured recipes.
The Heler story dates back over a century, when Joseph Heler’s grandmother started the family tradition by making one whole Cheshire cheese every day in the family’s farmhouse – Laurels Farm. This cheese-making expertise was passed down through the generations to Joseph Heler himself, who in 1957 set up his own company – Joseph Heler Cheese.
Joseph Heler remain an independent family business under the guidance of Mike & George, son and grandson of Joseph Heler. Although they have grown over the years from their roots as a farmhouse dairy, they are proud to say that they still hold and protect the same values, traditions and cheese making skills that have served them well through the generations.
Today their team of expert cheese makers produce a range of award winning traditional cheeses including Cheddar, Red Leicester, Double Gloucester and Cheshire cheese. All of the cheese is produced by hand, on open tables and in small batches. This ensures that each cheese has its own distinct flavour and texture – whether that is the rugged texture of a russet Red Leicester, or the smooth buttery texture of a creamy Double Gloucester. Their Cheddar cheese is graded to a flavour profile that has been selected for Somerdale’s bespoke request.
Joseph Heler have been long term partners of Somerdale and today produce much of the award-winning cheese that features in our highly popular Westminster and Cromwell ranges.
The Quicke family have been farming on the same land in the heart of the beautiful Devon countryside since 1540. Today, using grass fed milk produced on the farm, traditional recipes, time-honoured techniques and heritage starters passed down through the generations, Quicke's continues to create great tasting, award-winning clothbound cheddar.
With over a century's experience between them, the Quicke’s team of expert cheesemakers understand that what they do is an art. Using all their senses they make cheese in the old-fashioned way, individually crafting every cheese by hand and slowly maturing them for a deeply satisfying flavour.
To mature the cheeses, they are first placed lovingly into traditional wooden racks in the 'nursery store'. After around three months the cheeses are moved into Quicke’s ‘Cathedral of Cheese’ to continue on the ageing process with the clothbound truckles being turned every ten days to maintain an even texture as they mature for up to two years.
In this cool, dark hall of cheese each rind displays a spectrum of texture and colour from camo-green to bright orange. The mould garden grows on the clothbound cheese, creating a rich, horseradish flavour under the rind - one of the distinguishing hallmarks of Quicke’s cheese. The maturation is when a unique range of flavours really emerges, from the creamy freshness of Quicke's Buttery Clothbound Cheddar to the satisfyingly complex Quicke's Vintage Clothbound Cheddar.
Today, Somerdale and Quicke’s work in close partnership to make some of the very finest traditional clothbound cheddars available to customers across the globe.