British cheese is often discussed through a handful of famous names, but the real story is much broader. Across the UK, farmhouse dairies and independent cheesemakers are turning the milk of their own herds, or milk bought from nearby farms, into cheeses shaped by local pasture, animal breed, season, technique and time.
The best producers do not simply recreate continental styles with a British address. They make cheeses that belong to their landscape. Traditional Somerset Cheddar develops slowly beneath cloth on wooden shelves. Stilton depends on careful piercing and maturation. Welsh Caerphilly balances a fresh, lactic centre with a more developed outer layer, while Scottish sheep's milk and Northern Irish blue cheeses show how regional cheesemaking continues to evolve.
This guide brings together 15 of the best cheese producers in the UK. It focuses on the quality and distinctiveness of the cheese, the producer's connection with farming and the importance of their work within British food culture. It is not a ranking based on scale, supermarket availability or awards alone.
Some dairies welcome visitors through farm shops, open days or pre-arranged tours, while others are working production sites with no general public access. Check directly before travelling.
How we selected the best UK cheese producers
Our editorial assessment considered:
- Quality and consistency: Cheese that remains distinctive across batches while reflecting natural seasonal variation.
- Farming connection: Own-herd milk, close relationships with supplying farms or a clearly expressed approach to animal husbandry and pasture.
- Technical skill: Control of acidity, curd handling, mould development, rind care and maturation.
- Regional identity: Cheese that communicates something meaningful about its county or nation.
- Traditional importance: Producers maintaining rare methods or protected regional styles.
- Originality: Makers developing convincing modern British cheeses rather than relying only on imitation.
- Range: A body of work with enough depth to demonstrate sustained cheesemaking ability.
- Transparency: Clear information about milk source, pasteurisation, animal species and production.
- UK-wide representation: Producers from England, Scotland, Wales and Northern Ireland.
Cheese producers in Somerset and the West Country
1. Montgomery's Cheese, Somerset
Location: North Cadbury, Somerset
Signature cheese: Montgomery's Traditional Cheddar
Milk: Unpasteurised cow's milk
Montgomery's is one of the defining names in farmhouse Cheddar. The cheese is made on the family farm using the milk of the farm's own cows, then clothbound and matured for around a year or longer.
Its importance lies in the relationship between farming and cheesemaking. Milk is not treated as a standard industrial ingredient. Changes in pasture, herd health and season influence the raw material, while the cheesemakers work to guide those differences into a recognisable house style.
A good wheel can combine savoury depth, nuttiness, broth-like richness and a firm but yielding texture. Natural variation between batches is part of the appeal rather than a defect to be eliminated.
Why it stands out:
Montgomery's represents farmhouse Cheddar as an agricultural product, not merely a recipe. It remains one of the clearest benchmarks for understanding what traditional Somerset Cheddar can be.
Good to know:
The cheese is made with raw milk and traditional animal rennet. Buy it from a specialist cheesemonger able to discuss the batch and maturation.
2. Westcombe Dairy, Somerset
Location: Evercreech, Somerset
Signature cheese: Westcombe Cheddar
Milk: Unpasteurised cow's milk
Westcombe has made traditional cheese in east Somerset since the 19th century. Today, the dairy is known particularly for clothbound Cheddar, alongside cheeses such as Duckett's Caerphilly and a growing body of farm-made food.
The Cheddar is dense, savoury and structured, often revealing flavours that recall hazelnuts, earth, caramelised onion and the cellar in which it matured. The best examples feel complex without becoming aggressively sharp.
Westcombe is also notable for taking maturation seriously. Cheese is monitored as a living product, with rind, humidity and storage conditions managed to develop flavour rather than simply extend shelf life.
Why it stands out:
Westcombe combines a long Somerset cheesemaking history with a thoughtful, modern understanding of farming, maturation and microbial life.
Good to know:
The dairy shop sells cheese and other farm products, but production access should not be assumed. Check current opening before travelling.
3. Quicke's, Devon
Location: Newton St Cyres, Devon
Signature cheese: Quicke's Mature Clothbound Cheddar
Milk: Cow's milk from the farm's herd
Quicke's makes clothbound cheese on a Devon estate with a family farming history extending across generations. The producer is best known for Cheddar, although the range includes several ages and flavour profiles.
The cheeses are handmade and wrapped in cloth before maturation. Younger examples tend to be more buttery and lactic, while longer-aged wheels develop greater savoury depth, minerality and a firmer, more crystalline texture.
Quicke's is especially good at explaining cheese as the outcome of soil, grass, cows, milk and human judgement. That complete chain gives the producer an important educational role as well as a commercial one.
Why it stands out:
Quicke's offers one of the most complete expressions of estate-based British cheesemaking, with enough range to compare how maturation changes the same basic style.
Good to know:
The farm shop is the most dependable point of public access. Tours and events may run on selected dates rather than daily.
4. Trethowan's Dairy, Somerset
Location: Hewish, near Weston-super-Mare
Signature cheese: Gorwydd Caerphilly
Milk: Unpasteurised cow's milk
Trethowan's Dairy is best known for Gorwydd Caerphilly, a cheese originally developed in Wales and now made in Somerset.
Gorwydd demonstrates why Caerphilly should not be dismissed as a plain, crumbly cheese. A well-ripened piece has three distinct zones: a fresh and lemony centre, a creamier breakdown beneath the rind and an earthy natural exterior.
The cheese requires careful timing. Too young, and it lacks the complexity of the developed outer layer. Too mature, and the balance can disappear.
Why it stands out:
Trethowan's has helped restore serious attention to traditional Caerphilly and shown how much complexity can exist in a comparatively young cheese.
Good to know:
The rind is edible and forms an important part of the flavour. Taste from the centre towards the edge rather than cutting it away automatically.
Cheese producers elsewhere in England
5. Fen Farm Dairy, Suffolk
Location: Bungay, Suffolk
Signature cheese: Baron Bigod
Milk: Milk from the farm's Montbéliarde cows
Fen Farm Dairy makes Baron Bigod, a soft, bloomy-rind cheese that has become one of the most recognisable modern British farmhouse cheeses.
The cheese is made on the farm and develops from a chalkier young centre into a soft, glossy paste beneath the rind. At the right stage, its flavour can combine warm milk, mushrooms, butter, hay and gentle farmyard notes.
The dairy also produces butter, cultured dairy products and other cheeses, reinforcing the connection between herd, milk and finished food.
Why it stands out:
Baron Bigod is not important simply because it resembles Brie. It has developed a convincing Suffolk identity through the farm's own milk, careful maturation and a clear house style.
Good to know:
Ripeness matters. Ask when the cheese should be eaten and store it according to the producer's guidance rather than serving it directly from a very cold refrigerator.
6. Colston Bassett Dairy, Nottinghamshire
Location: Colston Bassett, Nottinghamshire
Signature cheese: Colston Bassett Stilton
Milk: Cow's milk from local farms
Colston Bassett is one of the small number of dairies permitted to produce Blue Stilton under its protected designation.
The dairy works with milk from farms close to the village and uses a traditional, labour-intensive approach. The curd is handled gently, and the cheese is pierced during maturation so oxygen can support the development of blue mould.
Colston Bassett Stilton is often admired for its balance. It can be creamy and rich without becoming harsh, with blue veining that adds pepper, earth and savoury depth.
Why it stands out:
Colston Bassett produces one of the most complete and harmonious expressions of Stilton, supported by an unusually close relationship with its supplying farms.
Good to know:
Not every piece of Stilton is at the same stage of maturity. A specialist cheesemonger can help choose between younger creaminess and a more developed blue character.
7. Cropwell Bishop Creamery, Nottinghamshire
Location: Cropwell Bishop, Nottinghamshire
Signature cheese: Blue Stilton
Milk: Cow's milk from farms in the surrounding region
Cropwell Bishop is a family-run creamery specialising in Stilton and related blue cheeses.
The producer's Stilton has a rich, creamy texture and a clear but controlled blue flavour. Salt, acidity and mould are kept in balance, making it approachable to people who sometimes find blue cheese overwhelming.
The creamery has also developed softer and differently formatted blue cheeses, showing how the skills behind Stilton can be used without reducing every product to the same profile.
Why it stands out:
Cropwell Bishop combines traditional regional production with unusual consistency and an accessible understanding of blue cheese.
Good to know:
The creamery shop is the most practical place to explore the range. Check current public opening before making a dedicated visit.
8. Stichelton Dairy, Nottinghamshire
Location: Welbeck Estate, Nottinghamshire
Signature cheese: Stichelton
Milk: Unpasteurised cow's milk
Stichelton was created to explore what a traditional raw-milk blue cheese from the Stilton region might taste like. Because protected Stilton rules require pasteurised milk, the cheese cannot legally use the Stilton name.
The distinction is more than administrative. Raw milk, careful curd handling and long maturation produce a cheese with layered flavours that may include cream, fruit, spice, earth and a measured blue intensity.
The dairy sits on the Welbeck Estate and works closely with the milk source and maturation process.
Why it stands out:
Stichelton asks an important question about tradition, regulation and flavour while standing confidently as an excellent cheese in its own right.
Good to know:
Do not describe Stichelton as Stilton. Its separate name and method are central to understanding the cheese.
9. Lincolnshire Poacher Cheese, Lincolnshire
Location: Ulceby Grange, Lincolnshire
Signature cheese: Lincolnshire Poacher
Milk: Unpasteurised cow's milk from the farm's herd
Lincolnshire Poacher is a hard farmhouse cheese that sits somewhere between the familiar territories of Cheddar and Alpine cheese without belonging fully to either.
The cheese is made on the family farm from its own milk and matured to develop a firm texture, savoury sweetness and flavours that can suggest toasted nuts, grass and warm butter.
Different ages and related cheeses allow customers to see how the farm's milk responds to changes in recipe and maturation.
Why it stands out:
Lincolnshire Poacher is one of the strongest original British hard cheeses, with a distinctive identity that does not depend on copying a protected regional style.
Good to know:
Older versions are firmer and more intense. Younger cheese may be more supple and milky, so choose according to how it will be used.
10. Appleby's Dairy, Shropshire
Location: Hawkstone, Shropshire
Signature cheese: Appleby's Cheshire
Milk: Unpasteurised cow's milk
Appleby's is the last major farmhouse producer of traditional Cheshire cheese.
The cheese is clothbound and matured to retain the bright, mineral and gently acidic character associated with Cheshire. Its texture is crumbly but should not be dry, and the flavour can move from fresh milk and citrus towards deeper savoury notes as it matures.
The orange colour comes from annatto, a traditional colouring used in some territorial British cheeses.
Why it stands out:
Appleby's preserves an important regional cheese tradition that could easily have disappeared into industrial production.
Good to know:
Traditional Cheshire is not intended to taste like mature Cheddar. Its acidity, moist crumble and mineral character are part of its identity.
Cheese producers in Wales
11. Caws Cenarth, Carmarthenshire
Location: Glyneithinog Farm, Carmarthenshire
Signature cheeses: Perl Wen, Perl Las and Golden Cenarth
Milk: Cow's milk
Caws Cenarth is one of Wales's best-known independent cheese producers. The family dairy makes soft, blue and washed-rind cheeses on a farm in west Wales.
Perl Wen is a soft bloomy-rind cheese, Perl Las provides a creamy Welsh blue and Golden Cenarth develops a sticky washed rind and a richer aroma. Together, the range demonstrates considerable technical breadth.
The dairy helped build the modern reputation of Welsh artisan cheese beyond Caerphilly alone.
Why it stands out:
Caws Cenarth combines Welsh identity with a genuinely varied and accomplished range of cheese styles.
Good to know:
The farm shop and visitor arrangements can vary seasonally. Check before travelling and allow the cheeses to reach an appropriate serving temperature.
12. Hafod Cheddar, Ceredigion
Location: Holden Farm Dairy, Ceredigion
Signature cheese: Hafod
Milk: Organic unpasteurised milk from Ayrshire cows
Hafod is an organic clothbound Cheddar made on a Welsh farm from the milk of its own Ayrshire herd.
Ayrshire milk has qualities that differ from the higher-volume milk associated with many commercial dairy systems. Combined with organic farming, raw milk and long maturation, it produces a cheese with a distinctive balance of butter, grass, savoury broth and gentle acidity.
The cheese can vary through the year, reflecting pasture and herd conditions.
Why it stands out:
Hafod is one of the clearest examples of Welsh farming, breed choice and traditional Cheddar technique coming together in one cheese.
Good to know:
It is a farmhouse Cheddar made in Wales, not a claim to the protected West Country Farmhouse Cheddar designation.
13. Caws Teifi Cheese, Ceredigion
Location: Llandysul, Ceredigion
Signature cheese: Teifi
Milk: Organic cow's milk
Caws Teifi produces a family of cheeses inspired partly by Dutch-style methods but developed through organic Welsh milk and local maturation.
The range includes plain, smoked, herb and other variations, alongside additional cheeses made at the same farm. The best Teifi has a supple texture and a clean, balanced flavour that makes it useful on a cheeseboard as well as in cooking.
Why it stands out:
Teifi helped broaden the vocabulary of modern Welsh cheese and remains one of the country's most dependable independent producers.
Good to know:
Flavoured versions can be very different from the core cheese. Start with a plain or mature expression to understand the producer's base style.
Cheese producers in Scotland
14. Errington Cheese, South Lanarkshire
Location: Walston, South Lanarkshire
Signature cheeses: Lanark Blue and Corra Linn
Milk: Sheep's milk
Errington Cheese is one of Scotland's most important farmhouse dairies. It is particularly known for Lanark Blue, a sheep's milk blue cheese, and Corra Linn, a firmer, longer-aged cheese.
Sheep's milk brings richness and a different balance of fat, protein and sweetness from cow's milk. Lanark Blue combines this richness with salt, spice and blue mould, while Corra Linn develops a dense texture and deeper savoury character.
The producer has also played an important role in debates around raw-milk cheese and proportional food regulation.
Why it stands out:
Errington makes some of the UK's most distinctive sheep's milk cheeses and gives Scotland a farmhouse cheese identity beyond Cheddar and crowdie.
Good to know:
Several cheeses use raw milk. Check individual product information where pasteurisation matters.
Cheese producers in Northern Ireland
15. Mike's Fancy Cheese, County Down
Location: Newtownards, County Down
Signature cheese: Young Buck
Milk: Raw cow's milk
Mike's Fancy Cheese produces Young Buck, a raw-milk blue cheese made in County Down.
The cheese takes inspiration from the broad family of British blue cheeses but has its own Northern Irish identity. It combines a creamy, open texture with blue veining, salt, spice and a lingering savoury finish.
Young Buck has become an important symbol of the revival of independent cheesemaking in Northern Ireland. It demonstrates that the region can produce distinctive farmhouse-style cheese rather than simply supply milk to larger processors.
Why it stands out:
Mike's Fancy Cheese has helped put contemporary Northern Irish artisan cheese on the wider UK food map.
Good to know:
Production is small compared with national creamery brands. Availability can be limited, so specialist retailers and direct ordering are often the best routes.
Other British cheese producers worth discovering
A list of 15 cannot represent the full depth of UK cheesemaking. Further producers worth seeking out include:
- Keen's Cheddar in Somerset
- Pitchfork Cheddar in Somerset
- White Lake Cheese in Somerset
- Wyfe of Bath in Somerset
- Sharpham Dairy in Devon
- Ticklemore Cheese in Devon
- Curworthy Cheese in Devon
- Dorset Blue Vinny in Dorset
- Village Maid Cheese in Berkshire
- Nettlebed Creamery in Oxfordshire
- Rollright Dairy in Oxfordshire
- King Stone Dairy in Oxfordshire
- High Weald Dairy in West Sussex
- Bookham Harrison in West Sussex
- Alsop & Walker in East Sussex
- Golden Cross Cheese in East Sussex
- Winterdale Cheesemakers in Kent
- Kingcott Dairy in Kent
- Lyburn Farmhouse Cheesemakers in Hampshire
- Tunworth at Hampshire Cheeses
- Isle of Wight Cheese Company
- Sparkenhoe Farm in Leicestershire
- Long Clawson Dairy in Leicestershire
- Hartington Creamery in Derbyshire
- Dovedale and Peak District cheese producers
- Mrs Kirkham's Lancashire
- Leagram Organic Dairy in Lancashire
- The Courtyard Dairy's regional producer network
- Fellstone and Tomme producers in Cumbria
- Doddington Dairy in Northumberland
- Northumberland Cheese Company
- Shepherds Purse in North Yorkshire
- Botton Village cheese in North Yorkshire
- Cote Hill Cheese in Lincolnshire
- St Jude Cheese in Suffolk
- Fen Farm Dairy's wider range
- Cosyn Cymru in Wales
- Pant Mawr Farmhouse Cheeses in Pembrokeshire
- Snowdonia Cheese Company in north Wales
- South Caernarfon Creameries
- The Ethical Dairy in Dumfries and Galloway
- Isle of Mull Cheese
- Connage Highland Dairy
- Highland Fine Cheeses
- St Andrews Farmhouse Cheese Company
- Orkney Cheese
- Ballylisk Dairies in County Armagh
- Dart Mountain Cheese in County Derry
- Ballylisk's Triple Rose and related cheeses
Some of these are farmhouse dairies, while others are larger creameries or specialist producers. The most useful comparison is not size, but the clarity of the relationship between milk, method and finished cheese.
Best UK cheese producers for different tastes
Best traditional Cheddar
Montgomery's provides the benchmark for depth and farmhouse character. Westcombe and Quicke's offer equally valuable but recognisably different expressions.
Best blue cheese
Colston Bassett is the leading classic Stilton choice. Stichelton is ideal for raw-milk complexity, while Lanark Blue and Young Buck provide distinctive regional alternatives.
Best soft cheese
Baron Bigod is the strongest modern British soft cheese for richness, ripening and farm identity. Perl Wen offers a gentler Welsh alternative.
Best territorial cheese
Appleby's Cheshire and Gorwydd Caerphilly preserve two of Britain's most important regional styles.
Best Welsh producer
Caws Cenarth has the broadest range. Hafod is the strongest single expression of farm, herd and place.
Best Scottish producer
Errington Cheese stands out for its sheep's milk, raw-milk expertise and genuinely distinctive cheeses.
Best Northern Irish producer
Mike's Fancy Cheese has had the strongest influence on the modern Northern Irish artisan-cheese story.
Best producer for a varied cheeseboard
Caws Cenarth provides soft, blue and washed-rind options from one dairy. Quicke's is better for comparing different ages and treatments of hard cheese.
Understanding British cheese styles
Cheddar
Traditional Cheddar involves a specific curd-handling process in which slabs are cut, turned and stacked to manage acidity and texture. Clothbound farmhouse examples mature differently from block Cheddar sealed in plastic.
Stilton
Blue Stilton is a protected cheese made in Derbyshire, Leicestershire and Nottinghamshire according to defined rules. It is pierced so oxygen can encourage blue mould growth.
Cheshire
Cheshire is one of Britain's oldest named regional cheese styles. It is known for a moist crumble, fresh acidity and mineral character.
Caerphilly
Traditional Caerphilly is relatively young, with a fresh centre and a more developed layer beneath the rind. Industrial versions can be much flatter in flavour.
Bloomy-rind cheese
These cheeses develop a soft white rind and gradually ripen from the outside towards the centre.
Washed-rind cheese
The exterior is washed during maturation, encouraging bacteria that create stronger aromas, sticky rinds and rich savoury flavours.
Hard sheep's milk cheese
Sheep's milk supports dense, rich cheese with concentrated flavour. Long maturation can create a granular or crystalline texture.
Raw milk and pasteurised cheese
Pasteurisation heats milk to reduce harmful microorganisms. It can improve consistency and safety when production or supply chains require greater control.
Raw-milk cheese is made without pasteurising the milk. Supporters value the greater microbial diversity and potential complexity, but successful production requires excellent animal health, hygiene and process control.
Neither category guarantees quality.
A badly made raw-milk cheese is not automatically better than a carefully made pasteurised one. Equally, raw milk should not be treated as inherently reckless when it comes from a well-managed herd and is handled by skilled producers.
Pregnant people, those with weakened immune systems and other vulnerable groups should follow current NHS and food-safety advice regarding particular cheeses.
How to buy British cheese well
- Use a specialist cheesemonger where possible.
- Ask when the cheese was cut.
- Discuss the desired ripeness.
- Buy a smaller amount in excellent condition.
- Check whether the rind is intended to be eaten.
- Ask about milk type and pasteurisation.
- Avoid judging only by strength.
- Compare cheeses at a similar serving temperature.
- Buy according to the season.
- Keep soft and blue cheeses wrapped but able to breathe.
- Do not store cheese beside strongly aromatic food.
- Remove it from the refrigerator before serving.
- Support direct farm shops and independent retailers.
- Treat natural variation as part of farmhouse production.
Pre-cut cheese deteriorates more quickly because a larger surface area is exposed. A freshly cut wedge from a well-kept wheel can taste substantially better than the same cheese left tightly wrapped for weeks.
How to build a British cheeseboard
A balanced cheeseboard does not need six very strong cheeses.
A useful four-cheese selection might include:
- A clothbound Cheddar such as Montgomery's or Westcombe
- A blue such as Colston Bassett, Lanark Blue or Young Buck
- A soft cheese such as Baron Bigod or Perl Wen
- A territorial or firm regional cheese such as Appleby's Cheshire, Gorwydd Caerphilly or Lincolnshire Poacher
Add plain crackers or bread, one seasonal fruit and perhaps a restrained chutney. Too many sweet accompaniments can hide the differences between cheeses.
Serving and storing cheese
Storage
Keep cheese refrigerated in waxed paper, specialist cheese paper or the wrapping supplied by a good cheesemonger. Avoid leaving it permanently sealed in ordinary cling film where possible.
Serving temperature
Remove hard cheese from the refrigerator around an hour before serving. Soft cheese may need less time, especially in a warm room.
Cutting
Cut wedge-shaped cheese so each serving receives some centre and some rind. Do not take only the softest centre from a shared bloomy-rind cheese.
Leftovers
Rewrap cleanly and return to the refrigerator. Strong blue cheese should be separated from delicate fresh cheese.
Cheese should never be left unrefrigerated for an unnecessarily long period, particularly during warm weather.
Frequently asked questions
Who makes the best cheese in the UK?
There is no single producer that dominates every style. Montgomery's is a benchmark for farmhouse Cheddar, Colston Bassett for Stilton, Fen Farm Dairy for soft cheese and Caws Cenarth for a broad Welsh range.
How many cheeses are made in Britain?
Britain produces hundreds of named cheeses, although estimates vary depending on whether variations, seasonal products and short-lived cheeses are counted separately.
What is farmhouse cheese?
Farmhouse cheese is generally made on the farm using milk from that farm's own animals. The term should imply a direct relationship between herd and dairy, although labelling practices can vary.
Is all British cheese made with cow's milk?
No. Producers also use sheep's, goat's and buffalo milk, sometimes blending more than one species.
Can the rind be eaten?
Many natural, bloomy and washed rinds are edible and contribute flavour. Wax, cloth, foil and plastic coatings should be removed. Ask the producer or cheesemonger when uncertain.
Is stronger cheese always more mature?
Not necessarily. Blue mould, washed rinds, salt and milk type can produce strong flavours in relatively young cheese.
What is protected-designation cheese?
A protected name restricts where and how a product can be made. Blue Stilton and West Country Farmhouse Cheddar are examples with defined production requirements.
Why does farmhouse cheese vary?
Milk changes with pasture, weather, lactation and herd conditions. Small-scale production and natural rind development preserve some of that variation.
Where is the best place to buy artisan British cheese?
Specialist cheesemongers, producer farm shops and established independent delis usually provide better care and advice than general retail shelves.
Final thoughts
The best British cheese producers turn farming, microbiology and patience into something that expresses a real place.
Montgomery's, Westcombe and Quicke's show that traditional Cheddar is not one fixed flavour. Colston Bassett and Stichelton reveal how method and regulation can lead to different expressions of blue cheese. Caws Cenarth, Errington and Mike's Fancy Cheese demonstrate that modern British cheesemaking is not confined to the south-west of England.
The most meaningful way to support these producers is not to collect famous names without tasting them properly. Buy a freshly cut piece, ask about the milk and ripeness, allow it to reach serving temperature and pay attention to how the flavour changes from centre to rind.
Proper cheese is living food. The producers in this guide understand that, and their work is stronger because they do not try to remove every trace of season, farm and human judgement.
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George Davies
Regional and city guide writer
George covers location led guides, city roundups, regional comparisons, attractions, markets, museums and practical local recommendations.