What Exactly Is Farmhouse Cheese?

Farmhouse cheese is made on a farm using milk from the animals that live there, usually cows, goats or sheep. The cheesemaker may even name the cheese after their farm or the region where it’s made. This connection to the land gives farmhouse cheeses a flavour that can’t be copied.

Each batch is unique. The grass the animals eat, the time of year, and the weather can all subtly change the flavour and texture of the cheese. This is called ‘terroir’, a French word that means “sense of place”. You get a real taste of the countryside with every bite.

When we chat to customers about farmhouse cheese, they often say it just tastes richer and more real than what they buy from the supermarket. And they’re not wrong. Farming and cheesemaking are simpler, smaller-scale, and more hands-on for farmhouse producers.

Traditional Skills That Make a Big Difference

When you pick up farmhouse cheese, you’re holding a product crafted using methods that have been in use for hundreds of years. From milking at dawn to stirring vats and turning cheeses by hand as they mature, traditional cheesemaking is both an art and a labour of love.

At Cheese Shop Nantwich, we work with artisan cheesemakers who take pride in their skills. They know when the milk is just right for cheesemaking. They trust their senses, not just technology. The result? Amazing textures and deep flavours you don’t normally find in factory-made cheese.

It’s not rushed, either. Some cheeses are aged for months, even years, until they’re just right. Time adds flavour, character and personality to a cheese. And the best part? Each artisan puts their stamp on their cheese, making them truly one-of-a-kind.

Britain’s Best Farmhouse Cheeses

Britain has some of the tastiest and most well-respected farmhouse cheeses in the world. From crumbly Cheshire to salty Stilton, each region brings something different to the table.

Take Somerset’s clothbound Cheddar, made with unpasteurised milk and wrapped in muslin so it can breathe while maturing. Then there’s creamy Tunworth, a soft cheese from Hampshire with a gooey centre that rivals the French. If you’ve never tried raw milk cheese from a local farm, you’re in for a treat!

At our Cheese Shop Nantwich, we carry a wide range of farmhouse cheeses from across the UK. And if you’re not sure what to choose, we’re happy to guide you, whether you’re new to farmhouse cheese or a lifelong fan.

Some top picks include:

• Montgomery’s Cheddar – Traditionally made in Somerset, it’s strong, tangy and perfect on a cracker.
• Shropshire Blue – A striking orange blue cheese that blends creamy and sharp flavours perfectly.
• Little Black Bomber – A Welsh classic with a smooth, creamy texture and bold flavour.
• Mrs Kirkham’s Lancashire – Soft and buttery with a slight acidic crumble, made from raw cow’s milk.

Supporting Local and Sustainable Farming

By choosing farmhouse cheese, you’re doing more than enjoying amazing taste. You’re supporting small British farms, encouraging traditional skills, and helping communities thrive.

Many artisan cheesemakers treat their animals with great care. Cows, sheep, and goats live happy lives, often grazing in fields and producing high-quality milk. It’s good for the environment too. Smaller farms tend to be more eco-friendly, using pasture-based methods and avoiding industrial feed.

We love working with cheesemakers who are passionate about sustainability. Our friends at Appleby’s Dairy, for instance, produce delicious Cheshire cheese using raw milk from their cows. Their methods are gentle on the land and respectful of the animals.

By shopping locally at trusted places like Cheese Shop Nantwich, you help the people behind the cheese earn a fair price for their hard work. You also reduce food miles, meaning less impact on the environment overall.

Perfect Pairings for Farmhouse Cheese

Farmhouse cheese is lovely on its own, but it becomes even more enjoyable when paired with the right foods and drinks.

Here are a few favourite combinations:

• Chutney or Pickles – The sharp tanginess adds a fresh contrast to rich, creamy cheese.
• Crackers or Fresh Bread – A simple base to let the cheese shine.
• Apples or Pears – Their sweetness pairs beautifully with savoury cheeses.
• Ale, Cider or Red Wine – Local drinks bring out the flavour of the cheese.

At Cheese Shop Nantwich, we love creating hampers with hand-picked farmhouse cheeses, artisan chutneys and traditional biscuits. Perfect for gifts or just treating yourself.

We also suggest trying a three or five-cheese board with varied textures and flavours, perhaps a hard cheese, a blue, and a soft-ripened option. It makes for a delicious spread at any gathering or a quiet night in.

Looking After Your Cheese

Farmhouse cheese is alive. That’s right, the natural bacteria and cultures inside continue to change the cheese over time, even after you bring it home. So, how do you keep it at its best?

First, avoid plastic wrap. Cheese needs to breathe. Wrap it in wax paper or parchment, then place it in a container in the fridge. Bringing it up to room temperature before eating makes a big difference, too.

Most farmhouse cheeses taste their best when eaten within a few days of slicing, but aged cheeses like Cheddar can last much longer. If mould appears, don’t panic, just trim it off. These cheeses are more natural, and sometimes a bit of mould is part of the charm.

If you’re unsure how to store or serve your cheese, just ask us at the Cheese Shop Nantwich. We’re always happy to help.

Discovering New Favourites

One of the most fun parts of enjoying farmhouse cheese is discovering new favourites. Maybe you’ll fall in love with a soft goat’s cheese rolled in herbs or a bold blue cheese with a punchy finish.

We often tell our visitors to keep an open mind and try something different each time. You never know what might surprise you. Some cheeses are only made in small quantities and are around for a limited time, so it’s worth checking in regularly to see what’s new on the counter.

And if you can, visit a cheesemaker or farm open day. Seeing the process up close will make you appreciate your cheese even more.

Frequently Asked Questions

What’s the difference between farmhouse cheese and factory cheese?

Farmhouse cheese is made on a farm using milk from the cheesemaker’s animals, often using traditional methods. Factory cheese is usually mass-produced with consistent flavour and texture, but it lacks the character and quality of farmhouse varieties.

Can I eat the rind?

Sometimes the rind is edible, sometimes not. A bloomy rind on Brie or Camembert is totally fine to eat, but wax rinds or cloth-bound ones should be removed. Ask us if you’re not sure, we’re always happy to help.

Are all farmhouse cheeses made with raw milk?

Not all, but many are. Raw milk (unpasteurised) cheeses have flavours that are more complex and deep. If you have concerns about raw milk, ask before buying every cheese we sell at Cheese Shop Nantwich comes with guidance.

How should I slice cheese?

Try slicing cheese straight from the centre. For round cheeses, cut like a pie. For wedges, slice lengthways. Always use a clean, sharp knife.

Do you offer farmhouse cheese gift boxes?

Yes, absolutely. You can build your own or choose from our hand-curated selections. They come with the best of our British farmhouse cheeses, often paired with crackers, chutneys, and even a mini bottle of wine.

Taste the Heart of the Countryside

There’s something very special about farmhouse cheese. It’s not just food, it’s a connection to our land, our traditions, and our local farms. Every bite offers rich, layered flavours made by real people who care about what they create.

We invite you to explore our selection of farmhouse cheeses at the Cheese Shop Nantwich. Whether you’re after a strong Cheddar, a smooth blue, or something soft and creamy, we’ve got something to delight your tastebuds.

Visit us online or pop into the shop to chat with our friendly team, who know every cheese on the counter inside out. Bring Britain’s countryside to your table, one bite at a time.