Our ethos is simple. Contented grazing cows, produce amazing quality milk, which with a lot of skill and expertise create great tasting cheese.

The morning milk at Cote Hill Farm is taken direct from the cows into the cheese rooms to be hand crafted into our award winning Cote Hill Cheeses. By not pasteurising the milk it allows the full complex flavour of the milk to be a part of the finished cheeses.

We liken making great cheese to making great wine. The soil & earth has such an impact on how the grass grows & tastes.

Our cows are so special working hard turning the grass into milk.

There are so many variables when making cheese. It's as much an art as a science. The curd is cut and moulds are filled, as the cheese matures conditions must be just right. We have different rooms for each cheese. Our wheels of cheese are the culmination of a lot of effort & teamwork.