A Weekend at Quicke's Farm: Learning from One of Britain's Great Cheddar Makers

There are few opportunities quite like the annual Specialist Cheesemakers Association (SCA) Farm Visit. Each year, it brings together cheesemakers, affineurs, retailers and industry professionals from across the UK to share knowledge, exchange ideas and celebrate the craft of artisan cheesemaking. This year's gathering took place at Quicke's Farm in Devon, where the Quicke family welcomed delegates to one of Britain's most respected clothbound Cheddar producers.

Representing Paxton & Whitfield was our Quality Manager, Jazz Reeves, who spent the weekend immersed in every aspect of the farm and dairy. For those of us whose role is selecting, maturing and caring for exceptional cheeses, visits like these are invaluable. They provide an opportunity to deepen our understanding of the decisions made long before a cheese reaches our maturing rooms or our counters.

From Pasture to Clothbound Cheddar

Quicke's Farm is a remarkable place. Spanning more than 2,000 acres of Devon countryside, the estate has been shaped by generations of the Quicke family and today combines traditional farming with an ambitious approach to environmental stewardship. Their herd is managed using spring and autumn block calving, ensuring a consistent supply of milk throughout the year, while extensive woodland, hedgerows and wildlife habitats sit alongside productive pasture.

For a cheesemonger, it is impossible not to appreciate how these farming decisions influence the finished cheese. The quality of the grass, the health of the soil and the welfare of the herd all contribute to the character of the milk, and ultimately to the complexity and depth of flavour found in every clothbound Cheddar.

Seeing Craftsmanship Up Close

Delegates were given a behind the scenes look at the cheesemaking process, from milk production through to the famous maturing stores where Quicke's traditional clothbound cheeses slowly develop their distinctive flavour and texture. The visit highlighted the balance between time honoured techniques and thoughtful innovation, demonstrating that producing exceptional cheese relies on patience, precision and an unwavering commitment to quality.

For Jazz, the opportunity to spend time with fellow cheesemakers, technical experts and affineurs was equally valuable. The SCA Farm Visit is as much about sharing knowledge as it is about showcasing a single producer. Conversations around milk quality, maturation, sustainability and best practice help strengthen the artisan cheese community and ensure expertise continues to be passed between producers and specialist retailers alike.

Why It Matters

At Paxton & Whitfield, we believe that great cheesemongering starts with understanding the story behind every cheese. Visiting our producers allows us to make better selections, offer more informed advice to our customers and continue building relationships with the remarkable people who make Britain's finest cheeses.

Whether it's discussing affinage with a cheesemaker, understanding the impact of seasonal milk, or seeing sustainable farming practices first hand, every visit adds another layer of knowledge that ultimately benefits the cheeses we choose to champion.

A huge thank you to Mary and Jane Quicke, the entire team at Quicke's Farm, and the Specialist Cheesemakers Association for hosting such an insightful weekend. It is events like these that remind us that artisan cheese is not simply a product. It is the result of generations of farming, craftsmanship and collaboration, and we are proud to be part of that community.