Father’s Day and the Art of Cheesemaking: Celebrating Britain’s Family Cheesemakers

Father’s Day and the Art of Cheesemaking

Father's Day is a celebration of the values passed from one generation to the next: patience, dedication, craftsmanship and care. Few foods embody these qualities more beautifully than artisan cheese.

Across Britain, family cheesemakers continue to preserve centuries-old traditions while embracing modern approaches to sustainability and regenerative agriculture. On farms where fathers, mothers, sons and daughters work side by side, cheesemaking is about far more than producing exceptional food. It is about caring for the land, nurturing livestock and creating a legacy that can be handed down to future generations.

This Father's Day, we celebrate British cheeses that champion this nurture, read on to hear about some of our favourites and the remarkable family businesses behind them.

The Connection Between Family Farming and Great Cheese

The finest cheeses begin long before milk reaches the dairy. They start in healthy soils, species-rich pastures and carefully managed farming systems.

Many of Britain's leading artisan cheesemakers are increasingly embracing regenerative agriculture, a farming approach focused on improving soil health, increasing biodiversity, enhancing water retention and reducing reliance on artificial inputs. While the term may be relatively new, the philosophy is familiar to many family farms: leave the land in better condition for the next generation.

For family cheesemakers, sustainability is not simply an environmental goal. It is a practical necessity. Healthy pastures support healthy cows, healthy cows produce exceptional milk, and exceptional milk creates exceptional cheese.

The stories behind these four cheeses demonstrate how family values, environmental stewardship and cheesemaking excellence are deeply connected.

Smoked Westcombe: Somerset Tradition Meets Regenerative Thinking

Nestled beneath the Mendip Hills in Somerset, Westcombe Dairy has been farmed by the Calver family for generations. Today, the dairy is led by Tom Calver, whose commitment to traditional clothbound cheddar has earned international recognition among cheesemongers, chefs and food writers. The family has become known not only for producing some of Britain's finest farmhouse cheddar but also for championing regenerative farming principles. Their approach places equal importance on soil health, biodiversity, animal welfare and milk quality, recognising that exceptional cheese begins with a thriving farm ecosystem. Westcombe's dairy herd grazes on carefully managed pastures, helping build resilience into both the landscape and the business. This long-term perspective reflects the mindset of many family farms, where decisions are made not just for today's harvest but for future generations. Smoked Westcombe begins life as the dairy's celebrated clothbound cheddar before being gently cold-smoked. The result is a cheese of remarkable complexity: rich, savoury and nutty, with elegant smoky notes that complement rather than overpower the character of the cheese.

It is a perfect example of how traditional craftsmanship and modern farming philosophy can work hand in hand.

Father's Day Pairing

Serve Smoked Westcombe with English Quince Preserve and Sourdough Crackers.

Cornish Blue: A Family Vision from Cornwall

Few modern British cheeses have enjoyed the success of Cornish Blue. Created by Philip and Carol Stansfield at Cornish Cheese Co. near Bodmin, the cheese has become one of the most celebrated examples of contemporary British cheesemaking. Their achievement reached international recognition when Cornish Blue was crowned Supreme Champion at the World Cheese Awards, bringing global attention to both the cheese and Cornwall's thriving artisan food scene. As a family-run business, Cornish Cheese Co. reflects many of the values that define Britain's finest cheesemakers: a commitment to craftsmanship, a close connection to local farming communities and a determination to leave a lasting legacy for future generations. While the cheese is not made from milk produced on the family's own farm, Cornish Cheese Co. works closely with carefully selected local dairy farms across Cornwall. This close relationship helps support regional agriculture, reduces food miles and ensures a consistent supply of high-quality milk, while strengthening the local rural economy. The lush Cornish countryside plays a vital role in the cheese's distinctive character. Cornwall's mild climate and long grazing season create ideal conditions for dairy farming, producing the rich, creamy milk that gives Cornish Blue its smooth texture and balanced flavour profile. By championing local sourcing and maintaining strong partnerships with neighbouring dairy farmers, the Stansfield family demonstrates how sustainability can extend beyond individual farms to support entire agricultural communities.

With its creamy texture, delicate blue veining and approachable character, Cornish Blue is a shining example of how family passion, regional identity and exceptional milk can come together to create a truly iconic British cheese.

Father's Day Pairing

Pair Cornish Blue with fig and walnut preserve and a glass of Port for a sophisticated Father's Day finale.

Lincolnshire Poacher: Three Generations of Farm Stewardship

At Ulceby Grange Farm, the Jones family has spent decades perfecting Lincolnshire Poacher, one of Britain's most respected hard cheeses. What makes the cheese particularly distinctive is the family's complete control over production. From managing the dairy herd and growing feed crops to cheesemaking and maturation, the Jones family oversees every stage of the process. This integrated approach allows them to focus not only on quality but also on sustainability and long-term stewardship of the farm. Three generations have contributed to the success of Lincolnshire Poacher, bringing together experience, innovation and a shared commitment to the future of British farming. The family has increasingly focused on farming practices that improve soil health and support biodiversity. Regenerative principles encourage farmers to view soil as a living ecosystem, capable of storing carbon, supporting wildlife and improving resilience during changing weather conditions. These efforts influence every aspect of production, ultimately contributing to the character of the cheese itself.

Rich, complex and deeply satisfying, Lincolnshire Poacher combines the best qualities of traditional British and Alpine cheesemaking. Notes of caramel, toasted nuts and fruit develop during maturation, creating a cheese with remarkable depth and personality.

Father's Day Pairing

Enjoy Lincolnshire Poacher with crusty bread, pickled shallots and a robust ale for a classic British cheeseboard.

Bath Soft: Reviving Heritage Through Family Farming

The story of Bath Soft is one of revival, passion and dedication.

Produced by the Padfield family at Park Farm near Bath, the cheese was inspired by historic soft cheeses once associated with the region. In the early 1990s, Richard and Kathy Padfield embarked on a mission to bring farmhouse cheesemaking back to the area, helping to re-establish Bath as an important centre of British artisan cheese production. Today, the family's dairy operation remains firmly focused on quality, animal welfare and sustainable farming. The Padfields maintain a closed-herd system, giving them exceptional oversight of milk quality and herd health. Their approach reflects a broader belief shared by many artisan cheesemakers: that great cheese can only come from healthy animals and carefully managed land. Protecting the farm environment is therefore not separate from cheesemaking, it is fundamental to it. Bath Soft has become one of Britain's most beloved soft cheeses. Beneath its delicate bloomy rind lies a luxuriously creamy interior with gentle buttery and mushroom notes that reflect the richness of Somerset milk.

It is a cheese that perfectly balances heritage, craftsmanship and modern farming responsibility.

Father's Day Pairing

Serve Bath Soft with fresh strawberries and sparkling wine for an elegant seasonal pairing.

Regenerative Agriculture and the Future of British Cheesemaking

As cheeselovers become increasingly interested in food provenance and sustainability, artisan cheesemakers are uniquely positioned to lead the conversation.

Many family-run dairies are investing in:

• Regenerative grazing systems
• Improved soil health
• Enhanced biodiversity
• Better water management
• Reduced reliance on synthetic fertilisers
• High standards of animal welfare
• Local supply chains and regional food networks

These practices help create farms that are more resilient environmentally and economically, while continuing to produce exceptional milk and cheese.

Importantly, they also ensure that future generations inherit thriving farms capable of sustaining both families and rural communities.