Our story

I've lived in Buckinghamshire for most of my adult life, and for all its charms, it had one gap I kept coming back to: no cheese of its own. So I set out to perfect one.

The Buckinghamshire Cheese Company was founded in Winslow to make raw milk cheese rooted in this county - not a copy of something from elsewhere, but something that belongs here.

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Our cheese

Our cheese is Winslow Blue: a raw milk blue, made in small batches in a container dairy on a working farm just outside Winslow. It's matured for a minimum of 60 days, turned and tended by hand throughout.

Raw milk gives it something pasteurised cheese cannot replicate — a depth and liveliness that changes slightly with every batch, reflecting the season and the pasture the milk came from.

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Our farm and our milk

The milk comes from a single local farm. We chose them for their approach to farming: sustainable practices, soil health, good biodiversity. Short supply chain. Low food miles. Full traceability from the animal to your cheeseboard.

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Our environmental commitment

We work only with producers whose farming practices we believe in: techniques that reduce the environmental impact of dairy, improve soil health, and support biodiversity. Keeping supply chains short isn't just good for flavour. It's the right way to operate.

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Our credentials

The Buckinghamshire Cheese Company is a member of the Specialist Cheesemakers Association, the professional body for artisan cheesemakers in the UK. We operate under a full HACCP-based Food Safety Management System, verified by Buckinghamshire Council Environmental Health. We hold a Primary Authority partnership with Cornwall Council for regulatory consistency across our operations.

Full product specifications, allergen declarations and traceability documentation are available on request.