Since 1984 Mark Robertson has been making farmhouse cheeses in the heart of Northumberland. The Northumberland Cheese story began in the Rede Valley, where Mark had a small flock of sheep from which he produced a ewe’s milk cheese; Redesdale. It was such a success with the locals that our range expanded to include fine cow's and goat's milk cheeses too, and the accolades began to pour in.
In 1996 we moved to a 19th Century granary on the Blagdon Estate, South Northumberland. Here we have the capabilities to marry traditional cheese making craftsmanship with modern best practices. Our knowledge and expertise in the cheese industry has led to a full range of 17 artisan cheeses including our newest innovation; Northumberlandia.
Come and visit us 32 years on and you will be able to enjoy our Cheese Shop and Tea Room set above our working dairy. Our passionate staff will be on hand to help you find your perfect cheese and serve you a truly cheesy lunch. Or why not join us for a tour of the dairy or book on to one of our popular cheese making days.
Although we have grown you can still rest assured that every mouthful of our cow's milk cheeses can be traced back to the milk of a single dairy herd on a single farm, it's all part of the Northumberland Cheese Company philosophy. To ensure that we can continue to use this precious local supply of milk, we subsidise the farmer, so that he receives a fair price per litre for his milk: we are passionate about local suppliers, and paying more for our milk to show our appreciation. Our Jersey milk is sourced at Wheelbirks Farm in Stocksfield, less than 25 miles away, and our goat's milk is from the Dolken Dairy in Cumbria; these farmers have been selected on the basis that they supply all of their milk from a single herd.