Press, Awards, Accreditations & Memberships
OUR AWARDS
WITHERIDGE IN HAY
Great Taste Awards 2019
HIGHMOOR
Great Taste Awards 2019
GOLD & BEST ORGANIC CHEESE
Bix
British Cheese Awards 2019
SILVER
Bix
World Cheese Awards 2018-19
BEST SOFT WHITE
Bix
British Cheese Awards 2018
GOLD
Bix
British Cheese Awards 2018
BIX
Great Taste Awards 2018
St. BARTHOLOMEW
Great Taste Awards 2018
SUPER GOLD
St Bartholomew
World Cheese Awards 2017
WINNER
Dougal Campbell Cheese Bursary 2014
Awarded by the Soil Association
OUR PRESS & TV
- Mail Online – Mary Berry tries her hand at cheesemaking and makes friends with a Longhorn bull during special guest appearance on Countryfile
- Experience Henley – LOCAL HENLEY PRODUCERS TO APPEAR ON TV WITH MARY BERRY
- Metro Online – Mary Berry to revisit childhood home and wrangle bulls in one-off Countryfile special
- Telegraph Online
Press
The Saturday Telegraph Magazine, The Sunday Times Magazine, The Henley Standard, Country Living, The Evening Standard, Fine Food Digest
TV
Sunday Brunch – Sunday May 13th 2018
See below for some of our recent press articles – click on the image to view pdf
The Metro Online
August 2020
The Daily Telegraph
October 2020
Ocadolife
Nov/Dec 2019
Waitrose – Food
October 2019
Feast – The Guardian
11th May 2019
Speciality Food Magazine
Feb 2019
Oxford Mail
29th August 2019
Perfecting the Christmas Cheeseboard
December 2017
Sunday Times – The Dish
December 2017
Sunday Times – Fine Food Digest
Jan – Feb 2017
ACCREDITATIONS & MEMBERSHIPS
Accreditation
- Soil Association accredited
- SALSA accredited
Memberships
- The Specialist Cheesemakers’ Association
- The Guild of Fine Food
We are currently developing our Dutch Barn at Nettlebed Creamery and will be opening The Cheese Shed as soon as Covid restrictions are lifted. The Cheese Shed will be selling all our products along with cheese toasties, healthy kefir smoothies and a range of hot drinks. This project has been part funded by the European Agricultural Fund for Rural Development.
The European Agricultural Fund for Rural Development also part funded the purchased of a new, 2000 litre cheese vat in 2018 which enabled us to expand our cheese making capabilities.
