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The success of Lincolnshire Poacher Cheese stems from the foresight and hard work of the Jones family at Ulceby Grange, Alford.
Photography by Mooandbaa
B
rothers Simon and Tim Jones are reaping the benefits of Simon’s decision to go in to
cheese making in 1992. Although their father, Richard, wasn’t from
a farming background himself, he had always wanted to be a farmer and spent his student days working on dairy farms and then took over his wife’s family farm in 1971. He sold off the beef herd and sheep flock and, to the dismay of many local farmers, started a dairy herd. By 1988 when Simon was ready to return
home, aged 23, af ter studying at agricultural college and some travelling experience, the herd had been built up to 150 head and the business was running smoothly. “There was no need for me at home, so I took
the opportunity to look in to making cheese as a way of justifying me being involved in the farm and adding value to the milk we were producing. Being a dairy farm in Lincolnshire we were quite isolated so the opportunities for contracts are limited. However, there are advantages to farming in Lincolnshire – the lack of TB and being surrounded by straw.” Simon spent time researching on-farm cheese
Cheese is stored in a purpose built shed that is insulated with refrigeration and heating.
making and then gained experience from a two week course in cheese making at Reaseheath College. He used ideas from his friend Dougal Campbell’s set up in West Wales as a base for plans at Ulceby Grange. In February 1992 Dougal helped guide Simon
through making his first batch in an old 1000 litre bulk tank and then said: “you’ll manage
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