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responsibility of the store man. There is also a system in the shed to remove the ammonia which is on an automatic timer and runs through the night during the summer and during the day through the winter so the temperature is least af fected. “The store requires meticulous
attention to detail because cheese can easily be ruined by mishandling or storing at the wrong temperature. Shelves were designed with curved edges to help prevent the cheese truckles being knocked during turning,” explains Simon. The brothers have the flexibility of
being able to supply direct by having their own cutting and packing room. This is situated in an old granary between the washing room and a chiller where orders are stored once they are packed. Cheese is sold whole, in quarters, eighths or a wedge for the markets. Parcel Force collect four days a week to distribute orders. And, having started with just one
cheese, the range now includes three varieties, Poacher, Vintage and Double Barrel, depending on how long the cheese has been matured for. The Poacher is 15 to 16 months, Vintage 18 to 24 months and Double Barrel more than two years old. A small amount of Lincolnshire Red is also made to sell at farmers markets. Fortunately for the Jones brothers
business has continued to grow during the recession. “Cheese is an affordable luxury, ours is only double the price of standard cheese. Commercially produced cheese sets a standard in the UK, it is of ten flavourless, people are happy to pay a little more and support UK producers for a better quality cheese,” adds Tim. Reflecting this the business has a
broad customer base, with Waitrose the biggest customer buying 20% of cheese sold each year for their deli counters and pre-packed shelves across the UK. Jamie Oliver buys the youngest cheese, matured for between six and eight months to serve on pizzas in his restaurants. Other stores include Harvey Nicholls, Harrods and Fortnum and Mason. Neals Yard Dairy distribute Poacher cheese in to restaurants and cheesemongers across the UK and also export to America and Europe. Alongside these wholesale buyers
the business attends up to 35 Farmers Markets every month from York to Nottingham, Derby and London. But, December is the busiest month with 140 events attended, making the annual
Cows are grazed from March to October and topped up with buffer feeding.
Three men are employed on the arable side of the business with the vast majority of forage fed on the farm being home grown.
Cows enjoy the sunshine in a loafing yard that joins all four sheds that the milking herd are housed in.
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