August on the Farm

Nature  August is the blousy end of summer proper. Leaves are heavy on the trees, some leaves starting to turn on a f...

The stars are shining over Home Farm

With the Great Taste 2017 results just released, we're very pleased to announce that four of our clothbound cheeses h...

This Land

This year brings the single largest change in our time-honoured recipe in decades. Harnessing one of nature's purest...

The Ages of Fire

Cooking outside over fire must be one of the best ways to cook. It's not just about the food - which tastes incredibl...

Ben Quinn

We are stoked to announce Ben Quinn as our latest Quicke’s ambassador. Like any good South West relationship, Ben has...

Wellbeing from the sea

With just four ingredients in cheese making, we passionately believe that each one should be the best it can possibly...

A new wave in cheese

Following years of testing, tweaking and ageing in our stores at Home Farm, we are very pleased to announce a new pa...

What's in a wedge?

With most things in life you get out what you put in, and it’s the same with our clothbound cheddar. From the cows w...

A match made in Devon

  Our local area is fit to burst with the most incredible artisan producers. We have some fantastic wine, cider and ...

How to create a cheeseboard

A cheeseboard is like a masterpiece. A good cheeseboard should be a feast for the eyes as well as the stomach. To tur...

How to cut a truckle

Here are a few simple steps to help you learn how to cut a truckle.  Cutting a truckle can seem like a daunting prosp...

Cheese Mite: Friend or Foe?

Take a trip down to our cheese stores and you might just see the evidence of some of the hundreds of cheese mites th...
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