Make
Making cheese slowly
From the soil under our feet to the cheese maturing in our stores, we are led by the spirit of Slow Food. These guidi...
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Win a Cornish Sea Salt & Quicke's Cheese Bundle Worth Over £100
Almost three years ago we made the single largest change to our time-honoured recipes in over a decade - we began usi...
In slow pursuit of greatness
We are stewards of our land, in the same way we are all stewards of the earth. We protect it and nurture it, we work...
Cheese on the slow
The Spirit of Slow
Time is moving faster than ever before. After a busy day, we can order an Uber which turns up in l...
Our wild cultures from the swinging sixties
One of the key moments in cheesemaking is the acidification of milk, which causes it to split into solid curds and...
Goat’s cheese glory
We're so proud to announce this year’s Great Taste results. We've brought home stars for six of our products, includi...
Introducing our Journal: This Land
We’ve been farming this land for 500 years and making clothbound cheese for five generations. We use our years of exp...
A Collaboration Comes of Age: Vintage & Cornish Sea Salt
Two years after our ground-breaking partnership began, this month sees the release of our first wedges of Vintage Clo...
Uncovering new dimensions in cheesemaking
On Tuesday 20 March, we joined forces with Montgomery’s from Somerset, and revealed the results of an experiment whic...
Introducing 'Lady Prue'
This month we're very excited to be introducing our first ever mixed milk cheese, Lady Prue, to the world, with the f...
Devon Wedges on World Stage
Joining 230 judges from 29 different countries, Mary Quicke once again represented Quicke’s this year for the 30th a...
The stars are shining
With the Great Taste 2017 results just released, we're very pleased to announce that four of our clothbound cheeses h...
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...
