Welcome to Quicke's Cheese

Welcome to Quicke’s, where we have been nurturing our family’s land at Home Farm since 1540, crafting the very finest flavours from our idyllic corner of Devon, South West England. Using time-honoured methods and recipes passed down through generations, we craft outstanding cheese, clothbound and slow-matured to perfection. We are passionate about what we do and proud of every award-winning cheese we make.

IT BEGINS WITH THE LAND

At every stage of the cheese’s creation, we strives for greatness, and it all begins with the land. Respecting nature, we believe that by caring for the land, it will in turn provide for them, now and for generations to come. Our farm team nurture the soil, growing lush, nutrient-rich grass to feed our specially bred cows and produce exceptional milk for cheesemaking. Grazing on pasture for most of the year, the cows benefit from a carefully managed system that draws the very best from the land, ensuring the finest quality milk for every cheese.

INSIDE THE CHEESE DAIRY

Every one of the cheeses is individually crafted by hand. But making great cheese is more than just a hands-on job. With our cheesemaker’s senses finely attuned, they combine intuition and skill to ensure our cheese is consistently superb, even as the seasons shift and subtle changes in pastures, milk and humidity bring their own nuance to the taste.

CLOTHBOUND & NATURALLY MATURED

The cheesemakers wrap each cheese in muslin cloth, allowing it to breathe as it matures slowly in the cool, quiet of the aging room. Here, the mould garden grows on the rind of each cheese, creating a rich, horseradishy flavour under the rind, one of the distinctive hallmarks of our artisan clothbound cheese. Every wedge brings its own spectrum of wonderful flavours: sharp and buttery on the nose, nutty in the middle, and satisfyingly earthy under the rind.

GRADING

Creating consistently delicious cheese is a science as well as an art, calling for expert attention to detail. Every month, our cheeses are meticulously graded using a century-old grading scheme. Jane and Mary Quicke, Ian the Head Cheesemaker, Tony the Master Storeman, and other members of the team attend every grading, tasting all the cheeses to make sure each batch is as perfect as the last.

PACKED & READY TO GO

Once our cheeses have matured, they are prepared to leave the farm and make their way to cheese counters and tables around the world. Some are cut into wedges, ready for shop counters or fridges, while others leave the farm as whole cheeses, ready to be cared for and cut by you, the wonderful cheesemonger!

FIND OUT MORE

There’s always more to discover at Quicke’s. Follow us on Instagram for stories and glimpses behind the scenes, from life on the farm to our cheesemakers and the cheese we make. @quickescheese

Want to see more? Explore our films and discover more about our farm, our people and the craft behind our cheese here: VIDEOS