Our milk is fresh and creamy, just a few minutes old when piped five meters from the parlour into our cheese vat.

Used raw and still warm, we can get going straight away on the cheesemaking process.


Our milk will vary slightly with the seasons, the weather and the pasture the cows are eating from, and so naturally our cheese will change too throughout the year.

Made in our cheese dairy, we will add rennet, cultures and salt to produce our Kentish Blue & Kingcott Blue cheeses.


We store our blue cheeses for between 2 and 4 months, allowing the texture, flavours and moulds to develop.

When ready they are checked and wrapped and then sent off for sale via our local wholesalers for everyone to enjoy.