The world of cheese making is absorbing, fascinating and never dull. We cannot wait to develop this craft and to grow this fantastic business and legacy.

Dean Storey

My foundations in the culinary world lie in the kitchen. In my 20 year career as a chef I have been lucky to work with some fantastic Herefordshire producers - the Tudge family’s unequalled bacon & ham, Wye Valley Brewery’s delicious beer and Charlie’s gorgeous lactic goat’s cheese at Neal’s yard creamery. When the chance came along to learn the art of cheesemaking from Karen & Mark Hindle at Monkland dairy and produce a much-loved Herefordshire favourite I could not resist.

There are many aspects of cheese making that excite me - from the nuances of time and climate impacting flavour - to exploring how small adjustments in starter culture create different tastes and textures.

A fantastic Herefordshire product - milk from our local partner farms and turned into the range of well-loved cheese that Monkland has a reputation for.