Cheesemakers of Canterbury
Jane Bowyer founded Cheesemakers of Canterbury in May 2007 on an old dairy site that had been used for the production of fresh milks , cream and butter . The awardwinning Ashmore Farmhouse Cheese was the first to be produced , made with unpasteurised cow ’ s milk from Canterbury . Jane acquired the know-how from a retiring couple in Wiltshire who conveniently sold her all of the equipment needed to get her started .
Since those early days , the business has grown , taking on an additional dairy near Wye . A large range of awardwinning cow ’ s , goat and sheep cheese are produced here , along with a rich and delicious Kentish butter . Pretty much all of the milk and cream used in production is sourced from local farms . Sales stay within Kent ; there ’ s a retail outlet in the Goods Shed at Canterbury , and the rest is allocated to independent shops , restaurants and cafés in the local area .
The Cheesemakers of Canterbury ’ s ethos is simple . Keep it local , grow organically and sustainably . They love to meet local customers at Kent ’ s markets , festivals and events . They also like to partner with local businesses that share these values and have complementary produce . Crisps , crackers and juices from Kent are often paired with their range of cheeses . The main waste product from cheese production is whey and with sustainability at its heart , the company now supplies this to local pig farmers for the production of meat and charcuterie products .
As a small company , they can experiment with new flavours and continue to maintain the quality of their products . Try their wild garlic butter , or their smoked Bowyers Brie , produced in their own smoker . Cheese manager Teresa has also developed her own chutneys , jellies , pickles and chilli jam , so look out for Teresa ’ s Preserves !
48 | FOOD