The Great British Cheese Renaissance: A Celebration of Artisan Excellence

Over the last half-century, a quiet revolution has been bubbling away, a fragrant uprising of flavour and texture: the glorious return of artisan cheeses in England. From humble farmhouses to dedicated creameries, passionate individuals have resurrected age-old techniques and embraced innovation, creating a diverse and delicious landscape of homegrown cheeses.

This resurgence wasn't a sudden event but a gradual blossoming, fuelled by a growing appreciation for local produce, traditional methods, and, quite frankly, cheese that tastes of something. Where once regional specialities were fading into obscurity, a new generation of cheesemakers emerged, determined to put England back on the global cheese map.

One of the early pioneers in this movement was Lynher Dairies in Cornwall, the home of the now-iconic Yarg. This semi-hard cow's milk cheese, wrapped in edible nettle leaves, boasts a distinctive earthy flavour and a slightly crumbly texture. Its revival in the 1980s, based on a 17th-century recipe, perfectly encapsulates the spirit of rediscovering and reimagining England's rich cheesemaking heritage. The visual appeal of the nettle wrapping also made it instantly recognisable, a flag-bearer for the artisan cheese movement. You can learn more about the fascinating story of Yarg and Lynher Dairies here.

Further north, in the heart of Yorkshire, Judy Bell established Shepherd’s Purse Cheeses in the late 1980s. Driven by a desire to create quality cheese from local milk, Shepherd’s Purse has become synonymous with innovation and excellence. Their range, including the creamy Yorkshire Fettle (a British feta-style cheese) and the intensely flavoured Mrs Bell’s Blue, showcases the versatility and potential of English cheesemaking. They championed sheep's milk cheese at a time when it was less common, carving out a niche for their distinctive and award-winning creations. Explore the world of Shepherd's Purse and their dedication to Yorkshire cheese here.

The artisan cheese revival also embraced the principles of sustainability and community. Botton Village, a Camphill community in North Yorkshire, exemplifies this ethos. Their creamery produces a range of biodynamic cheeses, including a mild and creamy cow's milk cheese that reflects their commitment to holistic farming practices. Botton Farm's cheeses are a testament to the idea that cheesemaking can be both delicious and ethically sound, deeply connected to the land and the people who work it. Discover the unique story and cheeses of Botton Village here.

These are just three shining examples in a constellation of artisan cheesemakers who have transformed the English cheese landscape. From the pungent delights of washed-rind cheeses to the delicate flavours of fresh goat's cheese, the variety and quality available today are a far cry from the limited choices of the past.

The impact of this 50-year journey is profound - there are thriving local cheese counters in independent shops like George and Joseph and farmers' markets, offering a taste of regional character and telling the stories behind each cheese. And we are all a little more knowledgeable and adventurous too, seeking out unique flavours, aromas and textures…  The return of artisan cheeses in England is not just about taste - it's a reconnection with a glorious tradition, a celebration of regional identity, and a commitment to quality and craftsmanship. Do your bit and get stuck in and tuck into one exceptional cheese at a time.