History

Mark Robertson began making farmhouse cheeses in the heart of Northumberland in 1984. The Northumberland Cheese story began in the Rede Valley. Mark had a small flock of sheep from which he produced a ewe’s milk cheese called Redesdale. It was a success with the locals and the range expanded to include cow's and goat's milk cheeses. The accolades began to pour in.

 

In 1996 we moved to a 19th Century granary on the Blagdon Estate, South Northumberland. Here we married traditional cheese making craftsmanship with modern best practices. Our knowledge and expertise in the cheese industry has led to a full range of artisan cheeses. Though Mark has now retired, we still see him when he pops in for a coffee.

 

All our cheese's are pasteurised and vegetarian. You can buy cheese online today on our shop pages, and our bestselling cheeses are Northumberland Nettle and Northumberland Oak-Smoked.

 

Come and visit us you will be able to enjoy our Cheese Shop and Cheese Loft Café set above our working dairy. All the cheese in the cafe is from the dairy downstairs. With offerings such as 'The Cheese Lovers Afternoon Tea', it is a true Northumberland Cheese experience!

 

We also open our dairy doors for Dairy Tours Days. Click here for more infomation.

 

Milk Provenance

Although we have grown, we can still trace back to the farms where our milk is from. It's all part of the Northumberland Cheese Company philosophy. Our goat's milk is from a single herd in Yorkshire and our Sheep's milk comes from Lancashire.