Factory

At Stonehouse Cheese Estate, our cheese factory combines traditional cheesemaking techniques with carefully controlled production processes to create exceptional artisanal cheeses. We use full-cream milk sourced from our Jersey cows, renowned for producing rich, flavourful milk that gives our cheeses their distinctive character and creamy texture.

All milk is pasteurised at 72°C before cheesemaking begins, ensuring the highest standards of food safety and quality. Carefully selected cultures are added to develop flavour, texture, and character, while vegetable rennet is used in the cheesemaking process, making our cheeses suitable for vegetarians.

From our popular Brie and Camembert to our other handcrafted varieties, every cheese is produced with attention to detail, patience, and a passion for quality. Our team oversees each stage of production, from milk collection to maturation, ensuring that every cheese reflects the craftsmanship and dedication that Stonehouse Cheese Estate is known for.