Founded in June 2013, Blackwoods Cheese Company produce raw milk soft cow's cheese. All of our cheeses are made by hand using as little intervention as possible.
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Our milk comes from Common Work Organic farm in Kent. We use raw, unpasteurised, milk which we collect direct from the farm as the cows are being milked.
The herd consists of Friesian x Holsteins with Swedish Red and Montebeliardes bred in. The Swedish Reds help to increase the butter fat concentration in the milk, while the milk from Montebeliards has a high level of protein and is famed for its cheese making qualities.
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Cheesemakers Dave Holton and Tim Jarvis share the cheese making duties.
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Dave began making cheese in 2006 when he undertook a cheese making traineeship at the Yarra Valley Dairy in Australia.
In 2010 Dave came to London to work for Neal’s Yard Dairy for 10 days as a Christmas temp. Dave stayed on at Neal’s Yard and went to on to work throughout the company, spending the majority of his time in the maturation department. Here Dave worked very closely with some of Britain's finest farmhouse cheesemakers.
Dave has also undertaken an internship with Mons affineurs in France and worked for Mary Holbrook on Sleight farm in Somerset.
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Tim began his career in the cheese industry in 2012, working for Neals Yard Dairy as a wholesale cheese monger. In 2013, he joined Blackwoods as a retail monger at our market stalls. Not long after Tim took up the challenge of cheesemaking and is now responsible for the majority of Blackwoods’ cheese production. He initially learnt his craft from our former cheesemaker Cameron Rowan and continues to work closely with fellow cheesemaker Dave Holton to hone his skills.
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