The Rennet Works 

Mat is an avid cheese lover and has been making cheese since 2019, after a family member bought him a simple cheese-making kit for Christmas. Mostly self-taught, Mat has gained a great deal of knowledge from books and online reference points. 

Earlier this year, he completed an agricultural course at Harper Adams University, focusing on field-to-table/sustainability in product and packaging which he used to focus on his cheese-making endeavours. The University is also supporting Mat with Pathogen and shelf-life testing of his cheeses, as well as assisting with fine-tuning his HACCP.  

Mediterranean Cheeses

Mat has now set up his own company, The Rennet Works, in Gobowen, near Oswestry, from where he makes a wide variety of cheeses from Mediterranean and European-styles cheeses, some of which he smokes to create visually stunning products.  His main focus is on producing traditional cheese and then elevating them aesthetically and flavour-wise to new levels. 

Award-winning cheeses

His cheeses are already winning awards, with “Hallouminati” – his take on a Halloumi style – winning Gold at the 2024 ICDAs and Silver at the British Cheese Awards, whilst his “Templar” (a smoked, washed-curd, Alpine-style) picked up Bronze at both of the above competitions. Meanwhile, last year, his homemade bespoke cheese, “Pepper Devil”, a semi-soft, pepper encrusted garlic cheese was awarded Gold status at the 2023 ICDAs where he also won a further Gold for Best Novice.

Custom Cheeses for Gifting

But he’s not stopping there.  Having made and experimented with many styles of cheese, Mat is currently in the process of honing down a selection of short and longer-maturation cheeses for sale as well as offering a bespoke custom service where people can have a cheese made specifically for a loved one or occasion via a pick list of options. 

LEARNING ZONE Cheesemongers Learning Zone Whether you’re a seasoned Cheesemaker or just starting out, our specialised learning zone will immerse you in multiple cheese styles, flavours and techniques.  

Bespoke Cheese Room

Mat is currently working with Shropshire Council to finish his bespoke cheese room, a converted outbuilding, which he has self-funded and built himself, and hopes to have it signed off with the EHO mid-August.

The Rennet Works cheese room, as well as a micro 50-100 ltr manufacturing facility, has been designed as a learning zone, where, in Phase 2 Mat would be able to offer small in-person classes to budding students – his aim is to use it as a vehicle to spread the word about British cheese worldwide.

All the components of Mat’s cheese room have been sourced second-hand in a nod to the sustainable ethos of the business.

Cheese Accreditation

Having taken his skills and knowledge to this point, Mat is now looking for accreditation in order to validate his accolades, whilst also being mentored to the next level by industry professionals. This entrepreneur believes the Cheesemaker’s Grant will help catapult his knowledge to the level needed to make The Rennet Works a success, whilst having the support network of the Academy of Cheese and Chiswick Cheese Market.

Having totally self-funded his journey, his money has been spent mainly on R&D, building his cheese room and getting the business up and running. 

I have taken my skills and knowledge to a point where I feel that I now need to accredit myself, validate my accolades and be mentored to the next level by industry professionals.

Rachel Holding | Academy of Cheese Writer

Member of the Academy, Rachel loves a good cheese and wine session. Her love of all cheeses, artisanal or otherwise, has grown from her early years of working on the cheese counter at Fortnum & Mason.  She has a personal mission to taste as many cheeses as possible and to encourage this passion in others.