Norfolk and Better 

Jo is relatively new to the world of cheesemaking, having had no previous education, training or work experience in the industry prior to taking a job at Manor Farm, a mixed farm near Wymondham, mid-Norfolk, during the pandemic. The owner of the farm had started a business called Norfolk & Better during lockdown, with a vision to produce meat, cheese and other products to sell to the local area.  

Cheese, however, was much more complicated than they imagined and so decided to employ a dedicated cheesemaker.      

Jo was, at the time, an area manager for the County Council looking for a new challenge.  Having been introduced by a friend to the farm owner and manager, Jo was excited by their vision and subsequently hired to try to make cheese, despite never having done it before! 

 

Self-Taught Cheesemaker

A year later, a lot of hard work and late nights watching YouTube tutorials Jo feels that she is finally getting somewhere, making a selection of cheeses four days a week in the purpose-built cheese room. 

Jo Shelton making her cheese

Channel Island Milk Cheeses 

Using Jersey & Guernsey milk from a neighbouring farm, she is already selling her semi-hard cheeses, “Jiffler” and “Fen Fosey” in Norfolk’s flagship independent store, Jarrolds.   

Pop-Up Shop 

The farm holds a monthly pop-up shop, which is proving an excellent way of getting her other cheeses tried and tested amongst the local community, including “Norbert” – a camembert-style cheese and “Breckland”, a brie-style.   

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.  

Plans for the Future 

Jo is currently studying the Academy of Cheese Level One Associate Certification and will be using her grant money to attend the Level Two with Cheesemaking course taking place in October, as well as a selection of the Level Three modules in Cheesemaking and Maturation.  She feels the grant will give her the skills and knowledge for perfecting her existing cheeses; having been self-taught up until this point, access to formal cheese education and industry experts will be vital in helping her to grow and move forward. 

Jo on the farm

Pragmatic in her approach, however, she shares the ethos of her employer of providing quality produce for the local community to enjoy. So whilst hoping the grant will help her to build the connections needed to get her cheeses further afield, she has her first sights set purely on regional farmers’ markets and local delicatessens.   

I love my job and am completely hooked and dedicated to making fabulous cheese but in order to grow and move forward I need some guidance and help. 

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.