Huddlestone Farm

Matt Gue is a second-generation farmer based in the Adur Valley of Sussex, just north of Brighton. Having graduated from Bristol Vet School in 2015, he practiced in Somerset and Sussex for six years before returning to work on the family farm. 

Meeting with Jonny Crickmore

It was a meeting with Jonny Crickmore from Fen Farm Dairy that first set Matt off on his cheesemaking journey – his passion and enthusiasm sparking his interest.

Beginning with a homemade heated 50L bucket, Matt started making washed rinds and Tomme-style cheeses, maturing them in an old wine fridge. Despite this primitive set up, he was enthused to push forward with his vision to utilise the farm’s milk for artisan production, and that of connecting freshly made produce with the local community.   

Matt at Huddlestone Farm

Having joined the Specialist Cheesemakers Association, Matt has been further inspired through meetings with Bronwyn Percival at Neal’s Yard Dairy, Andy Swinscoe at The Courtyard Dairy and Roger Longman at White Lake Cheese.  He has completed the Basics of Artisan Cheese Making with Ivan Larcher at the School of Artisan Food and is currently studying towards his Level One Certification with the Academy of Cheese.   

Maturing Rooms

Currently at the design stage for their cheese and maturing rooms at Huddlestone Farm, Matt’s immediate goal is bringing to market a small 100-200g lactic cows’ milk cheese, which he aims to do so by the end of this year. With the farm situated in the heart of the English wine country, his ultimate dream is to create a cheese that would become the eponymous pairing for English sparkling wines, along the same lines as Chaource and Champagne.  

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Looking to the future, Matt would like to output a consistent 200kg of cheese each week, using the anticipated success of this first small lactic cheese to springboard his confidence and cashflow and increase his range to include a semi-soft Alpine-style cheese. 

Skimming the Surface

Having only skimmed the surface of cheesemaking techniques, styles and affinage, Matt believes access to the Academy of Cheese courses would undoubtedly take him from floundering beginner to competent novice with confidence! With Level Two Certification and the relevant modules of Level Three forming part of his Grant package, he welcomes the opportunity that the courses present, to improve his knowledge of food production legislation, hygiene and safety, as well as facility design:  all issues he is currently navigating.  

Pragmatic in his approach, he adds “Receiving this grant and access to expert advice would ensure I get off on the right foot with environmental health and get my factory design right before putting a spade in the ground! “, appreciating that the grant, along with the opportunities it would bring could be the difference between creating a long-standing family brand and a flash in the pan cheese making business. 

Cheese Community

Another reason Matt is excited about becoming a cheesemaker is the camaraderie and friendliness of the cheese community, acknowledging the generosity and assistance other cheesemakers are willing to give to help you achieve your goals, concluding

It’s a community that I’d like to be part of.

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.