Adur Valley Creamery
Sussex’s next-generation farmhouse cheesemakers.
Adur Valley Creamery is an emerging artisan cheesemaker based at Huddlestone Farm in Sussex and led by third-generation farmer Matt Gue. Matt has always been involved with farming. A 3rd generation farmer from Sussex he graduated Bristol vet school in 2015, worked in farm animal practice for 8 years before returning to Huddlestone Farm to help manage the farm alongside his two brothers, mother and father. In 2023 he embarked on his cheese journey completing training with Ivan Larcher before designing and building the factory in 2025. The key to his cheese is the locality to the cows and the quality of the milk. They aren't just ordinary cows they are the No. 1 genetic herd of Holsteins in Great Britain, milked on a voluntary robotic milking system; milk quality is around 4.8% Butter fat and 3.7% Protein. The milks journey from cow to vat is less than 1 minute.
His first cheese, Cuthman, is a pasteurised lactic cheese, still in it's infancy with the first batches being sold in September 2025. It's a lactic set cheese similar in style to Chaource or Lat Tur. The hand laddelling and slow 7 day make process allows it to really express all of the qualities of the milk. It's been confused with a double or triple cream cheese but it is not, it's just the amazing high quality milk from Holstein Cows.
Cuthman is lactic and creamy when young with hints honey and red fruit, a velvet thing rind and oozy breakdown reveals a fudgy centre with a flavours of clotted cream. As it ages savoury notes with a grassy finish come to the fore. The cheese can be found at farmers' markets and local independent food shops.
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Sussex’s next-generation farmhouse cheesemakers.
Adur Valley Creamery is an emerging artisan cheesemaker based at Huddlestone Farm in Sussex and led by third-generation farmer Matt Gue. Matt has always been involved with farming. A 3rd generation farmer from Sussex he graduated Bristol vet school in 2015, worked in farm animal practice for 8 years before returning to Huddlestone Farm to help manage the farm alongside his two brothers, mother and father. In 2023 he embarked on his cheese journey completing training with Ivan Larcher before designing and building the factory in 2025. The key to his cheese is the locality to the cows and the quality of the milk. They aren't just ordinary cows they are the No. 1 genetic herd of Holsteins in Great Britain, milked on a voluntary robotic milking system; milk quality is around 4.8% Butter fat and 3.7% Protein. The milks journey from cow to vat is less than 1 minute.
His first cheese, Cuthman, is a pasteurised lactic cheese, still in it's infancy with the first batches being sold in September 2025. It's a lactic set cheese similar in style to Chaource or Lat Tur. The hand laddelling and slow 7 day make process allows it to really express all of the qualities of the milk. It's been confused with a double or triple cream cheese but it is not, it's just the amazing high quality milk from Holstein Cows.
Cuthman is lactic and creamy when young with hints honey and red fruit, a velvet thing rind and oozy breakdown reveals a fudgy centre with a flavours of clotted cream. As it ages savoury notes with a grassy finish come to the fore. The cheese can be found at farmers' markets and local independent food shops.
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