Chiswick Cheese Market Grant Holders: A Year of Growth, Learning and Success

What is the Chiswick Cheese Market Cheesemaker’s Grant?

The Chiswick Cheese Market Cheesemakers Grant is an annual initiative that has been set up to encourage new cheesemakers into the business of making delicious cheese, whilst supporting those that have just started out.

In collaboration with the Academy of Cheese, the Chiswick Cheese Market grant is awarded annually to cheesemakers to fund Academy of Cheese certifications, gain cheesemaking experience and to improve knowledge, skills and networking opportunities within the cheese industry. Ongoing support, mentoring and consultancy is also provided for the Grant winners.

New Cheeses, New Buildings & New Directions

As we prepare to launch this year’s Grant programme, we take a look back at how far previous Grant awardees have come and ask them to reflect on what the Grant has meant to them.  

The Journey of Previous Winners

One of her major accomplishments this year was at the Artisan Cheese Awards, where she earned Reserve Champion with Gold in the category of Best Sheep’s Milk Cheese. She also took home the award for Best Small Producer, which is a tremendous achievement for any cheesemaker. Despite the challenge of timing, with many other cheese awards falling outside of the milking season, Emily is thrilled with this recognition and knows it will continue to motivate her in the future.

Emily’s year didn’t stop at awards. She, like the other grant recipients, participated in the Academy of Cheese Level Two course which incorporated hands-on cheesemaking.  Emily described the course as “fantastic”, allowing her to not only hone her skills but also gave her the opportunity to connect with fellow industry professionals. She has gone on to pass her Level Two exam, which she is incredibly proud of, marking another significant step in her professional development.

Towards the end of last year’s season, Emily created a new, semi-hard, washed rind cheese called Nettus, making just 30 of these 2.5kg wheels and maturing them in Neal’s Yard Dairy’s arches.  Emily plans to begin production of Nettus again in early April alongside Pyghtle as she continues to ramp up production with the growing number of sheep in her flock.

Looking ahead, Emily is already firming up plans for this season’s increase in production.  One of the most exciting developments is that La Fromagerie, one of the UK’s most respected cheese retailers, will start stocking her Pyghtle cheese.

With new London-based stockists and a new wholesaler on board, Emily is expanding her reach and distributing her cheeses to even more retailers and whilst there are no plans afoot to create any new cheeses, she is focused on fine-tuning and honing her Pyghtle and Nettus cheeses.

One of Jo’s proudest achievements has been the increase in her customer base, having doubled her trade customers and now regularly selling at three local markets a month. In addition, her business has moved forward digitally, with the launch of a new website.

Jo’s cheesemaking portfolio has also expanded. With some work done on her cheese caves to accommodate a new blue version of Jiffler, Jo was able to launch Jiffler Blue just last month. Alongside this, Norfolk & Better produces a variety of cheeses, including Breckland Brie, Norbert, Fen Fosey, and of course, Jiffler. Jo jokingly mentions that this diverse lineup is probably “quite enough” for now!

The Chiswick Cheese Market Cheesemaker’s Grant has played a key role in Jo’s growth. She credits the grant for giving her more confidence, expanding her knowledge, and connecting her with a fantastic network of cheese professionals. A particularly memorable experience was the time she spent with Mike and Judy Smales at Lyburn Farm, where she gained valuable insights and tips.  Whilst troubleshooting meetings with the Academy’s dairy expert, Katy Fenwick, has helped to resolve some consistency issues she was having with her soft cheeses.

(Katy) had a few very helpful suggestions all of which I have tried and I think we’ve cracked it!

Like Emily, Jo has taken advantage of the educational opportunities the grant has given her, successfully completing the Level Two Certification and already making progress with Level Three.

Reflecting on her journey, Jo is certain that without the support of the grant, she wouldn’t have achieved as much. The grant has been a true game changer for her business, providing not only technical knowledge and skills but also a vital support network.

 Without the Grant I don’t think I would have achieved so much. It really was a game changer. I’m happy to say that I no longer feel like I’m making cheese in a bubble and now have resources and contacts I can go to for advice and help.

One of the most significant milestones in the last year was receiving official sign-off from the Environmental Health Officer (EHO) for his cheese-making facility. This approval marks a key step in legitimising his business and allows him to continue creating high-quality products for his growing customer base, which include bespoke one-off specialist cheeses. The hard work and dedication Matthew has put into his craft were recognized at the 2024 World Cheese Awards, where his Hallouminati cheese earned a Gold award, and his hard cheese, Templar, was awarded Bronze. These accolades, which include awards at the international and British competitions, have helped solidify his reputation as a skilled and innovative cheesemaker.

But Matthew isn’t stopping there. Currently, he is experimenting with a blue cheese and has plans to begin production of a lactic soft cheese, which he hopes will help with cash flow and broaden his product offerings. As his small business grows, so too does the demand for his cheeses. With this in mind, Matthew is now on the hunt for larger premises to scale up his production and meet the increasing demand.

Marketing has also been key to Matthew’s progress. Thanks to the exposure from the Chiswick Grant, he has gained significant media attention, including interviews on BBC Radio and features in several trade magazines. Reflecting on the value of the grant, Matthew highlights the connections it has helped him forge, saying, “I got talking to people I would never have spoken to.”

The grant also allowed Matthew to pursue further education by working towards his Level Two certification with the Academy of Cheese at The Courtyard Dairy, an experience he describes as invaluable and highly recommendable for anyone serious about advancing in the cheese industry.

BEST BRITISH BLUE CHEESE: BREAKING NEWS

At time of “going to press” Matthew has just won scooped an accolade of medals at the 2025 British & Irish Cheese Awards. Impressively, for a new cheesemaker, in his first year of trading, Matthew won Gold, Super Gold and Best Blue medals for his Shropshire Knight – a soft, scoopable and creamy blue, based on a Roquefort recipe.

Looking ahead, Matthew is excited to continue his journey, focusing on scaling up production while maintaining the quality and passion that have driven his success. 

Beyond personal achievements, one of the most rewarding results of the grant has been the opportunity to connect with a community of “like-minded cheese nurds” — a network of makers, mongers, and cheese lovers he met through the Academy courses.

Whilst Finn’s cheesemaking route is still evolving, his immediate focus has been on opening two small cheese shops/delis, a task that has kept him extremely busy, but one that will help to fund his cheesemaking dream. 

Despite this, his cheesemaking aspirations remain steadfast and he continues to liaise with the original farmer, local to him in Kent.    

Looking ahead, Finn’s plans also include becoming an accredited Training Partner for the Academy, delivering the Level One courses, which is another exciting direction for his career and a way to pass on the knowledge he’s gained through the grant.

Matt’s year has very much been one of research and development. When I first spoke to Matt, 10 months ago, he was very much at the beginning of his cheesemaking journey, having only just started to experiment with the milk from the farm’s own herd of Holstein-Friesians and working on plans for the cheese room that he was going to build.

Ten months down the line, with Level Two under his belt, Matt is delighted to have finished the build – a large “barn” on the family farm, purpose built from scratch. With just electrics and plumbing to be installed, Matt hopes to be making cheese within a month and will be starting, as originally planned, with a lactic set, soft cheese to bring in funds that he can reinvest into the business.

The Chiswick Cheesemakers grant has given me access to excellent and relevant educational tools and opened the doors to meet lots of interesting and helpful people in the cheese industry, all of which have shaped my journey! 

Matt Gue

Millie now makes cheese twice a week, producing approximately 40 bries and 6 hard cheeses, sourcing her Holstein milk from farms within an eight-mile radius. She sells her cheeses at various farmers’ markets, festivals, and local delis, including the Ludlow Magnalonga, the Pig & Pie in Much Wenlock, and Vine & Co in Church Stretton.

The grant has significantly enhanced Millie’s cheesemaking expertise, particularly helping her address challenges she faced in cheese production. One key moment came during her Level Two course, when Academy expert Katy Fenwick demonstrated that washing the curds more could improve the texture of her gouda-style cheese.

Beyond technical knowledge, Millie has found great value in the network of contacts she’s made through the grant, appreciating the inspiration and advice readily available from her peers and mentors. Looking ahead, Millie plans to complete her Academy of Cheese Level Three certification and to develop a new cheese based on a white stilton.

He continues to produce the original cheeses he adopted from the previous owners of the business —Little Hereford, Monkland, and Blue Monk—along with an oak-smoked variation. But the past 18 months have really been a learning curve for Dean, particularly in understanding the optimal maturation periods for his cheeses and how seasonal fluctuations—such as changes in milk composition and humidity levels—affect his products. Whilst Dean has faced challenges, including the initial loss of customers after taking over the business, his hard work has paid off. His customer base has grown from just four to over 40 customers placing regular orders. Farmers markets have been a significant area of growth, with Dean attending major events like Ludlow, Abergavenny, and Hay on Wye.

This growth has led to a need for additional support, and Dean now employs three part-time staff to support with cheese making, dairy tours and milk collection. Dean’s family are also involved with his wife Ruth supporting with comms, his father-in-law manages the books, and his daughter Peggy, helps at the markets. Dean admits he was initially “naive” about trying to do everything himself.

A major highlight of the past year was winning Silver and Bronze medals at the Artisan Cheese Awards in Melton Mowbray, which also provided valuable opportunities to meet industry legends such as Graham Kirkham and Jonny Crickmore. Dean reflects fondly on the experience of having respected cheesemakers taste and validate his cheeses.

Christmas 2024 marked a significant milestone, with sales tripling compared to the previous year. Despite facing regulatory hurdles that limit his ability to scale up and reach national wholesalers, Dean is focused on consolidating his knowledge and refining his operations. He sees this as an opportunity to strengthen his local customer base while continuing to grow his business.

Where to Buy Cheese

The cheeses mentioned in this article can be purchased from selected speciality stores and markets (links can be found above), or where available, their online stores.

Alternatively, you can come along and meet the grant holders, sample their cheeses and show your support at Chiswick Cheese Market on 21st September when our Grant winners will be attending and selling their cheeses.

Looking Ahead to 2025

As we look ahead to the 2025 Chiswick Cheese Market Cheesemaker’s Grant, we are excited to join hands again with Chiswick Cheese Market to continue supporting the growth of emerging cheesemakers.

This year, the grant will be expanding to offer two grants of £3,000 each, reflecting the increased resources required to nurture new talent in the industry. With this enhanced support, we aim to provide more comprehensive opportunities for recipients to gain valuable certifications, access expert mentoring, and connect with a broader network of professionals.

If you’re an aspiring cheesemaker looking to expand your knowledge, make industry connections and take your skills to the next level, we encourage you to apply for this year’s grant.

Don’t miss the chance to elevate your business and become part of a vibrant and supportive cheese community—apply now and take the first step towards a successful cheesemaking journey!

Chiswick Cheese Market Cheesemaker’s Grant 2025 – APPLY NOW!

Applications for the 2025 Chiswick Cheese Market Cheesemaker’s Grant are now open for aspiring cheesemakers or new cheesemakers based in the UK that have been operational for up to 18 months.

For more information on the Grant and to apply, click on the link below.   Applications close 15th May 2025.

About Chiswick Cheese Market

Originally inspired by Jamie Oliver’s ‘Save British Cheese’ campaign in 2020 a group of volunteers set about creating a market for cheese producers and enthusiasts to come together over the very best cheeses from Britain and beyond. The market gives away any profits, which are distributed between projects that include, not just this Grant, but also a local shelter (who the team also support physically with anything they might need), and various initiatives for disabled people. 

Chiswick Cheese Market is on the third Sunday of every month.