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The Gog Farm Shop
Heath Farm, Shelford Bottom, CB22 3AD Cambridge, Cambridgeshire
Meet world class cheesemakers and taste the very best of British cheese at our event held in association with Neal’s Yard Dairy, one of the finest cheese suppliers in the world.
Neal’s Yard Dairy are arguably one of the finest cheese suppliers in the world. Described in the New York Times as ‘London’s foremost cheese store’, they select, mature and sell the very best cheeses from the UK and Ireland. They are currently working with around 40 cheesemakers who they visit regularly to taste their cheese and select batches to mature and sell at the country’s best retailers such as The Gog.
“The Gog is unique and streets ahead of any other farm shop due to the attention to detail and consistency of their cheese counter. They are a young, dynamic group who strive for perfection and selling the best products out there” – Jamie Hall, Neal’s Yard Dairy
We will be joined by a number of the finest cheesemakers on the planet, including:
Graham Kirkham, maker of Kirkham’s Lancashire
The Kirkham family has been farming and making this traditional buttery cheese for three generations. In the mid-
1980s John Kirkham managed the cows and his wife Ruth made the cheese. Today, the mantle has passed to their son
Graham, whose partner Kellie and sons Mike and Shaun are also involved in all aspects of the business.
Jonny Crickmore, maker of Baron Bigod
Together with his wife Dulcie (and with some help from children Arthur and Ottilie), Jonny has made Baron Bigod at Fen Farm Dairy in Suffolk since 2013. They use raw milk from their herd of Montbeliarde cows to create this unctuous and yoghurty brie-like cheese. It has a distinctly layered paste and earthy, mushroom aromas.
Julie Cheyney, maker of St. Jude
St. Jude is made by Julie Cheyney at Fen Farm in Bungay, Suffolk using raw milk from Jonny Crickmore’s herd of Montbeliarde cows. Julie hand-ladles the St. Jude curd to create this fresh and silky cheese. It arrives at the Neal’s Yard Dairy maturation rooms in Bermondsey at less than a week old and reaches ripeness at around 2-4 weeks of age.
Dominic Coyte, co-owner of Borough Cheese Company
Dominic Coyte has been a cheesemonger for over 20 years and launched the Borough Cheese Company in 2003. Their cheesemongers travel to the Franche-Comté in Eastern France every five to six weeks to hand select the very best Comté to bring back to the UK. They make their choice based on the flavour profile of the cheese.