Our Cheeses are made using unpasteurised milk from our own dairy cows, this gives them their own unique flavour. They are both hard cheese as the curds are pressed for over 16 hours. The cheeses are named after the river meadows on the farm. Each whole cheese truckle weighs between 3.5 - 5.0kg.

Hawkston is loosely based on the 'crumbly territorials'. During the make the acidity is raised while handling the curd, to produce a lovely fresh tasting cheese. Each truckle of Hawkston is wrapped by hand in a traditional cheese bandage before maturation, this assists in the development of the rind. Hawkston is kept in the maturing room between 3-5 months.

Shipcord is produced using a different recipe to Hawkston whereby the curds and whey are scalded to a higher temperature for longer. This gives the cheese a close texture and a distinctive 'long flavour' not to dissimilar to some alpine cheeses. Our standard award winning Shipcord is matured for 6 months and our Extra Mature Shipcord for over 12 months. We also oak smoke Shipcord for those who enjoy a smoky flavour.

'The British Cheese Awards' take place annually. Last year over 900 cheeses were entered. In 2007 both our cheeses were awarded bronze medals. In 2008 Shipcord was awarded a bronze medal.