Our Philosophy
Here at Eldwick Creamery we believe in celebrating the ingredients that are available right here at our doorstep as well as the people we work with who are as passionate about what they do we are. We believe in supporting local farmers and so all of our milk is sourced from
single-herd farmers within the Aire Valley. We take the time to get to know our farmers, understand their passion and craft and, most importantly, do not squeeze them on price. We try our best to showcase their product through our cheese.
We believe in producing cheese with love, care, and affection. All our cheeses are handcrafted and always will be. The ‘Perfect’ cheese found at supermarkets is standardised in almost every way, they don’t take into consideration the factors that make each pint of milk different; The changes in seasons, the diet of the animals, the ripening conditions, etc. We
don’t believe in such standardisation as it prevents the cheese from being the best it possibly can be and so we carefully consider each of our ingredients to ensure we create the best product possible and minimise waste.
We believe in sustainability. As we grow, we will do so conscious of our impact on the planet and reducing our waste in every way we can. We will sacrifice profit to ensure our products come in recyclable and/or compostable packaging. We restrict our use of
refrigeration/temperature control to the absolute minimum. Whey, the by-product of cheesemaking, is harmful to the environment and is often wasted and disposed of. As our business grows, we will develop other products to ensure the whey is used in other processes.
We believe in supporting other people, giving local cheese suppliers a preferential rate for our produce so that they can sell it to our local community for a lower price. Every batch we donate some of our product to community projects so that those who may be in need can enjoy some cheese. We will continue to work with selected charities as well as supporting
a grass-roots football team, promoting fitness, wellbeing and teamwork in young children.
Finally, we believe in making cheesemaking more accessible. It is easy to be put off by the hundreds of styles, expensive courses or expensive equipment. Cheesemaking is, at its heart, simply a way of preserving milk. On our blog, we will try to demystify some aspects of the process, give tutorials on how to make cheeses at home without expensive equipment and answer any other questions people may have. We are even happy to share a few drops of our rennet or cultures to someone wanting to have a go for the first time.


The Founders Story
I have enjoyed cooking and experimenting with food since I was young. I remember being inspired by the ‘new wave’ of chefs on TV; Ready, Steady, Cook, Gary Rhodes and Jamie Oliver ditching exact measurements and recipes for dynamic camera shots and drizzling ingredients from a height. I pushed myself all the time to give people joy through my food. The pride I got from making people happy through food was hard to describe and was a great source of motivation for me.
The strains and distractions of becoming an adult took over until events in 2020/2021 made me re-evaluate my life. I had always flirted with the idea of cheesemaking however those same adult distractions led to numerous cheesemaking kits sitting in my cupboard, past their expiry date. One cold November morning in 2021, I decided to change the course of my life. My journey into cheese literally began with a 6 mile walk over Baildon Moor to get fresh milk from a vending machine. From that day I made cheese with my expired rennet, I was instantly hooked. The exacting nature of cheesemaking, with precision in almost every process, fascinated me but also awoke my inner child and the desire to experiment, to create and to push myself.
Being creative brought me joy, and now I want to push myself to give you joy through my food.