John started on The Cheese On The Wey journey in 2017. He has always had a passion for cheese and after walking past The Old Dairy at Pierrepont Farm, the idea that he could make a business out of this passion took root. He had the vision to turn the run-down old building into the basis for an artisan cheesemaking business using milk from the farm just 200 metres away.
The refurbishment and fitting out took longer than expected as John had a full-time job in construction, but now the dairy is up and running and will start selling cheese by the beginning of November.
The ethos is local sourcing, local production, and local supply whilst minimising any effect on the environment. Whatever we do affects the environment and cheesemaking is no exception, but John used his experience in sustainable construction to reduce water, materials, and energy use to the minimum both in the building work and in the cheesemaking process.
Although the building is small, there was enough space to incorporate a viewing area – the large piece of safety glass for this came from an office refurbishment in London – where you can watch cheese being made.