Chiswick Cheese Market – Sunday July 19

A celebreation of artisan cheese

The forecast says temperatures will start to drop towards the end of this week and I can’t think of a better way to spend a gorgeously warm summer Sunday than browsing and tasting quite frankly, some of the best cheeses in the whole world.

This month as the summer made cheeses are at their best and store cupboard staples have been maturing over time, join us at the market for what will be a celebration of Artisan Cheese right in the heart of Chiswick.

Matt Gue from Adur Valley, Emily Tydeman from Broughton Hall Dairy

Festival of Chiswick Cheese Maker Grantees

Come to our extra-large HQ tent this month and meet two of our grantees from 2024. Emily Tydeman and Matt Gue who will be at the market – They will be on hand to tell you all about how, where and why they devote long hours to create their award-winning cheeses.

Emily @broughtonhalldairy has won many awards for her soft ewes’ milk log, Pyghtle, but she is bringing another award-winning cheese with her – Nettus (a hard matured Ewes’ milk cheese).

This has been a collaboration between Emily and Neal’s Yard Dairy. As a new cheese maker Emily simply doesn’t have the facility for maturation, so she hands her cheeses over to Neal’s Yard when they are very young, where Neal’s Yard adds its years of experience in maturing cheeses, resulting in this extraordinary deep flavoured cheese.

We have not seen Nettus at the market before so this will be exciting for all of us. Can’t wait to hear all about this cheese, Emily!

Matt Gue from @adur.valley will be with us chatting about his cheese making project and his multi-award-winning cheese ‘Cuthman’.

This has been my cheese of the month before as this is now a firm favourite in our house and although Matt is a regular trader at our market he will be on HQ as a Cheese Market Grantee and happy to chat all things cheese.

If you don’t know this cheese yet, this has to be the month to try it!

PLUS, taste Jake Goldstein’s ‘Eggleston’. Jake, grantee 2024, has sent cheese with Justin @no2poundst because he is firmly rooted at home waiting for their first baby due any day.

Come along, earn about and taste Jake’s latest cheese – Eggleston on HQ. which brings me onto my cheese of the month….

Lucy’s Cheese of the month

‘Eggleston’ made by Jake Goldstein, recently crowned ‘Young Cheese maker of the Year’ at the 2026 Artisan Cheese awards, is my cheese of the month. Jake spent over a decade in food and drink owning a cocktail bar and running hospitality experiences.

Covid proved a turning point for Jake, and he decided to follow a career in cheese, training with Neal’s Yard Creamery. Jake applied for our New Cheese Makers Grant in 2024 after a long spell making cheese with one of our other grantees, Dean at Monkland Cheese.

Jake is firmly part of the Chiswick Cheese Market family! Jake has established ‘The Primrose Creamery’ within the buildings of The School of Artisan food at Welbeck.

This is not Jake’s first cheese – his first cheese, ‘Lindley’ has won awards nationwide and we can buy it regularly at the market from Justin @no2poundst.

Eggleston is a small round raw Jersey milk cheese, washed with annatto to give it a distinctive thin orange slightly pungent orange rind. When it is young it is firm and fresh, with clean bright flavours of lemon zest and cultured cream.

As it matures (and this, for me, is where it becomes a truly special cheese) the edges soften to a fudgy consistency bringing flavours of ripe pear, sweet butter and a hint of farmyard straw that reminds me I am eating a truly artisan made cheese.

The texture is velvety and that tells me that this cheese is made with love, and the curd has been treated gently and with respect all the way along its journey from the richest, locally sourced milk to this extraordinary little cheese packed with flavour.

The cheese is named after William Eggleston who lost his life in the 1766 Nottingham Cheese Riot – not because he was rioting but because he was trying to protect his cheeses.

Jake reflects this protective nature about making cheese and he says “We make cheese led by flavour: bright, rich, deep and shifting with time.

Each one helps you reconnect with the land, carrying stories of people and place to share at your table.”

Hats off to you Jake, this cheese is a triumph, and at Chiswick Cheese Market we are proud to have played a very small part along your cheese journey.

If that does not sound exciting enough Justin will be bringing all of Jake’s stock of ‘Eggleston Reserve’. This is a carefully matured version of the Eggleston with its own tasting notes.

This is a rare cheese indeed and if you are keen to get your hands on this then you’ll need to be early to the market!

What do I pair my Eggleston with? Well, when it is young and firm, I love it in a crisp lettuce salad washed down with a light white wine, but as it matures I enjoy it with a cracker, sweet pears and either a full bodied wine like a Reisling or even a fruity cider.

Come along and taste the cheese and see what you think.

Steve’s Cheese tour

Steve will be back this month with not one but 2 tours. Join Steve Parker for a free tour of the market at 9.45am and 10.45am and soak up cheese knowledge from one of the UK’s best cheese tour guides.

Taste the best cheeses at the market with Steve – this 30 minute tour is a must for any cheese lover. No booking required (meet at Market HQ).

New trader alert!

A special welcome to @thefreshflourco bringing their heritage grain, sourdough based ultra-crisp crackers. We are always on the look-out for the ultimate cracker for cheese and so we are thrilled that the Fresh Flour Company are bringing their range of hand crafted, intriguingly-flavoured sourdough crackers.

I simply can’t wait to try these!

A full list of traders is on our newsletter which we send out monthly the week before the market  – sign up to receive this monthly cheese alert from us https://www.chiswickcheesemarket.uk/newsletter/

When it’s hot, cooking sometimes doesn’t seem appealing, but finding a shady spot in the garden, with a plate of artisan cheese is my idea of summer heaven and quite frankly the ultimate in the newly fashionable ‘picky-bits’.

There are many cheeses only made at this time of year which are superb with salads and fresh fruits and if you want to buy these come along early as they sell out fast – last month our local Mozzerella from @laletteria was sold out by 10.30am!

As always, my cheese box is empty, waiting for a re-fill. Top of my list this month will be Eggleston, Cuthman and Nettus from our Grantees but I have a long shopping list.

With hundreds of different cheeses to choose from, Chiswick Cheese Market is not just a place to buy cheese but THE place to buy cheese – see you there!

Lucy