Chiswick Cheese Market – Sunday September 21

Chiswick Cheese Market is run by a team of hard-working women who give their spare time to organise, run and curate the market. The money that is made is divided between local charity, ‘The Upper Room’, and grants and sponsorship in the growing British Artisan cheese industry.

Three years ago, we launched ‘The Chiswick Cheese Market Cheesemakers Grant’ in association with The Academy of Cheese (@cheese_academy). Our joint aim is to encourage and support new artisan cheesemakers, support new cheese development and provide access to cheese courses, certification and offer technical help when needed.

For some the journey has been fast and furious but for others the journey is a slower one. We are very proud to say that there are wonderful new cheeses available from the grantees spread over this time.

Meet the grantees this Sunday

To celebrate their achievements, several of our grantees are coming to the market this Sunday and you wil be able to try and buy some of their incredible offerings.

Images: From left to right, Emily Tydeman, Millie Preece and Jo Shelton

Emily Tydeman has been busy in her grantee year making great strides in the cheese industry. One of her major accomplishments this year was at the Artisan Cheese Awards, where she earned Reserve Champion with Gold in the category of Best Sheep’s Milk Cheese with her wonderful soft sheep milk log – Pyghtle.

She also took home the award for Best Small Producer, which is a tremendous achievement for any cheesemaker. Emily has a second, semi-hard cheese being matured by @nealsyarddairy called Nettus. Emily will be on Market HQ on Sunday to chat about her life as sheep farmer and cheesemaker and you can taste the award winning Pyghtle cheese.

Milllie Preece is a farmer’s daughter from Much Wenlock, Shropshire. Having studied a PHD in cheese at Harper Adams University she has set up her own cheese making business on the family farm buying an old shipping container and converting it into a state-of-the-art cheese room.

Millie will be bringing her three cheeses for you to try and buy. St Bartie’s, which is a classic Brie style cheese; Harley a Halloumi and Wenlock Edge named after a local landmark often shortened and known as ‘The Wedge’.

Jo Shelton started making cheese @norfolkandbetterfarm a couple of years ago and the grant has enabled her to push forward with her technical cheese education and get cheesemaking support to hone her skills in the cheese room.

She will be at the market chatting about how she got into cheese making and selling her now broad portfolio of cheeses – Jiffler, Jiffler Blue (Gold winner at the British and Irish Cheese Awards), Norbert and Breckland Brie.

Images: From left to right, Matt Gue, Dean Storey and Steve Parker

Matt Gue’s journey has been slowed a little by the fact that he has been building his cheese rooms on the farm from scratch, whilst running the farm. The dairy will be named The Adur Valley Creamery and he is bringing some of the first batches of his lactic set cows’ milk cheese for us to try.

This is a very exciting stage in a cheese makers journey, and we are very lucky to be seeing and tasting this moment first hand. Meet Matt on Market HQ.

Dean Storey, one of our first grantees from @monklandcheese in Herefordshire, runs a successful and thriving business these days. He is unable to join us on Sunday but fear not, you can still try his fantastic ‘Little Hereford’ cheese.

He is now maturing this cheese for longer and he is keen to hear your feedback, so come along and try his ‘matured’ Little Hereford cheese on HQ and tell us what you think!

Rachel Holding will be with us on HQ from @cheese_academy and you can learn more about the grant, the Academy and their fantastic array of cheese events and courses.

Steve Parker @stevecheesewine will be running his free ‘tour of the stalls’ at 9.45am so if you would like to find out what’s on Steves list of the best on Sunday meet at HQ at 9.45am. He will give you some tasting insights and a little insider knowledge along the the way.

The tour lasts 30 minutes and is a great way to start the day and make sure you don’t miss out on something new, exciting or just simply fabulously ripe to enjoy this weekend!

People’s Choice Best New Cheese 2025

Remember our wonderful first round voting in the summer for ‘People’s Choice’ best New Cheese?  What a tasting day that was! The final is fast approaching, and you can join in and be a judge for the cheese-munching, nail-biting, on-line final on September 24.

All you need to do is book a cheese box so you have the four fantastic final cheeses in front of you, taste along with the four panellists who will guide you through the tasting and then vote for your favourite.

James and Sam will be at the market telling you more about the four final cheeses and you have the chance to buy a box ready for the great event. It’s a fun evening at home or join with friends and make a party of it.

I am writing this looking out over the sea near Dartmouth visiting the home of one of the final four cheeses – ‘Redlap’ made by Martin and Helen Boyd on their farm using the milk from their 200 strong goat herd.

I’m up early to finish the milking and then hands on making a batch of this wonderful hard alpine style goats’ cheese. Its sweet, nutty and rich, but don’t take my word for it – join in the fun and become a judge on the 24th.

Get your favourite tipples lined up and taste along with the panellists and then lodge your vote. You can be part of finding the ‘People’s Choice’ best new cheese 2025.

Find out more about the line up therealcheeseproject.co.uk/peoples-cheese and meet the team behind the competition at the market this Sunday.

Kevin at Vin a Gogo has a new British wine in stock for you to try and there are some unbelievably good autumn cheeses coming to the market this month. You can see the line up at:

chiswickcheesemarket.uk

I’m heading off to the milking parlour to find goats and cheese vats now but I for one can’t wait for next Sunday as it is going to be an exciting day @chiswickcheesemarket.

All the best and hopefully see you Sunday,

Lucy

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