In 2009 the existing team was expanded by the addition of new cheesemaker James McCall and Gail O'Reilly, who assumes management responsibility for the company.
James brings more than 20 years experience in the Cheese Industry, ranging from retailing and wholesaling to cheesemaking and maturing. He worked for 17 years alongside pioneering cheesemaker and affineur James Aldridge, specialising in rind washed cheeses. More recently he has gained three years experience making cheese at Daylesford Organic.
Gail started her career in food working in Michelin starred restaurants and later progressed to opening and running Babington and Soho House. More recently she has helped Paul with the administration and oversight of an organic farming enterprise. In addition to her passion for food, Gail brings a sharp operational edge and management focus to the business.
James McCall
A mature farmhouse Cheddar.
Strong, good body, a little fatty and full of personality.
Alison French
Innes Ash Button.
Young and fresh with a delicate but interesting exterior and a soft centre.
Gail O’Reilly
Milleens.
A firm Irish, floral and sweet with real depth of character.