CRICKETER FARM THE HOME OF HEALTHY CHEESE
Generations of tradition - we have been making fine cheeses from local milk since the 1940’s. The focus on quality and consistency by our experienced and skilled cheesemaking team has been widely recognised.
Expertise and innovation - our cheesemaking began with traditional Farmhouse Cheddar, and we are still winning awards for this recipe years on! Our technology evolves and we now produce a range of delicious cheddars, territorials, half-fat, quarter-fat and 2% fat cheeses. Our lower fat cheeses are uniquely innovative and have raised the quality standard for healthy cheese.
Expertise and innovation - our cheesemaking began with traditional Farmhouse Cheddar, and we are still winning awards for this recipe years on! Our technology evolves and we now produce a range of delicious cheddars, territorials, half-fat, quarter-fat and 2% fat cheeses. Our lower fat cheeses are uniquely innovative and have raised the quality standard for healthy cheese.
A wealth of awards - we have won numerous prestigious awards at national and international shows. Our success is in no small part due to the expertise of our cheesemakers; many have spent their working lives with us, fine-tuning their skills and handing their knowledge onto each successive generation of craftsmen.
A healthier lifestyle - milk used for Cricketer’s cheese is supplied by dedicated local farms with whom we work closely to ensure the milk used is of the highest quality. Whether you are looking for a traditional Farmhouse Cheddar with a mature, rounded flavour, or an excellent half-fat cheese with all the pleasure of Cheddar, you will find them here at Cricketer.
A healthier lifestyle - milk used for Cricketer’s cheese is supplied by dedicated local farms with whom we work closely to ensure the milk used is of the highest quality. Whether you are looking for a traditional Farmhouse Cheddar with a mature, rounded flavour, or an excellent half-fat cheese with all the pleasure of Cheddar, you will find them here at Cricketer.
