Edmund Tew
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal rennet
milk treatment
Pasteurised
location
Edenbridge, Kent
milk source
Commonwork Organic Farm
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal rennet
milk treatment
Pasteurised
location
Edenbridge, Kent
milk source
Commonwork Organic Farm
breed Mixed Herd
season
All year
average age
6-8 weeks
cheesemakers
Dave Holton
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Blackwoods Cheese Company is based at the dairy at Commonwork Organic Farm, a regenerative dairy farm with a single herd of 240 mixed breed milking cows.
Background
David, began making cheese in Australia before coming to London in 2010, to work at Neal's Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our matura...
Read More
David, began making cheese in Australia before coming to London in 2010, to work at Neal's Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our maturation team. After time spent working closely with cheesemakers, as well as completing an internship at the renowned Mons Affineurs in France, Blackwoods Cheese was founded, making Graceburn a Persian Fetta style cheese steeped in coldpressed rapeseed oil. Edmund Tew followed, and is aptly named for an Enlgish cheese thief sentenced to transportation to the Australian colonies.
Read Less
Our Work
We mature the cheese in our warmest and most humid room to encourage further flavour development and breakdown before sale.
Edmund Tew
Edmund Tew is made in the style of Petit Langres
Blackwoods Cheese Company is based at the dairy at Commonwork Organic Farm, a regenerative dairy farm with a single herd of 240 mixed breed milking cows.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal rennet
milk treatment
Pasteurised
location
Edenbridge, Kent
milk source
Commonwork Organic Farm
breed Mixed Herd
season
All year
average age
6-8 weeks
cheesemakers
Dave Holton
background
David, began making cheese in Australia before coming to London in 2010, to work at Neal's Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our maturation team. After time spent working closely with cheesemakers, as well as completing an internship at the renowned Mons Affineurs in France, Blackwoods Cheese was founded, making Graceburn a Persian Fetta style cheese steeped in coldpressed rapeseed oil. Edmund Tew followed, and is aptly named for an Enlgish cheese thief sentenced to transportation to the Australian colonies.
our work with this cheese
We mature the cheese in our warmest and most humid room to encourage further flavour development and breakdown before sale.
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