Old Ford



A delicate and aromatic hard goat’s cheese: texturally firm and smooth, gentle and milky rather than punchy, but with a complex and lingering flavour. Its thin grey rind is dusted with natural (uninoculated) moulds.


Milk: Raw Goat's Milk

Coagulant: Animal Rennet

Wellesley is made by Will and Caroline Atkinson in Somerset using milk from their mixed herd of Anglo-Nubian, British Saanen and British Toggenburg goats. Unlike the majority of cows in the UK, which are milked year-round in modern farming systems, goats settle naturally into a yearly cycle, kidding in the spring and drying off in the late autumn soon after they are bred. The same is true for sheep. While techniques like adjusting the timing of lights in the goat barn can overcome this effect for goats that are housed year-round, goat farmers who want to follow a more natural system face a glut of milk in the summer and a winter with no milk at all.

Hill Farm Dairy falls into this category, and Wellesley—like Greenham, our aged expression of Stawley—was created to soak up excess milk during the summer and transform it into a cheese that is at its peak later in the year: a natural and delicious solution to the perennial problem of seasonality.

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal.

If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits.

To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams.

Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.

We sell our cheese wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.

Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.