Few dairies capture the quiet integrity of British farmhouse cheesemaking quite like Doddington Dairy. Set in the rolling pastures of Northumberland, it stands as a model of how tradition and sustainability can coexist, a place where the rhythm of the land still shapes what ends up on the table.

The Bite sits down with Master of Wine Katherine Dart to explore what happens when the right cheese meets the right wine. From Wensleydale to Pinot Grigio to Rosé and Stilton, this is a story of curiosity, craftmanship, and community.

Penrhiw Organic Farm sits high above Fishguard, where sea air brushes the hedgerows and herbal leys ripple across soft Welsh hills. Alan and his partner are building a new kind of dairy: small, organic, and guided by low-stress, high-welfare principles. Their herd of Jerseys and Jersey-crosses is milked once a day, soon to be kept with calves at foot, a system designed for happier cows, healthier milk, and exceptional cheese.

Handmade, buttery, and rooted in the New Forest, this is the story behind the biscuit chosen by The Real Cheese Project for our Cheese Crowd subscribers tasting box.

A new generation of cheesemakers is reshaping Britain and Ireland’s cheese landscape blending heritage with bold innovation. Meet Mike Thomson, the “accidental cheesemaker” behind Young Buck, the raw milk blue that put Northern Ireland back on the cheese map.

Artisan cheese is living heritage, with traditions and techniques passed down and adapted through generations.

At Glynhynod Farm in West Wales, Robert Savage of Caws Teifi continues that story with Saval, the UK’s first semi-hard washed rind cheese.

A tale of legacy, adaptation and real cheese crafted from the soil up.