Where Curiosity Became Craft

Some cheesemakers inherit generations of family knowledge. Others spend years learning in famous dairies. For Peter at Book & Bucket Cheese, it all began with something much simpler: a book and a bucket.

Managing a dairy producing yoghurt, Peter became increasingly frustrated watching surplus sheep's milk being frozen, knowing the quality would never be quite the same once thawed. Rather than accept waste, he decided to teach himself cheesemaking. Armed with books, advice from respected mentors including Charlie Turnbull and Ken McFarland, and plenty of determination, he started experimenting.

"The rest is bucket science," they joked.