Batch Farm Cheesemakers

Batch Farm is situated in an idyllic setting on the Pennard ridge with views of the Glastonbury Tor and the Mendips beyond. Cheese is made at Batch Farm by Jean Turner and Malcolm and Stephen Dyer.  Jean’s son John works within the business in the order preparation and despatch department. Cheesemaking has been a family concern for almost 50 years. The dairy is adjacent to the thatched farmhouse where Fred Gould runs the farm and Jean Turner, his sister, the cheesemaking business. Using milk from their 260 Friesian cows, the small team at Batch Farm Cheesemakers make around 100 tonnes of West Country Farmhouse Cheddar in the traditional 27kg cylinders. In recent recent years they have also become well known for their Traditional Squeaky Cheese Curd. Winning the title of Best Cheese Curd Producers 2020. There are currently two full time staff and two part time staff, all of whom have been trained to Food Hygiene standards and the authentic skills of traditional cheesemaking. As well as selling our cheese through our own website, West Country Farmhouse Cheesemakers and Local Farmers Markets Batch Farm Cheese is also available at our farm shop. The cheese is entered in many local agricultural shows where it constantly gains high awards.