History of Award Winning Batch Farm CheesemakingTraditional farmhouse cheddar made on site for more than 50 years
About 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 Richard Honeybun and Jean Turner.
Made on site for half a century
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, Gould’s make around 140 tonnes of West Country Farmhouse Cheddar in the traditional 27kg cylinders.
There are currenty 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 West Country Farmhouse Cheesemakers, Gould’s Farmhouse Cheddar is also available at our farm shop. The cheese is entered in many local agricultural shows where it constantly gains high awards.
Meet The Gould’s Cheddar Team
Jean is the longest serving active woman in Traditional Cheddar Cheese making. Her mother and father started making cheddar here on the farm in 1963 and she was heavily involved from the start. She is still very involved in the whole process and has a definite ‘hands on’ approach. Never one to stand still for too long, If she’s not in the shop serving customers you can find her making, larding, cutting and packing the cheese as well as keeping a keen eye on the everyday running of the dairy. She also finds the time to cook dinner for all the staff, plays Tuba in Wells City Band and enjoys flower arranging. Jean is the Back bone of the company. They don’t make ‘em like they used to!
Fred looks after the farm and the cows. Having taken over from his Father, Edward Fredrick John Gould (John), Fred is responsible for the upkeep of the farm and well being of the herd. Fred’s attention to detail and extensive knowledge of dairy farming is what keeps the milk quality so high enabling us to produce our world class Cheddar Cheese to such a high standard and win Awards across the board. He has also been known to have a fiery side which is why we named our strongest Cheddar after him.
Butter Room Manager
David is a shy individual but don’t let this fool you. Having secured ‘Best Dairy Product At Show’ at the 2016 Royal Bath and West Show and many many Gold Awards at previous shows including the Global Cheese Awards, he has clearly mastered the art of butter production. He personally hand pats each and every pack of butter that comes out of Batch Farm. He is also Dan’s right hand man when it comes to the Cheddar Cheese production, our longest standing employee and expert in the dairy field.
Having first worked on the London Farmers Markets selling Gould’s Cheddar and Butter, he came to work in the Dairy in the Autumn of 2015. He worked under the expertise of Mr Richard Honnybun who passed on the recipe and trade secrets needed to continue producing our Award Winning Cheddar Cheese. Dan took over as head Cheesemaker in May 2016 kicking off his career with a bang winning ‘Best Cloth Bound Truckle’ at the Global Cheese Awards 2016. Judging by our recent grading the cheese making is in safe hands.
Director - Innovations, packing and sales.
John, son of Jean, has been heading up our innovations department for the last 12 years or so. Having been involved in the Cheese production all of his life, he pioneered our flavoured cheddar products and continues to push the boundaries of Traditional Cheddar flavour. Having recently taken a back seat to a pursue his career in teaching and looking after his own venture Apple Barn Holiday Lets, he still finds the time, 2 days a week, to cut and pack the Cheese for our local customers and farmers markets. John and Dan work closely together on new ideas and products so watch this space.
London Markets Manager
Lawrence heads up our market team attending many of the London farmers Markets every weekend rain or shine. He is a friendly chap who loves a good sing song while working tirelessly to cut, pack and label enough cheese to supply up to 17 markets a week. With a real ‘can do’ attitude, Lawrence is our star salesman and the face of the company in London and the surrounding area.
Packing room and Markets
Mark prepares orders and works on the local Farmers Markets. You can often find him in our farm shop chatting to our local customers. Mark loves to be where the action is and takes pride in his extensive knowledge of everything.
Markets & Admin
Amy, Fred’s Daughter, has been around the cheese making all of her life. She started selling our Cheddar on the local markets about 5 years ago and has also recently taken on an administration roll within the company. Being third generation Gould, Amy continues to help expand the business and explore new avenues and markets for our products. With Amy’s youthful enthusiasm driving us forward, the future of Gould’s Cheddar looks bright indeed.