Hello, I'm Richard Hodgson.

I started the Isle of Wight Cheese Company in 2006 on a very small scale making 50 cheeses a week by hand using milk from the farm on which we're based. We grew slowly year by year, and in 2017 when the farmer retired, the business took on the farm. We now buy all our milk from a single herd here on the Isle of Wight. We collect the milk twice a week and create 4 distinctive cheeses that are still all made by hand. Predominantly we sell direct to retail and distributors, but we do have a small point of sale on site. The vision for the future is to open up the farm for the public to visit, learn about the process and learn about who we are and what we do.

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The Isle of Wight Cheese Company
We make three artisan cheeses, all by hand on the site with pasteurised milk where they are ripened, matured, packaged and distributed. The cheeses are: Isle of Wight Soft - a white rinded soft white cheese, approximately 200g in weight. Shelf life 8 weeks from day of manufacture. Isle of Wight Blue - a naturally rinded soft blue veined cheese, approximately 200g in weight. Shelf life 8 weeks from day of manufacture Gallybagger - a modern British hard cheese, approximately 4.5kg in weight. Typically the cheese is sold when it has developed a minimum of 7 month's maturity. We cut this into retail slices. Shelf life is 56 days from cutting.

Hello, I'm Richard Hodgson.

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