EFJ Gould

Fred Gould and his family farm a herd of 260 Friesian cows on the edge of the Mendips in Somerset. They have been making cheese and butter from this milk for close to half a century now – the cheese has become an increasingly large part of the buisiness, and now almost all of their milk goes straight into making their traditional farmhouse Cheddar cheese, which is typically matured for at least 18 months, resulting in some fantastic flavour.