Feltham’s Farm is a multi-award winning certified organic cheesemaker in Somerset, just by Templecombe (the Renegade Monk name of their first cheese is a nod to the village where Knights Templar once held sway). They aim to be self-sufficient and sustainable. Their rare breed pigs consume all the whey they produce (making very sweet parma like ham). Their farm is run on 40KW of solar panels and ground source heat whilst all local deliveries are made using their electric van, powered by solar energy.
Marcus Fergusson and Penny Nagle started making cheese in 2017, having always been passionate about food and cheese. Inspired by their travels they make non-traditional soft cheeses using the best organic milk in the world. These include two types of Epoisse (Renegade Monk, Rebel Nun), a Camembert (Gert Lush), a Queso Fresco (La Fresca Margarita) and a St Marcellin crossed with a St Felicien (Lucky Marcel). Their cheeses have won numerous awards at the Artisan Cheese Awards, the Virtual Cheese Awards, and all the cheeses have one or two stars from the Great Taste Awards in 2024.
They are passionate about organic cheese and farming, so much so they set up the Organic Cheesemaker’s Network to ensure that knowing that your milk is audited as organic becomes a question we all ask. It means the cheese is guaranteed free from forever chemicals, supports best practice animal welfare, biodiversity and the sustainability of our natural environment - so these should be the cornerstone of any food choice we make as consumers.
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