Something’s stirring at the Goodwood Farm…

...and we can give you a sneak preview.

Behind locked doors, third generation cheesemaker Chris Vowles has been nurturing Goodwood’s very first cheddar. His recipe is a closely guarded secret handed down through three generations of his family who were cheesemakers in Somerset.

“I treat these cheeses as my babies, popping in to check on them at night and weekends,” says Chris as he opens the cheese store to display his pride and joy. “I’ve been making cheese for 20 years, but I am delighted that Goodwood has given me the opportunity to make my own cheese.”

Chris, who is an award winning cheesemaker, has made 250 ten kilo cheeses so far this year, using milk from Goodwood’s own organic dairy cows.

The traditional cheddar is expected to be ready to taste early next year.