Martin’s journey from cheesemonger to cheesemaker began after spending 15 years at Neal’s Yard Dairy, where he sold cheese. Seeking a more hands-on approach, he left London to pursue the dream of creating handmade cheeses that would delight and captivate people. He received training from Trethowan Brothers, making cheese alongside his friends, while working with Hazel to establish the Pevensey Cheese Company.

Hazel, on the other hand, comes from a background deeply rooted in food and farming. Her family in East Sussex are beef and lamb farmers, and their Sussex herd conservation grazes the Pevensey Levels in partnership with the Wildlife Trust. After spending 15 years supplying fruit and salad vegetables to supermarkets, Hazel felt the urge to build something of her own. Inspired by Martin’s contagious love for cheese, she decided to embark on the journey of making cheese and forming a family together.

In their pursuit of turning their dreams into reality, Hazel’s parents played a vital role by generously lending a part of their fodder shed to be transformed into the Pevensey cheese rooms. Their unwavering support and generosity have been instrumental in making the Pevensey Cheese Company a tangible and thriving venture.

Cows Milk, Salt, Animal Rennet, Starter culture, Mould culture.

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These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption.