Batch Farm Cheesmakers Ltd

General information

Batch Farm Cheesemakers Ltd is situated in an idyllic setting on the Pennard Ridge with views of Glastonbury Tor and the Mendips beyond. In 1940, at the age of 22, John Gould came to Batch Farm where he ran the farm and which has since been taken over by Fred Gould, his son. Traditional handmade farmhouse cheddar cheese has been made on the farm over the past 50 years.

To this day, Gould’s Cheddar remains a family concern and is traditionally handmade on the farm using milk from their own 150 Friesian dairy herd. The dairy is adjacent to the thatched farmhouse where Fred Gould runs the farm and his sister, Jean, the cheese making business. The cows drink the whey that is left over from the cheese-making process which gives them a lovely coat. This consequently results in a healthy cow; a healthy cow produces better milk which in turn makes better cheese.

Gould’s Cheddar cheese is made from their own unique recipe which has been handed down over the generations and is matured at set temperature conditions for up two years to give it its unique flavour. Gould’s Traditional Farmhouse Cheddar has a distinctive flavour – strong but smooth with a hint of nutty woodiness which comes from the ageing process.