Simon and Tim at Lincolnshire Poacher Cheese, are absolutely committed to producing the very best cheese that they possibly can (with a little help from their 230 Holstein Fresian Cows!) using only our own unpasteurised milk and traditional methods.

The flavour and texture of the cheese varies both daily and seasonally depending on the time of year, stage of lactation, weather and an infinite number of other factors. We taste every batch at 12 months and decide both how long to keep it and whether it is Poacher or Vintage.

Great-tasting cheese rounds out a great meal or makes a great sandwich …you choose!!