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Over the past few years, some great and talented people have helped our business to become what it is today. Here is a list of some people who deserve our heartfelt thanks and a big shout out:

Neals Yard Dairy

Thanks in particular to Bronwen Percival, who has given us amazing support and advice, right from the beginning, when we were cheesemaking wannabe’s and our business was just a glint in the milkman’s eye! But also to the rest of the fantastic NYD team for their never ending support and encouragement.

Ivan Larcher, French Cheese God

Making a French cheese, we would be lost without the help of a true Frenchman. Thanks Ivan, for designing our cheesemaking rooms/equipment, for getting us on our feet and for teaching us how to answer our own questions!


- Ian and Steph Sharman – Thanks for inviting us to your farm and showing us that the Monty is the only way forward.

- Coopex Montbeliarde – Thanks to Ferreol Roche for chauffeuring us around no less than 35 French alpine farms in three days, in search of the finest cheesemaking Monty’s!

Building, engineering and technical:

– David Jordan and Roger Whiting, Builders – who have pretty much built our entire empire and done a very fine job!

– E&B Williams, plumbing and refrigeration – thanks Bo for figuring out all of our odd requests, including how we were going to move milk uphill from the parlour to the cheese building via gravity!

- Foster’s Refrigeration – who supplied our cold storage.

- Grace Resin Flooring – for a cheese room floor to be proud of.


– Alex Hammond, Designer – who has believed in us from the start and helped us to make our branding and marketing ideas a reality.

– Gemma Wiseman, Artist and Graphic Designer – who drew the beautiful cows in our logo!

– Rory Fitzgerald, who shot and made our lovely short film.

– Jez Thompson, Web Developer

– Harry Read, Photographer.

– Katherine Mager, photographer.

– Sarah Jane Leggett, Photographer and film maker.

Cheese and milk production:

– Thierry Lerendu, French cheesemaking consultant – This crazy man likes to come and hang out with us for weeks at a time and be worked half to death by Jonny in exchange for English lessons and trips to the pub. Our cheese wouldn’t be half the cheese it is today without his expert knowledge. Thanks Thierry!

– Dr. Paul Neaves of Williams & Neaves. Microbiology Consultant  – AKA the walking bible of dairy microbiology. Seriously. Look no further.

– Paul Thomas, Cheesemaking and Microbiology Consultant – thanks Paul for unravelling our many millions of technical questions (cheesemaking dilemmas keeping you awake?…ask Paul!)

– Rodney Allen, Top Flight Nutrition. Dairy nutritionist – the man who creates the finest a-la-carte menus for our Monty’s!

– Protein Feeds, Animal feed supplies – Thanks to Adrian and Chris for your continuing belief and support.

– Three Rivers Vet Group – Mike Bardsley and the team, thanks for helping us to maintain a healthy herd.

– Simon Oxley of HSBC – for putting up with (and believing in) our crazy ideas!

Grant Funding:

We have been lucky enough to receive grant funding for our cheesemaking project from the Rural Development Programme for England (RDPE). The RDPE is funded by DEFRA and the EU. For more information, please visit the EU Commission’s rural development website, here.

Bungay, Suffolk

Nestled in the elbow of the beautiful River Waveney, Bungay is a bustling historic market town with a wealth of great  independent shops, restaurants, fine architecture and it’s own theatre. The town is surrounded by stunning water meadows, rich in wildlife which are overlooked by the ruins of Bungay Castle, once the seat of the rogue Baron Hugh Bigod, Earl of Norfolk and our cheese’s namesake.

Great things to do around Bungay

-Pack a picnic full of tasty things from Earsham Street Deli and spend a dreamy hour or two floating down the stunning River Waveney in a canadian canoe or kayak, hired from Outney Meadow Caravan Park. You can haul in your canoes and share your picnic with some of our cows who graze along the river there. Insider tip: they don’t like pastrami sandwiches!

-Walk the Bigod Way, an easy to moderate 10 mile circular walk following the river valley, then winding through the historic Bath Hills, past romantic Mettingham Castle and over Constitution Hill, with stunning panoramic views over Bungay, the Waveney River Valley and our own grazing land. You’ll blow the cobwebs away and also get a birds-eye view of the farm!

– Explore the ruins of Bungay Castle, the one-time home of the infamous Baron Hugh Bigod, renegade Earl of Norfolk and our cheese’s namesake, then re-fuel at Jester’s Cafe with one of their famous hot chocolates.

– Complete your foodie experience with a trip to a local vineyard or brewery such as Wisset WinesSt. Peters BreweryGrain Breweryor the fabulous Green Dragon Inn, who brew their own real ale. The famous Adnams Brewery is just 30 mins away in the gorgeous coastal town of Southwold.

– Take a boat out for a day or a week on the beautiful Norfolk Broads.

– Sample the local fayre in some of the areas finest restaurants:

The Castle Inn, Bungay. 

The Suffolk Stonehouse, Bungay.

Earsham Street Cafe, Bungay.

The Dove Inn, Homersfield. 

Chameleon House, Harleston.

The Fox and Goose, Fressingfield.

The Bell, Wortwell.

The Crown and The Swan, Southwold. 

The Anchor, Walberswick.

The King’s Head, Brooke.

Satis House, Yoxford.

Stoke Mill, Stoke Holy Cross.

The Lemon Tree Bistro, Framlingham.