The Northumberland Cheese Company was established in 1984 by Mark Robertson in the green tranquillity of the Rede Valley, which once sheltered the infamous Border Reivers of centuries gone by. Our first cheese, Redesdale, handmade from ewes' milk at our Elsdon Hill Farm, was such a success with the locals that word soon spread, and as our range expanded to include fine cows' and goats' milk cheese, national and indeed international accolades began to pour in.

In 1996 we moved to larger premises in a renovated 19th Century granary on the Blagdon Estate in South Northumberland. Here not only do we have the facilities to marry traditional craftsmanship with modern best practices, we have the space to invite you to enjoy the fruits of our labours in our cheese/coffee shop too.

Further afield, those who appreciate premium quality food can find handmade Northumberland Cheeses, bursting with all the flavours of our countryside, in good supermarkets, grocers and specialist shops nationwide, and yet you can still rest assured that every mouthful can be traced back to the milk of a single herd on a single farm. It's all part of the Northumberland Cheese Company philosophy, practised by Mark himself to this day: start with the best ingredients in the field, blend them by hand to the highest standards in cheese-making and use our expertise to experiment with flavours and maturation conditions until we create a little wedge of perfection.

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