Welcome to Suffolk Farmhouse Cheeses
Suffolk Farmhouse Cheeses is a family-run business established in July 2004 by Jason and Katharine Salisbury.
From the milk of our own herd of pedigree Guernseys, we produce fine hand-made cheeses by traditional methods. We also make other dairy products and rear our own beef and pork.
VACANCY IN THE CHEESE DAIRY.
We are looking for a part-time assistant in the cheese dairy. Duties will mainly involve washing-up, cleaning and assisting with cheesemaking. If you are reliable, enthusiastic and able to work to a high standard with good attention to detail, please get in touch! Food hygiene experience would be an advantage but training can be provided.
We are also now looking for a farm apprentice. Please contact us for details.
PLEASE NOTE THAT ROSE VEAL IS NOW AVAILABLE FROM THE FARM SHOP- opening hours:-
The Milk vending machine is open 7 days a week. Fresh Guernsey milk is available every day. Cheeses are also available from a second vending machine.
We are very excited to be have this facility to enable customers to help themselves to milk from a vending machine, recycling glass bottles and reducing plastic bottle wastage. We would like to thank the many customers who have already been to use the vending machine for their support.
Every year we have a theme for naming our heifer calves- 2017 is the year of the colour/shade. So far, in February, we welcome Morello, Teal and Turquoise and are yet to name our new arrival- any ideas are welcome, starting with a G......
HERE NOW - the Suffolk Cookbook!!
We are very proud to be featured in this brilliant cookbook celebrating the best of local produce. Ideal as a present, copies are just £14.95 each.
We will be hosting Open Farm Sunday again on 11th June, and we look forward to a busy year on the farm with some exciting plans....
Hope to see you soon!
Jason and Katharine
We have just won another award! The BALE (Best Alternative Land Enterprise) award run by the Suffolk Agricultural Association. We received the Green Award. The judges were very impressed by our holistic approach, feeding whey to the pigs, rearing our bull calves for beef and growing as much of our own cow feed as possible.