Burford

Kingstone Dairy are based at Manor Farm Chedworth, in the stunning Gloucestershire Cotswolds. They make cheese using single-herd, organic cow’s milk produced on site. The milking parlour is at the heart of the farm and the creamery is less than a mile away, ensuring the production of cheese uses minimal food miles. As the cows commute to and from the parlour, they nibble on the hedgerows they pass, eating cow parsley, Elder and wild flowers.
The dairy herd comprises a mix of British and continental dairy breeds: Dairy Shorthorn, British Freisian, Fleckviegh, Normandie, Brown Swiss, and Norwegian Red. These cows have been selected and bred for their milk, which is ideal for cheesemaking, as well as their suitability to the farm’s location.

Kingstone Dairy also make Bibury, a sheep’s milk cheese using milk from the flock at Sheaf House Farm, a stones throw from the dairy. It is made seasonally to an Alpine recipe and since it’s creation, has gone on to win multiple awards including Best Modern Cheese and the Anne Marie Dyas Award for best sheep’s milk cheese, both at the British and Irish Cheese Awards 2024.

At the head of Kingstone’s production is cheesemaker David Jowett, who first trained in culinary arts before enrolling at the School of Artisan Food for a diploma in dairying, where he learned the craft of small scale, farmhouse cheese production. He had been inspired to delve into this area of the food world whilst he was on an internship at Ram Hall Farm making Berkswell cheese.
Since then he has co-managed a branch of Paxton and Whitfield, and made cheese at dairies across the UK and in the USA, before setting up at Kingstone Dairy and solely creating the Rollright in 2015.

Manor Farm runs a low input, organic system and follows regenerative agricultural practices.

The dairy make their own sileage in late Spring, from 320 acres of grass, red clover, herbal lays, sainfoin and Lucerne, which then sustains the dairy over the winter months.
During the winter, the cows are based on their ‘feed pad’, a large area bedded with straw and enclosed with 3 metre high earth embankments. The rest of the year, the cows are out to pasture and feast on clover and herbal leys (a dozen native grass species).