Batch Farm is situated in an idyllic setting on the Pennard ridge with views of the Glastonbury Tor and the Mendips beyond. Cheese is made at Batch Farm by Richard Honeybun and Jean Turner.
Cheesemaking has been a family concern for almost 50 years. The dairy is adjacent to the thatched farmhouse where Fred Gould runs the farm and Jean Turner his sister the cheesemaking business. Using milk from their 260 Friesian cows, Gould’s make around 140 tonnes of West Country Farmhouse Cheddar in the traditional 27kg cylinders.
There are currenty two full time staff and two part time staff, all of whom have been trained to Food Hygiene standards and the authentic skills of traditional cheesemaking. As well as selling our cheese through West Country Farmhouse Cheesemakers, Gould’s Farmhouse Cheddar is also available at our farm shop. The cheese is entered in many local agricultural shows where it constantly gains high awards.