Whilst David Jowett’s youth may belie his substantial experience, the quality of his two unique creations does not. His eye was turned towards cheese whilst working as a chef in his late teens and he left the kitchen to work for Paxton and Whitfield. A familiarization trip to Ram Hall, creator of Berkswell, further fanned the flame of his ambitions and he took up an internship there before embarking on The School of Artisan Food’s Advanced Diploma, then the country’s most advanced cheesemaking qualification. Lessons learned under the equally talented Val Bines and Ivan Larcher propelled David into spells at Neal’s yard, the US’s Jasper Hill Dairy and two years as cheesemaker at Gorsehill Abbey. Possibly thinking time was against him (at nearly twenty-five!) he decided to strike out on his own. In 2015 he formed a partnership with the Hayne family at King Stone Farm to transform its pasture, rich with herbage and native grasses, into Rollright, the first of his creations. Named after the nearby Neolithic Rollright Stones, Rollright won followers at the highest levels from the first releases, and has evolved to become a new British classic. It has been joined by Evenlode and both cheeses reflect the quality of the pasture, the breed and of course David’s ever-inquisitive mind.

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