Meet the Makers: Quicke’s Cheesemakers

For Quicke’s, cheesemaking is deeply connected to the land. The Quicke family has farmed the same land at Home Farm in Devon since 1540, with the family beginning to make cheese in 1973. Today, the business is run by the 15th generation of the family, continuing a remarkable farming and cheesemaking heritage.

Quicke’s cheeses are made using recipes and techniques passed down through generations, with the character of each cheese shaped by the Devon landscape, the farm’s pastures and the milk from their own herd of cows. Their cows spend most of the year outdoors, grazing the grass that grows across the farm.

The cheesemaking itself is deliberately unhurried. Each cheese is crafted by hand, wrapped in muslin and slowly matured, allowing the rind and flavour to develop naturally. Some of their cheeses are matured for up to two years, giving them the depth and character that has become synonymous with Quicke’s.

That patience is at the heart of what makes Quicke’s so special. Rather than treating cheese as a commodity, the family has always aimed to create something that expresses its place of origin — from the soil and grass to the cows, milk and careful work of the cheesemakers.

For Lawrence & Co., Quicke’s represents exactly what we look for in a maker: British heritage, family craftsmanship, a genuine connection to the land and a product made with patience and purpose.

It's not simply a piece of cheese in one of our hampers. It's a little piece of Devon, made by a family that has been caring for the land for generations.