John Carey

John has been making cheese for the last 6 months, coming a long way in a short time. He uses jersey milk to make a range of cheeses, from blues and camemberts to cheddars and edams. He has been trading cheeses for wine with neighbours and, as he grows his own garden and keeps his own chickens, he is edging pretty close to self sufficiency.

His major complaints is that his hard cheeses (cheddars, stiltons and edams) are often consumed by his family before they have had a chance to mature fully.