Jane and her husband Robert run the family farm in the East Neuk of Fife, where the Stewarts have been farming since the 1930s. Despite farming relatively far north, the cows are able to graze outside from early Spring to late Autumn. The farm is not far from the coast, and the salty air, warm coastal breezes, and heavy clay soil combine to produce lush pastures on which the cows can thrive. During the colder Scottish winters, the cows shelter inside from the chilly winds. 

Although the family have been farming here for nearly 70 years, cheesemaking began around 10 years ago. Having always loved eating cheese, Jane decided the time had come to learn how to make it. 

Jane may make her cheese over 400 miles away from the village of Cheddar, but the quality of the milk, the methods that she employs, along with the meticulous care and attention that she gives to her precious cheeses, make it worthy to hold up its head among the original Somerset Cheddars. 

* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!

*A whole St Andrews Farmhouse Cheddar weighs approximately 13kg. Smaller weights are a cut of a whole cheese. 

 
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!

KEY FACTS