43 miles Book and Bucket

The Book and Bucket Cheese Company was founded by Peter Morgan and has been in the works for several years. Peter was originally asked to develop cheeses with the purpose of making small handmade batches of the highest quality and supplying them to local restaurants and farm shows. The success of the cheeses has led Peter to slowly increasing production to supply selected outlets within the South West.

Peter also used the time in lockdowns to collaborate with local Head Chefs and now has two cheeses made exclusively for The Pig Hotels and Restaurants and one made in collaboration with The Pig which can be found both on their menus and in our online shop.

Milk maketh the cheese

What Pete has to say on the matter 🔽

We have built some long lasting relationships with the Farmers who supply our milk.

Despite the difficulties caused by the Pandemic in 2020, we have worked hard to continue to get our supply of Sheep and Cow's milk from local farmers, even helping them out when their wholesale hospitality orders fell through.

In 2024, we began working with a farm 10 miles away for fresh Jersey milk, which only adds to the creaminess of our delicious cheese.

We have been asked whether Bovaer, a feed additive aimed at reducing methane emissions in dairy cows, is something the farms who we buy from use it in their feed, or are planning to feed to their cows.

Bovaer Free

We would just like to confirm that they do not and don’t plan on ever feeding Bovaer to their herds. We are very lucky to work directly with small family run farms providing amazing naturally produced milk. Farming done the right way.

That is what we are always looking for from our Dairy producers, transparency and honesty with an Lensomy outlook on life!

Here are some of the cheeses you will find in our chillers picked by us especially for you. Fun, poetical with seasonal foraged ingredients from nature made from creamy Jersey and fresh sheep's milk!