Cerney Cheese was started and continues to be run by Lady Isabel Angus. She developed a love of French cheeses whilst living and holidaying in France. Her particular favourite was the Valencay type, which she set about producing. The first step was to persuade a local French farmer's wife to impart the basic rudiments of cheese-making- not easy with limited lamguage and cheese-making skills.
Armed with the basics, Isabel started her long and occasionally fraught experimental phase, aided by her two trusty goats Bonnie and Bella. Production and the herd of goats soon grew. The intention was never to sell to the public - just to make use of land and enjoy the feeling of self-sufficiency.
However, after moving to North Cerney in 1983, a local villager persuaded Isabel to let him sell twelve cheeses. They flew off the shelves. Cerney Cheese and the Pyramid was born. The butler’s pantry at Cerney House was the initial production site but as the business grew premises moved to Chapel Farm in the village. This is where the cheeses are still made today by the wonderfully industrious Avril Pratt. We however remain true to the original hand-made recipe and process.