Feltham’s Farm is an organic smallholding on the Blackmore Vale in South Somerset, just by Templecombe (the Renegade Monk name of our first cheese is a nod to the village, where the Knights Templar monks once held sway).

Our multi award winning cheese business was started in 2017 and is small but growing. We make four cheeses – Renegade Monk (Supreme Champion at VCA Awards 2020 and Gold at the Mondial du Fromage Tours 2021), Rebel Nun (1 Star Great Taste Awards), Gert Lush (Gold at the Artisan Cheese Awards), and La Fresca Margarita (Supreme Champion at VCA Awards 2021). Owner Marcus Fergusson teaches the cheese making course at River Cottage, and Penny Nagle runs the cheese and farm business, so these cheeses are exported round the world.

We aim to be self-sufficient and sustainable, so that our Oxford Sandy & Black pigs consume all the whey we produce (making very sweet parma-like ham). Our farm is run on 40KW of solar panels and ground source heat while all our local deliveries are made using our electric van which is powered by our solar panels as well. We are not traditional cheesemakers, which means we take our inspiration for our cheese from our travels, the environment – and we like a bit of cheeseboard drama. We also run Farmstays and Cheese Experiences here

Website: www.felthamsfarm.com
Twitter: @felthamsfarm
Facebook: @felthamsfarm
Instagram: @felthamsfarm