The Swaledale Team

Bengt Odner

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Since my childhood growing up in Sweden, I have always greatly appreciated the taste of good quality cheese.


Throughout my career I have been lucky enough to travel to many different  parts of the World.  During this time, I have been privileged to observe and experience the art and skill of artisan cheesemaking.


After living in North Yorkshire on and off for nearly 30 years, I am delighted to now be a part of this new and exciting venture with Swaledale. This small, artisan creamery will produce cheese from our local cow's milk, using the same process that dates back from my present home in the hamlet of Jervaulx, since 1156.

Richard Darbishire

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I studied Biochemistry and Microbiology at university with Honours, and along with a food manufacturing background (part of the Founding Team for Richmond Foods)  I feel ideally placed to be part of the team that will make Swaledale Cheese a global player in the Artisan Cheese marketplace. 


I have a passionate belief in providing quality merchandise into a growing demand for locally sourced products. 


Being a cheese lover myself, I believe wholeheartedly that through product development we can improve our current offering, and at the same time pioneer new and exciting products for the future.



Nick Wormald

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 I have been with Swaledale Cheese Company for many years.  Over this time I feel I have mastered my craft and skills. I take great pride in producing, high quality, artisan cheese. I believe that the attention to detail that each cheese receives is what makes Swaledale cheese so unique in flavour and quality. 


You will often find me in the creamery before any other member of the team in the morning, and I will always be the last to leave, after checking over every cheese that is produced during the day. 


The care and attention given by myself and the team is another reason our cheeses are so popular.