We are passionate about supporting our British cheesemakers and one of our longstanding suppliers is Bookham Harrison Farms, who we have been working with for many years now. We caught up with Rob Bookham, Managing Director, to find out more about their delicious range of cheeses.
Tell us a brief history of the company
We started making cheese with an Italian family in 1996, making Twineham Grange, a vegetarian Parmesan, which was sold in Italy.
Why is your cheese different/special?
All our cheeses are different in their own way, for example for Sussex Charmer we have combined the recipes of a mature Cheddar recipe with that of an Italian Hard Style Cheese, creating a unique versatile cheese.
Which cheese are you best known for?
Sussex Charmer and Twineham Grange
Why did you choose to start making cheese?
I spent 3 years at agricultural college studying Farm Management and always had a passion for farm diversity. After college I started working on a farm in Twineham which was owned by an Italian family who made cheese in Italy. We soon started making cheese for the Italian market. I suggested that they ought to sell it in UK, but they were not interested, so with their blessing I started selling the cheese. The UK sales grew and I bought the Italians out. The rest, as they say, is history!
Have you won any awards or accolades you are proud of?
Sussex Charmer – best new dairy product at Nantwich International cheese awards 2008 and a subsequent 8 more Golds, Best British Cheddar 2017 at Quality Food awards
Any tips for how to use your cheese?
Sussex Charmer – Creamy, slightly dryer than a Cheddar and totally versatile. Adds pedigree to the noblest of cheeseboards or simply makes the best cheese on toast.
What does a ‘normal’ day look like for you?
My day is full, I have a number of different enterprises from the cheesemaking, marketing, sales and a coffee shop too. During the summer months we have two Cheese on Toast trailers attending prestigious events such as Royal Ascot, Chelsea flower show etc.
If you weren’t in your current role, what you like to do instead?
I love classic cars and building things. Currently, I am building a 6 car garage from scratch. I enjoy spending time with my family and taking walks along the coastal paths of Pembrokeshire.
What is your favourite cheese in your range?
Sussex Charmer, because I love to see the sales grow and it becoming a firm favourite in many households. And its something we have invented.
Who do you take inspiration from and who do you look up to in the food & drink industry?
My Grandfather said to me when I was very young, if I made sure that everyone around me was happy, I would be truly happy. Milk Link inspired me, as they understood farmers had to produce products rather than just sell milk. They were bought out by Arla who have the same ethos.
Other than your own cheese, what is your favourite cheese?
Are there other cheeses?
Where is your favourite place to eat?
The Horse Guards at Tillington, just outside Petworth.
What is the question you are asked most often about your cheeses?
Why is it vegetarian when it’s made from milk? It is the rennet which is vegetarian, traditionally this is made with an enzyme which is extracted from a dead calfs stomach. By using a vegetable based rennet, no animal has had to die, hence our cheeses are suitable for vegetarians. Italian Parmesan is made with animal rennet.
Any additional information you would like to tell us?
Customers are welcome to see our cows at Rudgwick and have a coffee and Charmer cheese on Toast at our Milk Coffee shop. As indeed you are too!
Find out more about Bookham Harrison Farms’ range on pages 18 & 81 of our Retail & Deli Brochure and page 19 of our Foodservice Brochure.
