Moydens Hand Made Cheese

Shropshire Provenance Preserved

Moyden's Handmade Cheese

Moyden's hand made cheeses are made using traditional cheese making techniques which have been tried and tested by countless generations of farmhouse and specialist cheese makers. We make a range of award winning artisan cheeses using the finest raw milk obtained from well kept and contented cows that graze the traditional pastures that are unique to Shropshire. These cheeses are the essence of Shropshire, provenance preserved.

The Essence Of Shropshire




Newport cheese is named after the Shropshire market town, in the north of the county. Matured for 3 to 4 months Newport cheese has a unique flavour. The resulting cheese is pale tangerine in colour, Newport has a mellow buttery taste and flakey texture with a subtle aromatic sweetness.

Wrekin White

Matured for a minimum of 3 months, it is smooth, creamy and dotted with eyelets. Its nutty flavour and fruity aroma develops with age.

Newport 1665

Our award winning Newport cheese is oak smoked creating Newport 1665, which is named after the year of the great fire of Newport. The smooth buttery texture tastes light mellow and sweet. The whole wheel is cold smoked over oak chips at Morgan's Country Butchers & Smokery resulting in a light oak smoked flavour not detracting from the mellow sweet taste of the original Newport cheese.

Wrekin Blue

The rustic natural rind encompasses the unctuous cheese inside. Mottled with blue streaks and pockets the smoky blue piquancy has a mineral like full flavour.

Caer Caradoc

Our Caer Caradoc cheese is based on a Caerphilly style of cheese which is matured for two to three months creating light and crumbly with a fresh lemon taste.


Is an individual cheese truckle weighing around 200 grams. It has a natural rind and ripens to a soft oozing interior with a mild blue flavour between 5 - 8 weeks.

Latest Blog Posts

January 2018 – New Year, More Cheese

Erin’s Blog: January 2018 – New Year, More Cheese January is known as the ‘diet month’ so in comparison to the whirlwind month we’ve just experienced it was slightly calmer, however we knew people couldn’t stay away from cheese for that long. Plus New Years parties are nothing without the staple cheese board in the […]

December 2017 – Christmas Whirlwind

Erin’s Blog: December 2017 – Christmas Whirlwind This month went by in a whirlwind, this was the month of Christmas, hampers, the open evening and lots of snow. The first two weeks of September consisted of mainly preparation for the week leading up to Christmas, which was expected to be the busiest week of the […]

November 2017 – Event Planning

Erin’s Blog – November 2017 – Event Planning With Christmas fast approaching we are looking into alternative ways that we can sell our hampers to our customers. At many of the shows and tastings, one of the most popular questions asked is if we do tours of our facilities, which in the most part is […]

October 2017 – Seeing Double

Erin’s Blog – October 2017 – Seeing Double When you’re not working in the food industry October is one of those months that feels like an empty month leading up to Christmas. However, this year I’ve learnt that in the food industry these are some of the most important months, as you have to get […]

September 2017 – Ludlow Food Festival

Erin’s Blog: September 2017 – Ludlow Food Festival The start of September brought Ludlow Food Festival, which if you know food festivals you know it’s big. A three-day event celebrating good food, where you can try new foods and indulge in your favourite foods. Being able to work behind the stall with Moyden’s at this […]