Feltham’s Farm, a small organic cheesemaking operation in Somerset, has gained recognition for its innovative range of soft cheeses and sustainable practices. Co-owned by Marcus Fergusson and Penny Nagle, the 22-acre smallholding combines artisanal production with eco-friendly farming, drawing on local resources and traditional methods.
The farm’s portfolio includes several distinctive varieties, such as Renegade Monk, a blue cheese with an ale-washed rind, and its milder counterpart, Rebel Nun. Other notable products are La Fresca Margarita, known for its bright lemony notes, and Gert Lush, a popular mushroom-flavored cheese. The most recent addition, Lucky Marcel, was awarded Best English Cheese at the Artisan Cheese Awards. This cheese, inspired by classic French styles, matures over a month from an initially sharp and floral character into a creamy texture.
Fergusson and Nagle transitioned to cheesemaking after leaving careers in London, choosing to focus on soft cheeses partly due to the limitations of their land, which is not suited for cows. Instead, they source high-quality milk from a neighboring farm, Godminster Farm, ensuring consistency and quality. Their farm also supports other ventures including farm stays and visitor experiences, highlighting historic heritage and sustainable farming.
The business emphasizes sustainability through various initiatives, including solar panels and battery storage covering 60% of its energy needs, ground source heat pumps for hot water, and a solar-powered delivery van. Recent infrastructure improvements include the addition of a rainwater swim pond and plans for a sauna to enhance visitor amenities.
To extend sales beyond the traditional cheese season, Feltham’s Farm is expanding partnerships with independent cheesemongers, festivals, and markets. Their e-commerce platform incorporates AI tools to improve efficiency and has contributed to annual growth rates between 25% and 40%. The company projects a turnover of £300,000 by 2027/28, with an expanding international customer base.
Despite the positive trajectory, the business has faced challenges including the COVID-19 pandemic, rising living costs, climate-related impacts, and financial difficulties related to a wholesaler’s unpaid debts and damage caused by a barn leak during a cold spell. Support from retailer Waitrose has been crucial in maintaining operations during these periods.
Looking ahead, Feltham’s Farm plans to double production and broaden its market reach north of Birmingham as well as internationally. New product development includes a hybrid cheese made from sheep and cow milk and a special Christmas gift hamper. The company employs four staff members and highlights the leadership of experienced professionals in its market teams. Consistency and quality are central to the business's ethos, alongside a focus on the health benefits of cheese cultures and environmentally conscious farming practices.