Hayfields Farm, Audlem, since 1949
Three generations of a Cheshire family, and nearly seventy years of cheesemaking.
The Huntbach family
The Huntbach family has been at Hayfields Farm in Audlem since 1949. Cheesemaking began here in 1957, and it has been at the heart of the farm ever since.
We are proud to be family-run and independent. We make our own cheese and butter at Hayfields, using traditional methods, and supply businesses across the local area and beyond.
1949
The Huntbach family begins farming at Hayfields, in Audlem, Cheshire.
1957
The family starts making cheese at Hayfields, beginning a tradition that continues today.
2018
The last dairy cows leave the farm, and Hayfields turns its full attention to cheese and butter.
Today
Hayfields focuses on producing and supplying its range of handmade cheeses and butter.
Our cheesemaking
Cheesemaking isn’t just what we do; it’s who we are. We never cut corners, because a truly great cheese relies on getting every stage right, from setting the curd to the final days of patient maturation.
At every stage we judge three things:
Local milk
Since the last of our own dairy cows left Hayfields in 2018, we have worked with selected farms across the surrounding region for our milk.
Sourcing locally keeps transport miles to a minimum and keeps us connected to the farming community we have always been part of.
Sustainability
All our milk is sourced from the local area to keep transport miles to a minimum.
The packaging for our butter is biodegradable.
The whey from making our cheese and butter is used to generate natural energy in an anaerobic digester.
Tell us about your business and we’ll be in touch to talk through our range.
