Real & Raw - Cheese & Dairy

Established 2013 

Producers of raw, unpasteurised, cow's milk cheese at our dairy at Commonwork Organic Farm in Kent.

Our two signature cheeses, Graceburn and Edmund Tew have won numerous awards and can be found in the country's leading cheese and speciality food shops.

We use only the freshest milk which we collect while still warm, as the cows are being milked. The herd at Commonwork consists of a mix of Friesian x Holsteins, Swedish Red and Montbeliarde cows giving us a milk that is higher in fat and protein than standard dairy cows and perfect for cheese making.  Commonwork Organic farm take a regenerative approach to agriculture, a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds and enhances ecosystems.

Blackwoods was established by David Holton, Rory Holwerda, Cameron Rowan and Tim Jarvis. 

David, our Managing Director and Head Cheese Maker, began making cheese in 2006 when he undertook a cheese making traineeship at the Yarra Valley Dairy in Australia. 

In 2010 David came to London to work for Neal’s Yard Dairy for 10 days and ended up staying for 5 years. During this time David worked throughout the company, spending the majority of his time in the maturation department. Here David worked very closely with some of Britain's finest farmhouse cheesemakers.

David has also completed an internship with Mons Affineurs in France and worked for Mary Holbrook on Sleight farm in Somerset. 

Tim, our Retail Manager, began his career in the cheese industry in 2012, working for Neals Yard Dairy as a wholesale cheese monger. In 2013, he joined Blackwoods as a retail monger at our market stalls, since then he has worked throughout the company from cheese maker to packing team leader and is now running our stall at Londons Borough Market.

Rory is our  Financial Director.

Cam has moved back to Australia and is now Executive cheese maker at Miliwa dairy. He continue to play an advisory role with our production team.