A father-of-five who was given a $4.99 cheese-making kit as a Christmas present now runs his own artisan creamery in his garage—and is winning multiple awards for his tasty creations.
Matthew Lloyd’s interest in cheddars and edams was sparked five Christmases ago when his sister-in-law gave him the novelty set that included a cloth, a thermometer, and a rennet tablet containing milk-curdling enzymes, enough for one batch of cheese.
The cheese making process was so enjoyable that Mr. Lloyd began experimenting with different varieties and flavors.
The construction consultant now sells the homemade goods from his backyard creamery called The Rennet Works in Shropshire, England—and is on the way to transforming his hobby into a full-time career.
“I absolutely love the science of turning milk into cheese products,” says the 50-year-old.
“Some people hit middle age and buy golf clubs, I bought massive pots and a micro lab.”
He taught himself the nuances of cheese making, learning all he could from books and the internet.
“I’ve got lots of cheesy friends, and I got sort of goaded into entering the 2023 Cheese and Dairy awards.
There were about 5,500 cheeses entered from all over the world and he threw in a couple entries and won Best Soft Cheese With Favorings in Great Britain and the Best International Novice Award.
“It was amazing and I just thought I had to keep going to see where this hobby took me.”
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He spent seven months converting his garage into a cheese factory, featuring gleaming stainless steel work stations, second-hand equipment including 100-quart pots, and a homebuilt cheese press Matthew built himself. (See the video below…)
“I’ve spent my career giving other businesses help to develop and grow, and for once I was giving myself the advice to realize my own dream.
“After the competition I thought to myself, ‘let’s get this to market’.”
The Rennet Works cheese company is already supplying a local deli and two high class cheese shops with several creations—made in single batches of about 10 kg (22 lbs) each.
“I sell a halloumi-style cheese, I call it Hallouminati. It’s completely handmade; there is not a single machine used, it’s all hand pressed.
“The other cheese I make is the Templar—after the Templar knights. It’s an alpine style German cheese, a washed curd.” The cover around the cheese is printed with a Templar cross on the top, using smoke (pictured in top photo).
“It’s a very extensive process. It won bronze at the internationals and bronze at the British.
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“I am developing some Christmas soft cheeses for markets in the area. The cheese is flying off the shelves. I can’t make enough to supply the demand.
It’s a very young business so he can only produce so much, but he’s taking it seriously, even learning more by taking a sustainability course that helped him “understand the journey of the food” he was making.
“When I look back now, it’s amazing that all this started with a novelty Christmas present.”
WANT TO ease into cheese? Check out the cheese-making kits on Amazon, selling for between $30-45. And, watch the SWNS video below…
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