Our cheese business came about almost by accident after I left a corporate job in London much to my relief. We wanted to do something on the farm but at 22 acres it was too small to farm conventionally while making enough money to live on. I have always been obsessed with cheese and after a one-day course at River Cottage, there was no turning back. We’re just a few years into this adventure but we have won numerous awards and the order book keeps getting fatter. In many ways, it seems that this is a mid-life crisis that seems to be panning out OK.