Modern Farming with traditional values.
A family farm in the heart of the Adur Valley, where modern farming works with nature.
Matt Gue founded Adur Valley Creamery in 2025 with a clear goal: to create a cheese from our farm’s award-winning dairy herd that connects the community with the landscape.
Adur Valley Creamery is not steeped in history or ancient recipes; the cheeses we make are our own creation, made to pair with local products and to showcase the produce of the area around us. The brief for our first cheese was simple: decadent and creamy, the perfect partner for our local sparkling wines. That cheese was Lark, and Warbler and Linnet will now follow in its footsteps.
Our farming always looks to the next generation. Through a focus on soil health, animal welfare, nature and a sustainable business, we aim to keep the Adur Valley in good health for many years. This isn’t easy, but we are not an ordinary farming family. We are a team of specialists (an experienced farm manager, an animal nutritionist, an animal geneticist, an agronomist and a vet), all on one farm, all making decisions in line with our values and shaping the Adur Valley for generations to come.
About Matt
Matt is a third-generation farmer and a first-generation cheesemaker. He trained as a veterinary surgeon at the University of Bristol and spent five years in farm animal practice in Somerset and Sussex before the family farm called him home. He’s still a practising vet, and works alongside his parents and two brothers on the farm.
In 2022, Matt paid a visit to Jonny at Fen Farm Dairy, curious to see whether there was more to be made from the high-quality milk our Holstein cows produce. He came home inspired. He took Ivan Larcher’s Artisan Cheesemaking course, read every cheese book he could get his hands on, and began designing the make rooms and maturing rooms.
The timing couldn’t have been better. The farm had just installed a robotic milking system, which left the old milking parlour standing empty and ready for a new purpose. So Matt rolled up his sleeves and got to work, building the cheese rooms panel by panel, brick by brick.
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