CRACKING cheese Gromit! That's what bosses at Marks and Spencer think! Local cheese makers, known as Butlers Farmhouse Cheeses, have been supplying stores across the country for the past five years.
The family run business opened in 1969 producing just two cheeses a day. They now have over 45 employees making an average of 200 cheeses each day, using over ten million litres of milk. They key to their success, according to M & S food chiefs is that they only use traditional methods. Proprietor Jean Butler never imagined that one day she would be selling her cheeses world-wide. She said: " We still eat our cheese every day!". She added: "To go without cheese would be unthinkable!"
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