Where Tradition Meets Innovation: The Stewart Family's Award-Winning Cheese Legacy

In the rolling pastures of Fife's East Neuk, where the Firth of Forth meets fertile farmland, a remarkable story of tradition and innovation has been unfolding for close to a century.

At Falside Farm, just outside Pittenweem, the Stewart family are carrying forward a dairy farming legacy that stretches back to the 1940s. Today the family focuses on transforming rich Scottish milk into some of the country's most celebrated artisan cheeses.

A Heritage Rooted in the Land

The Stewart’s connection to Falside Farm runs deep. For nearly a century, this coastal corner of Fife has been home to their farming enterprise, with dairy at its heart. What began as a traditional mixed farm has evolved into something extraordinary under the current generation's stewardship.

"We are privileged to be custodians of the countryside, and so lucky to be living in this beautiful part of Fife - where the sea meets the land, and produce from both offers a rich and diverse food culture."

It's this profound sense of place that infuses every wheel of cheese they create.

Ben Stewart, now an integral part of the family business alongside his parents Robert and Jane, and brother Adam, represents the latest chapter in this story. His involvement spans every aspect of the operation, from managing their herd of 200 homebred Friesian Holstein cows to overseeing the cheesemaking process.

The Cheese Revolution Begins

The transformation from traditional dairy farmers to celebrated artisan cheesemakers began in 2008, when Jane Stewart made a decision that would change the family business forever.

Recognising the need to add value to their high-quality milk, she embarked on an intensive cheesemaking course in Wales.

Jane recalls Robert's cautionary comment on the morning of their inaugural cheese-making session - "Don't waste that milk now!"

The family's first creation was Anster, a delicate, pale cheese named after the nearby town of Anstruther. 

This would become the foundation of their expanding repertoire, which now includes the acclaimed St Andrews Farmhouse Cheddar, Red Anster, and Smoked Anster varieties.

Raw Milk Excellence

What sets St Andrews Farmhouse Cheese apart in Scotland's artisan food scene is their commitment to raw milk cheesemaking - a practice that requires exceptional skill and absolute confidence in the quality of their milk. As the only artisan cheese maker in Fife, they've carved out a unique position for themselves.

"Cheesemaking is one third recipe, one third manual labour (no need for gym membership if you are a cheesemaker!) and one third cleaning. These key elements, along with a generous measure of passion, contribute to a final product full of character and taste," explains Jane Stewart, whose philosophy guides the business today.

The use of heritage cultures combined with raw milk creates cheeses with incredible complexity and flavour. Their St Andrews Farmhouse Cheddar, aged for at least nine months, is a perfect example of this approach. 

Rich, buttery, crumbly, yet creamy in texture, this cheese is tangy, salty and full of character.

Innovation Meets Tradition

While respecting traditional methods, the family isn't afraid to embrace innovation where it enhances their operation.

Two years ago, they invested in an automated milking system - a significant technological leap that initially presented challenges but ultimately revolutionised their daily routine.

"The robots have now been in operation for 2 years and are working extremely well," Ben explains. This modernisation has freed up time to focus on what matters most: continuing to improve their dairy herd and producing exceptional Scottish cheese.

The investment reflects the family's forward-thinking approach while maintaining their commitment to animal welfare and quality. The herd enjoy 5 star treatment in a  shed fitted out with individual pens where each cow can lie down in comfort on her own special mattress.

Award-Winning Recognition

The proof of their expertise lies in an impressive collection of accolades that continues to grow year after year.

Their cheeses have claimed awards such as:

• Virtual Cheese Awards 2025 Class Winner

• Virtual Cheese Awards 2025 Gold medals for both smoked cheeses

• Best Scottish Cheese at the British & Irish Cheese Awards 2025

• 2 Stars at The Great Taste Awards in 2024 and 2023

• International Cheese and Dairy Awards

• World Cheese Awards

• Royal Highland Show Dairy Championships

Perhaps most notably, their St Andrews Farmhouse Cheddar was crowned Best Dairy Product in the Scotland Food and Drink Awards 2018 and achieved Supreme Cheese Champion status at the Royal Highland Show Dairy Championships 2021.

Ben acknowledges that these awards validate their approach: "The Awards we win proves this" - referring to their belief that raw milk and heritage cultures create superior, complex flavours that distinguish their products in an increasingly competitive market.

Celebrating Scottish Food Heritage

For Ben, supporting Scotland's food industry goes beyond business success. 

"Scotland's brand is a leader in high quality food and drink. We believe our business is exactly this and supporting this sector supports exceptional brands and products. By using local ingredients, high quality ingredients and our own milk, we are celebrating Scotland’s rich food heritage."

This philosophy extends to their use of traditional recipes and artisan techniques, ensuring that each cheese tells the story of its place and the people who created it. The family's approach embodies the stewardship that runs through generations of Scottish farming families - taking care of the land while adding their own innovations to the rich tapestry of food culture.

Looking to the Future

As Ben looks ahead, his ambitions remain firmly rooted in the principles that have brought them success: "To grow and continue to make high quality products."

This simple statement hides the complexity of their operation and the dedication required to maintain standards while expanding their reach.

The family continues to refine their processes, always seeking ways to enhance the quality of their cheeses while respecting the traditional methods that define their approach. Their commitment to sustainability extends beyond cheese-making to encompass their entire farming operation, from crop rotation to wildlife conservation.

A Taste of Fife's Finest

Today, St Andrews Farmhouse Cheese Company stands as a testament to what's possible when passion meets expertise, and innovation complements tradition.

Their five distinct cheese varieties - Anster, Red Anster, Smoked Anster, Whisky Smoked Cheddar, and St Andrews Farmhouse Cheddar - each tell the story of their unique landscape and the family's dedication to their craft.

For those seeking authentic Scottish flavours, these cheeses offer more than just exceptional taste. They represent a connection to the land, a celebration of traditional skills, and a commitment to quality that runs through every generation of the Stewart family.

Whether enjoyed on their own or incorporated into Jane's famous cheese scones, these award-winning cheeses embody the very best of Scotland's artisan food scene.

In Ben and the rest of the family’s hands, the future of this remarkable family business looks as rich and complex as the cheeses they create.

Discover St Andrews Farmhouse Cheese Company's award-winning range at www.standrewscheese.co.uk or follow their story on Instagram @StAndrewsFarmhouseCheese