At just 25 years old, Ben Hodgson is one of Britain’s youngest cheesemakers, but his vision is anything but small.
Last year Ben joined much-loved Perthshire brand Strathearn Cheese helping out with deliveries and odd jobs.
But as time went on he found himself drawn to the cheesemaking side of things, and when his boss and founder announced he was planning to sell the business, it sparked something in Ben.
Desperate to save the firm from imminent closure, Ben decided to take a huge leap of faith and put an offer in on the business at the end of last year. By April he had the keys and began focussing on producing the famous Wee Comrie cheese.
‘It feels amazing to be one of Britain’s youngest cheesemakers and I’m really proud to be part of such a timeless craft,’ Ben said.
‘Cheesemaking has been around for thousands of years, and I feel lucky to play a role in continuing that tradition.
‘For me, it’s important to keep those skills alive and not let them be lost to large-scale, mass-produced methods.
‘My main ambition is simple: to make the best possible cheese for my customers. The first step is to bring back the three original cheeses that Strathearn Cheese is known for, so people can enjoy them again.
‘Once they’re firmly back, I’m excited to start experimenting and get creative, to see where that journey takes us.
‘Wee Comrie is a washed-rind cheese, cared for by hand with a simple brine wash three times a week.
‘This keeps the rind soft, prevents it from drying out, and adds flavour while keeping unwanted moulds away.
‘It’s made using fresh Scottish milk, and the result is a cheese with a delicate flavour, subtly sweet, buttery, and with a lovely lingering aftertaste.
‘Wee Comrie is great on a cheeseboard, especially paired with something sweet like honey, a good jam, or chutney. It also melts beautifully, used in Cauliflower cheese at Coorie inn. Or if you prefer, it’s amazing for your breakfast cheese on toast.’
More recently he has brought back the Lady Mary, a soft lactic, creamy cheese finished with wild garlic, and his next venture is to produce the Strathearn, a whisky-washed cheese, which is expected to hit the shelves in 2026.
‘The two cheeses I’m looking to bring back are Lady Mary and Strathearn,’ Ben said.
‘Lady Mary is a soft lactic cheese that we top with wild garlic or sometimes fill with truffle, giving it a really distinctive flavour. Strathearn is our whisky washed cheese, originally matured by washing the rind in Glenturret whisky, which gives it a rich, complex taste and beautiful golden rind.’
Cheesemaking has been around for thousands of years, and Ben says he feels lucky to play a role in continuing that tradition.
Ben’s passion for cheese began when he was working in a deli aged 14, and now as one of the UK youngest cheesemakers, he wants to keep traditional skills alive and not let them be lost to large-scale, mass-produced methods.
‘My passion for cheese really started when I got a job at a Deli,’ Ben said.
‘I was 14 at the time, just looking for some weekend work, but I quickly became fascinated by all the different cheeses we had on the counter.
‘I started trying as many as I could, asking questions, and often taking bits home to share with my parents.
‘Cheesemaking has been around for thousands of years, and I feel lucky to continue that tradition.
‘We work in small batches, stirring and moulding the curds by hand, then carefully washing and turning the cheeses as they mature and I think it’s important to keep those skills alive rather than see them lost to large scale production.’
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