Let’s get down to business: Chloe and James Brownbill

CHLOE Brownbill is a
director of the Marlow Cheese Company, an artisan producer based at Westfield Farm in Henley Road, Medmenham. Aged 22, she is the youngest cheese-maker in the UK and has recently taken over the running of the business. The business was started by her mother Lynda in 2016, who sadly passed away in 2022.

Describe your business

We are all about keeping things local, from the milk and products we use to create our handmade cheeses to the events we attend.

How many people does it employ?

Myself, my dad James (co-director) and my uncle.

What did you do before you started the business?

Before taking it over, I completed an apprenticeship in hairdressing.

When did you start your business?

The business started in 2016. We built an extension on the side of our house, which was successful in the beginning but we could only produce soft cheeses. In 2019 we upsized and were able to start creating hard cheeses.

What was your objective?

My mum started the company because she had a health scare and wanted to do something completely different. She got the idea from watching Countryfile and, the more research she did, the more she fell in love with the idea. She booked to go on an introductory cheese-making course and, before we knew it, we were the only cheese makers in Buckinghamshire.

Do you have a mentor or role model?

My mentor has been my family, who taught me the art of cheese-making. My mum’s mentor led her cheese-making course and is still always there when we need him. Except, as he lives in Germany, it’s now over Zoom.

What would you do differently if starting again?

I wouldn’t change anything as the journey has been brilliant but intense. The best way to learn is by making mistakes, facing challenges and figuring out how to put things right.

How is your business doing?

The business is certainly growing. We have recently created a new limited edition truffle Bisham brie, which is in the shape of a Christmas tree. We have just purchased a catering van to take to events and markets.

Do you compare on a regular basis?

We compare monthly.

How do you market your business?

A lot of our marketing is online using social media and getting out and about to meet new customers.

What’s the best thing about running your business?

The best thing is success feels like such more of an achievement and having your own schedule and being in control.

What’s the most challenging aspect?

The weather. This time of year is the best for us with keeping cheeses cool but, if it’s pouring it down with rain or really windy, it affects our sales.

Do you have a five-year plan?

I would like to widen our cheese selection, create three new cheese recipes and have three catering vans. I would also love to teach another cheesemaker who is younger than myself.

How do you have a work-life balance?

You must make time for your social life and hobbies.

Do you set any goals at the start of a financial year?

Yes, I usually look over the previous year to see how we could improve and what we could do different.

What’s the most valuable thing you’ve learned?

When running a business you must take risks and put yourself out of your comfort zone.

What advice would you offer to anybody considering starting a business?

To just do it. If you never try you will never know. Even if it doesn’t go to plan, it’s always such a learning curve.

What’s the biggest mistake you’ve made?

Once, using our large vat, I overheated the milk used to make our Regatta cheese by 30C. But, after six months of maturing, I tried it and actually somehow created a new recipe.

How organised are you?

Some days better then others depending how busy we are but we always manage to make it work.

What’s the secret of your success?

The pride I feel for carrying on my mum’s legacy.

What three qualities do you think are important?

Customer interaction, hard work and self-motivation.

What can’t you be without every day?

My laptop, there’s always something to do on there.

Do you continue to study?

There’s always something to learn and adapt to. Things can change dramatically depending on what the cows are eating, outside temperature and more.

What do you read?

There are some great online sources for cheesemakers that I like to go through every now and then.

What change would you like to see in 2025?

I would like to do what I can to make the job more popular.

Interview by Will Hamilton, intermediary and global marketing consultant, Hamilton Associates