A chat with The Book and Bucket Cheese Company

Following yet another whirlwind year for The Book and Bucket Cheese Company, we recently caught up with founder Peter Morgan to hear more about their journey. From new business partnerships to international recognition, it’s clear that this local business is creating an impact far beyond the Cranborne Estate.

In Peter’s words “Things have been a little bit hectic,” and it’s easy to see why. Their delicious, artisan cheeses have been gracing food festivals all over the country, including new spots like the Cotswolds, Hampshire, Devon and Somerset. This year, for the first time and requiring a considerable investment, Peter and his team are exhibiting at Winchester Cathedral’s Christmas Market for a lengthy residency of 32 days. This is a huge opportunity to reach a new audience, secure new trade accounts and further spread the word about the Cranborne name.

From Cranborne to Cunard and beyond

The team at Book and Bucket aren’t just a local success story, they are gaining international attention too, recently winning international awards and making inroads into London’s vibrant food scene. Peter has also been invited to judge at the prestigious International Cheese and Dairy Awards in 2026, a testament to his expertise and the quality of the Book and Bucket products.

Another exciting new partnership is with the luxury cruise line, Cunard. Development chefs from Cunard visited the Manor Farm creamery and worked alongside Peter to create two exclusive cheeses:

• Stowaway: a beautiful sheep milk cheese, made using a special blend of cultures to create a unique flavour.
• Captain’s Wheel: a 12-month aged, modern cheddar style cheese, made with creamy, Jersey milk and seasoned with Blackthorn Salt.

And it doesn’t end there – Peter is personally delivering a pallet of cheese by flying to Barcelona this October especially for a special event on one of the Cunard ships.

Connecting with the local community

Despite their well-earned success, the Book and Bucket Cheese Co remain firmly rooted within the Cranborne community. They’ve started producing special hospitality hampers for Cranborne and have been busy introducing their Cranborne Blue cheese to leading restaurant groups.

Peter and his team also host cheese and wine talks and is planning cheese-making classes here on the Estate. Guests can sample their delicious cheeses and learn directly from Peter himself about the recipes and processes used, and food provenance.

Peter is passionate about the power of local. “People love local, trust local,” he says. Every ingredient he uses, from the milk which comes from a herd of 20 Jersey cattle just a couple of miles away, to the wild garlic foraged on the estate. Peter’s commitment to clear food labelling and a “trace to farm” story is something that is appreciated by his customers, from the consumer to trade accounts alike.

A business built on passion and opportunity

Peter’s journey to becoming a cheesemaker started when he was managing a company in Blandford and a Cranborne Estate tenant suggested an empty property might be a perfect fit for his cheesemaking start-up. From there, a business partnership with his brother-in-law was born.

The business really took off during Covid lockdown. A local farmer was sadly forced to throw away milk due to the closure of the UK’s hospitality business, but Peter saw an opportunity to help. He increased productivity and sold products online and to farm shops, and “sales went mad.”

Peter’s background is a unique mix of being a “foodie first” combined with a scientific background. During his early career he learned from chefs who were fastidious about the finest details, a quality he brings to his own craft. He believes that from just a few ingredients, “anything is possible,” and that the subtlety of these ingredients can change throughout the year, affecting the final product in wonderful and surprising ways.

Looking ahead

The Book and Bucket story continues, with an imminent move of their offices being planned to a new location on the Estate. The new premises will allow for a new cheese cellar and cheese tour experiences. Peter’s optimistic spirit is catching. “I always think next year will be a steady year, but it never happens,” he says.

The Book and Bucket’s Cheese Co’s passion is not just about making great cheese, it’s about their dedication to the community, continually striving to achieve the highest quality, and their belief in the power of local, artisan food. We’re proud to have them as part of the Cranborne Estate community.