It was five years ago that Philip decided to switch careers in search for a more creative direction. After trying a few different paths, he stumbled upon cheese-making and started his training at Reaseheath College, Nantwich, where he learnt how to master the entire process, from milking cows to working with starter cultures and maturing cheese.
He contemplated moving to the country for a few months before realising that there was nothing stopping him from making cheese in the middle of the city - it was just that few people had ever attempted it before. Philip opened his dairy in Tottenham two years ago, and at the time he was a complete outsider. “I was the cheese equivalent of middle aged men in lycra” he laughs.