PROMOTION LIo Barbor Sam Guinness Thrings Eats.. with Sam Guinness, Four Brothers Cheese In this series about the region's food producers and farmers, Sam tells Kate Barber from the Romsey office of the law firm Thrings how he and his siblings founded an award-winning business am Guinness is very much a from Ayrshire cows at the neighbouring dairy run by his aunt. The business is virtually zero waste, using recyclable equipment, and once milk is separated into curds and whey, the liquid whey is enthusiastically consumed by a small number of pigs kept on-site. Now he has nalled the process, Sam has ambitious plans to grow Four Brothers Cheese, and is exploring funding options to significantly increase his output while Hector, Arthur and Matthew, has taken hands-on kind of cheesemaker. it from startup to success - most recently winning silver at the World Cheese Awards lugging 20-litre buckets of fresh for Pippin, his brandy-washed soft cheese. Sam first got the bug when he visited a cheese-producing business while studying for a month as it matures, and finally sells farming at university. I thought it was the coolest thing - a combination of food and science - and that planted a seed, he says. 'My brothers and I had always vaguely Four Brothers Cheese, based out of a rustic had an idea about going into business He starts the process by milk across fields, he hand cuts curds, personally checks each cheese every day the award-winning result in person to shops, farmers markets and restaurants. These are the labours of love behind farmhouse at Biddesden, Andover. In a few together, and we had a chat and thought maintaining quality. short years Sam, who runs the business day to day and is backed by older siblings we could actually do this. It made total sense for me to focus on it and the more l too much on mechanisation, he says. 'As learned, the more l fell in love with it. After learning his eraft working at a small award-winning cheesemaker in Somerset, "The key is scaling up without relying we grow it will be a top priority to keep that hands-on, artisanal approach. "Talways saw this operation as a stepping stone to get established, to prove l could do it. Now I'm looking to build a big cheese barn three times the size, with ageing rooms and drying rooms, which would be the next logical step and give us the capacity to supply the whole country He adds with a smile: "That's the plan - to take over the world with my cheesel+ Sam and his brothers launched their business. A year of ups and downs, trials and testing produced Pippin, followed six months later by Bryony, a feta-like cheese that was honoured at the 2021 Artisan Cheese Awards. Sam now produces and sells around 100 cheeses a week, using high-quality milk Countryside Education Trust Kate Barber is a senior associate in the Family THRINGS team in the Romsey office of the law firm Thrings. For more information about Thrings solicitors visit www.thrings.com apptor he Courtys ca at PROMOTION LIo Barbor Sam Guinness Thrings Eats.. with Sam Guinness, Four Brothers Cheese In this series about the region's food producers and farmers, Sam tells Kate Barber from the Romsey office of the law firm Thrings how he and his siblings founded an award-winning business am Guinness is very much a from Ayrshire cows at the neighbouring dairy run by his aunt. The business is virtually zero waste, using recyclable equipment, and once milk is separated into curds and whey, the liquid whey is enthusiastically consumed by a small number of pigs kept on-site. Now he has nalled the process, Sam has ambitious plans to grow Four Brothers Cheese, and is exploring funding options to significantly increase his output while Hector, Arthur and Matthew, has taken hands-on kind of cheesemaker. it from startup to success - most recently winning silver at the World Cheese Awards lugging 20-litre buckets of fresh for Pippin, his brandy-washed soft cheese. Sam first got the bug when he visited a cheese-producing business while studying for a month as it matures, and finally sells farming at university. I thought it was the coolest thing - a combination of food and science - and that planted a seed, he says. 'My brothers and I had always vaguely Four Brothers Cheese, based out of a rustic had an idea about going into business He starts the process by milk across fields, he hand cuts curds, personally checks each cheese every day the award-winning result in person to shops, farmers markets and restaurants. These are the labours of love behind farmhouse at Biddesden, Andover. In a few together, and we had a chat and thought maintaining quality. short years Sam, who runs the business day to day and is backed by older siblings we could actually do this. It made total sense for me to focus on it and the more l too much on mechanisation, he says. 'As learned, the more l fell in love with it. After learning his eraft working at a small award-winning cheesemaker in Somerset, "The key is scaling up without relying we grow it will be a top priority to keep that hands-on, artisanal approach. "Talways saw this operation as a stepping stone to get established, to prove l could do it. Now I'm looking to build a big cheese barn three times the size, with ageing rooms and drying rooms, which would be the next logical step and give us the capacity to supply the whole country He adds with a smile: "That's the plan - to take over the world with my cheesel+ Sam and his brothers launched their business. A year of ups and downs, trials and testing produced Pippin, followed six months later by Bryony, a feta-like cheese that was honoured at the 2021 Artisan Cheese Awards. Sam now produces and sells around 100 cheeses a week, using high-quality milk Countryside Education Trust Kate Barber is a senior associate in the Family THRINGS team in the Romsey office of the law firm Thrings. For more information about Thrings solicitors visit www.thrings.com apptor he Courtys ca at