Jake Goldstein

Jake is the founder and cheesemaker behind Primrose Creamery, an artisan dairy based within the School building. Primrose produces small-batch raw milk cheeses rooted in place, seasonality and craftsmanship, with a focus on lactic and soft styles that allow the character of the milk to lead.

Primrose Creamery operates directly from the School’s dairy, giving Jake a close working relationship with the teaching environment and a practice that is deeply embedded in learning, experimentation and reflection. His approach to cheesemaking embraces the natural variability of raw milk, seeing it not as a problem to be eliminated but as something to be understood, worked with and respected.

Before retraining as a cheesemaker, Jake spent over a decade working in food and drink, including owning and running cocktail bars and developing menus, flavour pairings and hospitality experiences. During the Covid period, he made a decisive career change into dairy, training and gaining hands-on experience with Neal’s Yard Creamery and at Monkland Cheese Dairy before establishing Primrose Creamery.

Jake brings a practical, thoughtful teaching style to the School, combining technical rigour with an openness to discussion, problem-solving and learning from the milk in front of you.