Since its farmhouse kitchen beginnings in 2010 with a customer base exclusively within a 30-mile radius, the west country-based dairy processor now sells worldwide.
Its turnover has tripled in the past five years and the company was on target to grow by a further 25% in 2016.
Headed up by father and son team Melvin and Matthew Glynn, the 14-strong workforce at Windyridge have 118 years’ experience in blended cheese production between them.
Melvin Glynn, md of Windyridge, who was previously md of other well-known south-west food businesses Ilchester Cheese and Burts Chips, remarked: “The company has seen massive growth in the last year alone and is currently on track to achieve a £1.5M turnover for the year.
“In June, national retailer Home Bargains started stocking our range and our exports have grown significantly with products now selling in countries across Europe, the Far East, Canada, the US and South Africa.
“The Blending House is an important next step in the development of Windyridge Cheese. We believe it to be the first bespoke cheese-blending facility of its kind, and as such it will help us to continue innovating to bring exciting and distinctive products of an exceptional quality to market.”
The new site will allow the company to maintain high levels of quality and consistency of its products. Its production methods allow for artisanal touches, such as rolling the cheese wheels in herbs and paprika by hand.
The new facility will also allow the brand to extend its gifting range, creating selection packs and new varieties to tap into new occasions.
Another benefit of the location is the close proximity to the company’s Cheddar supplier, Wyke Farms. Wyke Farms’s packaging facility is located directly opposite the Windyridge Blending House, helping to aid the continued close relationship the two enjoy.