Brie-lliant Success


When Peter Morgan began making cheese, he sought the advice of people who had more than 120 years experience in the industry between them. Each said the starting point was to “buy some books and read as much as possible. After that it is just bucket science – keep playing until you make something you like!”
In January 2019, with a bucket full of recipes, Peter launched The Book and Bucket Cheese Company. It quickly gained a national reputation – the diverse range of cheeses, from creamy brie to tangy blue, winning a swathe of awards. Peter has developed an extensive knowledge of each type of milk, how to perfectly age a cheese, how the right salt can enhance and change a flavour profile and how to create modern flavours from the cultures.
If you feel you’ve been missing out, you can try some of the range at the Sturminster Newton Cheese Festival this September ‘We wouldn’t miss it!’ Peter says. ‘Of all the shows we do, Stur is one of our absolute favourites!’.

Granola with Shakespeare Brie
In addition to his cheese-making expertise, Peter often shares his culinary creativity with recipes for his cheeses. By kind permission, we can share his extraordinary Granola with Shakespeare Brie – this luxurious and decadent dish is a fantastic way to use up any leftover cheese from the previous night’s cheese board. It pairs perfectly with granola for brunch or serves as an interesting starter for a cozy night at home.


  • 1 jar of Truffle Hunter white truffle honey (a little goes a very long way and you can often find smaller jars available to purchase online).
  • 1 very ripe room temperature Shakespeare brie (perfect if you forgot to fridge your cheeseboard overnight!)
  • 175g melted butter
  • 175g honey (can substitute with sugar, golden syrup or maple syrup)
  • 1 vanilla pod scraped (or ½ tsp vanilla essence).
  • 300g large oats
  • 100g various seeds (try sunflower, pumpkin and linseed).
  • 100g chopped nuts (almonds, walnuts and pecans all work well)
  • 100g desiccated coconut


  • Preheat the oven to 150ºc / Gas 4.
  • Warm your butter with your honey.
  • In a bowl weigh all your dry ingredients, then mix in the butter/honey mix. Squeeze the mix in your hand – it should hold together, but also crumble. If it’s a bit too dry, you can add a touch more butter or syrup.
  • Line a flat baking tray with baking parchment and add the granola, spreading it out evenly. Bake in the oven but keep checking regularly, turning it over with a spoon, to ensure all of it is being cooked. Bake until an even golden brown all the way through.
  • Let the Granola cool and then store in an airtight container.
  • To serve, spoon the very ripe Shakespeare into the bottom of a bowl (a bowl is very important for the eating in this dish!). Then drizzle a small amount of the truffle honey over – remember less is more with this.
  • Top with your granola and you’re done!

Sturminster Newton Cheese Festival

Always a major event in the local foodie calendar, this year the Sturminster Newton Cheese Festival boasts more than 20 cheese makers, alongside a wide variety of other local West Country food and drinks traders.
From cheddar to blue cheese, olives to pasties and cakes to chocolates, there will be something to tempt every taste bud … and let’s not forget the locally-produced gin and vodka on offer!
The Cheese Festival will take place on 14th and 15th September from 10am to 5pm at the Recreation Ground, Ricketts Lane, Sturminster Newton.
Early Bird tickets are available at a discount until midnight on 31 July


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