Are you a cheese lover or know someone who is? This is the perfect opportunity to experience a fantastic Tour of the cheesemaking rooms
A fantastic gift to any cheese lover or a great way to treat oneself to a day out!
Individuals must be 12 years and up to take part in the tour.
Tours take place every Thursday & every other Wednesday. Please arrive at 1045am for a small bit of paperwork before the tour starts at 11am. This includes a tour of the cheese-making rooms, milking parlour, and maturing rooms where guests can experience all our award-winning cheeses. The cost for the tour is £60 per head, which includes a cheese tasting, lunch in our award winning café, and a soft/hot drink (£5 surcharge for Alcohol).
To purchase a tour, please select a date below and add to cart. If you have purchased the experience with Virgin Experiences, please complete the form below.
If you wish to book a date further in the future, or have any general enquiries, please contact us on 01225 436332 or email cafe@parkfarm.co.uk.
Please note we will not be offering tours of the cheesemaking rooms during September to December due to our busy cheesemaking schedule in these months.
Able to choose the date that was most suitable for us. Can’t wait for the day to enjoy the cheese and wine
H
Heather C.
Found it tricky to book tour.
Our tour is in September, the earliest available convenient time. Having booked a date, couldn't see any timings so had to phone up for details. May be my failings re IT & techy stuff but couldn't see any timings - if not on booking site they should be or if they are please make them more obvious. Thanks. We are looking forward to our tour.
P
Philip Shute
Bath Soft Cheese in Porthleven
Found your stall at Porthleven Food Festival (SW Cornwall). We are devotees of artisan Cornish and Devon cheeses but open-minded. Dipped hand in pocket and bought four of your cheeses. Smashing; thank you very much. Your soft truffled cheese was a real highlight. Still in love with our local cheese but you’re up there with the best.
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