Cheesemaker, teacher and consultant Val Bines, who taught many of Britain’s artisan cheese producers, passed away last month aged 85.
Described as “one of the last great ladies in cheese” by cheddar-maker Mary Quicke, Bines had a career in dairy spanning more than 60 years.
She taught at the Durham School of Agriculture and Reaseheath College, before working for the National Institute for Research into Dairying. She also worked for Reading University and as head of dairy at the School of Artisan Food. She received the Dairy Industries Award for Exceptional Contribution to the Cheese Industry in 2006.
Together with her colleague Christine Ashby, who passed away last year, they created AB Cheesemaking, which provided practical training at Reaseheath. She taught many of the country’s best known cheesemakers including Lye Cross Farm, Hampshire Cheese and Winterdale Shaw. She also worked for Quickes, improving the quality and consistency of its cheddar, and created the company’s Hard Goats Cheese.
“There are few cheesemakers making today who don’t owe her a debt of gratitude either directly or in creating practice in cheesemaking that was rooted in scientific knowledge, technical capability, practical focus, while understanding economics,” said Mary Quicke. “She delivered her advice with courtesy, humility and unfailing good humour, and from a depth of knowledge of the science and practice of cheesemaking at all scales. She worked equally with MDs of companies and the most junior operator, always giving the reasons why delivered quietly, in the kindest way possible and with a twinkle in the eye.”
This article first appeared in the June-July 2025 issue of Fine Food Digest.
