A word from peter
Peter Hughes is responsible for running every aspect of the Tuxford & Tebbutt dairy from milk intake through to maturation of the cheese whilst maintaining quality throughout the process.
I’m still passionate after working at Tuxford & Tebbutt for 27 years
So what does Peter enjoy most about his role? “My favourite part of the job is the day to day challenges”, he enthuses. “I’m still passionate after working at Tuxford & Tebbutt for 27 years to make the highest quality cheese we can.”
That quality is clear not only from buoyant sales but also in the numerous awards the creamery wins. “We have won some great awards in 2016”, Peter proudly says. “Four golds, seven silvers and eight bronzes. Historically we do win quite a few awards and it’s nice to have a trophy we can share with our team. Customers enjoy us getting awards too and we like taking part in the competitions.”
Along with the honour of making a designated origin cheese – Tuxford & Tebbutt is one of only six creameries in the world permitted to make Blue Stilton – Peter enjoys working with the team: “I really love the family atmosphere…everyone gets on well, we’ve got a good management team and it’s a wonderful place to work.”
So how does Peter enjoy his Stilton? “In my opinion the best way to eat stilton cheese is either with a glass of port or with fruits such as grapes – I think the combination of the fruit with the acidic notes of the cheese go well together.”
Peter is a Tuxford & Tebbutt man through and through, and a wry smile plays on his face when asked whether his Stilton is the finest in the world. “We’ll all say that our cheese is more unique than the others, but I still think our quality is better than anyone else’s.”