Tastemakers of The Compleat Food Group – Meet George Bramham

We’re proud to spotlight the incredible individuals driving our deliciousness agenda at The Compleat Food Group. In our Tastemakers series, we shine a light on the unique roles that fuel innovation and development across our business.

Today, we’re excited to introduce George Bramham, a passionate cheesemaker whose journey blends tradition, creativity, and a respect for the craft.  His story at Harvey & Brockless is one of dairy, dedication and delicious food!

What’s the most unique part of your job?

The most unique part of my job is being involved in a craft that remains a mystery to many, even within the food industry. For most people, being a cheesemaker is something new and unknown, which makes it all the more fascinating to be part of.

How would you describe your role to someone outside the food industry?

I’d say I’m a food production manager or simply, a cheesemaker. It’s hands-on, technical, and very rewarding.

Tell us about your career journey so far

My journey began in 2010 with a 10-month traditional food production course at The School of Artisan Food, where I focused on dairy and minored in butchery.

After graduating, I joined Harvey & Brockless, who had just acquired a small cheese business. The original cheesemaker was retiring, so I stepped in to take over production of hard cow, sheep, and goat cheeses.

Over time, demand shifted toward lactic goat cheeses. After a visit to a French cheese factory, I developed a new range of goat cheeses tailored for cheeseboards, including our now-signature fresh goat curd.

What’s been your proudest moment?

I have proud moments all the time, from small wins to overcoming unexpected challenges, but the standout this year has to be our three trophy wins at The British and Irish Cheese Awards in March. That was a real high point!

Are there any unique challenges in your role?

Absolutely. Milk is incredibly variable as it’s not standardised like shop-bought milk. Keeping cheese consistent over a four day make and 11-day maturation requires constant adjustments. You never perfect the process; you guide each batch toward where it needs to be.

What’s the most unusual ingredient or technique you’ve worked with?

Probably raw milk – I’ve worked with raw goat, cow, and ewe milks in the past. These days, we’re entirely pasteurised, but raw milk remains one of the more unfamiliar ingredients to most people.

What’s a food-related fact that might surprise people?

People are often surprised to learn it takes eight litres of goat milk to make just one kilogram of our cheese.

Also, fun fact, I once read that four per cent of cheese is stolen, making it the most stolen food item. If true, that’s quite the stat!

What’s one Compleat product you always have in your kitchen?

I keep a steady flow of orders from Harvey & Brockless coming in from cheese, olives, cornichons, capers to charcuterie… and anything new and exciting that catches my eye.

It’s people like George who bring passion and precision to the products we’re proud to share with the world. Stay tuned for more Tastemakers stories as we continue to celebrate the talent behind our food.