About Us / Company History
For half a century, Joseph Heler cheese has been winning awards at cheese fairs the length and breadth of the country. But the Heler cheesemaking tradition goes back a further half century, when Joseph Heler’s grandmother would make one block of cheese every day. It was some years later that she imparted this craft to her grandson, who developed a passion for cheesemaking that was never to leave him. This passion led Joseph Heler in 1957 to set up his own business.
Today, Joseph Heler Limited is the largest independent regional cheesemaker, producing over 40 different cheese. Yet, it remains a family run business and a staunch protector of traditional English cheesemaking values.
Mr. Joseph Heler to this day maintains his role in the business and oversees the quality of all the Company's products at the weekly grading session.
Years in the making
1957Started making 40lb cylindrical unpasteurised Cheshire cheese
1960Won 8 Championships in national cheese shows
1971First to start making 20kg block Cheshire cheese
1983Pasteurisation plant commisioned
1986Left the Farmhouse Cheese Makers Scheme to sell independently
1991Opened the Cheshire creamery and introduced Red Leicester, Double Gloucester and Cheddar
1997Opened the whey plant to process whey, cream, WPC, lactose, pure water and skimmed milk concentrate. Won an environmental award.
199Opened the Parkes creamery for continental and ingredient cheese, the cutting room and new cold stores
2001Introduced NPD and won the Queens Award for Enterprise for low fat cheese
2003Joseph Heler wins the Cheese Industry award in recognition of a life long contribution to the industry
2005Opened the grating plant and new cold stores
200950 years of cheesemaking
