David trained in culinary arts before cheese took him away from the kitchen. While on an internship at Ram Hall Farm, he enrolled to study for a one year diploma in dairying at the School of Artisan Food, where he studied the craft of farmhouse cheesemaking alongside other traditional food disciplines. His journey in cheese has taken him from co-managing a branch of Paxton & Whitfield to making cheese at Berkswell, the Welbeck Estate (Stichelton), the Cellars at Jasper Hill Farm in Vermont, USA, Neal’s Yard Dairy in London, and then two years as head cheesemaker at Gorsehill Abbey Farm, Worcestershire.
Antony has worked with dairy cows since the age of twelve, when he began milking a neighbour’s cows in his native Cornwall. After attending agricultural college, Antony worked with a number of farms in Cornwall, the Isle of Man and Cheshire, before spending four years in Wisconsin working on a Holstein breeding program. Antony is also the farm manager at King Stone Farm, where he has developed the herd through selective breeding with Brown Swiss cows, from a previously high-yielding black and white herd, to a herd of hardier animals providing great milk for cheesemaking.
In March 2015 Antony and David formed King Stone Dairy as a partnership, and began to make trial batches of cheese.
King Stone Dairy began to sell Rollright cheese in August 2015.