Its new site, The Blending House, in Wincanton, will provide extended capabilities and space.
Since its farmhouse-kitchen beginnings in 2010 with a customer base exclusively within a 30-mile radius, the West Country-based master blenders now sell worldwide, with turnover having tripled in the last five years and the company on target for growth of a further 25% in 2016.
The company, which employs 14 people, is run by father and son team Melvin and Matthew Glynn.
Melvin Glynn, managing director of Windyridge, said the company is currently on track to achieve a £1.5m ($1.86m) turnover for the year.
In June, national retailer Home Bargains started stocking the company’s range and it now exports to Europe, the Far East, Canada, the US and South Africa.
Melvin Glynn said that the relocation is an important step.
“We believe it to be the first bespoke cheese blending facility of its kind and as such it will help us to continue innovating to bring exciting and distinctive products of an exceptional quality to market,” he added.
Closer to supplier
He added the facility will also allow the brand to extend its gift range, creating selection packs and other varieties to tap into new occasions.
Another benefit of the location is the close proximity to the company’s Cheddar supplier, Wyke Farms, whose packaging facility is located directly opposite the Windyridge Blending House.
The company’s best-selling SKU, Afterburn, uses jalapeño peppers, red chillies and green and red bell peppers and garlic. Other products include a dartboard-style variety wheel of cheeses, a Chipshop Curry Cheddar and Porthole, a layered cheese made from ruby-red port-infused Cheddar and Stilton.