Our cows greet the new day munching luscious green grass.

Doug makes an early start to do his daily drive, collecting the milk in our own tanker.

It’s still early at the dairy, but there is work to be done.

Cheese making begins.

The curds are cut and milled.

Cheese moulds are filled and left on racks to drain.

The cheeses are taken to be stored until they are ready for more care and attention.

Our artisan territorial cheeses are trimmed prior to being hand wrapped in muslin cloths.

Muslin cloths are placed round many of our cheeses to enhance the maturing process – time consuming yet essential.

Bill the grader keeps an eye on all of the cheeses as they slowly mature – nothing can be rushed. Only perfection leaves the dairy.

Bronwen keeps an eye on new cheese concepts as they develop in the dairy. Bill is always at hand with grading advice.

Great cheese takes time!

At last! The cheeses are ready to be packed and sent out to our customers.

The job is done. We deliver a genuine speciality cheese to you, hand-made with pride, passion and patience.