Cheese and Dairy in

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F D Maynard & Son

For over 25 years, the Maynard family have been supplying discerning hotels, restaurants and wholesalers in the Bedfordshire, Hertfordshire and Cambridgeshire region with their luxury dairy ice cream, frozen yogurt, sorbets, naturally strained yogurts & flavoured yogurts.

Location: Biggleswade, Bedfordshire

Errington Cheese

Humphrey Errington diversified into cheese-making in the early 1980s, with the now-famous Lanark Blue being launched in 1985. Ewe's milk Lanark and cow's milk Dunsyre Blue have become two of Scotland's best known and most highly respected cheeses, and, like all Errington cheeses, are always made with unpasteurised milk. The milk is produced on the farm which has 450–500 dairy sheep and these are predominantly Lacaune with some Friesian crossed. Humphrey's daughter Selina now runs the cheese-making business, and introduced Corra Linn – a hard sheep's cheese matured for 6–10 months – to a stable that also includes Lanark White and Maisie's Kebbuck, developed and named for Humphrey's mother-in-law, who dislikes blue cheese.

Location: Carnwath, South Lanarkshire

Highland Fine Cheeses

Traditionally the Highlands was cattle country. Every small farm or croft had a house cow with which to supplement the tedious diet of mutton, neeps, tatties and road kill. Any spare milk was left by the range to stay warm after the cream had been ladled from the top to churn into butter. The natural cultures in the liquid would slowly eat the lactose and multiply throughout, souring it by releasing lactic acid. Eventually the milk would set and form a curd, a bit like yogurt. Then the curd would be scrambled like eggs and hung up in a pillow case or a muslin to drain the whey. Add some salt and you have the simplest preserved milk in the world – Crowdie.

Location: Tain, Ross

Abbott Lodge Jersey Ice Cream

Abbott Lodge, near Penrith, Cumbria is a working dairy farm set in spectacular scenery of the Eden Valley midway between the Pennines and the Northern Lake District. The farm produces over 40 flavours of high quality homemade Jersey ice cream.

Location: Nr Penrith, Cumbria

Tims Dairy

From our Dairy in the Chiltern Hills we make yogurt in batches using fresh pasteurised British milk, natural ingredients and bio-live cultures. Our family has a traditional Greek heritage and we’ve been making fresh live yogurt since 1949.

Location: Little Chalfont, Buckinghamshire

Southbourne Farm Shop

At the heart of the community for more than 35 years, we are a family run Farm Shop with several generations' history of farming in the area. We believe in sourcing produce locally when possible: buy fresh, eat fresh and support local.

Location: Southbourne, Hampshire

Isle of Mull Cheese

The making of cheese on Scottish Islands has long been practised as a way of conserving the rich plentiful milk of spring and early summer, the grass is stimulated into luxuriant growth. The cows then have an abundance of herbage on which to graze. They show their appreciation by filling the milk pail, so giving to our island cheesemakers the opportunity of practising their ancient craft.

Location: Tobermory, Isle of Mull

Dorset Blue Vinny

Dorset Blue Vinny Cheese was once made in every farmhouse in Dorset until production stopped during the Second World War. After resurrecting a 300 year old recipe we have continued to make Dorset Blue Vinny on our farm near Sturminster Newton for almost 40 years.

Location: Sturminster Newton, Dorset

Alsop and Walker

Arthur Alsop and Nic Walker make their cheese in East Sussex, following a mixture of traditional and modern methods with the addition of their own twist., they continue to produce some very exciting and bespoke cheeses.

Location: Mayfield, East Sussex

Joseph Heler Cheese

Hidden away in the heart of the Cheshire countryside, near the market town of Nantwich, lies the Joseph Heler family dairy on Laurels Farm. It is here that our team of expert cheese makers produce classic British regional cheese to time-honoured recipes.

Location: Nantwich, Cheshire