Cheese and Dairy in
Cheese and Dairy in , find the best that has to offer.
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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
The Courtyard Dairy
The Courtyard Dairy is a unique, specialist cheese-shop and cheese-maturer, owned and operated by Andy and Kathy Swinscoe. In 2017 the shop expanded into new premises and at the same time a museum telling the history and story of farmhouse cheese, a café serving cheese-based dishes (and, of course, coffee!), and a cheese production room were added, alongside plenty of free on-site parking. The shop itself has become a renowned destination shop, where regulars and visitors alike enjoy the opportunity to sample and purchase some of the finest cheese to be found in Europe, whilst benefiting from Andy and Kathy’s comprehensive and entertaining cheese knowledge.
Location: Austwick, North Yorkshire
Doddington Dairy
Our ice creams contain only simple ingredients such as full cream milk, double cream, sugar, egg yolks and real flavours. Only the finest of ingredients are used and where possible we try to source ingredients locally, with quality being of paramount.
Location: Wooler, Northumberland
Yellison Goats
Yorkshire goat farm producing artisan hand made goats' milk cheeses.
Location: Keighley, West Yorkshire
Bradfields Dairy
Bradfields Farm is a small mixed farm on Burnt Mills Road, Basildon which has been farmed by the Lambert family since 1922.
Location: Wickford, Essex
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
Ellie's Dairy
rom the North Downs Area of Outstanding Natural Beauty we bring you the best milk, cheese and meat. Traditional responsible and ethical farming means free range access to grazing with all feed, including hay from our own ancient meadows, GM and chemical-free and blended by us.
Location: Wychling, Kent
Connage Highland Dairy
Connage Highland Dairy is a family business in the true sense of the word, owned and managed by brothers Callum and Cameron and their wives Jill and Eileen. The Connage organic dairy herd comprises 150 cows, mostly Holstein Friesian with Jersey crosses and Norwegian Reds. The cattle graze on the luscious clover pastures around the dairy and along the shores of the Moray Firth.
Location: Inverness, Highland
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
Wobbly Bottom Farm
Our cheese is special because the people who milk the goats are also the people who make the cheese. Unlike some bigger dairies that produce cheese in larger batches, our milk comes fresh from our goats every day, so we hand-make our cheese in small batches almost daily. It’s a true labour of love… and one that produces outstanding artisan cheese.
Location: Hitchin, Hertfordshire