Cheese and Dairy in
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West Highland Dairy
Having spent almost 40 years between them working, consulting and teaching in the dairy industry, it’s safe to say David and Kathy Biss know something about cheese-making. So much so that Kathy even wrote a book - Practical Cheesemaking - on the subject. For more than two decades, the couple sold a variety of hand-made, artisanal cheeses, crème fraiche and the like from their little shop near the village of Achmore, but have recently turned their focus to putting budding cheesemakers through their paces, running a range of dairy training courses. The shop’s still open though (on a limited basis, so call to check first) stocking cheeses, freshly made ice-creams and the fruits of their students' labours.
Location: Stromeferry, Ross-Shire
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
Newlyns Farm Shop
Our family has been producing great food in the heart of Hampshire for four generations and now bring this, and much more, direct to you through our food destination! Newlyns' skilled butchers present great quality meat from lamb, beef, and pork that is produced on our traditional mixed farm, and you will find locally sourced and organic products throughout our farm shop, cafe and cookery school.
Location: Hook, Hampshire
Neal's Yard Dairy
Neal's Yard Dairy select, mature and sell farmhouse cheese from the UK and Ireland. We work with about 40 cheesemakers. We visit them regularly to taste their cheese with them and select the batches we want to mature and sell.
Location: London,
Shepherds Purse Cheeses
We began Shepherds Purse Artisan Cheeses in the late 1980’s after our Mum, Judy Bell, discovered her passion and talent for cheese making as she set out on a mission to create quality dairy alternatives for cow’s milk allergy sufferers.
Location: Thirsk, North Yorkshire
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
Wensleydale Creamery
The Wensleydale Creamery, based at Hawes in Wensleydale in the heart of the Yorkshire Dales National Park, is home of the famous Yorkshire Wensleydale cheese and a popular Visitor Centre.
Location: Wensleydale, North Yorkshire
Bookham Harrison Farms
Bookham Harrison Farms is a family business based on the Sussex/Surrey border at Rudgwick. Locally and internationally renowned for its award-winning Sussex Charmer cheese, the farm also produces Twineham Grange hard cheese and traditionally made South Downs Butter, as well as a range of delicious pasta sauces. You'll also find The Milk Churn Coffee Shop just outside of Rudgwick, where you can try the famous Sussex Charmer cheese on toast or macaroni cheese. Look out for the Cheese on Toast van at events around the country, which have included Glastonbury festival, Royal Ascot and RHS Chelsea Flower Show so far in 2015.
Location: Rudgwick, West Sussex
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
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