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Connage Highland Dairy

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

Lynher Dairies

Lynher Dairies

Lynher Dairies, owned by Catherine Mead, is home to Cornish Yarg, Cornish Kern and Stithians. Every truckle comes from our small, rural dairy in mid Cornwall. We’ve been wrapping our Yargs in nettle leaves since the 1980s, introducing our wild garlic and Stithians recipes as the millennium changed. In 2017, our newest cheese Kern, a hard farmhouse cheese in a black waxy rind, won Supreme Champion at the World Cheese Awards, securing our position as one of the top artisan cheese producers in the world.

Location: Truro, Cornwall

Ludlow Farmshop

Ludlow Farmshop

Ludlow Farmshop, the new name for Ludlow Food Centre. One of the challenges that we have here is communicating the scope of who we are and what we do. The previous Food Centre was born out of the idea to create a shop in which to sell the array of produce from our farms and land which extend to some 8,000 acres surrounding the shop. In order for us to go back to our roots we felt that Farmshop better described who we are and what we do. We produce over half of the products we sell on site, and this hasn’t changed. In fact, what we have looked to do is open more windows into the production areas so that you can see your food being made.

Location: Ludlow, Shropshire

West Highland Dairy

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

Teesdale Cheesemakers

Teesdale Cheesemakers

Our family run business uses cows milk from the family's dairy farm in Teesdale. It's been in the family for four generations so we know the milk is good.

Location: Butterknowle, County Durham

Winstones Ice Cream

Winstones Ice Cream

Nestled on the edge of beautiful National Trust common land surrounded by nothing but green pastures the Winstone family have been making artisan ice cream on the same site since 1925.

Location: Stroud, Gloucestershire

Cambus O'May Cheese Company

Cambus O'May Cheese Company

Fine Scottish, artisanal cheese made from our own family recipes using unpasteurised milk and hand crafted using traditional methods from our creamery in the heart of Aberdeenshire. Our recipes haven't changes in 50 years nor has the way we make our cheese. Pure, unadulterated, unpasteurised goodness. Made with love to be consumed with passion

Location: Ballater, Aberdeenshire

Court Lodge Organics

Court Lodge Organics

Court Lodge is a working organic dairy farm in the heart of the Sussex countryside. Although our day job is farming we are also keen naturalists and wildlife lovers which is why we farm in a way that allows nature to flourish all over our land.

Location: Hailsham, East Sussex

Errington Cheese

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

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

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