All our cheeses are made to original recipes using single herd, raw milk. Starter cultures, sea salt and either natural (calf or kid) rennet or cardoon (thistle) rennet.

They are made entirely by hand in open vats. Whether cloth bound or mold rinded, they are stored between 8 & 12 degrees Centigrade at no less than 85 per cent humidity and turned at least once a week.

Smoking takes place in our old fashioned smokehouse over pure Cumbrian Oak.

Our cheeses are available in Delicatessens and Specialist Cheese Shops as well as in many Restaurants throughout Cumbria and across Great Britain. If you can't find them locally to you, you can buy from our online shop.