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The Traditional Cheese dairy is a family run concern. Cliff Dyball and wife Julie gave up their city jobs in 2002 to make their living from their passion ‚Ä¶ cheese. Their daughter Rebecca also caught the taste and became the third cheesemaker. David became the selling side of the Traditional Cheese over five years ago at Farmers' markets
The dairy, based in Stonegate,
Work in the dairy starts at six o'clock in the morning. Following sterilisation, the unpasturised milk is pumped into the vats and the 7 hour cheese processing begins. The cheeses are then left to mature (3 to ten months !). Over five tonnes of cheese are produced each month some of which is exported to the
Inside the dairy, standards of hygiene reflect the quality of the cheeses. Yearly audits by certified microbiologists have always resulted in passes of the highest levels therefore ensuring consistency throughout.
The cows milk cheese include:-
Goats milk cheese include:-
For the festive season we make Olde