Our creamery
Our herd of British Friesians are raised organically and are free to roam the unpolluted, green pastures of our farm in Gloucestershire. Each day our creamery produces a dairy range of organic full fat, skimmed and semi-skimmed milk, and cream. Their delicious, organic milk is the vital key ingredient in our success as award-winning makers of cheese.
Click to watch our creamery video...
Daylesford Cheddar
Our handmade Cheddar is made by a traditional processes. It is wrapped in cotton cloth and turned regularly to distribute the flavour evenly. Our Cheddar matures for at least 9 months as it traditionally should to give it a full, rich farmhouse flavour. At Christmas we offer our extra reserve Cheddar; matured for at least 18 months for a really mature taste.
Daylesford Cheddar has won awards at the Soil Association, Great Taste, British Cheese and World Cheese awards.
Penyston
Penyston is named after a historic ancestor who owned the Daylesford farm. It is a ripe, aromatic and creamy soft cheese which is allowed to mature for up to 9 weeks for its distinctive flavour.
Penyston has won awards at the Three Counties Show, British Cheese and the Soil Association awards.
Single and Double Gloucester
Our single and double Gloucester cheeses contain milk from our herd of heritage Gloucester cattle. They are aged for 8 weeks. Single Gloucester has a Protected Designated Origin (P.D.O.) and can only be made in Gloucestershire using the milk from a dairy herd containing Gloucester cattle.
Single Gloucester and Double Gloucester cheeses have won awards at the Three Counties Show, Great Taste, British Cheese and World Cheese awards.
Baywell
Baywell is our full bodied soft cow’s milk cheese which is named after the herb rich pastures of the Daylesford farm. It is made the same way as Penyston but is rind washed which makes it taste stronger in flavour than Penyston.
Baywell won gold awards at the Royal Bath & West Show and the Three Counties Show in its first year.
Adlestrop
Adlestrop, named after one of the nearby villages to Daylesford, is a medium strength, semi-soft cheese which is rind washed with a culture to give it its unique taste. It is matured for 10 weeks.
Adlestrop won a gold at the British Cheese Awards 2010, and went on to win, 'Best Organic Cheese' at the show.
