daylesford creamery
Our Friesians are raised organically on the unpolluted green pastures at Daylesford; their milk is simply delicious. The milking parlour is situated directly beside the Creamery, so the milk can be channelled fresh to the Dairy and Creamery. Here, we make our award-winning cheeses, by hand, using traditional methods. We produce what we believe to be exceptional full milk - also skimmed, and semi-skimmed varieties - and a range of yoghurts and cream. As with all our animals, we take the welfare of our milking herd to heart: contented cows and stress-free calves are the result.
master cheesemaker
Our hand made, long-matured organic Cheddar won Best Cheese in the British Cheese Awards when it was introduced, and has continued to receive outstanding acclaim. The role of a Master Cheesemaker is one which demands respect: our organic cheeses are so in tune with the land that produces them that you can taste the seasonal changes in weather, milk yield, climate and pasture, in the finished product. We also produce an award-winning soft cheese, Penyston, and a Daylesford feta; each is a little masterpiece of artisan cheese-making.
cheese, milk & dairy
We are immensely proud of the full flavour of our organic milk - and the Creamery uses it to advantage. We now have a dairy range of delicious organic full milk, skimmed and semi-skimmed, all sold in eco-friendly packs; and a range of organic yoghurts, cream and crème fraiche. Our milk is also, of course, the key ingredient in our success as makers of cheese.
the making of traditional Cheddar
It takes litres and litres of rich organic milk from our Creamery to make real Cheddar – the age-old process is one of immense skill. Truckles of Cheddar are hand-washed with brine, wrapped in linen, and allowed to age and mature naturally, in perfect cellar conditions. This gives a full, rich flavour that simply cannot be matched by more industrialised processes.
the making of penyston
Penyston is very aromatic and creamy, and is reminiscent of Pont l’eveque, but with its own distinctive taste. It has a soft, supple rind like a skin, created by hand-washing with brine, and has been described by the judges of the British Cheese Awards, in which it won Best Cheese in 2003, as 'delivering waves of flavour’.
