The trio came together in 2007 with a view to utilise the yield of the small traditional dairy herds which survive in the remote uplands and with which the fragile rural economy and communities still depend.
All the milk is sourced directly, fresh from the farm. Pasteurisation is in-house maintaining the individual batches and the consistency of the cheese. A vegetarian rennet is used throughout all the range in the separation of the curd so not to discriminate the consumer.
The distinctive cheeses have together accumulated over 20 nationally recognised industry accolades, 6 being Gold as well as Appleby Creamery being named ‘Best Producer’, in the prestigious ‘Taste Cumbria’ awards.