Very excitingly we've signed the Pasture Promise, so are now officially
Free Range accredited.
All our ingredients are natural – including
In October 2002 our family, the Dyballs, acquired
a small local dairy in rural East Sussex, and began making artisan
cheeses from wholly natural, locally-sourced ingredients.
and I at the Pasture Promise day with Neil Darwent and WSPA
Since then, my father, Cliff Dyball, a city insurance broker for 30 years, my mother, a former
banker and myself, I worked in travel, have found ourselves waiting for the first milk
delivery at six o’clock every morning, rather than staring at a station platform; such an nicer start
to the day.
Our tight-knit family workforce has since been
joined by dairy hands Paul, Lisa and Belinda, all are bonded by
a love of creativity, the countryside, cheese and delight in personally
tend ing from start to finish a product which they’re deeply
Over the years The Traditional Cheese Dairy has
developed and refined it’s range of artisan cheeses, adapting
many from centuries old recipes, innovating new methods to create
others, and picking up a few national awards along the way.
Yet however the cheese making process varies with
the seasons, what will never change is the dairy’s passion
for using the freshest raw ingredients and a commitment to furthering
our knowledge of their amazing benefits.
At our dairy we take a ‘grass roots’
approach to creating delicious artisan cheeses, so we want everybody
who enjoys our product to appreciate exactly why it tastes so good.
Our products are entirely shaped by nature and defined by organic
processes at every stage, so for us, making the perfect cheese is
a journey that begins far out in the meadows
where we find the only ingredient we’ll ever use: raw milk,
derived from locally-sourced single herds and flocks of contented
animals, allowed to live and thrive on their native pastures, and
tended through traditional farming methods.
We’re passionate about championing these
processes, and educating others, not just because we know that they
create the very best ingredients for our cheese, but because we
firmly believe they offer a chance to improve standards in farming,
animal welfare and ultimately, the quality of all our food.
Supporting the local farmers who rear happy, grass
fed animals is vital to local rural economies, focuses attention
on the importance of animal welfare, and encourages people to ‘buy
local’, while the raw milk these animals produce is one of
natures most health and nourishing ingredients, rich in vitamins,
minerals and fatty-acids.
To this end we were thrilled to be recognised
by leading farm animal welfare charity the CIWF. Over the past 40
years this highly respected global organisation has been instrumental
in banning many cruel intensive farming practises, and to be credited
by the CIWF with a Good Dairy Commendation for our commitment to
promoting the welfare of farm animals means as much to us as the
prestigious awards we win for our cheeses.
We’re convinced that education has a vital
role to play in food appreciation, and we think that once you understand
our approach, you can really taste the difference in our