About Us

The dairy is run by ourselves, the Dyball’s. We acquired the business in November 2002, but had been an integral part of its success for several years prior to the purchase. At present, our workforce consists of four persons. We have three cheesemakers and one dairy hand. Myself , Cliff Dyball worked in the city as an insurance broker for some 30 years. My wife Julie, also came from a financial background and our daughter Rebecca, made the step across from the travel industry. Our hard-working dairy hand Paul , came from the catering industry, where his post was product manager, he therefore ensures that the process operates to its full potential.

Our daily duties start at six o’clock in the morning. Everything is sterilised and rinsed whilst awaiting our fresh milk to be delivered. Once the milk has been pumped into the vat, our making procedure begins. It normally takes about 7 hours to complete the actual cheese making process, yet the maturation period could take up to ten months! We make five tonnes of cheese per month and are presently looking to increase this, as a selection of our products are now being exported to the United States and Canada. As you can probably gather this amount of work is rather a lot, our passion for cheese however, keeps us all motivated.

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. Additionally, we make regular farm visits this also ensures the aforementioned.

Annually, we enter a selection of our cheeses into the prestigious World and British cheese awards. Accolades include supreme champion, gold, silver and bronze medals.

Our aim is to please those with a passion for food.