Taste Nature’s Course
Welcome to the Traditional Cheese Dairy, where we
believe that goodness comes from the ground.
within the lush green fields of the Sussex Weald, the Traditional
Cheese Dairy uses delicious free-range, grass-fed raw milk from
award-winning local farms, to create fine-quality artisan cheeses,
ranging from tasty traditional cheddars to the critically acclaimed
ewe’s milk cheese Lord Of The Hundreds, not to mention
our award-winning Burwash Rose, which claimed the prestigious
title of ‘Best British Semi-Soft Cheese’ at the 2012
British Cheese Awards. Our dairy was also awarded Sussex Food Producer
Of The Year 2016, a huge achievement we’re hugely proud of.
This dedicated, family-run dairy has spent the
past decades painstakingly refining and adapting centuries-old cheese-making
techniques to perfect a selection of cheeses that offer both exceptional
flavours and broad appeal.
Individually our cheeses offer unique and delicious
marriages of tastes and textures, together they represent the sophistication
that can be achieved by simply allowing fresh, unadulterated ingredients
to undergo natural processes, albeit under meticulous conditions
- and a watchful, experienced eye.
Additionally, the diary’s entire cheese
range is made using animal-free rennet approved by the Vegetarian
Society, thereby ensuring that all lovers of fine foods can enjoy
our carefully crafted produce.
At the Traditional Cheese Dairy we base the production
of all our quality cheeses on the age-old understanding that goodness
comes from the ground up and that the cheese-making process begins
long before the milk reaches the dairy.
That’s why we only source fresh raw milk
from like-minded local farmers, who not only care about the welfare
and contentment of their animals, allowing their herds and flocks
to roam wide, rich meadow pastures, sweetening their milk as they
graze upon tender, naturally available meadow herbage, but whom
are equally as passionate about keeping things natural and raw.
Milk gained from cows, sheep and goats tended
in this way is crucial for providing our cheeses with their unique
notes of flavours; bold enough to define each one, yet subtle enough
to vary with the seasons.
This special blend of nature and nurture, passion
and craft, has created demand for our cheeses from professional
chefs and restaurants around the country, and convinced expert judges
at the annual British Cheese Awards to confer us with many accolades,
including ‘Gold’ and ‘Best of Category’.
Due to our determination to endorse and promote
natural, caring and non-intensive farming practices, we were equally
thrilled to be awarded a Good Dairy Commendation by the globally
respected farm animal welfare organisation, CIWF.
We’re convinced that it’s the combination
of all these factors that keeps our growing customer-base of honest
food-lovers coming back for more.
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