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How It’s Made

Home How It’s Made

using very traditional methods

We use very traditional methods at our dairy and over time have adapted these to satisfy very rigorous, modern standards of hygiene and food safety.

The dairy is staffed by a small, highly trained team of yoghurt experts dedicated to the business of producing our delicious range. We batch pasteurise our milk and add no extra ingredients.

All our processes are recorded and we work to a rigorous HACCP (Hazard Analysis and Critical Control Points) Plan which is independently audited, by our Environmental Health Officer, the Soil Association, and SALSA (Safe And Local Supplier Approval).

Sheep’s milk has beneficial qualities like no other (see below), but few people these days know this, even though sheep have been milked for 10,000 years.

It takes special ability and care to look after dairy sheep properly. Our products benefit hugely from not being processed, because the more milk is processed, the more its special health-giving properties are lost.

Our yoghurt: The pasteurised milk (with its culture) is poured straight into the pots, which are sealed and put overnight into our unique incubators to form ‘hot potted yoghurt’. There’s no stirring or processing. Just pure beautiful delicious yoghurt, that we taste every week against the competition to ensure ours is the best.

Our cheese: We make the wonderful semi hard Melbury Cheese, which is left to mature for 7 months before it’s ready. We also make a new Soft Cheese, Shaftesbury, which matures in a week.