01
Fresh Local Milk
Milk is collected daily from our trusted network of local dairy farms, all located within 25 miles of the dairy.
Great cheese takes time, care and craftsmanship
We source milk from a dedicated group of local dairy farmers, including a number of Organic farms, where cows are free to roam and graze lush pastures for a minimum of 180 days each year.
From fresh milk to traditional cheesemaking methods and careful maturation, every stage of our process plays a part in creating the distinctive flavour and character of our cheese.
Discover how we bring it all together, from farm to cheese board.
The Process
From Farm to Cheese Board
02
Expert Cheesemaking
The milk is tested, pasteurised and combined with cultures and vegetarian rennet to create curds.
03
Traditional Craftsmanship
Curds are drained, hand-salted and carefully handled using traditional cheesemaking methods.
04
Pressing & Grading
Each cheese is traditionally pressed before being carefully inspected and graded to ensure it meets our exacting standards.
05
Careful Maturation
The cheeses are matured for months under carefully controlled conditions, allowing their rich flavour and character to develop before they are ready to enjoy.
Red Leicester & Cracked Black Pepper
Belton Farm Red Leicester and Cracked Black Pepper is a perfect combination of our tasty Red Leicester cheese with the warming bite of cracked black pepper.
Double Gloucester Onion & Chive
Smooth and buttery. Infused with onion and chives.
Sage Derby
Smooth, creamy Derby cheese. Marbled with a delicate sage infusion.
