Take a look inside our Daylesford Creamery, where we make our award-winning organic cheeses, buttermilk, yoghurt and kefir. The Creamery is based at our Cotswolds farm, just a few steps away from our farmshop and run by Head Cheesemaker, Peter Kindel.

Cheese was one of the first things our founder Carole Bamford decided to make on the farm so the Creamery has been here since the very beginning. We make ten different cheeses using traditional, artisan methods including Cheddar, Penyston Brie, Adlestrop and our Single and Double Gloucester, which can only be made from the milk from our Gloucester cows, a rare heritage breed which was in danger of becoming extinct in the 1970s.

Most of the milk for our cheese comes from our dairy herd of pedigree British Friesians, whose organic milk is pumped directly into the Creamery from the milking parlour, which is situated just opposite. Our cows are raised on a forage-based diet and so the flavour and consistency of their milk, and our cheese, changes at different times of year. You can actually see and taste the seasons in our cheeses, and it's this connection to the land that makes it so special.

Shop Daylesford Organic Cheese here: https://www.daylesford.com/shop/groce...