yoghurt perfection from the cumberland dairy ...

The Cumberland Dairy was formed in 2004 by four farmers in picturesque Appleby. Proud of their produce and their farms, Kevin Beaty, Chris Johnston and Gary Simpson spent 18 months revitalising traditional recipes and techniques, developing a small range of cheeses. The now successful cheeses include Blengdale Blue, a soft blue cheese, Roegill Red, a traditional Red Leicester type cheese, a firm and tasty cheese similar in style to traditional Lancashire varieties, and Keldthwaite Gold, a distinctive golden rinded soft cheese hand made from the milk of Jersey cows. Kelthwaite Gold, in particular, quite often features in local chefs' recipes, normally melted over the other ingredients in the dish. The Cumberland Dairy is also developing a new range of traditional cheeses, including a Cumbrian Cheddar, which will be launched in time for Christmas.

Having firmly established these great cheeses they have recently developed, perfected and launched a complementary range of creamy luxury yoghurts. The yoghurts are made in small batches using the finest milk from a herd of cows which are farmed to the equivalent of organic standards and are fed on grass for most of the year. The result is a creamy yoghurt which is then layered over a fruit compote and presented in a high quality jar which can be reused. There are three flavours, Strawberry, Raspberry and Apple.

The small, artisan scale allows the dairy to produce really good products. They have complete ownership, from the cow to the consumer, giving the ultimate control of their produce. As for the result of their new endeavours - well in my book, it's yoghurt perfection.

The Cumberland Dairy products can be obtained from many of the county's top delis and farm shops, including Low Sizergh Barn outside Kendal, J J Graham in Penrith, The Lairds Larder in Carlisle and Taste @ Rheged.

Content and photography supplied by www.Artisan-Food.com, funded by Distinctly Cumbrian.