As you would expect of proud connoisseurs of British and Irish Dairy we can be very picky. We are picky about methods, picky about our makers and picky about where our dairy comes from. The grass, climate and food for the cows all adds to the quality and flavour of the product.


Creamy Cheddars and, rich Wensleydale’s with fruits or savoury blends, traditional Stilton’s, the list goes on and on – with something for everyone our Castle caters for all tastes be they traditional and refined or wild and wonderful.

The entire range is available in our product catalogue. Some products include the following.


Cheddar is the most common name for cheese today. Our little island of dairy were the first to introduce the word cheddar to describe a hard cheese handmade on farms for many cheese moons. Cheddar in Britain has to be made in a certain way to a particular recipe and the name is a protected name (identified by a logo on packaging) although it can still be made anywhere on our island, you can only use the logo if the cheddar was made in a certain location in the Southwest of Britain. Farmhouse cheddar has a distinctive slightly sharp taste, whilst cheddar produced in large creameries carries a saltier and creamy taste. Dorset Drum is a mixture of the two, mild, creamy and perfectly scrumptious. Presented in a little box and wrapped in black wax, simply cut the top off the drum and spoon out the cheddar, its a very sociable cheese!


“We refer to Stilton as the old chap of cheeses with a very important place in cheese making history. Way back in time, in 1730 there was a village called Stilton (there still is) where a local inn-keeper discovered blue cheese at a local farm in the county of Leicestershire. The Inn was on the main coaching route from London to the North of England and the innkeeper sold this cheese to everyone passing through. Soon word spread about this new blue cheese and people travelled far and wide to buy it. Stilton from Stilton was born. Stilton is one of very few cheeses in England to carry a Protected Designation of Origin meaning it can only be called Stilton if its made to a certain recipe in only 3 counties of England. Leicestershire, Nottinghamshire and Derbyshire. Usually eaten at around 10 weeks old, this young cheese carries a mature, smooth and tangy flavour. Its pale complexion and blue veining makes it look older much beyond its 10 weeks.
Thank you Harriet the Historian for this very interesting lesson on Blue Stilton. Is there a test?