Caithness Cheese is a 10 year old family run business, supplying a wide range of cheeses across the UK. The company offer a wide and varied range of cheeses including plain, smoked, chive, mustard, black pepper, garlic, chili, horse raddish, appricot and mature.

The Isle of Arran being “Clean and Green” seemed a natural place to establish the Island Cheese Company, and so this family business was formed over 15 years ago in the Home Farm of Brodick Castle. Initially established to delicious flavoured cheddars to a local and tourist market The Isnald Cheese company now supplies a wide range of cheese to 15 farmer’s markets each month as well as a number of outlets throughout the UK .

All Connage organic cheeses are made from the milk of our own cows which graze the luscious clover pastures around the dairy and along the Moray shore. Connage produce soft and hard cheeses including Clava (Brie style), Dunlop, Cromal (a Traditional Farmhouse cheese), Smoked Dunlop and Crowdie.

The Connage online cheese shop is opening shortly.

A family business established in 1963 manufacturing traditional cheeses unique to the Highlands and Islands of Scotland. Cream cheeses include Crowdie, Caboc, Galic, Gruth Dhu. Our fresh cheese The Strathdon Blue was named Scotland's best cheese at the 2002 British Cheese Awards.

Inverloch Cheese Company, is based in Campbeltown Argyll where we produce our range of over 20 cheeses. These include our gold medal Drumloch Guernsey cheddar and the original Inverloch goatsmilk cheddar. We also produce the unique Gigha Fruit cheeses and a range of excellent flavour blended cheddars.

Small family dairy business producing Unpasteurised Traditional Orkney Farmhouse Cheese. Flavours consist of Plain, Smoked, Chive, Garlic, Apricot, Ginger, Cranberry, Caraway, Walnut, Pineapple and Whisky.

Doddington Cheese was the first dairy product to be developed at North Doddington Farm. Starting around 1990 the cheeses were developed after family makers, Neill and Margaret-Ann Maxwell spent time learning their craft from cheesemakers in the Netherlands, France and on various courses in the UK.

Award-winning cows, sheeps & goats' cheeses, both traditional & innovative, made from their own herds.

The Stichill Jerseys have their home in the Scottish Borders near Kelso. The herd, cheese and cream production are managed by a mother and daughter team who still prefer to make cheese by traditional methods and work to make top quality products. Stichill Jerseys are the only makers of clotted cream in Scotland.

Small organic farm, with on-farm processing of award winning cow and goat cheese, hard, semi-soft and soft, made with unpasteurised milk.

Husband and wife team, Liz and Neil Marchant have launched a small, specialist business producing handmade cheeses using traditional methods, named Wummle, a soft mould ripened cheese, and Clachnaben, a Caerphilly style, crumbly, both using local organic, unpasteurised milk.

Our Creamery has built its reputation on the production of a range of dairy products using only fresh un-pasteurised milk from our own herd of Bio-Dynamically reared Ayrshire cows. Only vegetarian rennet is used. We have combined the best of traditional techniques with a modern approach to responsible food production.

Ewes milk cheese makers producing the Cairnsmore range of hard cheeses. Also introduced a range of goats and cows cheese.

The Home of Seriously Strong Cheddar.

Dutch "Frisian" milk sheep graze contentedly on the organic fields of Bruckley Estate. We make natural sheep cheese the traditional way, along with variations Garlic/Onion/Paprika, Bears Garlic, and Coriander/Fenugreek. We also make yoghurt and feta.

After seven years South of the border, Iain has returned to Scotland to start his own business selling and ripening farmhouse cheeses of exceptional high quality in order to meet the consumer's needs. Iain has worked in a large cheesemaking factory as well as smaller, traditional farmhouse dairies. He has deep feelings of what makes a good cheese and sells only the cheeses he feels have the quality and taste to be labelled farmhouse cheese.