In October 2002 the Dyballs family acquired a small local dairy in rural East Sussex, and began making artisan cheeses from wholly natural, locally-sourced ingredients.
This tight-knit family workforce has since been joined by dairy hands Paul, Lisa and Belinda.
Over the years The Traditional Cheese Dairy has developed and refined it’s range of artisan cheeses, adapting many from centuries-old recipes, innovating new methods to create others, and picking up a few national awards along the way.
Yet however the cheese making process may vary with the seasons, what will never change is the dairy’s passion for using the freshest raw ingredients and a commitment to furthering our knowledge of their amazing benefits.
The dairy take a ‘grass roots’ approach to creating delicious artisan cheeses and they want everybody who enjoys their product to appreciate exactly why it tastes so good. Their products are entirely shaped by nature and defined by organic processes at every stage, so, making the perfect cheese is a journey that begins far out in the meadows where they find the only ingredient they will ever use: raw milk, derived from locally-sourced single herds and flocks of contented animals, allowed to live and thrive on their native pastures, and tended through traditional farming methods.