The Milk
All of our cow’s milk is now sourced exclusively from local farms within Cumbria.
These farms share our commitment to high welfare standards and careful land stewardship, ensuring that the milk we use is always fresh, traceable, and of exceptional quality.
Our goat’s milk is supplied by Meaburn Hall Farm, a long-established family run goat farm located less than eight miles from our Creamery in Appleby. The proximity not only guarantees freshness but also reflects our dedication to supporting neighbouring producers and reducing the environmental impact associated with transport.
The team at Meaburn Hall Farm take great pride in caring for their herd, and their expertise contributes to the rich, distinctive flavour of the goat’s milk cheeses we produce.
The Cheese
Nestled in the Eden Valley in Cumbria, Appleby Creamery produces a wide range of distinctive and characterful cheeses ranging from soft cheeses, such as blue, brie and smoked brie to hard varieties, including cheddar and caerphilly-style cheeses.
Product innovation is at the heart of Appleby Creamery and we are constantly evolving and developing new products, for example we are very proud to have launched one of the UK’s first Halloumi style cheeses.
Appleby Creamery was established in 2007. The current team is run by Maurice and supported by a team of dedicated cheese makers. The team have mostly been with the business since their teens and were trained by former founders of the business. This expertise and experience combined with the highest quality ingredients makes the Appleby Creamery cheese an amazing range of products which we are hugely proud of and we know you will enjoy.
Sustainability
Appleby Creamery have embarked on a project to reduce its reliance on both grid supplied electricity and lpg. We have installed an array of solar panels on the Creamery roof that will provide a high percentage of our electricity requirements, at peak it will generate 180kW and we are able to export up to 100kW of that green energy to the grid. In addition, we are switching over to electricity as our primary energy source for both pasteurisation and water heating (from LPG). We have identified several areas for further potential savings in our new maker space where we plan to produce Halloumi and Ricotta (both fairly energy hungry processes) by installing heat exchangers to utilise waste hot water.
