In 2010, we will be moving to our own farm at Cambus O'May in Royal Deeside, Scotland. From there, we will use the milk from our own small herd of dairy cows that will graze the grass and clover in the pastures and will be milked in the old fashioned way.

The milking parlour will be linked to our cheesemaking facility so the raw milk can be pumped straight into the vat ready to be turned into cheese milk's leap into immortality! Our viewing platform will mean that visitors will be able to watch this interesting process take place.

Until that time, we are operating from a small cheesemaking unit in Torphins, Aberdeenshire. We make our raw milk cheeses, Cambus O'May, Lairig Ghru and Lochnager by hand using traditional methods and recipes handed down through the generations.