Cheesemaking with Lancashire at it’s heart,

Without milk there isn’t cheese. If you want to make amazing cheese, Butler’s believe you need amazing milk and to have amazing milk you need happy healthly cows, plus the least amount of time between milking and making cheese.

Butler’s are extremely lucky because the majority of their milk comes from the fields that surround their dairy, many of which are farmed by extended family. Butler’s milk lorry does the rounds in the morning and is at the dairy before lunch. The milk goes straight into the pasteuriser (they pasteurise all of their own milk) and is into the vats being made into cheese before the day is out.

The same goes for their Goat’s milk, which comes from just down the road. People often comment that our Goat’s cheese tastes fresher than any they have had before. We put this down to how quickly we are able to get it into their vats for cheese making.

Locality is really important to everything they do and whilst it’s difficult for Butler’s to do anything once their cheese is in the hands of their customers Butler’s are able to ensure that there is minimal time, distance and impact in what they do.

🧀  All of Butler’s cheeses are made and matured under one roof in their farmhouse dairy.

🚚  All of Butler’s cheese is sent out from their store located 3 miles from their dairy.

👍 There isn’t many ingredients in cheese but Butler’s do their best to source everything locally including packaging.

♻️ Butlers are on an ongoing journey to ensure their packaging is fully recycleable and has the lowest impact it can on the Earth.

Me being a foodie and farmer’s son, I know how passionate the team are at Butler’s Farmhouse & i’m certainly very excited to be working with these guys who are only down the road from us.