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Traditional Cheese run by the Dyball’s: Becky, Cliff, and Julie, are all incredibly passionate about good food and farming; they make a selection of award-winning handmade cheeses crafted out of free-range raw milk which comes from sustainable family farms within the home counties. Traditional farming methods are embraced, the land and hedgerows nurtured, encouraging a unique ecosystem; farmers working in harmony with mother nature. The family and the farmers they work with are huge grazing advocates, the animal’s freedom, health and quality of life is paramount; it’s the heart and soul of the operation, and we believe, the future health of fellow humans and the planet.

The Traditional Cheese Dairy have signed the Pasture Promise and are Free Range accredited, Vegetarian Society accredited, and have also received The Compassion In World Farming Good Dairy Commendation and Sussex Food Producer of the Year 2016.

They craft a selection of handmade cheeses using free range raw milk that are all are suitable for vegetarians. Flavours vary slightly across the seasons due to the changing diet of the animals. Cheeses made from spring and summer milk tend to be quite floral and grassy, while winter cheeses you’ll notice they’re more savoury. Each is unique, the joy of raw milk!

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