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The Dew-Lay dairy was first established by George Kenyon in April 1957.
Over the next forty years the Dew-Lay reputation for making consistent,
quality cheese was established with Dew-Lay winning all the major awards
at the top national cheese competitions.
By the 1990’s we had out-grown our original site and in 1997, we moved
to a new dairy close to the Dew-Lay farm where we produce hand-crafted
cheese with the benefits of modern practices and technology.
We produce fine cheeses for all tastes, from the young
multi-day
curd Creamy Lancashire (matured for 6 weeks) to the rich flavoured Tasty
Lancashire (matured for up to 14 months).
Our full range of English Territorial cheeses includes Cheddar, Red
Leicester, Double Gloucester and Cheshire, ranging in sizes from 200gram
prepacks up to 20kg farmhouse or block cheeses.
We also proudly make Garstang Blue, which is a creamy, rich but mild
cheese, and has the good melting characteristics of Dew-Lay Lancashire.
All Dew-Lay cheeses are
best kept refrigerated and where possible brought up to room temperature
30/40 minutes prior to use.
Dew-Lay Tour
Information - Come along to the Dew-Lay
factory and enjoy a tour of our viewing gallery and museum, followed by
cheese and light refreshments.
Our viewing gallery boasts
colourful murals, which explain the production process from start to finish.
You can also watch the cheese being made by the Dew-Lay staff in our
high-tech, fully air conditioned, modern dairy.
The museum contains a
variety of cheesemaking artefacts from the 1930’s and educational boards
telling the story of the history of Lancashire cheese.
Opening times are Monday to
Friday, 9.00am to 3.00pm. Prices are £4 per adult and £2 per child
(under 12).
PLEASE NOTE: Visits to the
dairy are available only for groups of fifteen or over. Pre-booking
for group visits to the dairy is essential. |
Traditional
Cheese Manufactures
