T: 013397 53113

E: info@cambusomay.com

Our Creamery

In 2012 we moved to our new creamery at Cambus O’May in Royal Deeside, Scotland. We plan to eventually 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 means that visitors will be able to watch this interesting process take place.

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.

com-roundel-web
Please note that the Milk Hoose Café is now open 7 days a week.
10am – 5pm (last orders 4.30)

pixel

Alex Reid