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In 1929 my grandparents, John and
Martha Sandham, began Lancashire cheese making at their Barton
Dairy. Using milk from local farms, utilising traditional methods
and incorporating the finest ingredients, our award winning cheeses
were first created. These
time honoured skills were passed on to my father Chris who, despite
the onset of mass production elsewhere, proudly upheld the company
principals thus preserving the quality and integrity of his product.
Very little changed during his time except for pasteurising the
milk, coating the cheese with wax instead of butter and using a
vegetarian rennet.
It was a natural progression for me
to come into the family business and like my forerunners I adhere
faithfully to the tacit rules of care, quality and tradition and in
tribute to them I have produced cheese exactly as they would have
done.
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Third
generation family run cheese manufacturers 