- .Grass-fed, pasture-based milk
- Buttery, creamy flavour
- Handmade Dorset cheese
Open Air Diary
This is cheese that starts in the fields, not a factory. Open Air Dairy Cheese comes from cows that graze freely on lush, coastal pastures in Dorset — out in the fresh air, just the way nature intended. The result? Milk that’s rich, full of character, and absolutely perfect for making real, proper cheese.
Handcrafted in small batches, their cheeses are known for a buttery texture and clean, creamy flavour with that unmistakable richness you only get from pasture-raised milk. It’s not overworked or overprocessed — it’s just good-quality dairy, turned into something you’ll want to eat with everything.
There’s no ego here. No artificial nonsense. Just honest cheese made from milk that’s seen more sunshine than stainless steel.
🏋️♂️ Nutritional Info (per 100g)
(Typical across semi-soft to hard Open Air Dairy cheeses)
Nutrient Amount Energy ~ 1320–1700 kJ / 315–410 kcal Fat ~ 28–34g Saturates ~ 18–22g Carbohydrates ~ <0.5g Sugars ~ <0.5g Protein ~ 20–25g Salt ~ 1.5–1.8g Flavour that comes from the field — not the factory floor.
