Dougal Campbell Award Winners

We are very pleased to announce that we have won the Dougal Campbell Award 2019 from the Specialist Cheesemakers Association!

Dougal Campbell winners 2019

This is a great bursary award, designed to encourage and support young and aspiring cheesemakers in their development.

We’re over the moon to have won the award and thoroughly enjoyed attending the Specialist Cheesemakers Association farm visit at Loch Arthur Camphill Community in Dumfriesshire.

Dougal was an inspiring and trail-blazing producer of raw milk cheese, and an avid proponent of high quality British raw milk cheeses. Along with other pioneers such as James Aldridge and Randolph Hodgson, Dougal helped to build and shape the revival of farmhouse cheesemaking in the UK, becoming a founding member of the Specialist Cheesemakers Association in the process.

Dougal was also a lifelong proponent of organic agriculture and sustainable farming, setting up Welsh Organic Foods to help promote the benefits of organic produce, and organic cheese in-particular. Alongside Patrick Holden, he established the Soil Association Council.

While we never met or knew Dougal personally, it is immensely meaningful to receive a memorial bursary award in the name of such a passionate and forward thinking champion of raw milk cheese and sustainable agriculture. With the support of the bursary, we hope to build a farming and cheesemaking model of which he would have approved.

Thank you to the expert panel at the Specialist Cheesemakers Association for believing in our business vision, and giving us the honour of this award.

SHEEPtember – Cheese Festival

Event at The Courtyard Dairy | Crows Nest Barn | LA2 8AS

Sheeptember


Book your place:

The event and most of the demonstrations are free of charge.

You only need to book if you wish to partake in a cheese and beer pairing, or if you want to attend a tour of Long Churn cave with Yorkshire Dales Guides. These are paid events which have a set allocation of places, so book soon to avoid disappointment! 

To book a cheese and beer pairing at £10 per person, simply email us at info@longchurn.uk using the subject SHEEPtember.

Please specify the number of people attending and the time you wish to book. We will be in touch to confirm your place and to take payment. We can accept card payments over the phone, or bank transfers. If you are local, you can pay in cash at The Courtyard Dairy.

To book a tour of Long Churn cave at £25 per person, email Mike & Steph at info@yorkshiredalesguides.co.uk or call 01729 824455 for more information.

Note: the caving session will take around 3 to 4 hours in total, with 1 to 1.5 hours spent in the caves. Timings are such that cavers will arrive back in time for the cheese and beer pairings.


The Event:

Join us for our business launch, a day exploring the lost Yorkshire Dales tradition of sheep dairying and farmhouse sheep’s cheese production as part of the Yorkshire Dales Cheese Festival.

We will be demonstrating sheep milking and cheese making techniques, and talking about their journey into the world of dairy-sheep farming and cheese making, our principles of small-scale, ethical and sustainable production, and our plans for the future.

Alongside this, a group of fantastic new and local small businesses will present activities including working sheepdog demonstrations, cheese and beer pairings, an ice-cream stall, and tours of nearby Long Churn cave, home of the famous ‘cheese-press’ formation.


Schedule:

  • Sheep milking demonstrations with Rachael of Long Churn – 14:30 & 17:00 – FREE
  • Cheese making demonstrations with Sam of Long Churn – 15:00 & 17:30 – FREE
  • Working sheepdog demonstrations with Amos of Winterburn Working Sheepdogs – Ongoing, main event at 16:00 – FREE
  • Cheese & Beer pairings with Andy of The Courtyard Dairy using cheese from Long Churn and beer from Tom at Lamb Brewery, Littondale – 15:30 & 18:00 – £10
  • Tours of Long Churn Cave and the Cheese-Press with Steph and Mike of Yorkshire Dales Guides – 9:30 & 13:00 – £25
    Note: the session will take around 3 to 4 hours in total, with 1 to 1.5hrs spent in the caves. Timings are such that cavers will arrive back in time for the cheese and beer pairings.

A hand-pump bar operated by Tom of Lamb Brewery and an ice-cream stall operated by Fiona of Bouncing Cow will be open throughout the day.

We hope you can join us, and look forward to meeting you there!