Our History

THE BEGINNING

In 1929 John and Martha Sandham began making Lancashire cheese at their Barton Dairy. Using milk from local farms, utilising traditional methods and incorporating the finest ingredients, our award-winning cheese was first created.

These time-honoured skills were passed on to their son Chris who, despite the onset of mass production elsewhere, proudly upheld the company principles, 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 vegetarian rennet.

TODAY

It was a natural progression for his son, Chris, to enter into the family business, and like his forerunners, he adheres faithfully to the tacit rules of care, quality, and tradition. Using the original recipe, the curd is still turned by hand today.

In addition to the traditional Lancashire Cheese, J.J. Sandham also produces a variety of territorial cheeses including Cheddar, Wensleydale, Cheshire, Double Gloucester, Red Leicester, and a range of Goats’ cheese.

At our on-site smokehouse, we produce an array of ‘real’ smoked cheese using natural ingredients.