is a little dairy surrounded by beautiful countryside and set in the picturesque village of Chipping and was the first place Lancashire cheese was made commercially

We produce many award winning cheeses brought together by the expertise of Robert (Bob) Kitching and his family. Our range of cheeses includes our native creamy, crumbly and tasty Lancashire, together with a mild cheddar, a buttery Double Gloucester, a smooth Red Leicester, numerous creamy goat's and sheep's cheeses, all using local milk from local farms

Our cheeses are produced under organic standards to the highest quality and yet still made in the traditional way - by hand and finished by dipping in hot wax to seal in the texture and flavour

As our dairy is small we can easily produce different varieties and Bob is constantly creating and refining various cheeses. One of our latest creations is a Lancashire soft cheese, similar to feta but sweeter - What other cheeses can you bruiee?

Bob Kitching - Master Cheesemaker

With 30 years experience Bob has created a dairy for visitors to see how cheese is made today and a museum to see how cheese used to be made

With the help of this expert cheese maker, who has brought the art of cheese making to life in his unique demonstrations, Bob is an inspiring, very amusing speaker, a born entertainer and award winning cheesemaker. In just 45 minutes he can demonstrate the art of cheese-making and have you rushing home to start making your own cheese

Press Releases

Lancashire Evening Post

Bob Kitching, who founded Leagram Organic Dairy in Chipping in 2000, died on Tuesday, February 26 after a three-year battle with thymic cancer, which causes tumours in the thymus gland and the chest

His daughter, Faye, who has worked in the business for 10 years, said she will carry on his legacy

Longridge & Ribble Valley News

Former Blue Peter presenter Matt Baker visited Leagrams Organic Dairy and Launds Farm to film the making of Bob Kitchin's award-winning sheep's cheeses as part of the BBC's Countryfile programme

Organic Cow's Cheese

Lancashire is a crumbly English cow's-milk cheese, and considered one of the premier products of the county. Varieties of Lancashire cheese can be classified as either "crumbly", "tasty" or "creamy". As it does not go stringy when melted, some consider it a favourite for Welsh rarebit

Goat's Cheese

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds up in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so that it will form a rind, and then stored in a cool cheese cave for several months to cure

Sheep's Cheese

Milking sheep is commonplace in Mediterranean countries and many favourites are actually made from sheep's milk - there's feta cheese in Greece; ricotta and pecorino in Italy; manchego in Spain; and Roquefort in France. Around the world there are more sheep being milked than cows and in the UK numbers are growing and currently around 15,000 sheep are being milked and there are over 70 British sheep's cheeses