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Carron Lodge, Inglewhite

A family business with a century-long tradition of cheese-making among the rich pastureland in the shadow of the Bowland Fells.

Adrian Rhodes and wife Annette are about to be joined in the family business by their son Tom who will lighten the load of looking after a herd of 350 Friesians and – uniquely – 30 beautiful water buffalos.

“We’ve always made cheese on the farm as a sideline, but in recent years, with dairy farmers really struggling, it’s important to add value and make finished products that create a direct connection with the customer,” said Adrian.

“The Friesians provide the bulk of our milk for our cheeses but we also bring in ewe’s milk from local farms. The buffalos are a relatively new addition but the milk they produce has a much higher fat content and is much creamier.

“We use it to make Shipston Blue – a cave-aged veined cheese and the award-winning Inglewhite Buffalo Cheddar – which is available in the Food Hall.

A quote from Adrian Rhodes

“We don’t supply supermarkets – just independent retailers, farm shops and delis – so it’s great to have a presence somewhere local, where the customers really appreciate the care that goes into making local artisan products.”

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