In 1980, Judy Bell discovered her passion and talent for cheesemaking. She started out making sheep’s cheeses, wanting to create quality dairy alternatives for cow’s milk allergy sufferers. Over the years, the Bell family have branched out into cow’s milk and even water buffalo cheeses. Blue cheese is what they’ve become best known for.
As Shepherd’s Purse has grown, it has remained a proud, independent family business. Their cheeses are made on their own farm in North Yorkshire, using traditional methods. Their team now consists of 35 passionate artisans, led by Judy’s two daughters, Katie and Caroline.
