Our Story

Primrose Creamery began with a feeling more than a plan. A pull towards something older, slower, and closer to the ground. Not tradition for its own sake, but a way of working that respects what’s already here: the land, the milk and the people who came before.

Our cheeses are made by hand in small batches, with patience and care. Each one is named after an ordinary person from local history. People whose lives left no monuments but shaped the place all the same. A girl who worked the churns. A farmer who stood by his cheese until the end. Now their stories become part of yours.

We don’t chase scale. The work is slow because it has to be. Milk is delivered warm from the herd. Curds are ladled gently. Rinds are left to bloom on their own terms. No two cheeses are quite the same. That’s the point.

Primroses grow low in the hedgerows. Pale and unassuming, but always the first to return. That sense of quiet persistence runs through everything we do.

Primrose Creamery isn’t about nostalgia. It’s about continuity. A way of working that honours the past without copying it. It offers you something honest, and alive, helping you get back to what matters: real food, rooted in the land, shared at your table.