For 150 years, we’ve been making our distinctive and delicious cheddar in an unspoilt corner of rural South West Scotland. After years working with cheese, Archibald McLelland decided to make a different kind of recipe. He knew he had the best raw ingredients to make a better Cheddar so he got busy experimenting in his Stranraer creamery, using the finest local milk he could get his hands on. And, after years of fine-tuning, he finally cracked the Seriously® Cheddar recipe and was ready to share the fruits of his labour with the world.
From humble beginnings, we are now one of the largest buyers of milk in Scotland, producing the finest quality blocks of cheddar every year. And that’s something that makes us feel seriously proud.