Based in Lancashire, Singletons & Co cheesemonger create delicious artisanal cheese made with traditional handcrafted techniques that are tried and tested over generations.
With a two hundred year history of dairy farming in the family, Robert and Duillia Singleton set up Singletons Dairy in 1934 with a staff of six people and began creating fine traditional Lancashire cheese made to Duillia’s special three-day curd recipe. Sadly, in 1939 with the breakout of World War II, the Singleton family were forced to cease trading when their cheese production license was revoked so that all surplus milk could be sent to the British Armed Forces as milk powder.
After the war, cheese production on the farm gradually restarted. By 1961, Duillia’s grandson Alan had taken the reins at Singletons Dairy from his father and moved to Longridge Dairy on Mill Farm. There he returned to making the classics in the same way Grandma Singleton had done all those years ago. Business boomed and people were more interested in deliciously creamy handcrafted cheese than ever before.
Since then, the cheeses have won many coveted awards and are exported to over 30 countries around the globe, as well as being awarded the Queen’s Award for Export twice. Singletons continues to focus on quality and consistency, combining generations of cheesemaking expertise with a dedication to discovering new and innovative approaches to flavour to create new products for customers.
“Singletons & Co. has built a well-earned reputation as an artisan cheesemaker. From traditional Lancashire, Wensleydale and our Parlick Sheep’s Milk cheese, through to exciting blends including sweet varieties such as Wensleydale with Cranberry and Truffle Cheddar, we focus on quality, consistency and simply making delicious cheese.” - Jak Blanthorn, UK Account Manager.