The Clandeboye Estate is set in the heart of County Down, Northern Ireland - an historic estate extending to over 2,000 acres of farmland and woodland and one of the last and largest privately-owned estates in Ireland. From this remarkable place comes one of Northern Ireland's most loved food producers. It was Lady Dufferin, the late Marchioness of Dufferin and Ava, who came up with the idea of using the milk from her award-winning herd of pedigree Holstein and Jersey cows to create a range of locally made yoghurts. The range launched at The Balmoral Show in 2008 as a farm diversification project and has grown into a multi-award winning business that has put County Down dairy on the national map. The process is slow and deliberate by design. Milk is taken fresh from the farm each morning and processed and incubated slowly overnight to produce a rich and creamy natural yoghurt. The Greek style yoghurt is then strained through cheesecloth in the traditional way - no thickeners, no powders, no shortcuts. The milk is cultured very gently over 24 hours in small batches, developing both flavour and texture, with no additives or preservatives. The herd is at the heart of everything. The dairy herd produces 2,500 litres of milk per day, all of which goes into the yoghurts, and the estate runs an anaerobic digester - known as the Concrete Cow - which powers the entire operation from farm to creamery, making Clandeboye almost completely self-sufficient in electricity. Lady Dufferin was steadfast in her commitment to conserving the estate, its historic landscapes and its heritage for future generations, and the yoghurt business is an important part of that vision. You taste that in every pot.

What do you produce?

Natural whole-milk yoghurt Authentically strained Greek-style yoghurt Flavoured and layered yoghurt varieties (Made in small batches, with no additives or preservatives.)

Website

clandeboyeyoghurt.com

Address Summary

Clandeboye Estate, near Bangor, County Down, Northern Ireland