Dairy done differently.
Since 1979
Milk it for all it's worth - the right way
Most dairy is anonymous. You don't know the farmer. You don't know the cow. You don't know how long the cheese aged or what went into the milk. You just know it came in a packet.
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We've been doing it differently since Delia's parents taught themselves to make camembert in the Tigoni highlands in 1979. And we've never stopped believing that dairy - real dairy, made with care - deserves better than that.
Here's exactly how we do it.
We've never called it Sustainability.
We've just called it how we do things
For more than 40 years, we've made food the slow way — sourcing from farmers we know, caring for animals the way they deserve, wasting nothing, rushing nothing and inviting anyone who's curious to come and see exactly how it all works.
That hasn't changed. What has changed is that the world has finally caught up with why it matters. So here, for the first time, is the whole picture - where our food comes from, how it's made, who makes it, and what we're still working on. Because a food company that's worth trusting is one that tells you all of it.
Pastures
Cows · Farmers · Our Communmity
From the Maasai sheep farmers of the Rift Valley to the dairy cooperatives of Molo, every product we make begins with a relationship. We know our farmers by name. We train alongside them, pay them fairly and worry about the drought with them. Happy animals and fair supply chains aren't ideals, they're how we've always worked.
People & Place
Our Team · Our Community ·
Our Campus
The team in Tigoni make everything you taste. The educators on our campus make everything you learn. A good food company is only as good as the environment it creates for the people inside it, so we run workshops, run women's health sessions, host artists in residence, and are building a path for the next generation of Kenyan food makers to walk through.
We Don't have it all Figured Out
We're a family business, not a sustainability department. We're working toward publishing our first Sustainability Report. We're figuring out how to expand our returnable packaging. We're learning from our soil and from our farmers and from everyone who visits the campus.
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What we can promise is that we'll keep doing this work, keep being honest about where we are, and keep making food the right way. One wheel of parmesan at a time.
5,000+
cooperative farmers
30+
artisan cheese types
40+
years of artisan dairy
0
artificial additives, ever