We are based on the farm at Queenbower Dairy, near Apse Heath. There are approximately 50 Guernsey cows in the herd and we use a blend of the milk from here as well as milk from other Isle of Wight dairies to make the pasteurised Isle of Wight Blue and Isle of Wight Soft cheeses. Gallybagger, Gallybagger Mature and Old Gaffer Blue are made entirely from raw milk from the dairy here at Queenbower.
Sourcing milk from the Island gives us a much fresher raw ingredient. Buying milk from the local farms also helps support the dairy industry here on the Island. For more information about JW Reed and the dairy