Connage Highland Dairy stands on the farmland of Milton of Connage, near Ardersier, where the Clark family has worked the land since the mid-20th century. Over time, what began as a dairy farm has developed into a fully integrated operation, with cheesemaking brought into the centre of the holding rather than remaining a separate trade. That continuity of ownership and purpose remains evident in the present day.

The dairy herd, maintained on organic principles, grazes pastures shaped by the mild coastal conditions of the Moray Firth. This environment lends a particular character to the milk, which in turn defines the cheeses produced from it. The connection between land, herd, and finished product is not an abstract idea here, but a practical reality maintained through careful management.

Cheesemaking is carried out on site using established methods, supported by modern controls that allow for consistency without loss of character. By retaining responsibility for each stage, from the care of the animals through to maturation, the dairy preserves a clear line of accountability that is increasingly uncommon in larger-scale production. The resulting cheeses, including Dunlop, Clava Brie, and Gouda, reflect both technical discipline and a sense of place.

Alongside production, the dairy maintains a shop and pantry where its cheeses and related goods are offered directly. This element does not seek to turn the farm into a spectacle, but rather to allow the working life of the place to be encountered as it is, without embellishment.

Within Scotland’s wider food landscape, Connage occupies a steady position. It is neither an industrial producer nor a novelty venture, but a working agricultural business that has adapted over time while remaining rooted in its original purpose. Its strength lies in that balance: continuity without stagnation, and development without loss of character.

“Connage Highland Dairy reflects the modern resurgence of Scottish farmhouse cheesemaking, a movement that gathered pace from the late 20th century as producers returned to site-based production. Operating its own herd and processing milk on the same farm, it represents a complete and traceable system. Its cheeses are widely regarded within Scotland’s food sector and form part of a broader shift towards regionally grounded, small-scale production.” – Modern Scot