Mossgiel Organic Farm, the Ayrshire dairy known for challenging the norms of big dairy, has announced the launch of a new product - a 2kg truckle of cheese - made in collaboration with the Lee family of Park House Farm at Torpenhow, in Cumbria.
The project marks the beginning of a wider mission to build a basket of products that can support small, pasture based farms across the UK at a time when many are struggling to survive.
A limited number of two kilogram cheese truckles will be released to the public before they’re made - allowing the buyer to be part of the journey from cows calving, to milk production, to cheesemaking to receiving a unique truckle, uncut and fresh just for them.
Each truckle is made using certified organic milk, from cows kept with their calves and raised on 100 percent pasture.
Retail price is expected to be £32 per kilo (£64 per truckle) and will be received with a small ‘How to look after something worth saving’ booklet - allowing the buyer to choose to continue the maturation process, or share it with friends immediately.
Every sale directly supports the farmers who produce it, as well as Mossgiel’s long term plan to build more products that keep small dairy alive.
Founder Bryce Cunningham said of the cheese project: “We cannot fight big dairy with one product.
“We need a basket and this is the first step in building it. Small farms are disappearing every month and unless we create new ways to support them, we will lose them forever. This launch is more than food. It is a statement about the future of British farming.”
The product will be available for preorder through Mossgiel’s online store.
The first truckles will be delivered in summer 2026.
For years, Mossgiel has stood against ultra processed food and the industrial systems that dominate the dairy aisle. This new launch signals a major step toward creating a fairer, healthier and more transparent food chain.
Instead of scaling at any cost, Mossgiel is partnering with farms that share its values to prove that small scale, high welfare and organic farming can still thrive.
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