About Us

Set up by Rt. Hon Lord Macpherson of Drumochter, a man who, while in his teens waives his place at Cambridge University to serve as a rear gunner with an RAF Liberator squadron in the Far East during World War II.  Later he is awarded the Burma Star and the Pacific Star.  After the RAF he joins his family at their colonial food export and import business, Macpherson, Train and Co based in London and it is during his tenure as managing director and chairman that Castle Dairies is established.

A young man called John Lloyd is the successful applicant and little could anyone have known that 18 years later John would own Castle Dairies.

It takes him about a year and half to be talent spotted out of the lorry, into manufacturing and to become Factory Manager.

The mid 70’s sees the introduction of contract butter packing for external customers in the UK and a substantial time for cheddar cheese making at the dairy, which is made and matured here at Castle Dairies before being sent out for processing and labelling.  The manufacturing of Caerphilly Cheese ceases whilst cheese making efforts focus on the burgeoning cheddar market.

Formulated and manufactured here in Castle Dairies into 20kg blocks, this product is mostly produced for the American market.

The volume of cheese being manufactured results in a major engineering project at the factory; the installation of an evaporator engineered in the Netherlands and spray drying tower built in Britain to evaporate the liquid whey produced as a by product from cheese making, as well as drying milk powders. This leads to the dairy becoming a producer of whey and milk powders. The installation of the tower proves a definitive moment for Castle Dairies – not only a major investment, but it leads to a dramatic event in 2005 which shifts the entire focus of the business.

In 1986 Castle Dairies is purchased by John Lloyd.

John Lloyd’s son Nigel Lloyd joins the business following in his father’s footsteps of working in every element of production over several years, including experiences of working in a variety of dairy plants around the world.

Nigel re-introduces the manufacturing of a traditional Caerphilly cheese along side the zero fat cheddar and butter packing.  Made by hand, the traditional recipe is thoroughly researched at the Welsh folk museum in St Fagans Cardiff, before being launched as a wax coated truckle at the ‘Big cheese’ show held annually in Caerphilly.
In 1997 Castle Dairies becomes a member of the Soil Association and is approved for the organic manufacture and packing of butter.

In 2005 a devastating fire in the spray drying tower creates a change of direction for Castle Dairies.  Cheese making is stopped and butter is now the main focus.
Massive funding and investment is made in the factory with support from the Welsh Assembly Government and EU Grant Aid and as a phoenix from the ashes a new butter churning facility with re-organised packing lines is introduced with modern process technology. Castle Dairies is now officially a butter manufacturing and packing plant with an emphasis on modern ways of manufacturing and a high quality product.
In 2009 Castle Dairies Welsh butter is shortlisted as a finalist in the Grocer Food Awards.

Over £1m has been invested over the last three years in upgrading facilities, adding additional packing capacity and investment in our Cold Mix spreads technology plant.
Castle Dairies is one of only a few dairies in the UK to have a Cold Mix technology spread plant.
The technology also retains a clean label on pack – only vegetable oil, salt and water are added to the butter.

We specialise in contract butter packing and churning and high quality cold mix spreadables and now employ over 65 people in our dairy in Caerphilly. We churn cream and pack salted, unsalted and organic butters for many of the UK’s leading supermarkets and butter brands, along with providing bulk butter to traditional and artisan bakers and cake makers. With 40 lines in total and counting.
Working with the ethics of continuous improvement, we collaborate with leading research academics and invest in the highest standards to produce a beautiful, high quality butter which will exceed our customers’ expectations.