THE future of an award-winning goats cheese brand has been secured.

Steve Akrigg established Yellison Farm Goats Cheese in 2003 but had to put it on the market last year after developing a serious illness. Sadly, he died on Christmas Day.

But new owners Sharron and Ed Parker have vowed to continue with his vision which saw him build a national customer base and excellent reputation with leading chefs, hotels and restaurants. The cheese also supplies wholesalers, retailers and pubs.

The entire goat herd, milking parlour and cheese making equipment has relocated from its former home at Carleton, near Skipton, a few miles down the Aire Valley to the Parkers’ Sire Bank Farm in Bradley, where production has re-started.

They are currently milking 72 predominantly Saanen and Anglo Nubian goats which are renowned for cheese making.

They also have a billy goat, about 30 followers and 30 kids, including new additions since the herd arrived on their 40- acre hill farm at the end of February.

Mrs Parker, who is at the helm of the cheese business, said: “We are up and running and, while it’s still early days and there’s plenty of work to do, we have retained all existing customers and are meeting current order requirements.”

She is also fully involved with the family cattle, sheep and poultry farm with her husband and his parents Bill and Jennifer Parker.

The farm specialises in Hereford-cross cattle, with a 30-strong herd of cows, raises Texel-cross-Mule sheep from 50 breeding ewes and has a flock of 200 Warren hybrid hens, with the eggs sold primarily in the local village shop.

Yellison Farm Goats Cheese produces two types of cheese, a light and creamy log in two sizes and potted Crowdie, a soft spreadable cheese made to a Scottish recipe.

Production has actually increased in the short time since the Parkers took over, with milk output currently about 600 litres a week and two weekly cheese runs producing 180kg of product.

Both cheeses have won awards at the Great Yorkshire Show and Mrs Parker hopes to pick up more in the future.

There are also major plans for development and diversification.

Mrs Parker said: “We are looking to grow the herd naturally and eventually hope to milk 120-plus goats and produce our own haylage on the farm to feed them. This will allow us to increase both production and capacity and expand our customer base across all target markets.

“We will also be seeking to develop and expand our cheese types and ranges, with different flavours of existing soft log products, together with the introduction of an ownbrand hard cheese similar to a Stilton.

“Goats milk is also used in ice cream-making and in beauty products such as soaps and shampoos. In the longer term, we shall certainly consider diversifying into these areas.

That was always going to be Steve’s next step and we would like to think we can help make his dream come true.”