Kay Eaton began making goats cheese when a sudden end of contract for fresh goats milk left her son with a young family and a herd of milking goats and no market.

The initial success of the cheese - Inverloch Goats - led to the relocation of the family, goats et al to Leim Farm, on the beautiful hebridean island of Gigha. Taking its name from the Norse for 'Gods Island', Gigha (ghee-ha)
lies five miles off the west coast of Kintyre in the sound of Islay.

The island is washed by the Gulf Stream and palm trees frame its white sandy beaches - yes even in Scotland!
With the move came an increase in acreage which permitted the beginning of a herd of Guernsey cows which
thrived in the favourable climate.

This allowed the expansion of the cheese range with our Drumloch Guernsey cheddar. Kay went on to create
our leading ranges of flavoured cheddars the Gigha Fruit and the Taste of Gigha truckle range.

The success of the company led to a shortage of staff as there simply wasn’t enough population; this, coupled
with further constraints on expansion, led us to our current position with our animals grazing on the shore of
west loch Tarbert and our creamery at Campbeltown on the famous Mull of Kintyre.

Sadly Kay Eaton died in 2000 but her legacy continues in the capable hands of her son David and his
wife Grace.

All of our cheeses have won significant prizes at major competitions, are of the highest quality and are made
with only the finest ingredients.

They are regularly tested and are all made with pasteurised milk, are suitable for vegetarians, and contain
no GM organisms.