CREAMY cow’s milk from the home farm is the secret to producing award-winnning yoghurts, according to a Ribble Valley dairy owner.

Staff at the Alston Dairy in Longridge are celebrating after scooping top prizes at one of the largest agricultural shows in the country.

The team of yoghurt makers were on a high after winning the championship and gold award for their produce for the ninth time in a row at the prestigious Nantwich International Cheese Show.

Managing director of the family firm, Ann Forshaw, was presented with the Clawson Trophy for her farmhouse yoghurts at the show in Cheshire.

The grandmother-of-eleven put her success down to the traditional techniques used in her dairy and the high quality of the milk produced by the cow’s on her farm.

She said: “Our traditional process which includes a 24-hour incubation period which is very long compared to other yoghurt producers gives our product a unique taste.

“Also the fact that it doesn’t go through any machines and is mixed by hand then allowed to cool naturally makes it taste creamy.

“And lastly and definitely the most important factor is that all our milk is sourced from our own cows which makes the yoghurt delicious.”

The dairy also picked up silver in the National New Dairy Product Of The Year category after introducing two new flavours to its range – Lemon Zest and a blend of orange and lemon called St Clements.

She added: “We have an excellent team of staff and none of this would be achieved if it wasn’t for their hard work.”

Secretary of the show, Adrian Lawrence, said: “We had thousands of entrants at the show so to win a trophy you have to be outstanding.

“We had 150 judges from all over the world and they are all experts in their field and they are looking for excellent flavour and texture, but most of all you have to have the whole package to excel at the show.”