Our Story
Milky’s cheeses, labneh, and yoghurts can now be found in independent retailers and local stores across West London.
Milky’s story is rooted in a passion for authenticity and quality, that began in Lebanon in 1991. It started with an agricultural engineer’s absolute commitment to making the finest dairy products, which inspired his two sons, Nabil and Youssef Assi. Nabil went on to study Electrical Engineering in the USA, whilst Youssef pursued Business Administration, and together they gained years of hands-on experience in the family business.
In 2003, Nabil brought that vision to the UK, founding Milky’s with a small unit processing just 700 litres of milk every other day. Milky’s expanded to a Park Royal facility capable of handling 5,000 litres daily, with Youssef joining the business later the same year.
The brothers quickly grew the business and by 2010, Milky’s had moved into state-of-the-art premises, scaling production to over 19,000 litres a day and achieving BRC accreditation.
Today, Milky’s are proud to supply some of the UK’s most renowned restaurants and establishments, including Wahaca, Comptoir Libanais, Maroush, and two prestigious venues at the world-famous Harrods: Somewhere and Em Sherif. Milky’s also supplies M&S with their Labneh, which is used for the retailer’s own-label Labneh Yoghurt Dip with Herb Dressing.
From Fresh Milk to Milky’s Halum
Follow the story of Milky’s Halum, our Halloumi-style cheese. This video takes you behind the scenes, from the moment fresh milk arrives at our factory, you’ll see each stage of the production process – from pasteurisation and curd formation, to cutting, cooking, pressing, and brining. Finally, the cheese is packed and prepared for distribution, ensuring consistent quality and freshness in every pack.
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