A family dairy and creamery
A family dairy, a small herd and a creamery in the old stone barn
Milk from cows you can name, bottled on the farm, and cheese, butter and cream made a few steps from the parlor. Visit the herd, tour the creamery and take some home.
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FROM THE CREAMERY
Milk, cheese and butter, made across the yard
Bottled milk and cream
Whole milk and thick cream bottled on the farm within hours of milking.
Farmhouse cheese
A small range of fresh and aged cheeses made from our own milk and matured in the cellar.
Cultured butter
Churned in small batches from cultured cream, salted and unsalted.
Good dairy is slow, and the shortcuts all show in the glass
The herd grazes from spring to autumn and eats our own hay through the winter. Milking is twice a day in a parlor built for the cows' comfort, and the milk goes straight across the yard to the creamery rather than into a tanker. That short distance is most of the reason it tastes as it does.
In the creamery we bottle whole milk and cream, churn butter, and make a small range of cheeses that age in the cellar under the barn. Everything carries the season in it, because the grass does.
Made here
- Milked twice a day in our own parlor
- Bottled within hours of milking
- Cheese set the same morning
- Aged in the cellar under the barn
- Sold at the farm shop, at market and by the club
THE FARM SHOP
In the shop this week
Milk and cream
- Whole milk, one liter$4Gently pasteurized, not homogenized. The cream rises.
- Double cream, half liter$6Thick enough to stand a spoon in.
- Cultured butter$9Salted or unsalted, in a paper wrap.
Fresh cheeses
- Farmhouse curd$8Made this week. Soft, lactic, spreadable.
- Halloumi-style$11For the grill or the pan.
Aged cheeses
- Cellar-aged hard cheese$16Six months in the cellar. Nutty and firm.
- Washed rind$14Turned and washed by hand for ten weeks.
- Blue$15A gentle blue with a creamy paste.
A DAY HERE
From the first milking to the cellar
First milking
The herd walks in from the night paddock. Each cow is checked as she is milked.
Across the yard
Milk goes straight to the creamery to be bottled or set into curd.
Cheese making
Curd is cut, drained and pressed. Yesterday's wheels are turned and salted.
Second milking
The herd comes in again. The shop closes as the parlor starts.
The cellar
Wheels are checked and turned. The oldest go up to the shop.
FARM SHOP
Shop hours
| Day | Hours |
|---|---|
| Tuesday to Saturday | 9:00 to 17:00 |
| Sunday | 10:00 to 14:00 |
| Monday | Closed |
IN THEIR WORDS
What customers say
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QUESTIONS
About the milk, the cows and the cheese
Our bottled milk is gently pasteurized and not homogenized, so the cream rises. Ask at the farm shop about anything else; we are happy to explain exactly how each product is handled.
Yes, on tour days listed on the tours page. You will see the herd, watch a milking if you time it right, and walk through the creamery viewing gallery.
At the farm shop, at the weekend markets listed on our stockists page, and in a number of local shops. The cheese club delivers a monthly box.
A mixed herd chosen for the quality of their milk rather than sheer volume. Ask on a tour and someone will introduce you to a few by name.