About us
Good dairy is slow, and the shortcuts all show in the glass
Who we are, how we work and why this dairy is set up the way it is.
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.
How we got here
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.
WHAT WE DO
The work in one view
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.
Creamery tours
Meet the herd, watch a milking and see how the cheese is made, on set days.
Cheese club
A monthly box of what is ready in the cellar, with notes on each piece.
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Who you will deal with
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Farmer and owner
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Herd manager
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Head cheesemaker
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Farm shop and club manager
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Work with us
Tell us what you need and we will say plainly whether we are the right fit.
- No obligation
- A written quote
- One point of contact