Services
Cultured butter
Churned in small batches from cultured cream, salted and unsalted.
About cultured butter
Churned in small batches from cultured cream, salted and unsalted.
Expand on this in your own words: who it is for, what the process looks like from their side, and what they have at the end.
A second paragraph suits the things people ask most, timescales, what you need from them, and how it is priced.
What is included
- An initial conversation at no cost
- A written scope and price before work begins
- One named point of contact
- A written summary when the work is done
What this covers
- Whole milk and thick cream bottled on the farm within hours of milking.
- A small range of fresh and aged cheeses made from our own milk and matured in the cellar.
- Churned in small batches from cultured cream, salted and unsalted.
- Meet the herd, watch a milking and see how the cheese is made, on set days.
THE PROCESS
How this works
1. Graze
The herd is on grass from spring to autumn, moved between paddocks, and on our own hay in winter.
2. Milk
Twice a day in the parlor, with each cow's yield and health recorded.
3. Make
The milk crosses the yard to be bottled, churned or set into curd the same morning.
4. Age and sell
Cheeses mature in the cellar and everything is sold at the farm shop, at market and through the club.
What clients say
A short quote from a happy client belongs here. Two or three sentences is usually enough to make the point without losing the reader.
Replace this with something a real customer said. Specific praise reads better than a general compliment, so keep whatever detail they gave you.
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so