How we work
A process you can follow
Every engagement runs the same way, so you know what happens next.
Four stages
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 to expect, and when
Graze
The herd is on grass from spring to autumn, moved between paddocks, and on our own hay in winter.
Milk
Twice a day in the parlor, with each cow's yield and health recorded.
Make
The milk crosses the yard to be bottled, churned or set into curd the same morning.
Age and sell
Cheeses mature in the cellar and everything is sold at the farm shop, at market and through the club.
Questions
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.
Ready to talk?
Tell us what you need and we will tell you honestly whether we are the right fit. No obligation either way.
Get in touch