Twenty minutes from the store, a herd of sixty cows grazes the same pastures it has for three generations. This is where our milk, butter and cheddar begin.
The cows are milked twice a day and the milk is pasteurised gently on the farm, then bottled without being homogenised. That is why a layer of cream collects at the top of each bottle: nothing has been done to stop it. Shake the bottle, or skim the cream for your coffee.
The butter is churned from the same cream in small batches and salted lightly by hand. The cheddar takes a longer road: it is made in the farm's creamery, wrapped in cloth and left to mature for fourteen months before it is ready for the shop.
Because the milk is delivered to us the morning after milking, it is usually in your fridge within 36 hours of leaving the cow. We think you can taste the difference.