Our Story

The Dairy Journal

Milk whole skimmed semi-skimmed, butter unsalted cultured clarified, yoghurt full-fat strained live cultures. Cottage cheese small curd large curd creamed, buttermilk tangy churned wholesome, cream fresh double whipped poured. Lactose pasteurised homogenised cold-pressed, curd set loose stirred, butter golden rich spreadable.

Recipes

Brown Butter Carrots with Jersey Milk Cottage Cheese

There is a moment, about two minutes into a pan of butter over a low flame, where the...

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Journal

What is Unhomogenised Milk?

Leave a bottle of our milk on the counter for a morning and something happens. A pale, buttery...

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Field Notes

First Grass

It happens in a single morning. Someone unpins a gate, and the herd walks out of the yard...

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Explainer

What Is Cultured Butter?

Before it is butter, it is crème fraîche. It sits in our dairy at Cholmondeley, pale and thick,...

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Journal

Why We Make Unhomogenised Milk

Rebecca's dad was the first person to say it out loud. A cattle farmer in Cheshire, he had...

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