The dairy (creamery) is very reliant on the seasons, the weather and most importantly on the rhythm of the cows. 2 to 3 months before calving (Spring and Autumn) the cows are 'dried off' (i.e. not milked). This means that out of a small herd, a lot less milk is available for processing. We have enough to supply milk to the shop, yoghurt and some cream. During the "flush" months we are processing about 2000 litres a week into cheese. The taste of the milk is affected by the diet of the cows, so the taste differs whether they are on grass, silage or hay. Our long standing customers are used to this, it's all part of being part of the rhythm of the seasons and traditional farming.
Being biodynamic it is important for us to firstly have cattle with horns; to supply and use our milk un-pasteurised (except for the yoghurt making); and to preferably not buy in the fruits and additives for the yoghurts. Our garden is not large enough to supply enough for the demand, though we stick to the seasonal fruits and what we can freeze and source organic locally.
The facilities are modern enough to meet environmental health standards, but the processes are based on traditional techniques and it is very 'hands on' as the scale of the tasks are quite small and varied.
We pride ourselves on providing quite an extensive range of produce from what could be considered a relatively 'small' herd.
Our produce includes:
... and on the very odd occasion when we are feeling generous we make butter and buttermilk!