We believe wholeheartedly in the quality and freshness of our milk. We pasteurise our milk for sale through local shops and businesses throughout the Broadland area and use is as the starting point for the production of our other fresh dairy products.


Our herd of Brown Swiss cows produce milk with a naturally higher butterfat content, meaning that our milk is some of the tastiest around!

Our girls are milked on a voluntary basis using a milking robot; the milk is then carefully filtered and collected into a chill tank, allowing it to be cooled straight away to 3°C. When we are ready to pasteurise the milk, we carry it just 20 yards across the farmyard in a movable mini-bulk tank to our specially built pasteurising and processing unit.

We choose not to homogenise our milk, a process where the cream is taken out, broken down into little fat globules and put back in to distribute through the milk consistently. This means that when left to stand, our milk develops a fantastic cream line – and what a treat this is! Just like the old days, shake the bottle to mix in the creamy top, or pour it straight from the bottle for a richer breakfast milk or cooking ingredient.

We produce bottled skimmed, semi and whole milk. To make skimmed milk, during the pasteurisation process, we separate out the cream from the whole milk using a separator. In order to produce semi-skimmed milk, we combine whole and skimmed milk in set ratios. Whole milk contains just 4% fat anyway, but this is reduced to 2% for semi-skimmed milk and a tiny 0.5% for skimmed milk.

Cream and Butter

The cream removed during the separation of whole milk to produce skimmed is used to produce double cream, single cream and butter.

For double and single cream production it’s a case of combining the cream removed during separation with whole milk in set ratios. For double cream this means 80% cream and 20% milk and for single cream this means 40% cream and 60% milk.

We will keep a small amount of our double cream aside to be used in butter production. This involves churning the double cream until the butterfat solids separate out from the liquid. The solids are then hand-shaped and wrapped into delicious pats of Norfolk salted and unsalted butter and the liquids are sold (on request) as uncultured buttermilk.