We believe wholeheartedly in the quality and freshness of our milk. We pasteurise our milk to-order, fives days per week, for sale through local shops and businesses throughout our local area and use is as the starting point for our other fresh dairy products.
Whole Milk
Our blue-top milk is as it comes from the cow, nothing added, and nothing removed. It is simply pasteurised by our digital, continuous flow pasteuriser to ensure its free from microbes before being rapidly cooled and bottled. Whole milk is around 4% fat and ours is available in 1-pint, 2-pint and 4-pint bottles.
Semi Skimmed Milk
Our green-top milk is by far the most popular and is actually produced by combining skimmed and whole milk together in set ratios to achieve a milk that is slightly less rich than whole, with 2% fat. As with the whole, it is pasteurised by our digital, continuous flow pasteuriser to ensure its free from microbes before being rapidly cooled and bottled. Our semi-skimmed milk is available in 1-pint, 2-pint and 4-pint bottles.
Skimmed Milk
Once we have pasteurised enough whole milk to meet our orders, the pasteurised milk is sent through a separator. This spins the milk rapidly, causing the fat to separate resulting in ‘thick’ cream and skimmed milk. The skimmed milk is bottled to produce the red-top milk or combined with whole milk to produce the green-top. Our skimmed milk is just 0.5% fat and is available in 1-pint and 2-pint bottles.
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 mobile 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.
