Farmhouse Dairy Somerset
We have been farming here in Somerset for 5 generations. Our farming methods have not changed much over the years as we like to farm traditionally – how farms used to be.
We thoroughly believe free range milk in Somerset is of the highest quality.
Some farmers are unable to farm in the traditional way, we are so privileged to farm. This is often as a result of price pressures. Up to 20 percent of dairy cows in the UK are confined indoors all year round. Due to disappointing milk prices many farmers see no alternative but to milk large volumes of cows therefore pushing for higher milk yields as a way to stay in business.
By supporting us and our cows, we are able to farm a smaller herd and care for them in a traditional way, this is why we value your custom so much.
We are very proud of our special Jersey herd and of the product we produce, thank you for supporting the girls and our traditional family farm.
Our cows are pedigree Jerseys and a few crossbreeds. The Jersey is a British breed of small dairy cattle from Jersey in the British Channel Islands. It is one of three Channel Island cattle breeds, the others being the Alderney – now extinct – and the Guernsey. The Jersey cow is a highly productive cow, they may give over 10 times their own weight in milk per lactation; the milk is high in butterfat and has a characteristic yellowish tinge.
The Jersey adapts well to various climates and environments, and unlike many breeds originating in temperate climates, these cows can tolerate heat very well. Our Jersey cows are very friendly and have inquisitive characters.
Our cows calve easily and enjoy a long-life span. Our female and male calves are both of value on the farm. Many dairy farms achieve a high milk yield by using large Holstein cows who stay in a large purpose-built shed, but we like to farm traditionally and as old fashioned as possible, we believe our way has the animal’s welfare as top priority.
Our cows are free range and are therefore, outside grazing day and night during the spring and summer. During the cold winter they are housed in a warm shed and fed silage that we produce on our farm. We milk in the morning early, often the cows are waiting, they enjoy milking time and rush to get into the parlour once finished, then it’s straight out to graze again in the summer and into the warm shed in the winter. Our cows graze for a minimum of 180 days a year.
Traditional Milk how it used to be
Our free-range milk comes straight from the grass to you. With our processing unit on farm it is pasteurised and bottled.
Our milk is non-homogenised which means the milk is left more natural.
Non homogenised milk
All our milk is non homogenised and just pasteurised. This means that the milk has a creamy taste in comparison to normal supermarket milk! If you leave our milk in the fridge for a few hours, the cream will slowly rise to the top where you can take it off as a special treat or simply shake the bottle to mix it back in.
What is homogenised milk?
Homogenisation is carried out by squirting milk at very high pressure through a special machine; this breaks up the fat particles and makes them very small so they disperse evenly throughout the milk. It isn’t needed at all to make a food healthier but is simply carried out to make milk look more appealing to consumers.
It’s thought that people don’t like to see the cream on top of milk, or clinging to the bottle, as it would naturally. Many people don’t like seeing creamy coloured milk, they like it to look whiter.