We can’t really take any credit for how seriously good our milk tastes.

If we had done something special to it, we could boast. The truth is the delicious taste is down to what we haven’t done to it.

Our milk is pasteurised on the farm. Within minutes of the cows being milked, the milk is gently heated to 68.6 degrees for two minutes and then quickly chilled to 3 degrees.

That’s it.

A simple process with surprisingly delicious results.

The first thing you will notice about our milk is its full, smooth and creamy taste. It’s hard to explain, but you’ll know exactly what we mean when you try it.
Our milk is not homogenised, which means the cream will naturally separate and rise to the top of the bottle. It pays to give the bottle a quick shake before you open it.

To learn more about homogenisation and standardisation, visit this blog post.