It’s cultured, it’s thicker than clotted cream and it’s going to make your puddings, pasta, bakes, sauces and hearts sing! Our super heavy cultured cream is handmade here on our Suffolk farm from the cream of our free-ranging Montbeliarde cows. It is buttery, deliciously sharp and full of the delicate and complex flavours of our incredible Suffolk pastures.
What is our secret?
Most cheese and dairy produce is made away from the farm. It’s actually surprisingly rare to find a business today that controls the whole process from start to finish. Here are our 3 secrets:
We grow our own forage and grazing right here in the surrounding landscape. We care for every cow in our herd as an individual and we care for our precious milk from the moment it leaves the cow. What we take from the land we then put back again. We call this circular farming.
Within minutes of the morning milking, our fresh milk is already in the making rooms just a few metres away. Within hours it is being made into cheese and butter. Our milk doesn’t spend time being transported meaning our produce retains all the incredible characteristics of our fresh milk.
Our unique set up allows our milk to be gently gravity fed from the milking parlour into the making rooms next door. We choose to make our produce by hand, avoiding the use of big industrial dairy equipment. No piece of machinery can imitate the gentleness of a true artisan, who really cares.