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It’s been a while… and by “a while”, Alex has pointed out our last newsletter was sent in December 2023. Clearly, we’re not in danger of over-communicating.
Some things have changed. Some things haven’t.
We’re still making what we believe is the best strained yoghurt and kefir around.
Since our last newsletter, we’ve been able to focus fully on what we enjoy most – producing artisan cultured dairy products. Without the daily demands of milking cows, we can concentrate on the products we’re known for.
The milk in our products now comes from local family farms supplying Barber’s Cheesemakers. Fresh milk arrives directly to us from farms within about 10 miles, so while the cows aren’t ours anymore, the milk is still very much local. We may feature some of these farms in a future newsletter.
Just as before:
* the cows are free range and grass-fed, ie pasture for most of the year and forage (grass silage) in the depths of winter
* the milk is never homogenised
* we don’t add anything dodgy to it, no thickners, no powders (you know the deal)
The nutritional powerhouse that is our whole milk strained yoghurt is still the family favourite.
The flavoured snack pots remain some of the healthiest flavoured yoghurt options available and the children are thriving on it.
And kefir… well, its popularity has surprised even us.
The cultured butter is also making a come back, although, like the golden foil it’s wrapped in, it will be in limited supply.
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BREAKFAST ANYONE?
Win 3 generous yoghurt & kefir hampers to be delivered at a time and place of your choosing plus breakfast for 6 guests at any Chickpea pub
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NEW PRODUCT DEVELOPMENT
Alex has been experimenting with some more adventurous kefir flavours, while I'm working on a dairy-based high-protein snacking product that we’re rather excited about...
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THE FARM
Below is a photo taken this weekend of the glorious grass cover crops we’ve been blessed with this winter. This was drilled in the autumn after maize and has come through beautifully.
Our beef enterprise hasn’t quite got going yet, so for now we’re growing maize for neighbouring dairy farms and a local AD plant (which produces electricity from biogas), along with wheat and grass for other nearby farms.
Farming over the past two years has been quite a ride. We’ve gone from very wet conditions to very dry ones, often within the same season, which has certainly kept things interesting.
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Proof that farming does occasionally go according to plan.
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CHICKPEA X DDC
Known as "The Pig hotels of the pub world” these guys know how to serve a good breakfast - featuring yours truly.
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WHAT'S NEXT?
We’ll try to communicate a little more often, keep making our authentic cultured dairy delights, and work on bringing out some new ones!
Dan & Alex
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