It has long been a policy of Biodynamic husbandry to keep cattle with horns. As well as the aesthetic value, the horns have an important function in the life of the cow.
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Recently we’ve seen a real surge in new customers and have also noticed that existing customers are coming much more frequently and seem to be doing the majority of their food shopping with us. These changes are rarely down to one thing, and I believe at the moment there are several reasons.
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The milking parlour is like a bridge between the farm and the dairy. Connecting the pasture and the daily life of the herd to the bottling of milk, cheese and yoghurt making; the parlour is that transition point of receiving this gift from the land and from the cows.
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For every bottle of cows’ milk there is a story of a cow and a calf.
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The prolonged dry conditions and intense heat have had a significant effect on everyone at the farm.
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Visitors to the farm recently may have noticed that one of our cows only has one eye.
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Changes to the dairy herd can takes years to take effect. Herdsman, Robin, discusses the results of decisions made a number of years ago.
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Much like the strength of one’s coffee, choice of cheddar maturity is entirely personal. We’ll now be cutting our mild cheddar much younger to provide a greater range to our customers.
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Winston, our Sussex bull, will be 10 years old in August this year. During his time here he has sired nearly 200 calves, many of which have been raised here on the farm.
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After 11 years in the role of Dairy Manager, Tali has moved on to new challenges.
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So long, and thanks for all the milk!
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With the autumn calving almost finished, newly calved cows are coming back into the milking herd.
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We are currently raising three calves in the pen by the cow yard. They receive fresh warm milk twice daily and they are always excited to see the milk bucket arrive. The group consists of one dairy heifer (future milking cow) and male/female twins.
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Although there are two main calving groups for spring and autumn, having a few cows calving between these periods can help to maintain milk supplies at an adequate level.
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On Wednesday 8th September, Plaw Hatch hosted the RMPA AGM for members to learn about all things milk.
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Cows don’t only naturally eat grass, they’ll often snack on hedges, trees and other shrubs that they can get to as well.
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A tale of joy, woe, and redemption in equal measure, Tali has spent that last near decade perfecting the Dutchman recipe to meet her expectations of this popular cheese.
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What we’re doing for our cows and customers.