As a single herd on a closed farm, the milk from our Guernsey cows truly reflects the seasonal changes on the farm.
Our dairy herd of 40 Guernsey cows are milked twice a day at our traditional herringbone milking parlour, which is attached to our bespoke roundhouse handling facility.
By using a lower, slower pasteurisation process, not homogenising and through careful handling of our milk, our dairy products maintain their natural goodness, full-fat creaminess and rich flavour profile.
We process our dairy on site and supply milk, cream and butter to Heckfield Place, as well as selling at our produce sales and to local businesses.
Guernsey milk is distinct, not only for its golden hue and sweet, wholesome flavour, but also for its nutritional value. It boasts significantly more protein, vitamin A, D, and calcium than regular milk. Whereas most cow’s milk today contains both A1 and A2 proteins, Guernsey milk contains only the A2 protein. A2 is known to be much easier to digest – many people who generally cannot tolerate cow’s milk may find Guernsey milk more suitable.
We also supply milk weekly to a local cheesemaker, Village Maid Cheese, who use it to make the Heckfield cheese along with a selection of other well-known Guernsey milk cheeses.