Our cows are milked twice a day. Each cow's teats are carefully cleaned, the milk and udder checked and the milking cluster applied. The milk is filtered and cooled before being stored in a large stainless steel tank at 3°C. After the milking, the cows are taken to a fresh grazing field, the parlour is power washed and the pipelines cleaned with boiling water for seven minutes. The milk is then able to be pasteurised. Some 'whole' milk will be separated with a traditional centrifuge into 'cream' and 'skimmed' milk. Some whole milk will be added back to the skimmed milk to create 'semi-skimmed' milk. The cooled fresh milk is then pumped into fully recyclable polybottles.

To ensure 'farmfresh' quality our produce is stored in a refrigerated cold room for a short period before being delivered in our refrigerated van.