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.
Read MoreFor every bottle of cows’ milk there is a story of a cow and a calf.
Read MoreThis February, all the members of the Plaw Hatch management group took part in a 3-day Holistic Management Course. Holistic Management, like biodynamics, is about working with the whole farm organism and with, rather than against, ecosystem processes.
Read MoreBiodynamic flower bunches from the Plaw Hatch garden will now be a weekly feature in the shop on Thursdays during summer.
Read MoreMuch 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.
Read MoreAs summer arrives, summer blooms are springing up from cleared areas in the woodland regeneration site.
Read MoreAt the beginning of June, Rebecca and Gala welcomed local farmers and smallholders to Plaw Hatch to discuss ‘enterprise stacking’.
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Maya, Miriam and Louisa kicked the year off by attending the Oxford Real Farming Conference.