Farmed slowly, on purpose
Good milk is the result of a hundred small decisions made every day. This is how we make them.
Four things we never compromise on
01 · The paddock
Rotational grazing
The herd moves to fresh pasture on a rotation, and each paddock is rested before it is grazed again. Deep-rooted grass stays healthy, the soil stays alive, and the cows always have the best feed.
02 · The herd
Cows on grass, at their own pace
Our cows are raised on pasture, water and time. No shortcuts and no rush, because contented cows give better milk.
03 · The vat
Low and slow pasteurising
Milk is vat-pasteurised gently on the farm and never homogenised, so the cream rises to the top the way it should.
04 · The bottle
Glass that comes back
We bottle in returnable glass, collect it, wash it and fill it again. Less waste, and a better taste in every pour.
From paddock to bottle in a day
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First light
Morning milking
The day starts in the dairy, milking the herd at first light.
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Mid-morning
Into the vat
Fresh milk goes straight to the vat for gentle pasteurising.
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Afternoon
Bottled in glass
Bottles are filled, sealed and labelled, ready to leave the farm.
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Every day
Out to the Adelaide Hills
Deliveries head to cafes and homes, usually within 48 hours of milking.
See it for yourself
Farm tours are coming soon. Until then, follow the herd and the daily routine on TikTok.