Welcome to Suffolk Farmhouse Cheeses
Suffolk Farmhouse Cheeses is a family-run business established in July 2004 by Jason and Katharine Salisbury.
From the milk of our own herd of pedigree Guernseys, we produce fine hand-made cheeses by traditional methods. We also make other dairy products and rear our own beef and pork.
PLEASE NOTE THAT THE FARM SHOP WILL BE CLOSED ON THURSDAY 15th, FRIDAY 16th and SATURDAY 17th FEBRUARY. Milk and cheese will be available as usual from the vending room.
We apologise for any inconvenience caused.
Voluntary Milking System
In June, we installed a state-of-the-art robotic milking system. This allows the cows the freedom to be milked when they wish, providing a higher welfare system and freeing us up to concentrate more on their daily needs. Customers can visit the farm and watch the robot at work when purchasing milk.
The Milk vending machine is open 7 days a week, from 7am to 9pm- PLEASE NOTE THAT THESE HOURS HAVE CHANGED SLIGHTLY. The milk is priced at £1 per litre, the machine takes 50p and £1 coins. Free plastic bottles are provided. Cheeses, free-range eggs and glass milk bottles are also available from a second vending machine, which accepts notes and gives change. We are very excited to be have this facility to enable customers to help themselves to milk, recycle glass bottles and reduce plastic bottle wastage. We would like to thank the many customers who have already been to use the vending machine for their support.
Every year we have a theme for naming our heifer calves- 2018 is the year of the drink. So far, we have welcomed a lovely Jersey heifer called Rioja! We hope she will be joined by more shortly!
HERE NOW - the Suffolk Cookbook!!
We are very proud to be featured in this brilliant cookbook celebrating the best of local produce. Ideal as a present, copies are just £14.95 each.
Hope to see you soon!
Jason and Katharine
Follow us on Facebook @suffolkcheese
We have just won another award! The BALE (Best Alternative Land Enterprise) award run by the Suffolk Agricultural Association. We received the Green Award. The judges were very impressed by our holistic approach, feeding whey to the pigs, rearing our bull calves for beef and growing as much of our own cow feed as possible.