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.
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 6am to 10pm. The milk is priced at £1 per litre, the machine takes 50p and £1 coins (including the new £1 coin). 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 from a vending machine, recycling glass bottles and reducing 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- 2017 is the year of the colour/shade. So far, we welcome Morello, Teal, Turquoise, Dapple, Gray, Pumpkin, Rouge, Blueberry, twins Scarlet and Sable, Leaf, Biscuit, Maroon and Monsoon. A great year for heifers so far- long may it continue!!
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.