Our Dairy Products – Whole Milk
Whole milk is milk with nothing taken out, ours is simply pasteurised on the day of milking to remove any harmful micro organisms. Whole milk must have a minimum fat content of 3.5%. Ours varies from 3.9 to 4.3% during the year and averaged 4.15% last year. Our milk is not homogenised. This means the fat molecules are not broken up so when the milk settles in the bottle the cream will rise to the top like traditional doorstep milk. If you like extra creamy milk you can pour it straight out of the top or a quick shake of the bottle will stir the cream back into the rest of the milk. Whole milk is available in 1 and 2 litre bottles.
Skimmed milk has most of the cream removed leaving less than 0.3% fat remaining. We do this by passing the whole milk through a cream separator as part of the pasteurising process. Our skim milk remaining has a fat content of 0.2% which varies slightly depending on the seasons. Skimmed milk is available in 1 litre bottles.
Semi Skimmed Milk
Semi-skimmed milk is milk with some of the cream removed. We make our semi-skimmed milk by mixing skim milk and whole milk together. Semi skimmed milk should have a fat content of 1.5 to 1.8%, ours has a content of 1.7% and varies slightly with the natural changes in the whole milk content through the season. Semi Skimmed milk is available in 1 litre bottles.
Extra Thick Cream
Our extra thick cream has an extra high cream content at 55% – much higher than the minimum 40% required for double cream and with no thickeners. Our extra thick cream is available in 142ml pots.
Our double cream is creamier at 45% than most double creams and is available in 284ml pots.
Our cheese is made with pasteurised whole milk direct from the cows on the farm. It is handmade in small batches once a week.
Chalvedon Cheese is named after Little Chalvedon Hall a nearby farm where all our young heifers live until they join the main herd. The Chalvedon name dates back to the earliest maps and records.
Chalvedon is a European style hard cheese, which is cooked and pressed based on a Spanish manchego recipe but with whole pasteurised cows milk instead of sheeps milk. When young it has a soft, elastic texture similar to edam which hardens over time. The whole milk gives it a cream mouth feel and is complimented its a peppery finish.
Chalvedon is made in small batches of 10 to 15 cheeses, salted in brine and matured for a minimum of one month and up to three months. Each Chalvedon cheese is made as a 1 kilogram round cheese sold as a whole cheese or in portions.
Bure’s Essex Cheese is named after the historic name for Bowers Gifford, Bure. Bure’s is fresh soft cheese made from whole pasteurised milk, which is drained in moulds before dry salting. It is ready to eat after 5 days maturing as a creamy soft spreadable cheese and matures for up to 2 weeks when it hardens to a more feta like consistency which is great for cooking. Each Bure’s cheese weighs 150 to 180 grammes and is sold as a whole cheese. Baby Bure’s is a smaller cheese weighing 70 to 100 grammes.
Essex Soft Cheese is fresh soft cheese that is drained in a muslin bag and is sold in small pots. It is a slightly firmer cheese than Bure’s. Essex Herb Cheese is like Essex Soft but with herbs added – there is a choice of mint or basil.