In the dairy about 2000 litres of milk is processed into yoghurts, cheeses, creams and pasteurised milk.
Facilities are modern to meet environmental health standards, but the processes are based on traditional techniques, as the scale of the tasks are quite small but varied.
The weekly work plan is very routine with all produce being made to orders either by the farm shop, milk round or wholesale and trade customers.
Cheese making is always done on a Saturday to use up surplus milk from the week. A hard cheddar or semi-soft cheese is made depending on milk quantity available.