Rosie Fish tells us why Challon's Combe made the switch to Organic in the late 1990's and why they've never looked back.
Situated between Aveton Gifford and Bigbury, Arthur and Audrey Read bought Challon's Combe Farm and Dairy when they got married in 1958. Starting with just a herd of Ayreshire cows and a flock of laying hens the farm has grown and is now run by three generations of the family.
Since 1993 their Son-in-law Peter and daughter Mary have been running Challon's Combe. In 1999 they started to farm organically, and since 2001 Challon's Combe has been fully certified with Organic Farmers and Growers.
"In 2005 we built a small processing dairy inside the old cow shed, and in 2006 produced our first yoghurt which won a 'Taste of the West' silver award. We then started pasteurising and bottling milk to sell alongside our yoghurt,” says Rosie who is the third generation and now dairy manager.
In 2013, in response to many requests, they started to produce semi-skimmed milk and cream using the traditional Alfa Laval seperator.
Rosie explains "We take great care to make our products as tasty and nutritious as we can, so we leave our yoghurt to incubate for a minimum of 24hrs, but usually longer. When we started farming organically we soon noticed how much healthier our livestock had become. This convinced us that natural is best, so we do not homogenise any of our milk and our natural yoghurt contains nothing but our own organic milk and vital living bacteria."
There is something really special about the dairy from Challon's Combe, every time you drink the milk it’s like re-living a childhood memory. You cannot find milk anywhere close to this in today’s supermarket.