Happy #Farm24

24 Hours In Farming is an annual event that shines a light on the great work British land and livestock farmers do from dawn to dusk every day.

The Yorkshire Creamery sits at the heart of a tightly-knit farming community. Dairy farming is a way of life for these skilled, hardworking people and their passion for their produce is reflected in the quality of their milk.

Many of the farmers we work with have been herding cows for generations. They’re often family businesses with herds roughly half the size of the national average. By supporting a strong, sustainable future for them and their families, we’re protecting a unique local farming culture.

Did you know….
– Cows are milked twice a day usually around 5am and again at 5pm every day of the year – even Christmas Day!
– It’s not only the farmers who work every day, looking after & milking their cows, but the Milk Tanker Drivers also play a very important role, collecting milk every day of the year too!
– Milking usually takes between 5 to 8 minutes per cow, with the average cow producing 36 pints of milk every day!
– Orange’ cheese gets its colour from a natural colour called annatto. Not from cows producing orange milk!
– Wild flower-rich meadows. Our farmers cows graze on lush wild flower-rich meadows. This helps to give the milk a distinctive flavour and exceptional quality.
– The milk we buy from our local farms is perect for making cheese. In addition to its flavour, the composition of the milk is essential for great cheese-making.The ratio of butterfat to protein in the milk is important for cheese-making. – The casien protein is important for building the structure of the cheese. The butterfat is important for developing the texture and flavour of the cheese.
– We grow and use our own unique cheese-making starter culture which is added to the milk to start the cheese-making process. They are very important for cheese-making & help to give our cheese its unique flavour.
– An average cow can spend up to eight hours a day eating!
– Calcium Lactate crystals can form in both the interior of our cheese and on the surface. Typically, they are found in our Yorkshire Cheddar and Extra Mature Yorkshrie Red. Crystals not only add extra crunch to cheese; they also indicate that the cheese will have a hearty and complex flavour.
– Many of the farmers we work with have been herding cows for generations. They’re often family businesses with herds roughly half the size of the national average.