MEMBER PROFILE
SUFFOLK FARMHOUSE CHEESES
SUFFOLK FARMHOUSE CHEESES - FROM SUFFOLK TO SARK We catch up with Fram Farmers members, Jason and Katharine Salisbury, to hear how plans are progressing with their move to Sark after they were selected from a world search for the new dairy farmer. Sark, an island off the North West coast of France, hit the headlines last year when it launched an international advert for a new dairy farmer to take over the island’s only dairy farm due to the retirement of the existing tenant. This is no ordinary dairy farm. Sark, which is only 2.1 square miles, has no cars, no paved roads and no street lighting. However, it does attract over 50,000 visitors each year, driving a demand for fresh milk and dairy products. Competition for the tenancy was fierce (over 80 applicants from all over the world), however, the island authorities saw that Katharine and Jason had the qualities needed to step up for the challenge. They had already proven themselves in the incredibly difficult process of starting in dairy farming as first generation farmers; their initial business at Shrubland Park in Coddenham in Suffolk, was started in 2004, with the aim to produce cheese from their own milk. Katharine is a vet by profession and Jason was a herdsman on the farm when they took the opportunity to take on the tenancy, starting with 16 Guernsey cows. In August 2007 they bought their own farm two miles away in Creeting St Mary and began the planning of the new dairy unit. After obtaining planning permission, they started construction of two new dairy buildings, installation of a milking parlour and purpose-built cheese dairy. Building works were completed at the end of May 2009, with an official opening on 7th June 2009. A vending machine was added in 2015 and the herd size has now expanded to 50 in milk. In addition to this, they have also built up a successful cheese business, producing 18-20 tonnes of cheese each year. Katharine is the main cheesemaker, with help from part-time staff. The growth of the farm business, together with the cheese business, has allowed them to take on a farm manager, whose partner is Katharine’s assistant cheese maker. Cheese is mainly sold to the wholesale market going to pubs, restaurants and retail, so this year has required some creative thinking to find a
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