DAIRY & eggs
BATCH FARM CHEESEMAKERS
Batch Farm is situated in an idyllic setting on the Pennard ridge with views of the Glastonbury Tor and the Mendips beyond. Cheesemaking has been a family concern at Batch Farm for almost 50 years. The dairy is adjacent to the thatched farmhouse where Fred Gould runs the farm and Jean Turner his sister the cheesemaking business. Using milk from their 260 Friesian cows, Gould’s make around 140 tonnes of West Country Farmhouse Cheddar in the traditional 27kg cylinders.
Gould’s traditional Farmhouse Cheddar made by Batch Farm Cheese Makers is the finest farmhouse cheddar in Somerset, if not the UK. Gould’s is a multi award winning cheddar cheese and is crafted by hand using traditional methods passed down through the family for generations.
All of our farmhouse cheddar cheese is made using the milk from our own dairy herd, meaning the milk for our cheese travels minutes rather than days or hours before being turned into our award winning final products.
My free-range flock is made up from large fowl Barnevelders, Cream Legbars, Leghorns, Salmon Faverolles and bantam Marans, Araucanas, Anconas and Pekins. I also have some hybrid Goldlines and Black Rocks. These produce a mixture of different coloured eggs - brown, tinted, white and green/blue. I have a small number of duck eggs from Khaki Cambells and am currently expanding my numbers of quail. I am registered with the Egg Marketing Board as a Free Range Egg Producer and my eggs are all stamped with my producer number - 1UK21754.
I can bring regular orders for collection from the market and perhaps deliver by negotiation for larger orders. If I need additional eggs I buy them from Deane Barton Free-Range Eggs at Langford Budville, a small family-run free-range poultry farm. I also sell hatching eggs and point of lay pullets.