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16


The granary with a cart shed below was converted in to the cheese dairy, wash room, cutting room, chill and offices.


Lincolnshire Poacher Cheese is marketed under three names depending on the maturity of the cheese.


total 600 days of events each year. “I never imagined it would grow


big enough to be using all the milk produced on the farm to make cheese,” says Simon. In addition to cheese 650 250g


packs of butter are made every week for selling at farmers markets and to restaurants, including Richard Corrigan’s Bentleys Oyster Bar and Corrigans restaurant in Mayfair. It is hand patted butter that is made of whey cream and Cornish sea salt. Raw milk is also sold in litre


bottles at farmers markets with 30,000 litres sold each year at £1.50 a litre. However, this success isn’t


without its hassles with the business requiring a license to sell raw milk from the Food Standards Agency and more than £850 worth of product testing carried out every month. Products are sold on positive release, once the cheese passes the tests it can be released.


On the farming front the


brothers manage a total of 780 acres, with a herd of 270 cows in an all year round calving system and using as much home grown forage as possible. Cows are grazed from the


middle to end of March through to October, depending on weather and are buf fer fed all year round. “I couldn’t run a herd of cows


that weren’t grazed, there is nothing better than seeing cows at grass. It is also a great marketing point and we make really good cheese in May from grass,” explains Simon. Simon has always been


interested in pedigrees and breeding and many of the families stem from purchases he has made including the Shannon family from Avondale, the Farrah and Heather families from Grantchester, the Fayes, Lotties, Vales and Claras from Moet, Eleika and Bonheur families from Will Armitage’s Lyons herd. The original Eleika cow, a


Fatal daughter classified EX91- 4E and produced more than 80 tonnes. Simon’s herd favourite is Poachers Boss Bonheur EX91, a ninth calver that has also given more than 80 tonnes. The Rebecca family going


back to Templedale was purchased at the Hollywell Sale. Richard Bown then purchased Poachers James Rebecca EX91 who is the foundation of the Rebecca family at Richaven and most famously the grand dam of Richaven Rapture Rebecca EX93-2E which was twice reserve grand champion at UK Dairy Expo. When selecting sires Simon looks for positive protein percentage bulls with good type, good fertility and temperaments. Current sires include Chalclyffe Ransom, Roylane Boxer Punch, Hurst and Manifold and Cogent’s Precision Mating Programme is run on the herd. Cows are milked twice a day


through at 20:40 West Falia parlour which was updated in


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