At Beyond the Burn Farm in Dumfriesshire, the Kedar Cheese Co. produces it’s own milk and cheese..
The milk is gently pasteurised on our regenerative farm, to maximise freshness and preserve its natural goodness. It is non-homogenised, which means the cream rises to the top.
However, please note we are now semi retired and no longer making mozzarella.
Our climate in southwest Scotland is wet and mild and perfect for growing clover-rich rye grasses.
These grasses are packed with tasty goodness and make a nutritious feast for our award-winning, herd of Brown Swiss dairy cows.
And our well-fed and contented pedigree cows, descended from the world’s oldest dairy breed, produce milk of the highest quality, perfect for drinking and making cheese.
Our award winning milk is very popular with individual customers and with businesses..
As well as pasteurising milk for retail, we make alpine style cheese, Tomme and Mountain Cheese; and our halloumi is also very popular.
Our award-winning pedigree Brown Swiss herd is the largest in the UK
We know where every single organic ingredient comes from
From grass to cows to milk to cheese, not a single artificial ingredient
Everything happens at Beyond the Burn - so that’s zero carbon miles from milk to mozzarella
Our cheese makers are Gavin and Jane who have been producing milk at Beyond the Burn for over 20 years, following in the footsteps of Gavin’s father and grandfather before them. All told, the family has been involved in dairy farming here for nearly a century.
Eldest son Jonny looks after our 150-strong herd of Brown Swiss cows and he knows every one by name – from award winners like Rhapsody and Sanchia, to Spottie, daughter of Snickerdoodle, widely regarded as the greatest Brown Swiss ever.
But it is the cows that are the real stars of the Kedar show. Descended from cattle that live in the mountains and valleys of Switzerland, Brown Swiss are strong, good-natured and – most importantly – renowned for the quality of their milk.
And great milk, besides being delicious to drink, makes great cheese..
Edinburgh Farmers’ Market, Castle Terrace, Saturdays 9am - 2pm where we sell Alpine style cheese, halloumi and pasteurised, non homogenised whole milk and cream from our pedigree Brown Swiss cows. Milk refills available here. Buy a glass bottle or bring your own 1 litre container.
. email- glochhead@btconnect.com Text or telephone Gavin on 07754187389
Wholemilk, cream, alpine style cheese and halloumi.