Peter and Cheryl have farmed in Thrussington for over 40 years, Peters father before him bought the farm before the second world war and from milking 40 cows has progressed to over 300 today. Peter is immensely proud and passionate about his British Friesian Cross Jersey cows. His cows are out at pasture as much as possible, only wintering in when the weather is adverse.
Cheryl recounts that he knows the name and history of every cow in the yard. The milk is high in both protein and fat which is responsible for the unique creamy flavour and texture of the yogurt.
The yogurt side of the Dairy was launched as a diversification project 40 years ago, and from small beginnings now produces 500 gallons of yogurt per week. We continue to supply local Farm Shops, Delicatessens, Butchers and Schools and Universities. Olympic and other athletes who train at Loughborough University all have Manor Farm Yogurt available to them.
Peter and Cheryl are the number one supporters of village shops and local produce, and hopes they continue to develop once more. Low air miles on yogurt stock has to be the aim.
Manor Farm Dairy employs a small and devoted team who have helped develop the yogurt to become the award winning product we see today.
Waitrose visits Manor Farm
In 2015, as part of the Waitrose partners programme, they made a visit to Manor Farm to see how the farm worked and the yogurt was made. Take a look for yourself to see how our award winning yogurt goes down with Waitrose staff and how our cows are looked after in order to get the best quality milk we possibly can.