Have a listen to find out what happens on an organic dairy farm
There are many different ways to run a dairy farm. At Mossgiel Organic Farm in Ayrshire, Scotland, they are building a new model of dairy farming, one that works for farmers, for animals, and for the people drinking the milk.
In this episode I’m joined by Bryce Cunningham, Farmer and Managing Director of Mossgiel Organic Farm. He explains different approaches to dairy farming, including the ‘calf-with-cow’ policy, using a unique brewing method to pasteurise the milk, and keeping the milk non-homogenised for a more natural flavour. Bryce also shares some of the steps he’s taken to ensure Mossgiel is environmentally sustainable and supporting other local businesses. There’s also a few exciting collaborations for Mossgiel milk.
Useful links
Mossgiel Organic Dairy website and Instagram: @mossgiel.farm
You can order your delivery of Mossgiel through Mills Milk if you’re in Scotland, and through Modern Milkman if you’re in England.
To read about the nutrition, health and sustainability of milk and dairy in the UK, check out the AHDB report “Balancing health and sustainability: The role of dairy in the UK diet”. For the key messages check out the summary report here, or if you’d like to read the evidence in more detail, check out the full report here.
Also, the bread Bryce mentioned at the end of the episode is come from Company Bakery in Musselburgh, Edinburgh.