Caroline Fleming
Q: What in your background prepared you for your current role?
I was brought up in the countryside on a farm, which instilled a lifelong interest in the industry.
Q: How did you decide on Guernsey’s with A2 milk?
Guernseys are one of the few breeds of cattle that produce A2 milk. A2 milk has many health benefits due to the different proteins it contains, and includes omega-3. We have had lots of feedback from asthma and eczema sufferers, saying it improves their conditions, and it is also more easily digestible for those who are lactose intolerant. It also tastes fantastic.
At Eyford Hill Farm, near Stow-on-the-Wold, our small Guernsey herd grazes on organic clover leys in the summer, and in the winter on hay and silage cut from our fields. Our milk’s wonderful golden colour comes from the beta-carotene in this diet.
Q: How much milk do you produce from how many cows?
We have a total of 25 cows in the herd, with approximately 20 in milk at any one time, producing 120 litres per day.
Q: What new products are you planning, ie, cheese or ice cream?
At present we are concentrating on our on-line sales. However, Emily Watkins, the famed chef at The Kingham Plough, makes and sells her own brand of ice cream, proudly using Nells Dairy milk.
Q: Have you encountered any issues with flooding? If so, how has that affected the grazing area?
Luckily for us being up high in the Cotswolds, flooding is not an issue.
Q: What do you consider your biggest challenge/greatest achievement?
In terms of managing the cows, our biggest challenge is maintaining yield and quality on a once a day milking system; without careful attention to detail, we can get problems with mastitis and this impacts on yield. In regards to production and marketing, our biggest challenge is reaching those people who could benefit from our milk, as well as those who just like the taste and encouraging them to buy, either from our vending machines or online. Currently, our milk is available from milk station located at Cotswold Farm Park, The Kingham Plough and Burford Garden Centre, all in the Cotswolds. As of February, our milk has also become available to buy on the shelves in Burford Garden Centre – they will be in the fridges in the food court directly in front of the current machine. We are re-stocking the shelves each Tuesday and Friday so that it is always available.
As well as this, we are converting the milk vending machine at The Kingham Plough into a Nell’s Dairy Hub. Basically, we received a lot of feedback suggesting that a common pick-up point would be useful. As of 12 February, customers can choose to collect their milk from The Kingham Plough when ordering online, free of charge.
Q: What does a typical day look like for you?
The cows have a very leisurely day – no early mornings for them or us on a once a day milking system. Milking is usually complete by late morning and the cows are returned to their clover pastures, overlooking the rolling Cotswold countryside. We then start the process of pasteurising the milk before it is then either packaged up for online orders, or transported out to our vending machines.
Q: Outside of work, what are your hobbies/interests?
I have a busy family life, which now includes two grandchildren and an imminent third; I help out my daughter in law, which I count as a hobby, as I get such enjoyment from them. I also enjoy skiing and swimming.
