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In earlier years, every dairy farmer milked by hand and the cows were housed in cow houses. The fresh milk was then transported in churns of various sizes depending on how much they produced that day. It was then carried by cart, usually pulled along by a donkey, to the local village creamery.

The creamery was also a meeting place for the farmers as they waited in turn. The creamery would then process the milk into butter and cheese. The good old ways, just memories now.

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