While milk is a natural product most people are not aware of how much processing it can go through after it leaves the farm yard. Nearly all milk that is sold is standardised, homogenised and pasteurised.
Not Homogenised - Homogenisation involves squeezing milk through tiny holes at extremely high pressure. The purpose of which is to evenly distribute the fat globules throughout the milk. This stops the milk seperating into a cream layer, makes the milk look whiter and increases the shelf life. The process of homogenisation alters the physical structure of milk and there are concerns that by greatly reducing the size of the fat globules, proteins and natural occuring hormones contained in the milk allows these substances to bypass our bodies natural digestion process and may contribute to certain health problems. While it is hard to find conclusive evidence that homogenisation contributes to health problems, common sense would suggest that altering the physical structure of milk for largely cosmetic purposes is best avoided.
Not Standardised - even wholemilk can have some cream removed, our milk contains all the cream from when we milk our cows.
Pasteurised - pasteurisation kills the bacteria in milk, our milk is pasteurised so it is safe for children and pregnant women.
Not homogenised, not standardised, our milk is simply pasteurised and bottled ensuring that you get the full flavour and rich creamy texture of Mossfield milk.
Our natural yoghurt is quite special, the only ingredients are milk and cultures. What we didn't realise until we started producing yoghurt ourselves is that while some brands state no added ingredients on their packaging what this actually means is that no ingredients other than lactic based ingredients are added - so cream, milk powder and whey powder can all be added but don't have to be declared. This is allowed under EU legislation (Directive 2000/13/EC, Article 6(2)(b)).
Made in small batches with nothing added other than yoghurt cultures, our yoghurt has a thick creamy texture with a mild tang and is versatile product that has uses in breakfast, lunch, dinner and dessert. My personal favourite... Mossfield Natural Yoghurt + honey + granola + chopped up banana. Simple, quick and delicious!
From our young creamy cheese to our crumbly eight months plus mature you're sure to find something to excite your taste buds! All of our cheese is handmade using milk only from our farm and is suitable for vegetarians. Our young and herbed cheeses are sold after three months of ripening. Our mature cheese is at least eight months old before being sold. We are currently producing the following varieties:
Mossfield Sleive Bloom - a mild creamy cheddar type cheese, it is the latest addition to our range of cheeses.
Mossfield Mature - we ripen our mature cheese for at least eight months.
Mossfield Young - from sixteen weeks on we taste our young cheese.
The following herbed varieties of our young cheese are available :
Mossfield cheese with Tomato & Herbs
Mossfield cheese with Garlic & Basil
Mossfield cheese Cumin Seed