The cows are back out at Kingcott Dairy!

It’s amazing what a few days of sunshine can do. After what has seemed like never ending rain from October to February we can finally stop squelching about the fields, open the gates and let the cows back out to do what they love best – eating grass and sunbathing!

Kingcott Cows
Kingcott Cows

The spring milk, from that first flush of fresh grass, will go on to produce the creamy goodness that is so important for our cheesemaking.

Rich in proteins, vitamins and minerals it is lovely to use to make our Kentish Blue and Kingcott Blue cheeses here on the farm in Staplehurst.

So even if we are all staying at home for the moment, our cows are still milked every day and so cheese can be made, and eaten to keep our spirits up!