Award winning Organic Beef, Organic Brown Cow Organic Live Yoghurts, Organic River Cottage Live Yoghurts and ehical & luxurious Cow Hide Rugs & Slippers
Brown Cow Organics was conceived in the early 00’s as an artisan organic food producer on Perridge Farm which consists of four farms joined together; together they make up the 480 organic acres situated on the South of the Mendip Hills with wonderful views across the Vale of Avalon to Glastonbury Tor that is still the home of Brown Cow Organics today.
Our Guernsey born, raised and grazed on our organic acres dairy cow herd – are descendants of the herd established on Perridge farm in 1957; today they are fast becoming a rare breed. The cows are not pushed beyond their natural ability to produce milk; consequently, and because of their largely grass based diet, they live for many healthy years.
The diversification from a dairy herd started with the introduction of our organic beef; from our born, raised and grazed on our Somerset organic certified farm – our Guernsey dairy herd males are raised right through to adulthood on our Pilton acres (home of Glastonbury Festival) to produce our multi award winning organic beef.
Our organic beef is raved about by a whole host of industry peers and chefs such as Sheila Dillon from the Radio 4 Food Programme, Jamie Oliver, Rick Stein, Hugh Fearnley-Whittingstall and the Food Observer magazine.
The diversification continued with the introduction of Brown Cow Organics live organic yoghurt; stocked on top London store shelves within weeks of its initial production. Artisan made on our organic farm, Brown Cow Organics yoghurts and River Cottage Yoghurts produced by Brown Cow Organics for Hugh Fearnley Whittingstall are produced using only our own organic A2 beta casein protein rich whole milk from our Guernsey herd.
A small team of dedicated local people hand make the yoghurt which is then hand poured into recyclable, re-usable pots. This artisan process produces naturally thick rich yoghurt without using emulsifiers, stabilisers or thickeners. The yoghurt is never homogenised or pumped as this would destroy its molecular makeup and natural creaminess.
