Back to Essex after a dairy bonanza of a weekend. Kicking off with trimming the feet of Longmoor's finest bull, Max. Humbug proved an excellent lure to get the bull into the foot crush, better than the heifer we ran through first - unfortunately, Max has lost his mojo. I am 98% certain he is actually a bison and not Aberdeen Angus. I am a great naturalist, so the fact I have never actually seen a bison in the flesh should not put you off believing my description.
As we (more I) went dairy mad on the farm, there was unfortunately not as much cheese as expected at a festival of cheese. But still, an excellent selection including Dorset Blue Vinney and Woolsery Cheese.
We love Blue Vinney. Congratulations to my brother-in-law for standing his ground against some vicious elbows and jostling, and rifling through the stand as though he were at a jumble sale, emerging with a monster piece of Blue Vinney. We didn't know he had it in him, but such is the effect of this cheese.
By far and away the best new cheese(s), (unanimously agreed by our panel of four esteemed experts), the entire Woolsery range. Not only the best cheese, but the best goat's cheese, and two of our panel went into this claiming not to like "anything from a goat". So, a fromage revolution unleashed.
For now, I've dragged myself away from the beautiful dairy cattle and it's back to Essex and a search for sexed Ayrshire semen to restart the "dairy" part of "Lower Dairy Farm". Top contender right now, Haresfoot Elegant - the name alone screams sophistication, and we've got a lot of that at Lower Dairy Farm.
Our beef cattle are "liquorice allsorts" - predominantly Hereford-Angus with a little experimental or accidental influence. One semen rep had run out of Angus straws when he visited, so persuaded Dad that an Australian Murray Grey was an Angus equivalent. Not knowing anything about this breed, it is always reassuring when you Google it and come up with lots of references to what little psychos they are. Sorry, did I say little, I meant huge, hulking, one of the largest bulls of all cattle breeds, beasts. Fortunately, ours (Murray - because you cannot always come up with an imaginative name) was a massive, but lovely bear of a bullock who I genuinely miss but was also some seriously excellent steak.
The beef herd which today produces such delicious meat was something of an afterthought. In fact, I learnt recently that we only have beef cattle today because when they stopped milking in the 80s, my grandparents were worried they would not have enough to do. Whilst this has worked out beneficially for us, learning this whilst nursing bruises from a particularly extended handling session, my response was not particularly polite.