We produce a premium range of milks, creams, soft cheeses and butters all made from organic unhomogenised milk. We treat the milk gently, keeping it as close to it’s natural state as we can. And we use traditional methods like slow cooking to allow flavours to develop naturally. Several processes are done by hand because this results in the best textures and tastes. And everything is made down on the farm at our own Dairy, just metres from the milking barn.
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River Cottage has given millions of TV viewers a taste for great cooking. Founder Hugh Fearnley-Whittingstall has pioneered hard-hitting campaigns that have changed the way we eat. We’re proud to supply River Cottage HQ in Axminster and River Cottage Canteens in Axminster & Plymouth. “River Cottage have been using the wonderful produce from Riverford Organic Dairy since the beginning of our conception. The wonderful rich nature of their dairy products really enhance our dishes, from cappuccino’s to shortbread, pannacotta to finishing off one of our famous speltotto dishes. There are hardly any products that compare to the Dairy’s and we will certainly continue our partnership with them into the future.”Andrew Green, Development Chef, River Cottage Canteens
Scotland’s prestigious smoked food specialists and holders of the Royal Warrant. “Here at Inverawe Smokehouses we use Riverford Organic Dairy’s curd cheese in organic salmon pate. We have found it to be of good quality and Riverford Organic Dairy has proved to be a very reliable supplier. On a personal note I can also vouch for the clotted cream which is excellent on a homemade scone on a warm summer afternoon.”Andrew Boden, Technical Manager, Inverawe Scottish Oak Smokehouse
Award winning sustainable restaurant and café at Ness Cove, Devon
“The south west has the finest dairy in the UK and we’re privileged to have been asked to say a few words about our favourite. Riverford Organic Dairy has been our chosen supplier for dairy since we began trading 8 years ago. Our award winning family business ODE – true food, has grown from using 3 litres of organic milk a day to 30 litres a day. Our chefs love the taste and consistency and even more importantly our customers love it too, from the lightly salted butter we serve in our restaurant to the magnificent clotted cream on a warm scone in our café.”
Tim Bouget, Chef and Owner, ODE Dining and Café ODE