THE ancient Bishton Farm at Tidenham is keeping up with the times by launching its own brand of yoghurt this week.
"It's a first for West Gloucestershire, though there may be a couple of other Gloucestershire yoghurt makers in Tewkesbury and the Cotswolds," says dairy farmer Robert Adams, 36, at the family's farm.
His partner in the Wye Valley Farms project is Andrew Johnson, also 36, of Chase Farm, Tidenham Chase. Both were born at their parents' farms, and went to school together at Tutshill primary school. Both took over their farms on their parents' retirement.
"Our Bishtonhall herd of 120 pedigree Holstein Friesian cows produces 1,500 gallons of milk a day," says Robert, explaining the disastrous slump in milk prices during the past year. "We used to be paid 25p a litre, but today it's only 18.5p.
"Making yoghurt seemed a way of adding value. It's very labour intensive, but we are producing a local product of exceptional quality."
The Bishton milk is taken by tanker to Cardiff each day where it is bottled along with the milk of other suppliers, or sent for processing for a range of dairy products from custard powders to chocolate. Milk from Chase Farm of a similar quality goes to Stroud.
"We have a lot to offer, especially in the new climate of traceability," says Andrew. "We are in control of all the factors right through the process.
"There are no chemicals sprayed on the grass, we breed our own cattle, and grow most of our winter feed." Robert points to the fields around Bishton where maize, peas and soya is growing. There is also a 300-strong herd of breeding ewes who prepare the grasslands for winter by grazing them short.
On the yoghurt pot label is Brenda, the 11 year-old cow raised on the farm who has since produced several offspring of her own. She is winner of the Welsh Dairy Show and reserve champion of the West of England Dairy Show.
The yoghurt dairy has been installed in a former cider press at the farm entrance, under strict supervision by Forest District Council environmental health officers. (And also the council's conservation officer, since the farm is a listed historic building).
"The council has been very helpful," says Robert. "They are keen to encourage local business initiatives." The Rural Development Agency has also supported the project with a 25 per cent grant towards the capital costs, he adds.
"We are offering eight to 10 fruit flavourings as well as the plain," says Andrew. "We are selling to local shops, milk roundsmen and small supermarkets.
"Initially we will be making a 100 gallon batch each fortnight, producing 3,500 pots. The advantage is that, being a naturally preserved product, it has a shelf life of three weeks in refrigerated conditions."
The pair will be exhibiting their line at the cheese event forming part of the week-long Forest Food Fair being held around the Forest in October. They already welcome school parties on farm visits. "Some of the children have never seen a cow before," Robert remarks.