Safesil Pro

Quality grass and forage bring sweet smell of success

When you’re making farmhouse Cheddar from unpasteurised milk, every input and practice can feed through to its flavour.

From the species of grass in the swards to the choice of additive to conserve the silage and from the products chosen to clean the cows’ teats to each individual ingredient in the total mixed ration. All come together to create the distinct flavours of a raw, artisan cheese, every one of which must be continuously and carefully balanced to retain the consistency of product customers expect.

Evidence-based farming reaps rich rewards

Dairy producer, Mary Cook, has always been one to follow the science. Every decision she makes is based on evidence and all advice sought is carefully weighed up against any commercial interests which she knows could guide her in the wrong direction.

Safesil user wins Silage Clamp Award

Safesil delivers the best silage from Lands End to John o’ Groats and beyond! We would like to congratulate Daniel Ritch of Brettobreck, Stormness, Orkney Isles on winning the coveted Dairy Clamp Silage class at the Agriscot Silage Competition.