The Dairy

I’ve been a strict oat milk girl for the last several years. I thought of dairy as a strain on the environment due to larger factory farms, and frankly a glass of whole milk would rip my stomach to shreds. Little did I know, I just wasn’t consuming the right kind of dairy. About half way through my time at Ballymaloe, I realized that my digestion was thriving and I hadn’t noticed a single bellyache since I stepped foot on the farm. It was obvious that dairy was a vital part of Ballymaloe’s mission; they cared so deeply for the beautiful Jersey cows and integrated dairy into the majority of the dishes served. I can’t even tell you how much softly whipped cream I consumed during my five weeks. The craziest part of my dairy world being flipped upside down was that I was actually drinking raw milk. I put it in my coffee, tea, and even porridge.

Fresh milk from the Jersey cows

The milk at Ballymaloe is packed with nutrients and comes straight from the cows, with very little intervention. One Saturday I spent my morning observing the dairy, and it was such a sight to see the cows voluntarily marching down the pasture in an enthusiastic trot to get milked. This image of happy animals on a healthy land was vital in understanding the process of a small dairy farmer's work.

Tim preparing the Camembert cheese from the fresh milk

From now on, you’ll find me buying the organic dairy option rather than the store bought nut milk, preferably from a small farm. I hope you feel encouraged to support your small, local farmers of all sorts and thank them for their crucial work in the food system!