For many years Fordhall Farm was renowned for superior dairy products made with organic milk from Jersey cows fed entirely on pasture all year round. From the 1950s until the late 1970s, Fordhall's healthier cream cheese, clotted cream and ground breaking yoghurt products were distributed countrywide.
Using archive documents and photographs, along with personal testaments from former employees, this book is a tribute to organic pioneers Arthur & May Hollins, whose ingenuity and enterprise led to Fordhall's remarkable growth from a struggling small farm to a thriving dairy business
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