The island already has a handful of cottage industry-like producers, such as Torteval Cheese and Le Hechet Farm Guernsey Ice Cream.
This idea was part of the Future Dairy strategy, which could see an entirely new facility built. The main decision the plan is working toward focuses on that: whether a new dairy should be built, or if the current site should get a total overhaul.
But that is not all that is included in the policy letter. A Heritage Centre – which will essentially amount to a Guernsey Milk museum – is also on the cards.
Pictured: Cheese, ice cream and even yoghurt are already made in Guernsey using local milk.
“Another addition could be to encourage micro-dairies, run by third parties, which would be supplied with milk to produce speciality local dairy products,” a spokesperson for STSB, who are putting the plans together, said. “Similar businesses already exist, producing local cheeses, ice-cream and yoghurt.
“Guernsey Dairy would still retain a monopoly on supply of liquid cow’s milk – something the States has previously agreed and is key to the viability of its operations and to local farming.”
Essentially, these small micro dairies would operate by purchasing the milk back from the main dairy, and then using it to create their product.
Pictured: Andrew Tabel, Guernsey Dairy’s General Manager, has said he would prefer a new dairy be built from the ground up.
Right now in Guernsey, supply is outstripping demand, meaning there is more milk than is needed for the amount being sold. It is hoped opening different avenues for people to buy milk – for example in small bulk orders to run a cottage industry – would help add some health to the industry.
The STSB spokesperson added: “Although sales have declined in recent years, with an increase in plant-based alternatives, nine out of 10 local households still regularly buy Guernsey Dairy milk.
“The dairy industry has shaped the local landscape, with small scale, non-intensive farming making a positive contribution to the management of the countryside and environment. Guernsey’s small fields provide hundreds of miles of hedgerows and earth banks, which are important habitats and sanctuary for wildlife and support biodiversity.
“Local farmers are also required to have a biodiversity action plan, and promote animal welfare, and unlike most of the island’s food supplies, local produce is not transported over long distances, which is more sustainable and reduces the carbon impact.”
Do you have any ideas for what you might make if you had the chance to start a micro dairy? Let us know!
Pictured top: Guernsey Dairy are looking to encourage more cottage industry-esque micro dairies.
