Hollis Mead & River Cottage: An organic partnership
We produce our kefir range in partnership with chef and food activist Hugh Fearnley-Whittingstall and his River Cottage team. Hugh chose to work with us because, in his own words, “The quality of Hollis Mead milk gives a distinctive creaminess alongside the subtle tang of the live cultures.”
The kefir is made here on the farm exclusively using our organic 100 % pasture fed cow’s milk which is fermented using 28 different live cultures. It’s a traditional kefir for either drinking or pouring. As with everything we do, we want our kefir to taste unashamedly natural, so there is never any sugar added.