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 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.
