The episode features farmers, artisan food producers, and the distributers working to connect the two and create a thriving hyper-local milk market. We learn how collaboration and adding value is key to keeping dairy at the heart of the community.
Milk production on Arran has a somewhat turbulent history, with external pressures such as pasteurisation legislation pushing the industry to the brink of collapse at the end of the twentieth century.
However, thanks to the determination and creativity of a small number of islanders, the last remaining dairy herd on Arran survives to this day, and the industry is going from strength to strength.
Episode guests:
Matthew Dobson is the Production Manager at Arran Ice Cream. He has worked in the family business for over 13 years, during which time he has played a vital role in the growth and development of the brand. Having grown up on the island, Matthew is passionate about creating a high-quality product that really shows off the taste of Arran’s milk, supports local farmers, and creates memorable experiences for visitors and residents alike.
Calum Chaplin is an artisan cheese maker producing award-winning Arran Blue, Arran Mist (Brie) and Camembert cheeses for Arran Cheese Shop at their factory in Blackwaterfoot.
The cheese is made using milk from the island, and sold in shops, markets, delis, and restaurants both on Arran and around Scotland.
John Murchie is a farmer who cares for the island’s last remaining dairy herd at Tigheanfraoch Farm. Tigheanfraoch Farm has been part of the Murchie family since 1953 and is now home to 59 cows, with 47 milked twice a day, 365 days a year.
The cows enjoy a natural, seasonal lifestyle, grazing on Arran’s rich pastures in summer and fed on homegrown silage in the colder months.
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