The cows at Brue Valley Farms, in Glastonbury, are able to spend as much as 18 hours a day on rubber beds which are filled with 50 litres of fresh water every day. They also listen to classical music while in the milking shed.
"In order to make the best possible cheese you need to be completely 'cow centric’,” Robert Clapp, director of herds, told
The Telegraph. “It's not about what is best for the farmer, but about what is best for the cow.
"Our herds enjoy top quality treatment and in return they create delicious, creamy milk that goes into producing the best quality Farmhouse Cheddar."
He said they treat the cows as individuals and care for every aspect of their lives including socialising and comfort.
To celebrate fifty years of cheese making, they have developed an extra-mature Farmhouse Cheddar which will only be sold in Marks and Spencer's.
