I started my own dairy three years ago so that people could watch the making of cheese and better understand the process. We have two buildings, the dairy and the museum. In the museum, we have all types of old equipment. In there are old copper units, original Lancashire and Cheshire cheese vats, butter churns and rollers. We even have creamers, coolers and bottlers that work, and we have them running so that people can see them in action.
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