Added Value - Kedar
Gavin Lochhead operates a 132 hectare organic dairy enterprise with a herd of 150 Brown Swiss milking cows that produce 960,000 litres each year.
Having previously attended an SAC facilitated Added Value and Quality Development Programme, organised by Scottish Enterprise. Gavin planned to add value to the milk by processing 250,000 litres into organic cheese.
SAC Food & Drink conducted a feasibility study and financial study to aid successful SRDP grant applications that enabled Gavin to build a new cattle housing with robotic milking machines. An old farm building was converted into a cheese production facility and SAC Food & Drink recently completed an outline marketing plan for the new ‘Kedar’ cheese brand when it is launched in late 2013.
“The combination of all these factors will provide a strong and unique story and identity for the brand which will differentiate our products from others within the cheese category.”