Fordhall Farm: The Yoghourt Years
Fordhall Farm: The Yoghourt Years edited by Charlotte Hollins
For many years, Fordhall Farm on the outskirts of Market Drayton was renowned for superior dairy products made with organic milk from Jersey cows fed entirely on pasture all year round. From the 1950s to the late 1970s, Fordhall's healthier cream cheese, clotted cream and ground-breaking yoghourt products were distributed countrywide.
Using archive documents and photographs, along with personal testaments from former employees, this book is a tribute to organic pioneers Arthur and May Hollins, whose ingenuity and enterprise led to Fordhall's remarkable growth from struggling small farm to a thriving dairy business.ISBN 978-0-9930073-2-3 86pp PB full colour publication Feb 2015