Having worked up through the ranks of Dairy Herd Management, working for Black and White breeders, I ended up at the Cambridge Vet School.  Here I bagged Katharine, got married, and finished up on a country Estate in Suffolk.

Five years later we have 2 children, and bombshell struck. The herd that I was working with got sold and I was made redundant.

Jason and Katharine Salisbury

Dismay soon went, and it was really a case of picking yourself up and making the best of a bad situation. We were very keen to stay in farming, not only because it is the only thing I know, but for our children, who would grow and learn about the countryside way of life.

Since May of this year, we have taken tenancy of the dairy buildings and 35 acres of grazing land, with the view to run a herd of 30 Guernseys. So why this breed? Well, my main introduction of the breed came in the early 90s when I was a steward at the DFE. Captured by the breed's quiet and docile nature, it soon became clear that this was the breed to look out for -- helped, of course, by the owners who knew where to go, and at what time!

We were looking for a breed, which have tradition on the Estate, would fit in the parlour, and would add quality to milk. The Guernsey will do this and more. Our plans are to put all our milk into a semi hard, soft and curd cheese, and to sell to local shops, delis and wholesalers.

Cheese making plant should be installed by the end of September, and milk production will start beginning of October.

If you would like to look at our website -- www.suffolkcheese.co.uk -- it should show more info.