Laceys have one of the largest pedigree herds of Guernsey cattle in the UK dating back almost a century. The herd produces some of the highest quality dairy products in the country, winning the prestigious ‘Taste of Excellence Award’ in the British Dairying Awards. Here we take a look at the herd who are the beating heart of Laceys Family Farm. 

About the herd

Laceys cattle known as the Beechgroves herd was established in 1930s by Percy Lacey after taking a trip to Reading market, Percy returned from the local town a happy man with 3 Guernsey cows. Since then, the herd has grown substantially to over 300 cows who live on the farm today with the Lacey family working closely with the English Guernsey Cattle Society to breed high calibre animals. Though generations, the cows have been carefully selected to make them well adapted to life in the Chiltern Hills; producing quality milk and with strong feet for the chalky ground. 

Today there are around 130 cows in the milking herd, with the rest made up of younger cows (who only join the milking herd after reaching their second birthday), breeding bulls and the beef herd which supply the onsite Butchers. 

The oldest and most prolific family in the herd, the Eleanor line has produced many fine cows such as Excalibur & Eregon. The line has done so well, that the Laceys are having to be increasingly creative with coming up with new names beginning with ‘E’.    

Calving 

The Beechgroves Herd produces baby cows (calfs) all year, with around 12-15 being born every month. This is different from other herds who will have their offspring in a defined period and keeps a continual cycle of milking cows in the herd. 

Shortly after calving, is a key period for both mother and child. The cow must start eating straight away and is given a special type of energy drink to encourage her to do so. The calf is on the cows teat quickly to drink milk rich with antibodies, and needs to take on at least 10% of its body weight in colostrum within the first 12 hours. Its navel is dipped to prevent infection and all under the watchful eye of the family. 

Milking 

Laceys cows have unique and quirky personalities. Some are known troublemakers who know how to break into that best field of grass or into a neighbours garden. They are animals which thrive from routine which is best witnessed when they come into the milking parlour; some will always be first in, others will take their time. 

Guernsey cows are famous for their milk quality, a gold standard in the dairy industry. The typical milking cow producing a whopping 6500 litres of milk a year, that's enough to fill up 10 large paddling pools.

Milking happens twice a day at 10am and 4pm and Gideon Lacey knows the individual cows so well that he can recognise a cow just by looking at its udder! 

The milk is then pasteurised (the process of applying mild heat to eliminate pathogens), bottled and distributed to customers. Milk and cream from our cows is available in the farm shop.  

Keeping the cows fed and well

The Guernsey cattle are well looked after to keep them in excellent health which in turn yields the highest quality milk. The cows are looked after as individuals, with each cow having their own personal doctor, nutritionist and pedicurist visiting them throughout the year. The oldest cow in Laceys herd is over 13 years old and still going strong. 

According to Will Lacey, the cows should have the ‘shape of a super model’, being able to see three ribs and her hip bones. Underweight and overweight cows are not healthy, a lot of care and attention is needed to keep them in optimal health. Will goes on to say ‘you compare this to a beef cow which resembles a bodybuilder!’.

What do the cows eat?

The Guernsey herd are fed a mixed diet. Nothing beats fresh spring grass and all the natural goodness that it brings. But farming in the Chilterns has its own unique challenges, the grass dries out quickly over the summer and their diet is topped up with buffer feed to keep the cows sustained.

The buffer feed is all home grown and made up of bales of grass silage, chopped straw, rolled barley along with any additional nutrients the cows require, such as molasses and salt blocks. 

The cows are fed a carefully selected diet which they munch down quickly. If you have ever seen a cow sat down chewing away, she is actually eating her regurgitated food from her earlier feed known as chud.

Laceys milk VS supermarket milk

The difference between Laceys milk and milk you find in supermarkets is profound. Milk quality all comes down to the amount of butter fat in the milk. More butter fat means a better quality milk. Laceys cows produce milk which is high in butter fats than you find in supermarkets and there is a rich golden colour to it and creamier texture to the Guernsey milk. 

Supermarkets will also homogenise milk separating the fat from the milk. Homogenised milk is essentially the process of shaking it really hard and emulsifying the fat. Having non-homogenised milk (such as Laceys) is more easily absorbed in your gut and better your health. 

In summary, Laceys milk is of a different quality to supermarket milk. Have a look at the table below which compares Guernsey milk to Holstein milk (commonly found in supermarkets):

Guernsey milk has:

• 12% more protein

• 33% more vitamin D

• 25% more vitamin A

• 15% more calcium

• 300% more Omega 3

Guernseys are also the highest known producers of the A2 type of β-casein protein. Casein protein is a type of protein which is 'slow release'. 

Laceys open Farm Sunday returns on the 12th June. For more information visit the events page.