Hill Farm Dairy

Goat farm and cheese factory

Project
Information

Location: Stawley, Somerset

Client: Hill Farm Dairy

Status: Completed 2009

Key Materials: Douglas fir and fibre cement

Designscape was commissioned to design a barn and dairy production facility for a new cheese making company. The design aims to reflect both the ethos of the client company and the site: a quality handmade product, using natural materials and low energy solutions, created with respect for its surroundings. Despite their size the buildings do not dominate, as they take advantage of the natural topography and step down the hill, enabling the barn and the milking parlour to sit above the dairy. The cold storage and maturing areas are pushed back into the hillside under the parlour. The result is a low impact design that naturally enhances the cheese making process, as the milk can flow by gravity from parlour to dairy, avoiding pumping and thus preserving the quality of the milk. Named by a leading French expert as one of the top 5 cheese making facilities in the world, Designscape had never previously designed a dairy.

Designscape’s work on our project has resulted in a barn, milking parlour and dairy that perfectly match our aim to have modern agricultural/commercial buildings that sit comfortably within their rural backdrop, and in particular complement our medieval farmhouse and outbuildings. This aesthetic result was attained while still achieving the required functionality of the buildings – we have a well ventilated, light barn, a neat, efficient milking parlour and a dairy that has been described by a French cheese consultant as one of his top 5 dairies in the world! Highly recommended in every way.

The Clients

Scrapbook

Project Information.

Designscape was commissioned to design a barn and dairy production facility for a new cheese making company. The design aims to reflect both the ethos of the client company and the site: a quality handmade product, using natural materials and low energy solutions, created with respect for its surroundings. Despite their size the buildings do not dominate, as they take advantage of the natural topography and step down the hill, enabling the barn and the milking parlour to sit above the dairy. The cold storage and maturing areas are pushed back into the hillside under the parlour. The result is a low impact design that naturally enhances the cheese making process, as the milk can flow by gravity from parlour to dairy, avoiding pumping and thus preserving the quality of the milk. Named by a leading French expert as one of the top 5 cheese making facilities in the world, Designscape had never previously designed a dairy.