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Water Buffalo (Bubalus bubalis), form an important part of the Newt’s farm. Their milk is used by Margaretha Van Dam, the Newt’s Head Cheesemaker, for the signature cheeses made in the Creamery at Castle Cary railway station, a couple of miles from The Newt’s HQ.

Cameron Knee, The Newt’s Farm Manager, takes us on a tour around the buffalo farm and brings us mic-to-nose with these remarkable, fascinating, gentle giants. We join Cameron and his team at milking-time in the milking-parlour, then follow the milk’s journey to the Creamery.

The Newt Podcast is created by the team at The Newt in Somerset and produced by Harry Coade at Sound Matters. If you enjoyed this episode, follow The Newt Podcast to enjoy more walks and talks across the estate, or better still become a Newt Member to visit our estate yourself, stay the night, or shop The Newt online. 

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