Needs + challenges
Bison worked with Project Manager Paul Arnold, as well as Building Designer Peter Poke,
to bring this exciting vision to life. The objective was to create a commercial dairy, artisan
cheesemaking factory, educational experience and tourist attraction all rolled into one.
The dairy milks around 100 cows and aims to convert as much milk as possible into
unique artisan cheeses onsite. The requirements and challenges were many.
- House a state-of-the-art robotic milking operation, prioritising quality milk and
animal health. - Create a food-compliant cheese factory, with sealed walls and windows.
- Accommodate observation areas for student and visitor tours.
- Ensure a fast and seamless build.
Success made simple
Today, this remarkable state-of-the-art facility operates a robotic dairy, where a herd of
around 100 mixed breed cows are “automatically and voluntarily milked”. Visitors are
treated to a full view of the beautiful cows being milked by Lely robotics in a purposebuilt viewing area. From the same area, they can turn around and see how that fresh milk
is transformed into incredibly pure, creamy cheeses. According to Paul, timing was spoton, with the Bison team ready to build as soon as approvals came through. The roof was
lifted “in a very short period of time” and “was a very, very quick process”. The whole
team worked well together and Paul says: “We engaged very well with Bison all the way
through”. Bison was proud to provide in-kind support to the community-based Agritas
Trade College for this project (along with other companies), to help promote a
sustainable dairy industry, educate students and strengthen the local economy.
