The Finlay family have been farming at Rainton since the 1920s and with each generation comes new priorities and new approaches to producing food from this beautiful part of Galloway.
In the 1930s and 40s the goal of David's father, James, was simple - to produce food for a hungry population during the difficult years surrounding the second world war. Milk from the dairy cows was used to create farmhouse cheese, the leftover whey was given to pigs reared for meat and sheep made use of any grassy areas that were less well suited to cattle.
As time moved on farming and food production became more industrial and more intensive. Cheese production stopped at Rainton in the 1970s as mass produced cheddar became more widely available, and the farm began to focus more on milk production.
In the 1990s Rainton started to diverge from the intensive direction of most of the dairy industry. We recognised the benefits of farming organically and, over the past twenty years, we have been exploring new ways of producing food in a more ethical and sustainable way.
In 2013 we built a ground breaking new dairy, installed innovative renewable energy technology to generate electricity from farm waste and we embarked on a new way of dairy farming, one that lets the calves stay with their mothers, dramatically reducing the stress on the animals and improving their health. Our new approach to dairy farming is a work in progress and we are keen for members of the public to become involved. Read about Herdshare and our commitment to Cow Contentment to find out how you can become involved.
If you would like to know more about Cream o' Galloway and Rainton Farm, join one of our daily Farm and Creamery Tours and listen to our story on BBC Radio 4's On Your Farm.