Farmers Heidi and David Marks have been using the traditional methods of Biodynamic farming for 20 years. Four years ago, they started Marrook Farm, producing yoghurt, feta cheese and quark. The Marks are concerned about deregulation of the diary industry, and decline of food quality.

“We don't homogenise because we believe it affects the milk, we do not add milk powder or solids, nor do we drain the whey off, so we are pretty old fashioned.

I want to stimulate the consumer to understand that what you buy in the supermarkets is crap… food…. I believe you can produce a good wholesome product that doesn’t need a lot of ingredients.

For instance, commercial yoghurt –makers add solids so there aren't any inconsistencies in the milk. But last week we had a lot of rain so the cows got stressed and the milk was a bit runnier, so what if its runnier if it is still tastes great and the quality is there? That’s the sign of a true artisan”

Helen Greenwood SMH, 3-9 April 2001