Everes’s farm is the joint home of
the Noent herd of Gloucester cattle. The herd was established by Clifford’s father Eric in 1971 with two cows bought in Tetbury market. Over the last forty years it has been one of the leading and influential herds within the breed with most modern Gloucester's having Noent in their pedigree.

In the beginning Eric was very active in preserving the breed now Clifford is very keen on improving the breed from within so with the latest DNA profiling techniques is hoping to make the breed a sustainable option for small units.

The herd currently has nearly 90 females and 70 males producing meat for local butchers and for the
Spirit Restaurant
at the family owned
St Mary’s Hall Hotel
St Mary’s in the Isles of Scilly.

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Gloucester Cattle are an ancient breed, numerous in the Severn Vale as early as the 13th century. They were valued for their milk (producing double Gloucester Cheese), their beef, and for producing strong and docile oxen.

With the increased popularity of other breeds during the 20th century, numbers of Gloucester seriously declined. And by 1972, there were only 68 head left in existence. Through the hard work of the Breed Society and The Rare Breed Survival Trust, this number is now thought to be over fortunately, at its dispersal sale a group of purchasers determined that the breed should survive. It has done so. The Gloucester Cattle Society was revived and, since then cattle, numbers have increased from near extinction to over 700 registered females.

The cows are docile and amenable and respond well to individual care. They take well to hand milking and make ideal house cows. They have a flat lactation curve giving an even production for up to 300 days. This is kind to their udders and helps the longevity for which they are renowned, often breeding for 12 - 15 years.

Gloucester’s are a medium-sized breed, blacky-brown in colour, with a white stripe on the back, down the hindquarters including the tail, and along the belly. The horns are medium in length and upswept.

Gloucester's are now regarded as dual-purpose animals, but have also been used as draught animals in the past. Yields of milk aren't high by modern standards, but what is produced is ideal for cheese making notably Single and Double Gloucester cheese. Indeed, the former can now only be made on farms in Gloucestershire which have a pedigree herd of Gloucester cows. 'Gloucester Beef' is of high quality, fine grained and well marbled - benefiting from the animals long maturing period. Nevertheless financial support is still needed.

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