TO MILK something for all its worth suggests squeezing to excess. In Low Sizergh Barn's case, however, the Park family's endeavours to make the most of such a versatile ingredient are nothing but worthy.

It's two years since the farm, its farm shop and tearoom received the Soil Association's seal of approval, having travelled a long and arduous path to official organic accreditation.

Since then, founders John and Marjorie, and their son and daughter, Richard and Alison, have had their collective heads together morning, noon and night to work out ways of using as much as possible of Low Sizergh's milk at source.

As a result, the amount sent to the collective pot' that is to say, the Organic Milk Suppliers Co-operative from Low Sizergh's 110-strong dairy herd is slowly but surely diminishing because more milk is being utilised much closer to home.

First there was cheese Kendal Creamy and Kendal Crumbly made especially for Low Sizergh by third-generation Chris Sandham from Lancashire.

Such is the cheese's popularity that it has caught the attention of the famous Neal's Yard Dairy in London's Covent Garden (reputedly the best cheese shop in Britain').

A little closer to home, Kendal crumbly and creamy are used by the tea rooms at Sizergh Castle and Levens Hall as well as being on sale at Low Sizergh Barn.

The next diversification was ice cream following an approach made by Steve Duffin of the Windermere Ice Cream and Chocolate Company; Steve was keen to have a consistent supply of locally-sourced milk.

Now, moves are afoot to revive Low Sizergh's old dairy with a view to occupation in the New Year by fledgling Kendal cheese-maker Phil Latham of The Cheese Shop in the town's indoor market.

Phil as regular Food & Drink readers will know has named his first creation of the fromage kind after yours truly, a great honour indeed.

The plan is for him to create even more fresh' cheeses and eventually hard' varieties sporting the Low Sizergh label.

And then?

"We've been talking about making yoghurt, perhaps using soft fruits from the fields here," said Alison, "fruit custards, and butter."

Not forgetting milk to drink!

The possibilities, it seems, are endless.

Alison commented: "In common with a lot of dairy farmers generally, we had not been getting a sustainable price for our milk which is why we started to look at different products. If we can turn the milk into something that people want to buy, then it means the farm is sustainable in the long-term."

Low Sizergh Barn is in the running for the BBC Radio 4 Food programme's best local food retailer' accolade. Down to the final three, if Low Sizergh takes the title it will be yet another feather in Lakeland's food cap as last year's winners were the farm shops at Westmorland Services on the M6.