Dairy done differently.
Since 1979
Pastures
Cows · Farmers · Our Communmity
Every product we make begins with a relationship. Today we work in direct, long-term partnership with more than 3,000 farmers from the Maasai goat herders of the Rift Valley to the dairy communities of Molo and Embu. We know our farmers by name, train alongside them, pay them fairly, and share the risks they carry, including the growing pressure of drought.
That partnership begins with the land. We help farmers build resilient pastures through soil management and crop rotation that restore fertility naturally, reducing dependence on purchased inputs. The result is both environmental and economic: lower costs mean more income stays within farming families, season after season. Animal welfare scoring across our farms guides continuous improvement.
For us, healthy animals and fair supply chains are not aspirations. They are the standard on which we have built our business.
Our Planet
Circularity · Nutrition · Environment
We don't believe in the word waste. Everything that leaves our production process finds a new home.
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Into food and drink for our guests. Cashew and coconut pulp is baked into ginger tea biscuits. Whey, the main byproduct of cheesemaking, is brewed into whey sodas. Peels become vinegars, and carrot stems are fermented into nourishing pesto.
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Into feed, and then charcuterie. Our kitchen waste feeds our indigenous pig herd, which in turn becomes charcuterie. Surplus whey is also shared with community pig farmers.
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Into nourishment for the soil. Coconut husks are burned into ash that returns to the farm. Lemon and mango peels from our ice cream are hot composted, while food scraps feed our vermiculture beds producing rich compost for the garden that grows salad for our restaurant.
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Each byproduct becomes the beginning of something else. Nothing is discarded; it simply moves to its next purpose, and the cycle continues.
People
Our Team · Our Community ·
The team in Tigoni crafts everything you taste; the educators on our campus shape everything you learn. We believe a good food company is only as good as the environment it creates for the people inside it so we invest in ours.
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On campus, we run skills workshops and women's health sessions, and host artists in residence. We invite our farming communities to see how the ingredients they grow become the foods on a supermarket shelf, closing the loop between the field and the finished product. And on our Bring Your Kids to Work Day, our employee's families follow the milk through its whole journey; from pizza to ice cream to lunch. All in a single day!
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We open our doors to school children Monday through Thursday, welcoming more than 30 schools each year. They come to learn a simple ethos: that food should still be made on a farm, within reach not hidden behind factory doors where it becomes something unknown. In doing so, we're helping build a path for the next generation of Kenyan food makers to walk through.
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Our people give back beyond our gates, too. Through our staff-led Culture Committee, the team chooses and supports community projects close to home. A nearby children's home, sanitary pad donations to local schools, and support for elderly neighbours without family close by. The projects are chosen by our staff and backed by Browns.
Place
Our campus
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The Living Food Campus in Tigoni is where food, farming and learning come together. A place of working food production and open, hands-on learning, where good food is made carefully and that care is visible.
Visitors can watch artisanal crafting in action, from fermentation and cheese making to small-batch ice cream, sourdough and stone-milling, then step out into a wild, biodiverse shamba more than 30 years in the making; so rich in organic matter that it needs no chemicals at all.
Alongside it sits a soil laboratory that reveals the link between soil health and human health, a seed bank preserving ancient Kenyan varieties, a nursery of indigenous medicinal plants, and a classroom for cooking, fermentation and foraging sessions.
Through workshops, tours and shared experiences, the campus exists to shift culture, not just to sell products inviting people to slow down, reconnect with nature, and rediscover a different way of relating to the food they eat.
Every block of Brown's cheese represents the hard work of dedicated farmers and the communities they support. We are proud to work alongside local dairy farmers, building lasting relationships that promote quality, sustainability and shared growth.
We Don't have it all Figured Out
We're a family business, not a sustainability department. We're working toward publishing our first Sustainability Report. We're figuring out how to expand our returnable packaging. We're learning from our soil and from our farmers and from everyone who visits the campus.
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What we can promise is that we'll keep doing this work, keep being honest about where we are, and keep making food the right way. One wheel of parmesan at a time.
5,000+
cooperative farmers
Team work
On and off the field
10+
planting for the Future