The conversion of milk into butter and cheese is a way of preserving a valuable source of food.
Many farms had dairies where milk was cooled, and butter and cheese were made. They were often located in a small cool room on the north side of the house and were often fitted with slate shelves.
In Ceredigion, most butter and cheese was sold for cash to pay the rent. After the railways came in the 1860s, fresh milk was sent to commercial dairies or big towns. Later in the 20th century dried milk and other milk products such as yoghurt were made at Felin Fach.
Large estates had large dairies and several dairy maids.