Sustainable Farming
Spring Hill Dairy, and all of our partner dairies, are committed to allowing our cows the opportunity to graze on pasture year-around. While Jersey cows might be smaller in size and produce less volume in milk compared to that of their Holstein cousins, Jersey milk is higher in protein and butterfat and therefore produces better tasting cheeses.
All of pastures are managed and rotated for maximum growing seasons. During the winter months, they are supplemented with farm-grown silage: a mixture of red & white oats, bell beans, rye grass and fava beans.
On our farm, we vow to employ sustainable farming practices and the kind and respectful treatment of our animals. We don't give our cows any GMO feeds, antibiotics, or bovine growth hormones.
Milking the Cows
Our cows enjoy the temperate climates that have made the Northern California milk-shed the home for premium quality producing dairies for more than a century.
They are brought into the milking parlor twice daily where multiple cows can be milked at a time in our barn. The milking machines have suction that gently pulses on each teat drawing milk into the clean storage tanks where it will be loaded into trucks and transported to our Petaluma Creamery to be processed less than seven miles away.
Like wine, cheese has a "terroir," meaning a distinctive smell, taste, and texture that is derived from the weather, soil, and environment where it was grown, or in our case, raised.
It is from this all natural, quality of life that we bring you simple farmhouse style products that are healthy for your family, the animals and our planet.