Q: DO YOU SELL RAW MILK IN STORES?
A: We currently keep only a seasonally-milking herd for cheese production and do not have raw milk for sale at this time. Also, it should be noted that the state of Massachusetts does not allow in-store sales of raw milk.
Q: DO YOU USE BST, OR ANTIBIOTICS?
A: No BST or antibiotics are used in the milking/cheesemaking herd.
Q: WHAT ARE PROBIOTICS?
A: Probiotics are "good bacteria" that are found in unprocessed foods, in raw milk and some yogurts. Keeping a healthy balance of these good bacteria can aid in digestion, help with digestive disorders such as irritable bowel syndrome, and assist a healthy immune system in fighting "bad bacteria." When antibiotics are necessary, probiotics help to replace the good bacteria that are destroyed by antibiotics along with the bad.
Q: DO YOU SELL RAW CREAM, BUTTER OR YOGURT?
A: We are not permitted, by law, to sell raw cream, butter or yogurt. If we separate the milk in any way that would be "processing" the milk and in order to sell "processed" dairy products one must pasteurize it or age it for at least 60 days. As we do with our cheese.
Q: WHAT KIND OF COWS DO YOU HAVE & ARE THEY A2 TESTED?
A: We have a mixed herd of Normande, Jersey & Holstein cows. We do not test for A1/A2 as it is too expensive and the answer would be a predominance of A2 milk given our mix of cows. Although it is an interesting theory, there is little evidence that A1 milk causes health problems.
Please find some additional documentation here.