Cheese Wedge (8 oz)

Schoch Family Farmstead Brie Cheese

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

Cheese Wedge (8 oz)

Schoch Family Farmstead Blue Cheese

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

Cheese Wedge (6 oz)

Santa Rita is our newest creation. Made in the Trappist-style, this is our youngest, softest cheese. The unique aroma and flavor profiles develop during the minimum 2-month aging process, during which each cheese is washed daily to develop the smear-rind (washed-rind), which results in a beautifully red-hued thin rind that is edible. Santa Rita is not overpowering like some washed rind cheeses but starts subtle and pleasant and then gives way to some great beefy flavors enhanced by the aromatics of the rind.

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

Cheese Wedge (6 oz)

Our Mt. Toro Tomme – named for a prominent summit in the nearby Sierra de Salinas range – is made using fresh raw milk. Tomme is a class of cheese made in many styles throughout the Alps, each style a reflection of the local terroir (sense of place). Our beautiful rind develops after repeated washings in locally handcrafted beer. The result is a surprisingly nuanced cheese – one that is at first subtle but then gives way to a much deeper complexity. The paste is a semi-firm, and the flavor is clean, with lactic notes.

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

Cheese Wedge (6 oz)

A more robust version of industrial Jack cheese, our Monterey Farmstead Jack, derived from fresh raw milk, has a lactic quality that reflects its farmstead origins – rugged yet complex, with flavors that continue to speak to you after every bite. It is aged four to six months in small, hand-crafted batches, with a natural rind. This is one of the few truly American cheeses!

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

Cheese Wedge (6 oz)

Our younger, higher-moisture Swiss is named Junipero. This handcrafted cheese, made in small batches from fresh raw milk, has a somewhat creamy texture with a slight sweetness and nutty finish. Serve at room temperature and enjoy the smooth mouthfeel and milky undertones.

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

Cheese Wedge (6 oz)

Edam is a Dutch style of cheese similar to Gouda. Our East of Edam is a local variant, sharing its birthplace in Monterey County with John Steinbeck (author of East of Eden). It is made with fresh raw milk and naturally aged. This is a very versatile cheese, with a clean taste and semi-firm to creamy texture. A great local cheese, this is my mother Mary’s favorite!

Please place your order by Tuesday for delivery sometime between Friday and Monday (depending on your area).

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
• Deliveries included in subscription:

1 month: 4 deliveries 

3 months: 13 deliveries

          You may request pausing/postponing deliveries for any personal reasons for up to 8 weeks.

Note:

There may be some natural variation in the weight of individual cheese wedges. The price is calculated at $20 per pound. If you’d like, you can share your Zelle handle in the order notes, and we will refund any applicable difference based on the final weight via Zelle.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Are your cheeses made from Raw Milk?

Yes. In fact, when I start culturing the milk as part of the cheesemaking process, my dad is still milking and the warm milk from those cows is gently flowing into the cheese vat…you can’t get any fresher than that! Using fresh raw milk, still warm from the cow, is a very traditional practice that is very rare nowadays and only possible on a Farmstead operation. Legally, all raw milk cheeses have to be aged a minimum of 60 days, whereas most of our raw milk cheeses are aged well beyond the minimum requirement. On occasion, I will make some fresh cheeses which are meant to be consumed quickly, and the milk for those cheeses legally needs to be pasteurized. If/when I pasteurize milk for fresh cheeses, the milk is heated slowly and gently using the vat pasteurization technique.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

16 Oz tub

Traditional cloth-strained thick and creamy ‘Greek’ yogurt.

Please place your order by Sunday 8:00am for next day/Monday delivery.

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

Directly from Schoch Dairy:

Our yogurt is made using unhomogenized whole milk and cultures… that’s it! The lower temperature and longer incubation time results in a delicate texture and also aids in a higher population of the added probiotic strains (acidophilus and bifidus species) as compared to the standard yogurt cultures.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Is your yogurt Raw?

Technically there is no such thing as raw yogurt. Although it is true that my vat is receiving fresh raw milk, still warm from the cow as it flows gently from the milking parlor next door while my dad is milking – part of the yogurt making process is to additionally heat that milk as a strategy to change the structure of the whey proteins, which later aids in that wonderful yogurt texture. After the initial heat treatment, the milk temperature is reduced, the milk cultured, and incubated overnight until the proper pH and texture is achieved. My ability to start the process with fresh raw milk, still warm from the cow, that has never been cooled, stored, and then re-heated not only contributes to the quality of the yogurt – but also saves energy!

What is Old World Swiss Style Yogurt?

A Swiss style yogurt is a stirred yogurt, originally conceived as a strategy to stir in fruit and/or sweet flavors. I, however, make a very traditional all-natural yogurt. There are no sugars, no stabilizers, no thickeners or whey protein concentrates added. The only ingredients are unhomogenized whole milk and 4 different strains of lactic acid bacteria… that’s it! Most yogurts are cultured and incubated at 110-115 F and take 4-6 hours to “set”. I use a much lower temperature (well below 100 F) and a longer incubation time of 12+ hours. This results in a more stable yogurt that doesn’t require the thickeners and with a texture that is much more delicate and supple. The yogurt is made fresh weekly in the vat, incubated overnight, and when the pH and texture is just right the yogurt is stirred and bottled using a gravity filler and then cooled quickly. The above-mentioned techniques also help to favor the high numbers of probiotic bacterial strains – namely the L. acidophilus and Bifidobacterium lactis species.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

The price variation shows $3 refundable deposit for the raw milk bottle.

If you select bottle exchange: please return empty, clean raw milk bottle. The empty bottle(s) will be picked up when delivering your order (or email us for instructions on how to return the milk bottles. Send email note to support@spruno.com).

Please place your order by Sunday 8:00am for next day/Monday delivery.

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

Directly from Schoch Dairy:

Our yogurt is made using unhomogenized whole milk and cultures… that’s it! The lower temperature and longer incubation time results in a delicate texture and also aids in a higher population of the added probiotic strains (acidophilus and bifidus species) as compared to the standard yogurt cultures.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Is your yogurt Raw?

Technically there is no such thing as raw yogurt. Although it is true that my vat is receiving fresh raw milk, still warm from the cow as it flows gently from the milking parlor next door while my dad is milking – part of the yogurt making process is to additionally heat that milk as a strategy to change the structure of the whey proteins, which later aids in that wonderful yogurt texture. After the initial heat treatment, the milk temperature is reduced, the milk cultured, and incubated overnight until the proper pH and texture is achieved. My ability to start the process with fresh raw milk, still warm from the cow, that has never been cooled, stored, and then re-heated not only contributes to the quality of the yogurt – but also saves energy!

What is Old World Swiss Style Yogurt?

A Swiss style yogurt is a stirred yogurt, originally conceived as a strategy to stir in fruit and/or sweet flavors. I, however, make a very traditional all-natural yogurt. There are no sugars, no stabilizers, no thickeners or whey protein concentrates added. The only ingredients are unhomogenized whole milk and 4 different strains of lactic acid bacteria… that’s it! Most yogurts are cultured and incubated at 110-115 F and take 4-6 hours to “set”. I use a much lower temperature (well below 100 F) and a longer incubation time of 12+ hours. This results in a more stable yogurt that doesn’t require the thickeners and with a texture that is much more delicate and supple. The yogurt is made fresh weekly in the vat, incubated overnight, and when the pH and texture is just right the yogurt is stirred and bottled using a gravity filler and then cooled quickly. The above-mentioned techniques also help to favor the high numbers of probiotic bacterial strains – namely the L. acidophilus and Bifidobacterium lactis species.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #Yogurt

The price variation shows $3 refundable deposit for the raw milk bottle.

If you select bottle exchange: please return empty, clean raw milk bottle. The empty bottle(s) will be picked up when delivering your order (or email us for instructions on how to return the milk bottles. Send email note to support@spruno.com).

Please place your order by Sunday 8:00am for next day/Monday delivery.

FREE HOME DELIVERY IN THE BAY AREA.

Enjoy Free Delivery Throughout the Bay Area:

• Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
• Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays: Morgan Hill, Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

Directly from Schoch Dairy:

Raw Milk is milk that has not been pasteurized, or heat-treated, which is standard procedure for industrially-produced milk. Raw Milk is also non-homogenized, which allows for the milkfat to rise naturally to the top of the milk and form a distinct cream layer. The cream layer can be skimmed for other uses or gently shaken back into the milk.

About Schoch Dairy

Established in 1944, Schoch Dairy is located on the famed El Camino Real in the fertile Salinas Valley. Brothers Adolph and Ernest emigrated from Switzerland and found their way to California, establishing a family farmstead where they could continue the work they knew best: dairying. At that time, hundreds of small dairies dotted the Salinas Valley, where rich soil and the temperate coastal climate provide ideal conditions for grazing and milk production.

Over the years, not much has changed on Schoch Dairy. The morning milking still starts before the sun rises over the Gabilan Mountains, and the cows still graze on pastures dampened by fog drifting east from Monterey Bay.

FAQ

Is your milk A1 or A2?

Mostly A2. We have not tested individual cows; however, since 2013 we have only used bulls (for breeding purposes) that have the A2/A2 genotype. The bulls, therefore, only pass their A2 genetics on to their daughters – which at about 2 years of age will be our next freshman class of milking cows. Our milking herd is therefore predominantly A2/A2, if not already producing 100% A2 milk.

What kind of cows do you milk?

Our milking herd is a mix of Holstein, Brown Swiss, and Jersey – some purebreds and some crossbreeds. We select for genetics that favor quality over quantity – richer milk with higher fat and protein.

Are your cows pastured, grass-fed, free-range? It’s all so confusing – what do they eat?

Although our cows spend a lot of time on our seasonal pastures, the bulk of our cows’ diet is a mix of alfalfa hay and locally grown fresh salad greens from the Salinas Valley. Yes, it’s true… fresh salad greens! We are blessed with access to fresh salad greens, considering we are located in the Salad Bowl of America! The milking cows are also fed some non-corn/non-soy grain while they are being individually milked. We are actively renovating our existing irrigation system to improve pasture production throughout the year so that the cows always have a nutritious, palatable, and varied diet, allowing them to produce the most flavorful and nutritious milk possible. Our pastures have never been sprayed with any chemical fertilizers or pesticides/herbicides. We practice rotational grazing, proper pasture recovery, and amend the soils with composted dairy mulch.

Are you certified organic?

No, we are not certified organic; however, it is important to note that we do not use hormones, steroids, or corn- or soy-based feed. Also, our pastures have never been sprayed with any chemical fertilizers, pesticides, or herbicides. Our animals are raised with respect and treated with dignity. An animal on rare occasions can get sick, at which time we feel it is our responsibility to treat them with approved antibiotics, during which time they and their milk are kept separate from the regular milk supply, so that none of our milk contains antibiotics. In order to maintain an organic certification, we would be required to remove that cow, which might otherwise live for another decade on our small family farm, rather than simply treat that animal for a week with approved antibiotics. We, as 3rd generation dairymen, could not with good conscience send off a good animal for the sake of keeping a certification. We are proud of the viability of our milking herd and the health of our animals, which typically live 50% longer than the average CA dairy cow.

You sell Raw Milk – what is Raw Milk… and is it safe?

Raw milk is unpasteurized milk, which means that it has never been heated to high temperatures for pasteurization purposes. We are one of only a few dairies licensed by the California Department of Food and Agriculture (CDFA) to sell bottled raw milk in CA. Our milk is tested regularly and our creamery inspected often by the CDFA and both must consistently meet the rigorous quality standards set forth. To meet these standards we focus on cow cleanliness and health, strict sanitation procedures during milking, quick cooling of the milk, strict sanitation procedures during bottling and timely delivery. We maintain a very small herd of healthy milk cows that we test yearly to be both bovine brucellosis and tuberculosis (TB) free.

Raw Milk is also non-homogenized, which allows for the milkfat to rise naturally to the top of the milk and form a distinct cream layer.  The cream layer can be skimmed for other uses or gently shaken back into the milk.

Important Note: Nothing is without risk, and of course that extends to raw foods. Although we ourselves have been raised on Raw Milk and feel strongly about its superior quality, the State of California does require us to highlight the potential risks. Our bottles all contain the following:

GOVERNMENT WARNINGS: RAW (UNPASTEURIZED) MILK AND RAW MILK DAIRY PRODUCTS MAY CONTAIN DISEASE CAUSING MICROORGANISMS. PERSONS AT HIGHEST RISK OF DISEASE FROM THESE ORGANISMS INCLUDE NEWBORNS AND INFANTS; THE ELDERLY; PREGNANT WOMEN; THOSE TAKING CORTICOSTEROIDS, ANTIBIOTICS OR ANTACIDS; AND THOSE HAVING CHRONIC ILLNESSES OR OTHER CONDITIONS THAT WEAKEN THEIR IMMUNITY.

Products: Raw Milk, Yogurt, Cheese.

#SprunoDairy #RawMilk