Size: 16 oz

👉 Place your order by Wednesday to secure your batch, for weekend 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: Morgan Hill, Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
• Sundays:  Sunnyvale, Los Altos, Palo Alto up through San Francisco, Cupertino, Saratoga, San Jose (Downtown and Western).

About Big Paw Olive Oil Company

The Big Paw Difference

• Extra Virgin: The highest-quality, most flavorful, and unrefined type of olive oil.

• New Harvest: Enjoy the freshest selection of EVOO right after harvesting from the first olives of the season.

• Original Taste: Savor various flavors and aromas that feature a range of profiles.

• A Delicate Blend: A contrasting selection that includes high-end herbs and fruit.

Big Paw stands for fun, good health, excitement, and family engagement. We’re smart, with a sense of humor, a sense of honor, and an obvious appreciation for quality, fun, and life in general. We’re honest and approachable, hiding nothing, and respectful of the land and its resources. We’re excited about inspiring you with our products, recipes, and a new way of thinking. We’re proud of this stuff. And we want you to have as much fun with it as we are.

What does a big paw have to do with delicious, high quality olive oil and flavored vinegars? We get that question all the time. It all started with a great dog named Tio and what we thought would be just another terrific hike in the California highlands. When Tio took off after a jack rabbit and suddenly lost its scent completely, we were stumped. So was he. Turns out that crafty jack rabbit had run through a huge stand of wild sage-powerfully fragrant stuff. We picked some to take back to the camp site and started thinking. The rest is history.

As with fine wines, Big Paw differentiates the particular characteristics of a flavoring not just by the olive or herb alone, but where it has grown. These 100% Extra Virgin Olive Oils are first, cold pressed from such pedigreed California olives that many are California Olive Oil Counsel certified (a.k.a. the good stuff). So tasty and pure we almost can’t bear to mess with them. Try our California Gold blend or our Early Harvest Extra Virgin Olive Oil for a mouthful of fragrant, green perfection. And don’t miss out on our Late Harvest Gold-it’s rich and flavorful, and completely addictive. Our philosophy is based on producing small lots of the highest quality possible.

Size: 3 oz

• Soft Ripened Cheese
• Alta Langa Fresco
• Imported from Italy

• 3 Milk Fresh Creamy Cheese

• Rindless and soft ripened cow and sheep milk with a tang similar to cream cheese

• Alta Langa Robiola is a soft, Italian cheese from the Piedmont region known for its creamy, spreadable texture and rich, buttery flavor. It is made from a blend of cow’s and sheep’s milk, with a delicate bloomy rind. It can be enjoyed with a variety of accompaniments like sparkling wine or fruit.

• Ingredients: Pasteurized Cow Milk, Pasteurized Sheep Milk, Pasteurized Goat Milk, Pasteurized Cream, Salt, Rennet, Cultures

FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.

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, Dublin, and Tracy.
• Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western)

About Alta Langa
Caseificio dell’Alta Langa is nestled in the lush Piedmont region of Italy, an area celebrated for its deep culinary traditions. Known for its expertise in mixed-milk cheeses, the creamery crafts cheeses using pasteurized cow, sheep, and goat milk. Drawing on traditional Italian cheesemaking techniques, Alta Langa works in close collaboration with local farmers to ensure the use of fresh, high-quality milk. The result is a collection of cheeses that reflect both the region’s heritage and the distinct character of each milk variety.

Size: 200 gm

• Cow Milk, Triple Cream Soft Cheese
• Delicately melting and infinitely delicious!
• Imported from France

• A bit like brie but with extra butter fat that makes a creamy buttery experience

• Délice de Bourgogne – Triple Crème French Cheese

Délice de Bourgogne is a classic French triple-cream cheese crafted by Fromagerie Lincet in the Burgundy region of France. Made using pasteurized full-fat cow’s milk blended with fresh cream, it delivers a rich, velvety texture and an indulgently creamy mouthfeel.

Luxurious and elegant, Délice de Bourgogne is a celebrated example of traditional triple-crème French cheesemaking.

A registered trademark of Lincet Cheese Dairy, it reflects our desire to do things our way, as we see fit, to innovate freely and delight your taste buds. A mature Brillat-Savarin with an imperceptibly thin crust! We’re the only ones to make Brillat-Savarin with such an ivory crust… It’s the secret of its buttery taste.
Texture: fresh and creamy


Flavour: Slightly acidic (lactic) and salty taste, delicate cream aromas

Tasting suggestions:
A cheese suitable for sandwiches, salads and bagels, perfect for a gourmet brunch. A sought-after texture and smoothness in cooking. Goes well with dry white Burgundy wines (Meursault, Chablis, Crémant de Bourgogne)

FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.

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, Dublin, and Tracy.
• Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

• About Fromagerie Lincet
  Fromagerie Lincet is a family-owned French cheesemaking company founded in 1895 in the Burgundy region. Known for soft cow’s milk cheeses such as Délice de Bourgogne and Chaource, the company combines time-honored recipes with evolving expertise and modern methods. Now led by the sixth generation, Fromagerie Lincet remains committed to quality, working closely with local dairy farmers and upholding sustainable practices.

Their cheeses reflect French taste and refinement — crafted with care, matured patiently, and celebrated for their authentic character that naturally varies with the seasons.

Size: 6 oz

• A twist on a well-aged cheddar, Prairie Breeze™ is unlike any other.
  

Sweeter than your typical cheddar, Prairie Breeze starts with adding a proprietary blend of cultures and vegetarian rennet to coagulate the milk. The curds are cheddared and then aged for a minimum of 9 months. 

Anyone who’s tasted Prairie Breeze knows that this cheese is different, but perhaps couldn’t put a finger on it. While it has the tangy, piquant, umami-rich flavor of many quality cheddars, a prevailing sweet and nutty profile emerges. It is full flavored with hints of pineapple and almond undertones. A crumbly texture develops along with an abundant amount of tyrosine crystals. Its paste is fudgy on the palate allowing it to linger on the tongue. 

No surprise it is a six-time award winner – American Cheese Society 1st Place Winner among others!

Ingredients
Pasteurized Cow’s Milk, Salt, Vegetarian Rennet, Cultures.

FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.

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, Dublin, and Tracy.
• Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

• About Milton Creamery
  Milton Creamery began with a dream. More than thirty years ago, Rufus Sr. and Jane Musser moved from Pennsylvania to Milton, Iowa. After over a decade of farming, they set out to create a creamery—supported by local dairy farmers and guided by thoughtful market research. From the very beginning, the Mussers committed to paying a premium for every gallon of milk and to providing meaningful jobs in their community.

Our Terroir

Southern Iowa’s loess hills—formed by glacial deposits and dotted with streams and creeks—create pastures rich in grasses, legumes, and forbs. These natural conditions help give Milton Creamery cheeses their distinct flavor and character.

Small Family Farms

Great cheese begins with quality milk. Milton Creamery sources milk from small Amish and Mennonite family farms in Iowa, each with herds of fewer than 120 cows, along with one trusted larger herd farm located approximately 85 miles away.

All partner farms follow strict quality standards, and none use artificial growth hormones such as rBGH or rBST.

Milton Creamery never adds artificial coloring during cheesemaking—just pure milk and careful craftsmanship.

What does this mean?

Cheeses made with simple ingredients and care.

Size: 3.5 oz

• Goat Milk Cheese, Soft Ripened
• Imported from France

• Artisanal production. The Pico Affiné is a soft cheese made from goat’s milk. The Pico Affiné is a small goat’s camembert with a natural rind covered with yeast. It matures 8 days at the manufacturer’s and can mature further in its packaging. It has an intense and spicy taste of goat’s cheese.

FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.

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, Dublin, and Tracy.
• Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

• About Fromagerie Picandine

Picandine is a dairy producer from the Périgord region of France, dedicated to crafting authentic goat cheeses. Their commitment to quality begins with locally sourced goat’s milk, delivering freshness and distinctive flavor. Honoring traditional cheesemaking methods, Picandine emphasizes animal welfare and responsible, sustainable practices.

Made in small herds primarily nourished on farm-grown forage, their cheeses are thoughtfully crafted and valued for their natural character and versatility.

Size: 7 oz

• Cow Milk Cheese, Red Leicester
• Imported from North Wales, United Kingdom

• A strong and creamy vintage red Leicester.
  This cheese is typically aged for 18 to 21 months, creating an intense flavour and refined texture. With notes of caramel, Red Storm totally redefines what you might expect from a red Leicester.

FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.

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, Dublin, and Tracy.
• Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

• About Snowdonia Cheese Co
  We’ve been creating exceptional cheese since 2001.
  We had a vision: to craft delicious, small-batch cheeses with as much character as the wild and beautiful Snowdonia landscape.
  We use only the highest quality, carefully sourced ingredients in our products, each made to our unique recipes.

Size: 3.5oz

• The healthy crispies!
• Imported from Bath, England 
• Elegantly thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so – well ‘seedy’! Delicious partnered with cheeses or just a swipe of butter and a dot of jam, but equally good on their own.

These thinly sliced toasts have changed the way we eat cheese forever… and are a worldwide sensation.

FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.

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, Dublin, and Tracy.
• Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
• Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).

• About The Fine Cheese Co.

The Fine Cheese Co. is based in historic Bath, England. We were founded 30 years ago by Ann-Marie Dyas, a judge at the British and World Cheese Awards and recipient of the Guild of Fine Food Lifetime Achievement Award.

Ann-Marie’s mission was “To seek out the best, and, when it’s been found, to keep looking”. This same tireless pursuit of excellence is the core value across the company.

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