Spring Hill Jersey Cheese

FARMLAND: 580 acres (320 owned and 260 leased) in Petaluma, California, approx. 40 miles from our market

FARM HISTORY/PHILOSOPHY: Larry grew up in Sebastopol, where his parents had 18 acres with a complete garden. Most of their food came from the farm where they milked cows, harvested vegetables, made cheese, butchered their own meat, canned and preserved for the winter.

Larry Peter started Springhill Dairy in 1987, and began producing farmstead cheeses in 1998. His herd of Jersey cows is part of what sets him apart from other commercial dairies. Because Jerseys produce a lower yield of milk than the typical dairy cow -- the Holstein -- Jersey cows are now rare in commercial dairy operations. Their milk is richer than that of Holsteins, making for delicious and creamy cheese. Spring Hill produces a wide range of cheeses, from Fresh Curd, Ricotta and Quark to aged Cheddars and Monterey Jacks. They also produce specialty cheeses such as Giana, Spring Hill Breeze, and herbed and flavored variations.

ANIMAL HUSBANDRY PRACTICES: Peter keeps a herd of approximately 400 Jersey cows. Springhill's cows graze freely on fresh pasture for half the year - from January to July -when the green grass is growing in Sonoma County. The other half of the year, the cattle are fed silage (fermented red oats, white oats, fava beans, bell beans, and rye grass) grown at the dairy. Cows are milked every 12 hours. No growth hormones, no additives, no preservatives, and no rennet are used in the dairy production. Antibiotics are used only when a cow is sick, and then milk is not used until a withdrawal period is completed.

SOIL: Sandy.

PEST MANAGEMENT: No chemicals or sprays used on the farm.

WATER USE: Potatoes and grains (for silage) are dry-farmed without irrigation.

WORKERS: 20 year-round employees, including 8 family members.

ORGANIC CERTIFICATION: None

621 Western Ave. Petaluma, CA 94952 (707) 762-3446 springhillcheese@yahoo.com www.springhillcheese.com

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