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“Since 1980, we have made a fine ‘farmhouse’ cheddar according to traditional methods, using only the raw milk from our purebred herd of Brown Swiss cows. The cheese is rGBH- and rBST-free and contains no artificial flavors, colorings, or preservatives. The American Cheese Society has consistently honored our cheddar with awards for excellence since 1990.” The farm also serves as an educational demonstration center that practices environmentally, economically and culturally sustainable rural land use. Their dairy cows are grass-fed on a pasture rotation, and their acreage of sustainably managed woodlands received Green Certification from the Forest Stewardship Council in 1998. The very interesting website has lots of information and pictures that explain their dairy and cheesemaking procedures.

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