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We do not add any preservatives to any of our products, they are all natural.

For all our cheese we only use a microbial rennet called Chymosin.


What makes our cheese and fresh products special, is the milk that comes from our very own grass-fed only cows. The cows get 3 to 6 times more nutrients from the grass, than pasteurized milk from grain-fed cows. The major fats present in grass-fed cows' milk are Conjugated Linoleic Acid (CLA) and Omega-3 Fatty Acids. These are considered to be the "good fats". Studies on CLA have shown that it is protective against a variety of cancers, and promotes the deposition of muscle, as opposed to fat. Other nutrients high in content of grass-fed milk are beta-carotene, vitamin A and vitamin E. Vitamin E has been studied to show that it is linked with lowering one's risk of developing heart disease and cancer. Also because grass-fed animals contain fat-soluble vitamins in their butterfat, the consumer acquires adequate mineral absorption and endocrine function.



Many consumers have a preconceived idea that any kind of cheese they eat will make them fat. This idea is far from the truth, especially concerning Gouda cheese. Alongside the fact that grass-fed cows produce milk high in beneficiary fats and vitamins, Gouda, especially aged Gouda, has also been shown to have high amounts of Vitamin K2. Vitamin K2 helps facilitate the movement of calcium from the arteries to the bones. This reduces the risk of acquiring heart disease, as calcification in the arteries is lessened and proper blood flow is allowed. Also because the calcium is transported to the bones to make them nice and strong, the risk of developing osteoporosis is also reduced. Other studies show that Gouda helps reduce the chance of acquiring diabetes or Alzheimer's disease. So if anything, Gouda is quite beneficiary to one's health!


A recent change to our ingredient list is that Chymosin is now listed rather than Microbial Rennet. Nothing has changed in our cheese making process, but this is the proper term required to be on our label.  Pure Fermentation-Produced Chymosin is a Milk clotting enzyme. It is kosher, halal and vegetarian. Chymosin makes an excellent coagulator of our milk.


No, Currently only our bottled milk is made solely with milk from cows with the A2/A2 protein. Our second herd is being bred towards having the A2 protein only and their milk is used for the yogurt, quark and cheese.



It comes from cows that have an A2 Protein. A2 is from the genetics of the cow's proteins. A2 cow's beta casein proteins are all complete amino acid chains; whereas the A1 cows protein chain has 1 incomplete amino acid. This broken histidine appears to be linked to causing digestive issues with the beta casein found in milk. This has no affect on the meat. The A2 cow's milk is a good fit for those people who are having difficulties digesting the proteins in the milk. Many of the symptoms that cause indigestion when consuming dairy are not found in A2 cow's milk. Our farm has been producing A2 milk since February 2018 and just recently started marketing it, it is going into bottled milk.

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