Strafford Organic Creamery
Rock Bottom Farm in Strafford, Vermont is home to Strafford Organic Creamery. Owner, Earl Ransom grew up milking cows on this 600-acre farm. He and his wife, Amy Huyffer, carry on his family's tradition of managing the land organically, with no herbicides, pesticides or chemical fertilizers.
With mostly Guernsey cows, their herd of 50 grazes on rotational pastures for the entire growing season. Guernsey cows are known for their rich, yellow cream; their butterfat carries the color and flavor of their feed better than that of other breeds. Everything done at Strafford Organic Creamery, from the crops they grow for them to the gentle routines of milking, is focused on the cows' comfort and well-being, and helping them create super-tasty milk and cream.
Strafford milk is sold in reusable glass bottles using HTST (High Temperature, Short Time) pasteurization which they feel best preserves the flavor and texture of the milk. Strafford milk is available at natural foods stores and cooperatives throughout Vermont and Western New Hampshire in skim, 1%, 2% and whole, chocolate and half-and-half, as well as in a non-homogenized, old-fashioned cream-line milk.
Strafford's line of ice cream is made in small batches, one day each week. They wouldn't dream of blending their cows' cream with anything but the highest-quality organic ingredients. They separate fresh eggs by hand, handpick the mint and black raspberries, grind the coffee just before we brew it into the milk and basically work their tails off to make the best ice cream on the planet.
To find out more about Stafford Organic Creamery at Rock Bottom Farm visit www.straffordcreamery.com.