Product details
The secret is the milk of Jersey cows, which contains a high butterfat content, creating an incomparably rich and creamy cheese. They use only milk, salt and natural enzymes to create their cheeses; never any growth hormones, additives or preservatives. This cheese is perfect on sandwiches, cheese plates or for snacking. Not certified organic.
About the producer
Larry Peter, owner of Spring Hill Jersey Cheese company and Petaluma Creamery, grew up in Sebastopol, CA. Larry worked in agriculture as a young man picking prunes and raspberries. He washed milk bottles, bottle fed calves, and drove a forklift for ten years while he learned the business. In 1987 Larry bought a run-down dairy farm in Two Rock and brought it back to life. By 1998, he was producing nearly 500 pounds of Spring Hill Jersey Cheese which he initially sold at farmers markets.
In 2004, Larry risked it all when he bought aging Petaluma landmark—the nearly 100-year-old Petaluma Creamery—to grow his brands and to support local dairy production. Larry’s dedication to the industry and the area has given new life and economic growth to local families. Over the past 20 years, Larry has held the Peter Pumpkin Patch at the farm. Every year, more than 6000 kids try the Creamery's pumpkin ice cream, dig their own potatoes, milk a cow, go for a hay ride, pet baby animals and pick out the perfect pumpkin while their parents listen to live music and enjoy free cheese tasting! It’s a wonderful opportunity to build community and to teach kids where their food comes from.
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