About the milk cows:
The milk cows are jerseys, who have a reputation for high butterfat content and A2/A2 genetics. They are kept on grass/alfalfa pasture, as well as fed a scoop of all-natural pellet mix at milking. They are also supplemented with organic apple cider vinegar, Redmond salt, Wicks mineral, and a pure baking soda. The cows calve in March and April and keep their calves with them until they are weaned in the fall. Last summer the cows were bred to a brown swiss bull, so the offspring this year are a jersey/brownswiss cross.
Milk is sold in half gallon jars which are an additional $2 unless you bring a clean replacement jar.