ArticlesNotes from
the creamery.
How we make things, and what makes each milk different.
August 20, 2026 · 4 min readRaw milk in NYC: what to know before you buy
What raw milk is, how we keep it fresh from the farm to your door, and who should skip it.
August 11, 2026 · 4 min readCow milk: Jersey, Guernsey and the European herd
What the percentages mean, what A2/A2 means, and how to choose between our three cow milks.
August 11, 2026 · 3 min readGoat milk: mild, sweet and grass-fed
How our goats are fed, what the milk tastes like, and the cheeses, kefir and ice cream we make from it.
August 11, 2026 · 3 min readSheep milk: the creamiest milk we carry
Naturally homogenized, sweeter than cow's milk, and so rich its yogurt sets like Greek. Here's how to buy it.
August 11, 2026 · 3 min readBuffalo milk: thick, snow-white and rare
Water buffalo milk has about twice the butterfat of cow's milk. It's what real mozzarella is made from.
January 11, 2021 · 3 min readHow we make Guernsey cultured butter
Twenty-four hours of culture, a long ice bath, then the churn. Here's how our cultured butter gets its tang.