For the Amish farmers who contribute the milk for our grass-fed cheeses, living off the land is a way of life. Staying on the farm, maintaining healthy soils, raising healthy animals, and producing healthy foods is the goal. Consumers can be assured that no BST/RTHS hormones or antibiotics are used or fed to the cows. Most important, though, is what the cows DO eat: in summer, 100% pasture-grown grasses, and in winter, natural forages harvested from the healthy soils. The milk is then delivered to a traditional Amish cheese plant where it is turned into an artisan cheese of unsurpassed quality: rich, creamy, and featuring desirable seasonal variations that reflect the wholesome feed.