Located in Sonoma County California, a herd of 400 Jersey cows provides the milk for Spring Hill Jersey Cheese's growing line of farmstead cheeses. Smaller that Holsteins (the archetypal black- and white- cow) which produce a greater quantity yield; the milk of Jersey cows contains a higher butter fat, resulting in an incomparable rich, creamy flavor. Because of its low quantity yield, the Jersey is no longer common in most commercial dairy operations. Larry Peter began his dairy in 1987, and started producing Spring Hill Jersey Cheese in 1998. The homestead, artisan cheese produced by Spring Hill is made entirely from the milk of pasture-grazed Jersey cows. The difference in taste is staggering.
Over the last two years, Spring Hill has developed a broad line of cheeses, including, Quark, Sour Cream and a range of Cheddars and Jacks, which are offered (in addition to their traditional forms) in a variety of natural herb and spice flavors including garlic, pepper and sage. Spring Hill's White Cheddar and its Sage Cheddar each won an award at the 2000 American Cheese Society.
Spring Hill also produces a number of fresh, specialty cheeses, including Fresh Curd, a vital ingredient in the production of homemade Mozzarella; Dry Jack, rich in flavor and aged for a harder texture; as well as Old World Portuguese, a salt and Virgin Olive oil rub brine cheese. Look forward to the production of a Jersey Cream Cheese in the New Year.
All Spring Hill cheeses are produced with pasteurized milk. The fresh cheeses are aged from 3-5 weeks, the Jacks 3-6 months, and the Cheddars 1-3years. Spring Hill Jersey Cheese has established a name for itself at the Farmer's Markets of Northern California, and is now developing a presence in your specialty retail grocer. Treat yourself to Spring Hill Jersey Cheese.