Centered at Rock Bottom Farm in Shelburne, VT, Strafford Dairy produces a pure, old fashioned ice cream. Strafford's line of ice cream is made in small batches, one day each week. They wouldn't dream of blending their cows' cream with anything but the highest-quality organic ingredients. They separate fresh eggs by hand, handpick the mint and black raspberries, grind the coffee just before brewing it into the milk and basically work their tails off to make the best ice cream on the planet. NO CARRAGEENAN or artificial ingredients.
Rock Bottom Farm in Strafford, Vermont is home to Strafford Organic Creamery. Owner, Earl Ransom grew up milking cows on this 600-acre farm. He and his wife, Amy Huyffer, carry on his family's tradition of managing the land organically, with no herbicides, pesticides or chemical fertilizers.
With mostly Guernsey cows, their herd of 50 grazes on rotational pastures for the entire growing season. Guernsey cows are known for their rich, yellow cream; their butterfat carries the color and flavor of their feed better than that of other breeds. Everything done at Strafford Organic Creamery, from the crops they grow for them to the gentle routines of milking, is focused on the cows' comfort and well-being, and helping them create super-tasty milk and cream.