In 1987, Larry Peter began his dairy on 320 acres located in Sonoma County. In 1998, he began producing Spring Hill Jersey Cheese that is made entirely from Larry’s pasture-grazed Jersey cows’ milk. Jersey cows’ milk is rich in butter fat, making for a delicious and creamy variety of cheese. Today Spring Hill Cheese is an organic-certified company that produces a broad line of award-winning cheeses and butters, including Ricotta, Quark, and a wide range of Jacks and Cheddars. The cows are able to graze freely on the fresh pasture for half the year and the other half, they are fed the farm’s own home-grown forage mixture made up of red and white oats, fava beans and rye grass. No growth hormones, no additives, and no preservatives are used in the dairy production.