Producer

One mile south of the small village of Wells, Vermont, Larson Farm and Creamery has over 300 acres of hay fields, pasture, and woods. Owners Rich and Cynthia are fully dedicated to making delicious and nutritious unpasteurized raw milk, which contains natural enzymes and is, therefore, easier to digest. They use their incredible milk to make yogurt and gelato at their family-run, on-farm creamery.

Rich and Cynthia's youngest daughter, Mercy, manages the 100% grass-fed dairy herd. This family-owned farm continually researches sustainable farming methods, focusing on healthy soils and nutritionally rich plants for its Jersey cows. Larson Farm and Creamery never uses pesticides or herbicides. To avoid soil erosion, the fields are not left bare during the winter. They manage fields for soil building, carbon sequestration, water infiltration, and drought resistance, and plant a diverse forage mix to maximize soil biology and fungal growth.