Covenant Pastures blog: farm news from Cylinder, Iowa

Meet Heidi, our purebred A2A2-BB Brown Swiss: the ancient alpine roots of her breed, what she means for our milk supply, and why Brown Swiss are the gold standard for cheesemaking.

Broilers out on pasture, a predator setback for our layers and a new egg price, a steady milk supply, and our favorite book for making cheese at home.

Fresh mozzarella and a savory grilling cheese made from our raw A2A2 milk, what makes our cheese different, and organic pancake mix in the farm store.

Our milking process is built around two key principles: cleanliness and temperature. Here is every step from the parlor to your fridge.

How we saved Violet from milk fever after calving, plus plenty of raw A2A2 milk available again and chickens roaming the pasture.

The new food pyramid, pre-ordering pastured chicken, and an update on our current milk supply.

What our regeneratively pastured chickens eat in winter, our new local feed supplier, and how our eggs compare to the grocery store.

A little history lesson on pasteurization, refrigeration, and why we distinguish raw milk from unpasteurized milk.

We now offer raw A2A2 cream and raw A2A2 skimmed milk from our pastured cows.