Maple Whole Yogurt (Larson Farm)

Larson Farm has over 300 acres of hay fields, pasture and woods, one mile south of the small village of Wells, Vermont. Larson Farm has been in business since June 1976 when they operated as a conventional dairy farm. Cynthia and Rich received production and milk quality awards, and were named Outstanding Young Farmers of the Year in 1985. The herd peaked at 150 milkers, but due to declining milk prices and shrinking profit margin, the conventional dairy operation was closed in 1993. The farm has since operated on a much smaller scale.

In 2007 the dairy was reactivated with four Jersey cows, selling ‘raw’ unpasteurized milk to friends and neighbors who appreciate the flavor and nutritional benefits of truly fresh milk. As demand for quality products increased, they added to the dairy herd and invested in soil improvement, became USDA-certified Organic, and PCO-certified 100% Grass-Fed.

Rich and Cynthia are fully dedicated to making their delicious and nutritious unpasteurized raw milk, which contains natural enzymes and is therefore easier to digest, available to their customers. Furthermore, they’ve bred their cows to produce milk with A2 beta caseins, further enhancing the digestibility. 

Theircows are 100% grass-fed. Cows are ruminants, and did not evolve to eat grain, which is the basis of the cow’s diet on large commercial dairy farms. At Larson Farm, the cows are on pasture from May 1st through early November, at which time they are fed a diet of dry hay or fermented hay (silage). They always have access to fresh water, salt, and a vitamin/mineral supplement, kelp and clay. The no-grain diet results in milk with a high level of CLAs and Omega-3 fatty acids, both beneficial to human nutrition.