We are tickled a rich golden yellow that our Havilah is now being carried at Formaggio Kitchen in Boston! They just sent down a picture of Havilah in its latest roost.
Calves are lounging about everywhere. The mini cow cute factor is through the roof and OUTTA control. The milk is nearly double what it was a month ago and continuing to climb. We have added additional cheesemakes into the rotation and have been capitalizing on the milk quality to make tommes for the holidays and Havilah for the 2017 & 18 horizon.
I am loving the golden milk and myriad straight-from-pasture flavors grass-fed milk provides. Summer life, and tastes, are sweet and good.