According to the owner of Spring Hill Dairy in Petaluma, CA, everything they sell is raw! In order to satisfy production regulations, they heat treat the butter by holding the cream at 135F for 10 minutes, then chill it to 56 degrees, churn into butter, and culture to preserve freshness. They have been producing organically for 20 years and currently milk 400 jersey cows on 1300 acres.
