As so many of you have noticed, Snowville Creamery is back to being short of whipping cream. To some extent this is a comment on the seasonality of the milk. June is a unique coincidence of many cows which dropped calves in the Spring being at the height of their volume of milk production. Cows produce milk for 9-10 months after having a calf. That volume peaks at about 3 months when the calves demand for milk is highest, as they begin eating grass. With the high volumes, comes lower butterfat and protein.
In June the heat and less rain reduce the quality and protein of the grass. All these factors together are combined with nearly twice the orders for whipping cream, as compared to last June. Our cream is a real bargain for those who are able to buy it in a half gallon size. We do not want to raise our prices to reduce the demand, but due to our high standards including non-GMO feed, we only have the cream produced by our own committed farmers’ cows.
The recognition of grass fed dairy fat’s healthfulness is also behind shortages across the country in Kerry Gold Irish Butter, and a 25% increase in organic whole milk sales last year. Snowville Creamery also sees increasing whole milk sales, about the same 2% sales, but constantly decreasing fat free milk sales. This also reduces the cream we have available to make whipping cream.
Lastly, our Crème Fraiche sales continue to grow. That cream must be taken from whipping cream volumes.
We are sorry to disappoint so many of you with the lack of whipping cream. We have been trying to rotate the shortages, but retail stores don’t want empty shelves. You may find your retailer will drop this item until we can give them a more consistent supply. Please understand this is not the stores fault, but Snowville’s lack of supply.
The milk fat and protein levels will gradually rise over the next couple months as more cows are later in their lactation, and as temperatures moderate.
We appreciate your understanding of the seasonality of our grass grazed dairy products, and the resultant effects on fat and protein levels in the milk.