Connie's Cornucopia - Rock House Creamery

An old-fashioned approach to dairy farming, producing delicious creamline milks, ice cream, and artisanal cheeses.

“We are focused on flavor as well as nutrition,” says owner Keith Kelly. "Creamline milk is a very natural form of milk. It is pasteurized, but not homogenized. We feel this leads to the best flavor and most nutritional value, and for this reason our milk has a rich creamline top that we’re proud of. But you’ll need to give it a shake before drinking.”

Run by a group of skilled cheese makers and dairy farmers, the creamery specializes in an innovative approach to dairy production that makes their products easily digestible and also gives them a higher nutritional value.

But it all begins with the cows themselves. If you drive by Rock House Creamery, you’ll likely catch a glimpse of their Jersey-Holstein herd grazing in the pasture. The cows are milked for only 30 minutes per day thanks to modern production conveniences, and spend the rest of their time eating, resting, socializing and drinking plenty of fresh water. The milk they produce goes from the cow to the bottle in 48 hours or less.

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