Fresh from the Farm
Tracing the roots of our food
photography: Glen Allison
(page 2 of 3)
When the Stolzfuses of Buhl decided how to market their tasty milk, they looked back to look forward. They took the nostalgic route of bottling the milk in glass bottles not just for the symbolism of a simpler time, but because it was the best economic and environmental choice.
“Our milk lasts up to four weeks if refrigerated at a stable temperature,” says Butterworth, who is the Stolzfuses’ son-in-law. “The good thing about glass is that it’s a great insulator. Once it’s cold, it’s cold. But you can’t let the milk bottle sit out and get warm. I believe cartons and plastic can possibly leak through and affect the taste. Glass doesn’t. It’s very clean. Nothing can get in there. Nothing leaks. Glass keeps it cooler, fresher, longer, and is environmentally friendly. It saves so much plastic going into the landfill. A big plastic jug a week—that’s a lot for our landfills. Glass bottles that get returned, rewashed at high temperatures, and reused are more environmentally friendly.”
Bill Stolzfus bottles fresh milk at his Cloverleaf Creamery in Buhl.