Four Seasons Dairy

• Established in 1999 as an alternative to conventional milk products from cows injected with bovine growth hormones (BGH) or raised with genetically modified feed and exposure to ionizing radiation.
• Founded by farmers with a strong background in organic farming who wanted to protect community health and the environment.
• Motivated by concerns about synthetic fertilizers, pesticides and contaminants in conventional dairy supply chains.

Organic farming approach

• Cows are reared organically on the company's own farmland.
• Feed is based on organically grown crops, with a focus on avoiding artificial chemicals, synthetic fertilizers and pesticides.
• The aim is to produce milk that is rich in nutrients (including vitamins A and B, calcium, magnesium, phosphorus, protein, riboflavin and zinc) while protecting consumers, especially children during their growing years.

Location and service area

• Farms are located in the Wisconsin area.
• Over time the business has expanded from a low‑profile beginning to cover the whole of North America.

Product focus

Four Seasons Dairy focuses on organic and natural dairy products made from milk produced by cows raised without growth hormones.

Contact

• Phone: +1 (718) 567-7877
• Website: https://fourseasonsdairy.com

For questions about specific products, orders or distribution, customers should contact Four Seasons Dairy directly using the details above or the contact options on the website.

• Liquid milk from the company's cows is transported to its creamery.
• At the creamery, the milk is turned into cultured dairy products and hard cheeses using traditional recipes.

Hormone free milk

• Cows are not injected with hormones to boost production.
• As a result, Four Seasons Dairy states that its milk is rBST free.

Organic certification

• The company's efforts have been recognized by the Midwest Organic Services Association (MOSA).
• Four Seasons Dairy has received organic certification from MOSA, reflecting compliance with applicable organic standards.

Eco friendly manufacturing facility

• The manufacturing facility is designed with sustainability in mind, including:
• Energy efficient lighting.
• Compliance with applicable regulations and laws governing production.
• Waste management practices aimed at keeping waste out of landfill.
• Recycling initiatives.
• Sustainable packaging and supply chain optimization.

Worker health and safety

• Four Seasons Dairy emphasizes the importance of its workers.
• A safety program is in place, focusing on:
• Extensive training.
• Employee engagement in health and wellness.
• Fostering an injury free work environment.

These standards are presented as part of Four Seasons Dairy's commitment to producing high quality organic dairy products in a responsible, sustainable way.

• Milk is described as a rich source of calcium, protein and vitamin D.
• Skim milk is noted as containing approximately 316 mg of calcium per serving.
• Butter's yellow color is attributed to beta carotene in the grass cows eat, an organic compound found in many plants and fruits.

Dairy production facts

• All 50 U.S. states have dairy farms.
• The average dairy cow is said to:
• Produce around 55 pounds of milk every day.
• Weigh about 1,400 pounds.
• Consume about 50 pounds of dry matter (feed) per day.
• Drink roughly 30–50 gallons of water per day.
• To make one pound of butter, about 21 pounds of whole milk are required.
• To make one gallon of ice cream, about 12 pounds of whole milk are required.

Cheese and ice cream

• The fat in cheese is noted as helping to prevent cavities.
• Around 300 varieties of cheese are sold in the United States.
• Cheddar is described as the most widely consumed cheese in the United States.
• Vanilla is described as the most popular ice cream flavor in the United States.
• Some of the largest ice cream producing states mentioned include Indiana, Texas, California, Pennsylvania, Illinois and Minnesota.

Cow biology and behavior

• Cows cannot vomit.
• Cows cannot bend their knees.
• Cows have 32 teeth, located on the bottom.
• Contrary to some beliefs, cows have four digestive compartments rather than four separate stomachs.
• Cows have a strong sense of smell and are said to be able to smell up to 6 miles away.
• Dairy cows can produce up to 125 pounds of saliva per day.

Dairy and consumer habits

• It is noted that an average American eats around 46 slices of pizza per year.
• The number of cows needed to produce Pizza Hut cheese (around 170,000) is given as more than the human population of the Green Bay, Wisconsin area.

These points are presented by Four Seasons Dairy as general dairy facts for educational and informational purposes.

• Cows are raised on a pure organic diet.
• Feed crops are grown without synthetic fertilizers, pesticides, insecticides or other chemical contaminants.
• By avoiding these chemicals, the company aims to produce milk that meets high standards of quality and purity.

Environmental benefits and philosophy

• Organic farming is presented as a way to support more sustainable growth and to protect land, water and wildlife.
• Eliminating chemical fertilizers and pesticides helps reduce long‑term contamination of soil and waterways.
• The business highlights that pesticides can persist in soil for years and introduce chemical residues and nitrates into water systems; organic practices are adopted to avoid these impacts.

Animal welfare

• Cows are allowed to graze freely on organically managed land.
• Animals are not injected with bovine growth hormones to increase milk production.
• The focus is on the overall health and well‑being of the cows, including clean air and natural grazing conditions.

Waste management

• Unlike some commercial milk processing units that discharge waste directly into natural water bodies, Four Seasons Dairy states that it sends waste to a public sewer system.
• Waste is then treated in an appropriate sewage disposal plant, with the goal of reducing environmental pollution.

Four Seasons Dairy presents these practices as part of its commitment to sustainable, environmentally responsible dairy production.

From its own descriptions, the company's product line includes:

• Butter.
• Brinza.
• Cheese.
• Farmer's cheese.
• Yoghurt.
• Sour cream.
• Organic and probiotic dairy products.

These products are made from milk produced by cows raised organically and without growth hormones.

Additional food items listed on the website

The products section of the website also lists a wider catalog of food items, including for example:

• Puff pastry dough rolls (with and without yeast).
• Baked goods such as Shtollen.
• Durum wheat pasta (for example "Grano Nativo" fusilli, filini, elbow and cellentani pasta).
• Egg based pasta products (for example "TAYA" egg elbow pasta, egg filini pasta and egg noodles).

The site presents these as part of the product assortment available through Four Seasons Dairy.

Availability, ordering and pricing

• The website does not publish retail prices or detailed ordering terms for these products.
• For up to date information about current product availability, distribution options, order quantities or pricing, customers should contact Four Seasons Dairy directly using the contact details on the site.

This document summarizes what is stated on the website and should be used for general product awareness rather than exact inventory or pricing information.

Ask anyway — the agent will say plainly that it is not published rather than guess.