Southern Swiss Dairy

We get Southern Swiss Dairy delivered fresh off the farm | Pick up in store.

Southern Swiss Dairy FAQS:
What Southern Swiss Dairy Products do you carry at Broad River Exchange?
1/2 Gallon = Whole, 2%, Skim | $5.25
Pint = Whole, 2%, Half & Half, Heavy Cream | $2.99 - $3.99
1/2 Pint = Chocolate Milk | $1.75
1/2 lb Butter = Honey Butter, Salted Butter (pre-order online only Kristi@BroadRiverExchange.com)
Pasture Raised Eggs = 1 dozen | $7.25

Does your milk contain added hormones (rBST)?
No. For customers who wish to purchase products derived from cows not treated with rBST, Southern Swiss Creamery offers a wide selection of milk products. By law, we must note that the FDA has stated that there is no significant difference between milk from rBST-treated and untreated cows.

How many gallons of milk is used to make 1 pound of butter?
To make 1 pound of butter it takes 2.47 gallons, or 22 pounds of whole milk.

Is the milk pasteurized?
Yes. All of Southern Swiss Creamery products are made from pasteurized milk. Pasteurization destroys undesirable pathogenic microorganisms such as E. coli or listeria. We choose to be overly cautious in this area to ensure our dairy products are safe.

Are there antibiotics in the milk?
No. We will treat animals with medication when necessary, and only in the interest of the animals’ health—never to increase milk production. If a lactating cow is administered an antibiotic she is isolated from the herd for several days past the protocol regulation to insure that all antibiotics are out of her system. Milk samples are then pulled from the cow and tested to insure that she is healthy and able to reenter the rest of the herd. Throughout this process, we work under the direction of our veterinarian to do what is best for the cattle and for the consumers. Our milk is also tested daily by our State Certified and licensed staff for antibiotics and other impurities to insure that all our products are as wholesome and healthful as possible.

Do you homogenize the milk?
No. Non-homogenized milk is better for you! Homogenization is a simple process that can do serious damage to the structure of milk. Large dairy plants have been homogenizing milk for more than fifty years. The process began in earnest when dairy manufacturers stopped using glass bottles and switched to using cardboard. Consumers could no longer see the cream line on the milk, and when the cream flowed from the cardboard container, many consumers thought the milk was spoiled. Homogenization is a mechanical process which pulverizes the large butterfat globules and breaks them down to micron sized pieces. Although the product looks “homogenous” and smooth, studies have shown that homogenized milk is not as healthy as non-homogenized milk. Instead of milk fats being digested slowly as they move through the digestive system, the fat is absorbed directly into the blood stream from the stomach. It shocks the system and may act as a toxin. Other studies show that healthful enzymes surrounding milk fats may be destroyed when milk is homogenized. Many of our customers tell us that Southern Swiss milk is the only milk they can drink without suffering from digestion problems. We strongly believe that non-homogenized milk is simply better for you. It certainly tastes better!

What is the difference between cage free range eggs and pasture raised eggs?
Pasture-raised hens are allowed to freely roam outside, their eggs have a ton of added health benefits like three times more Omega 3s and Vitamin D.