As long cultivation of soil — true cultivation in its most genuine sense, which derives from ‘culture’: the encouragement of soil life, the practice of living ways — produces layers of savor and health and fecundity that are revealed when we eat or smell or even look at the fruits of the soil, so over time a place where good milk is managed naturally, without chemicals or extremes of heat or cold — that place becomes a nursery for milk ferments that delight the senses. Milk set to rise at earth temperatures yields up cream of an otherwise unknown taste and smell and texture: rich, delicious. Butter made from such cream has a depth of flavor hitherto beyond our experience.
Encomia upon lactic experiences.
The One-cow Revolution 