Shatto milk is back to full production

Extremely cold weather and lingering low temperatures slowed cows’ milk production at the Shatto dairy farm in Osborn, Missouri, this spring. But with warmer days, the 300 cattle have increased their production and this week all flavors of Shatto milk were once again in stores.

“We’re committed to being all natural, so we just beg a lot,” Matt Shatto says, joking about trying to get the cows to make more milk.

In a more practical approach, Shatto hopes to expand the line of cheeses it introduced last October at Whole Foods. A cheese operation allows Shatto to increase its herd size, which helps alleviate the slower production times.

“The aged cheeses mean that we will always have more cows than we need for fluid milk,” says Shatto.