Clifford Hatch cares for about 20 cows at his family-run farm, producing fresh raw milk that is at the center of controversy over its sale and safety.
Hatch sells raw, or unpasteurized, milk products from a retail shop at his dairy farm, which state regulations allow him to do because the business is located on the same property where his Ayrshire cattle are milked.
He said he might sell 40 to 50 gallons a day at his Upinngill Farm, which started producing raw milk and cheese years ago when local residents began seeking an alternative to dairy from big, industrialized producers whose use of artificial bovine growth hormones was widespread then.
"The system is pretty sensible and reasonably well-enforced," Hatch said.
But debate is swirling over raw milk in many U.S. states, and the thought of tighter federal rules on its production and sale makes independent producers such as Hatch uneasy.
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