Green Valley Creamery Lactose Free

Our Story

When was the last time you dug into a bagel and cream cheese without worrying? Or indulged in a cheeseburger without a smidgen of discomfort? Well, tada! The time has come. Green Valley makes a line of dairy products that is totally lactose free and the real deal.

You might wonder how we made it taste so good. Well for over fifty years, we at Redwood Hill Farm have led the charge to bring the great alternative dairy to communities across the country.

It all began in 1968 when a young Jennifer Bice moved with her family from L.A. to Sebastopol, California. The oldest of ten siblings, she found a new passion when she joined the local 4H program: A love for goats. Over the next half-century, Jennifer Bice built on her affection for these endearing animals with her pioneering farm—which became the first Certified Humane® goat dairy in the United States.

In 2010, Redwood Hill Farm set out on a mission: to create a dairy that everyone could eat. Over the years we received request after request to create delicious dairy products that those with lactose sensitivities could eat too. After 40 years of perfecting goat dairy, the perfect cow dairy was a natural (and delicious!) evolution. The Green Valley brand was born.

We kept the rich, real dairy flavor, and cut out the lactose. We kept our commitment to dairy in its purest form, and nixed the bloat. And we lost no time extending our product lines. Yogurt, kefir, and sour cream paved the way for our tasty cream cheese, sour cream, butter, cottage cheese and now cheese. The entire line of 30 Green Valley products is lactose-free, delicious, minimally processed and FODMAP Friendly certified. We make both organic and conventional products so that we can serve as many members of our lactose-free community as possible.

All of our products are sold in retailers nationwide, and the large majority of our products continue to be produced at our Creamery located in Sebastopol, California. Our creamery is powered by 92% renewable energy from solar, wind, and geothermal sources. We also operate an extensive water-saving program that uses grey water to irrigate neighboring fields. All of our packaging is designed with sustainability in mind and is made with lightweight recyclable plastic that is free of harmful chemicals.

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"There are a lot of people who want to eat real dairy, so I set out to bring that simple joy back into their lives."

Jennifer Bice, Founder
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We believe in making really good food and we do it sustainably – our creamery in Sebastopol California uses 92% renewable energy and the least amount of water possible.

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We take a personal responsibility for the well-being of the animals, the environment and the people who make Green Valley Lactose Free dairy products. Our personal actions are based on our values, and running a business in this manner is just a natural extension.

  • 92% renewable energy: The creamery where we produce our dairy products is powered by 2 acres of solar panels on the roof, which cover 27% of our electricity needs for Green Valley. The remainder is sourced through Sonoma Clean Power, ensuring that 92% of our electricity needs come from renewable sources. We are working to get to 100% renewable energy.
  • Preserving resources: We have an extensive water conservation and water reclamation program at the creamery. Any opportunity we get to make our facility more sustainable, we use: from extensive recycling, insulation, eco-sanitizers, sensor lighting, to repurposing scraps from production and whey for animal feed.
  • Animal welfare: The family farms from where we source the milk used in our organic yogurts and kefirs must be Certified Humane® by Humane Farm Animal Care. We work closely with our milk producers to ensure all standards are met and the animals are in good health in a stress-free environment.
  • People: Our employees all start employment at a living wage. We have a generous benefits package for all employees including full family health benefits. Employees stay with us for a long time; one of our oldest employees just had his 27th anniversary, and has worked his way up from being an exchange student at the farm to becoming our VP of Operations.

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