Actually, I want it for cheesemaking, not drinking! I bought a cheesemaking book a couple years ago, and have never made much out of it because of the need for raw milk in most recipes. The pastuerized/homogenized stuff doesn't work for most cheese. Thanks for the info. I'll contact them.
Not sure how long it lasts for drinking purposes.
I do also buy all organic meat farm direct in whole and half animals from a farm just past the far west exurbs (so a half cow a year, a whole pig, a whole lamb, and a bunch of chickens). Yes we have two large deep freezers in the basement!
And farm fresh eggs are killer. I try to get them as often as possible (usually from the Farmers' Markets in season, but sometimes out of season too). Someday I'll get those chickens going in the backyard for my own eggs (maybe when dd is old enough to make some allowance money cleaning the coop

).