Whipping cream mystery

So I’d really like to get to the bottom of my whipping cream woes! I’ve briefly mentioned it before, but not in detail. Here goes: When I buy whipping cream from ANY OTHER natural happy hippie farm, it whips up just fine. But when I buy whipping cream from Sea Breeze at the farmer’s market, it WILL NOT WHIP.

Any foodies out there know the ins and outs of cream science? (For what it’s worth, I do always make sure it’s plenty cold.) I’m wondering if this has to do with some aspect of the homogenization process (or lack thereof), not that full cream should need that. Help. I do not understand the science behind it enough to know, but it’s happened enough now that I don’t think it’s a coincidence!