Fresh, Raw Milk
Raw milk is milk that has not been pasteurized or homogenized. Pasteurization involves heating milk to kill micro-organisms (including the naturally occurring, beneficial bacteria), which increases the product’s shelf life. Homogenization is a process of applying extreme pressure to disperse the fatty acids more evenly, improving appearance.
By contrast raw milk is made to be consumed fresh, in its natural state. Farmers and consumers of raw milk believe this conveys a host of health benefits. When you open a bottle of our fresh raw milk you will see that the cream literally rises to the top.
Our farm and thus milk is certified organic and biodynamic. The farm has also held a raw milk license since the early 1980s. In the U.S. milk producers — and especially raw milk producers - are heavily regulated, licensed, and frequently inspected, all to ensure product safety.
Artisanal Raw Cheese
Naturally we make our cheese from our farm-fresh milk. Cheese from cow’s milk (as opposed to sheep or goat) is generally considered to produce the mildest, creamy and sweet flavor of the three types. Our various cave-aged cheeses are made with raw milk, while our “fresh cheeses” (Feta and Mozzarella) are pasteurized.
Before the era of industrial farming in the U.S., cheese making was a common domestic task on the family farm, a way to prolong the shelf-life of the milk produced on the farm and ensure healthy, calcium and protein-rich foods throughout the year. With the industrialization of farming, raw cheese largely disappeared for a time.
Raw cheese is experiencing a renaissance now, thanks to small dairy farms like ours and artisanal cheese makers.
Raw milk cheese is full of enzymes and healthy bacteria that can be a great part of a well-rounded diet and contribute to a healthy immune system. We are proud to offer a variety of distinctive raw cheeses and flavors.