Raw milk asks more of a farm
There is no step at the end that fixes a mistake made earlier. No pasteurizing to cover for a dirty parlor or a sick animal. So the whole job is to not make them: clean equipment, rapid chilling, and cold storage, every step, every day.
If you are thinking about raw milk you should be asking hard questions. Here is everything we do, in order, and you are welcome to come watch any of it.
From pasture to bottle
Pasture
Outside year round on grass and hay. No grain. No chemicals on this ground since 1997.
Milking
Every morning, in a parlor that gets cleaned before and after each milking. Clean udders, clean equipment, clean hands, every time.
Chilling and bottling
Strained and chilled within minutes of leaving the cow, then bottled and capped by hand the same day. Speed and cold are most of the job.
It starts in the soil
This ground has not had a chemical on it since 1997. That is not a marketing decision, it is the whole thing.
Healthy soil grows better grass. Better grass makes healthier cows. Healthier cows give better milk that needs less done to it. It runs the other way too: what you put on the ground ends up in the water, in the air, and eventually in the food.
That is why we farm in grass, why we do not spray, and why the cows are outside instead of standing in a barn eating corn. Everything affects everything.
Different animals graze differently. The mix is on purpose.
Open to anyone
Come look
The most honest answer we can give you is an open door. Come out and see the parlor for yourself.
Still have questions?
Good. Ask them. Call the farm, or come out on a pickup day and ask in person while you are looking at the animals.