Fresh Raw Milk

The Raw Milk
As all of the raw milk of the dairy farm is utilized in the production of our dairy products at our cheese
plant, there is an inclination not to consider the raw milk a product but rather to consider it as a generic
raw material input. Our raw milk is differentiated from commercial raw milk due to its quality, breed of
dairy cattle raised, butterfat to protein ratio for cheese-making, absence of silage and other fermented
feeds consumed by cows, the requirement not to damage the milk’s cellular structure by excessive
cooling, pasteurization or homogenization, the requirement to transform the milk to cheese within 24
hours, and the requirement not to use damaging chemicals on milk contact surfaces. These mandatory
methods of raw milk production are prerequisites to making the world’s best cheeses.

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