We give our highest possible recommendation to the book Nourishing Traditions, written by Sally Fallon of the Weston A. Price Foundation. This book goes well beyond the conventional cookbook. It is a comprehensive compendium of information about food and health issues, with a focus on the whole, natural foods emphasized by traditional cultures throughout thousands of years. It is a book that may revolutionize all your thinking about diet and health.

We carry a wide variety of raw milk cheese. According to FDA laws, we can sell any raw milk cheese that has been aged for 60 days. That eliminates most imported soft cheeses, but applies to a wide spectrum of delicious and artisanally made cow, sheep and goat's milk varieties from all over the world. Most of the domestic fresh cheeses are made with pasteurized milk, making them available at virtually any age.

Of course it is ! If not, how would you still be able to find it ? But this isn’t the case everywhere : in France, cheese is very popular and is commonly eaten, an essential element of the culture. The same is true for Italy, Spain, Greece and Switzerland. However, Canada, Australia and Argentina, just to name a few, prohibit this type of production… To the great disappointment of many consumers and activist organisations.

Milk contains a sugar called lactose. In order to digest lactose, the body must produce a special enzyme called lactase. If the body doesn't produce enough lactase, the undigested lactose can cause gas, nausea, cramps, and diarrhea. This is lactose intolerance. Certain groups are more prone to lactose intolerance: Blacks, Native Americans, Asians, the elderly, and the sick.

If you handle as above, the milk will easily keep a week with no change at all in quality. Indeed, we have kept raw milk in the refrigerator for as long as fifteen days, and it was still sweet and good. It is very good practice to date your milk as soon as it is received.

Raw milk is milk that has not been heated before use. It must be used within 12 hours after milking, a time period that can be extended to 24 hours if the milk is immediately refrigerated at 4°C. Raw milk contains natural bacteria which gives cheese its taste and refined aroma. Most farm-produced cheeses are made from raw milk, which is also a requirement for obtaining the AOC (Label of Certified Origin).

Most of us grew up with pasteurized milk; and thus are not familiar with the pleasant sour or tangy tastes and smells that develop in cultured dairy products. As you experiment with such cultured milk foods you will come to appreciate those new smells and tastes. (More about that below.) When milk is actually spoiled, however, it will smell quite unpleasant. Discard the milk if it has developed an unpleasant smell.

mentioned above, you should keep your milk refrigerated for normal beverage and cooking use. However, if you wish to experiment with the many forms of cultured milk and farm cheeses, it is easy to do so with raw milk (unlike pasteurized milk). For example, you can allow the milk to come to room temperature and simply sit overnight or longer until it partially solidifies like yogurt and develops a pleasant sour smell.

No, it is not legal to sell raw milk in most states. We use the lowest temperature (VAT) process allowed with pasteurization laws to bring the closest to farm fresh milk as possible.

The raw milk is not safe for consumption. Unless and until the health condition of the milch cow and the environment in which the milk is produced and handled till it reaches the consumer is definitely known, it is always advisable to drink pasteurized milk or boiled milk from the safety point of the consumer.

Milk contains milk sugar, called lactose. In the process of being made into cheese, most of milk's lactose gets fermented. What left is protein and fat.

The dairy uses a larger supply dimension : the milk catchment area is broadened and sometimes appeals are made for an “emergency” supply potentially from a distance further away, and from sources over which there is no control. Manufacture is more automated and standardisation is underpinned by concerns for greater yields, allying security and productivity. Consequently cheese taste and diversity are reduced in comparison with craft manufacture.

Raw unprocessed honey has been valued as a health tonic since ancient times by many civilizations across the world. It was used by the ancient Greeks, Romans and Chinese for skin and mouth sores and to improve athletic performance. Many historical documents, including Egyptian papyri, the Koran and Veda recorded it as a treatment for skin disorders, upset stomachs, coughs, sore throats and wounds.

The Cheddar is aged over one year to give it a delicious and complex flavor that goes especially well with red wines. The raw milk Feta is aged 6 months or more to give it an interesting and tangy flavor with less of the strong salt flavor common with Feta.

While raw milk is a wonderful whole food full of valuable nutrients, it is vulnerable to contamination and needs to be handled with care. With safety in mind, our milk processing and handling will be accomplished with Grade "A" dairy standards as our guide. Also, care and attention will be given to our herd to make sure their health is our top priority.

Natural raw milk has in it vitally important living things. These include the following: beneficial bacteria, enzymes (including lipase, protease. and other), lactase forming bacteria, and many enzyme based pathogen killing systems. The common practice of pasteurization inactivates or dramatically reduces the effects of these important active (living) elements. As a result, you may be lactose intolerant when drinking pasteurized milk, but not lactose intolerant when you drink raw milk.

Soured raw milk is still a vitally nutritious product and should be cultured for optimal flavor and taste. If you find yourself with a container of souring milk, just put in some live culture (some yogurt or kefir grains) then set the product out for 24 hours at 90 degrees. The resulting food is wonderful, delicious, digestible, and highly nutritious. In most countries this is how people drink their milk. Our great grandparents called it Clabbered milk.

Why consider drinking raw milk? What is raw milk? What does it do for my body? How would I find raw milk? Dr. James P. Urban added raw milk to his diet over 5 years ago. He has taken considerable time to research raw milk and how to find an organic farmer. Dr. James P. Urban also shares resources so you can further your own research if raw milk is right for you and your family. Diet is an important factor to be taken care of during the pregnancy.

Cardboard cartons for cottage cheese, ice cream or milk are not sufficiently moisture-vapor resistant to be suitable for long term freezer storage.