Raw Milk Sources
Real Milk is not generally commercially available in the United States—and won't be until consumer demand increases. Raw milk can be purchased in some stores in California, Connecticut and New Mexico, but it is not necessarily from pasture-fed cows. However, in many states raw milk can be purchased at the farm and many concerned consumers are forming cooperatives designed to support conscientious dairy farmers and obtain Real Milk directly from the farm. The solution to restrictive state laws is a cow-share program in which farmers keep and milk cows owned by individuals. These are being set up in many states. For further information, including technical and legal help, contact the Farm-to-Consumer Legal Defense Fund, farmtoconsumer.org, (703) 208-FARM (3276), email@example.com.
Naturally fermented raw milk cheeses from whole milk given by pasture-fed cows are still made in France, England, Switzerland and Greece. Look for the word "milk" or "fresh milk" rather than "pasteurized milk" on the label, which means they are made from raw milk. Such cheeses have contributed to the good health of dairying populations for millennia. Real Milk cheeses are now being produced by a number of small independent manufacturers in America. In general, these producers own their own herd of cows, sheep or goats, and the milk is not pasteurized. For a listing of Real Milk cheeses see Cheese Primer by Steven Jenkins (Workman Publishing, 1996) or contact the American Cheese Society (414) 728-4458. See also the General Online/Email Ordering page.
Naturally made whole milk yoghurt from pasture-fed cows is now being produced for the commercial market by several biodynamic farms. Unfortunately it is made with pasteurized milk, but at least the enzymes are restored through the culturing process. Look for Seven Stars Farm brand, among others.
Cream from pasture-fed Jersey cows is now available in some gourmet markets, under Butterworks and other local labels. Unfortunately these creams are pasteurized, but at least they are not ultrapasteurized. Traditionally soured cream (called creme fraiche), produced by the Vermont Butter and Cheese Company, will have some of the enzyme content restored. It is becoming more widely available.
The best commercial brands of butter are probably Organic Valley and Tillamook —they are pasteurized, but come from cows that are mostly pasture-fed. New Zealand butter is available through Tropical Traditions. It is not raw, but it is from 100% pasture-fed cows. A growing number of farmers sell raw butter from pasture-fed cows directly to the consumer and ship within the continental US. Many of them place classified ads in Wise Traditions, the magazine of the Weston A. Price Foundation.
A Campaign for Real Milk is a project of The Weston A. Price Foundation
Where to find raw milk and cheese in your state: Find Sources
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