Why Raw?

Our milk comes from Sally and Garry’s organic farm in Llanboidy, where they have a small herd of Jersey cows and New Zealand Friesians. Since Sally and Garry converted to an organic pasture-fed system, they have massively increased biodiversity on their farm, reduced antibiotic usage by 96%, sequestered hundreds of tonnes of carbon per acre, and have removed synthetic fertiliser and the use of agro-chemicals. 

Raw milk has so many benefits: too many to mention here. So we will keep it short!   

Firstly, the health benefits. Now we all know that eating raw vegetables are more nutritious for you than cooked, but did you know this applies to milk as well? Pasteurising milk does indeed kill harmful bacteria that may potentially make you ill, but it also kills all the amazingly good bacteria which are essential for us to have a healthy gut biome. Drinking raw milk and eating raw milk products also helps against developing allergies and asthma.

Secondly, the environment. Raw milk cheese production uses at-least half the amount of energy needed for pasteurised cheese production. Our milk arrives fresh to our dairy every day. Straight from the cow into our cheese vat in less than two hours. This means very little heating and no cooling is necessary. The milk arrives at the ideal temperature for multiplication of good bacteria eliminating the need to pasteurise. 

And finally there is the taste. Whereas pasteurised cheese has a predominantly linear caramel flavour, because heat treating the milk burns the lactic sugar, raw milk has a greater depth of flavour and added seasonal variation.