Important Message to All Raw Milk Producers and Consumers:
The Farm-to-Consumer Legal Defense Fund (FTCLDF) protects your right to provide and obtain raw milk. All raw milk producers should be members of the FTCLDF and we strongly encourage all raw milk consumers to help protect their access to raw milk by becoming consumer members as well. www.farmtoconsumer.org
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 cowshare 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 words “raw milk,” “fresh milk,” or “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–on US cheeses you will usually see either “raw milk” or “pasteurized milk” indicated on the label vs. “fresh milk” or just “milk.” 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.
Naturally made whole milk yogurt 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 crème fraîche), produced by the Vermont Butter & Cheese Creamery, 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 Kerrygold Real Irish Butter —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.