June is National Dairy Month!

June is National Dairy Month, and NYS is the nation's fifth largest dairy state! There are so many terms out there that describe dairy products, so I thought it would be a good time to clear up any “milkiness”.  

Low Temperature Pasteurization (Vat Pasteurized) - Our milk from Ithaca Milk is low temperature, long duration pasteurized (vs. ultra pasteurized). This method kills the pathogens while maintaining flavor and nutrients.

Cream-on-Top - This milk and yogurt is non-homogenized, so the cream naturally separates and rises to the top. It’s richer, sweeter and less processed. 

A2 Milk - Check out our new Sweet Acres Creamery Strawberry Milk, made using all natural ingredients for flavor and color. The small dairy herds produce A2 milk, meaning their breed of cattle produce the A2 protein that many find easier to digest. The cows are fed a non-GMO, grass-based diet making a creamy, sweet milk.

Raw Milk - In NYS, raw milk, or unpasteurized milk can only be sold direct to consumers from permitted dairy farms. Retail stores are unable to sell it.  

Raw Milk Cheese - These cheeses are made from unpasteurized milk leading to more unique and full flavors. Raw milk cheese must be aged for at least 60 days. After 60 days, the amount of salts and enzymes have sufficiently formed to prevent growth of harmful bacteria. Check out Berle Farm Berleberg - a versatile smooth buttery cheese.

Farmstead Cheese vs. Artisan Cheese - Farmstead Cheeses are those made on the farm using solely milk from their own herds or flocks. Artisan Cheeses describe those handcrafted in small batches using traditional techniques. 

The dairy industry is a tough one. We appreciate the efforts of the farmers and producers who create such quality NYS products! Stop by and check out our dairy selections.