Raw Milk

Sophisticated produce needs unrefined ingredients

A crucial part of the cheese-maker’s art is knowing when to step back and simply allow fresh, wholesome products to undergo their own natural processes. And when it comes to creating truly delicious cheese, we’re happy to admit that we allow nature to do some important work on our behalf. Crucially we’re able to do this because we only ever use raw milk to make all our luxury artisan cheeses.

Raw milk is milk that still contains its beneficial bacteria because it has not been pasteurised. Pasteurisation is the heat treatment process designed to eradicate all the micro-organisms naturally present in fresh milk. The process was developed as a solution for purifying massive quantities of milk from industrial farms, where cattle kept in close confinement and on poor diets became prone to illness from diseases, easily transmitted due to their artificially close proximity.

Thankfully we don’t need to pasteurise our milk, as we only source from small, nurtured herds of contented livestock, well-tended and allowed to graze open meadow pasture, the same way they have done for centuries. It’s these wonderfully unspoilt, beneficial bacteria, found thriving naturally in our raw milk, which provide the foundation for creating all of the subtle flavours and aromas that define our cheese.

Raw milk has long been valued as a medicine, and is finally enjoying a popular resurgence as an entirely natural ingredient brimming with health benefits; unsurprising when you consider the facts. It’s packed with vitamins including A, B2, B6, B12, and C, not to mention essential fatty acids Omega 3 and 6.

All of our milk comes from animals allowed to roam verdant fields at their leisure, choosing the foods they want to eat, and thereby obtaining the healthiest possible balance of nutrients. Within it we find in abundance, valuable minerals and lactobacillus acidophilus, linked to numerous health benefits ranging from treating high cholesterol and reducing the risk of childhood eczema to alleviating digestive problems.

Apart from being one of the best sources of calcium available, raw milk is also rich in conjugated linoleic acid (CLA), a heavily studied, polyunsaturated Omega-6 fatty acid with promising health benefits, including raising metabolic rate and boosting muscle growth, strengthening the immune system, reducing resistance to insulin and lowering food allergy reactions.

Raw milk from grass-fed cows contains three to five times the amount of CLA found in milk from indoor-reared cattle, and if you’re lactose intolerant, you may have better luck with raw milk, since it contains an enzyme that actually breaks down lactose to making it more digestible.

At the Traditional Cheese Dairy we value raw milk as a whole food in its own right, which is why we never denaturise it, ensuring our cheese is always full of the fabulous goodness from the earth. Quite simply, we couldn’t make our produce without it.