The Robie Farm produces quality raw milk under the highest standards in order to bring a safe, nutritional product to our customers without the need to compromise the natural state of the milk through pasteurization and homogenization. Our herd is pastured on organic green grass in order to produce milk that is beneficial to one's health.
Pasteurization heats milk to a high temperature, essentially rendering it sterile, creating conditions in which milk needs to be refortified. Pasteurization of milk for consumption was introduced before the existence of modern refrigeration and high sanitation standards.
Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream from rising to the top. The intense pressure also subjects the milk to high heat for a second time, alters color, flavor and, very likely, nutritional value of the end product.
Our small herd of is made up of certified Normande and Jersey cows.
Normande cows are very well known for quality in both the dairy and beef productions. The Normande milk components are the best for making cheese and their meat is known for its flavor and tenderness. The Jersey cows produce more pounds of milk per pound of body weight than any other breed, and their milk is high in butterfat. The proper ratio of Normande to Jersey cows in our herd enables us to produce the best quality milk, cheese and meat available anywhere.
Our milk is GMO free.
MORE INFORMATION ABOUT RAW MILK
Raw Milk Facts
Weston A. Price Foundation