Our Raw Milk

Brookford Farm milk is famous because of its rich flavor and nutrient-dense qualities. Our cows are raised on perennial pastures of clover and diversified grasses and herbs, which increase the natural health benefits of our milk and add to its flavor. Milk that comes from grass-fed cows is much higher in Omega-3 fatty acids, conjugated linoleic acid (CLA), vitamins A and E, and beta carotene, which gives our cheeses and butter a deep yellow color, especially in summer when they are eating fresh grass instead of hay.

Our milk is also raw, meaning that it’s never pasteurized. Pasteurization is a process that heats the milk to kill potentially harmful pathogens. We believe that raw milk is better because it contains naturally occurring beneficial probiotic microorganisms and enzymes that are killed by pasteurization.

Some people who are lactose sensitive are able to drink milk in its raw state, thanks to its probiotic nature.

Our milk has gained recognition across the state. In 2010, we were awarded “Best Milk” by New Hampshire Magazine, and in 2014 we were voted "Best Microdairy".

In part, this is due to the fact that we keep many cows with high butterfat percentages. The typical black and white Holsteins found at most dairy farms produce milk that is much lower in butterfat than that of Jersey and Guernsey cows. And we all know, fat equals flavor! We also now know that fats are not the enemy, especially not the fats found in milk from grass-fed cows. Over the years, we’ve received countless customer testimonials regarding the superior flavor and health benefits that people have enjoyed by using our milk.

Brookford Farm milk – it’s more delicious, better for you, better for the cows, and better for the environment. You can also rest assured that our dairy is fully licensed by the health department and that we meet or exceed rigorous safety standards in regular tests.