At High Lawn, the care we give our beautiful Jersey cows comes through in every delicious milk product we make.
We pasteurize—the process developed by Louis Pasteur in the 19th century, where milk is heated then quickly cooled to reduce harmful microbial growth—our milk at a lower temperature allowed by law in order to preserve the taste and beneficial enzymes. Ultra pasteurization, which occurs at a much higher heat, preserves the milk for longer refrigeration but changes the flavor and destroys many beneficial enzymes, leaving a cooked—some would say almost burnt—taste. Along with many others, Chef Peter Platt at the Old Inn at New Marlborough recognizes the connection between the method of pasteurization and quality of the flavor. Listen here.
You’ll taste the difference. High Lawn Farm all-Jersey rich, delicious milk and cream since 1923.