Snowville Creamery – Milk As It Ought To Be

I had the chance to meet the owner of Snowville Creamery this weekend at a new Whole Foods market in Washington, DC. Before meeting Warren Taylor, I had tasted his milk products and I must say they are amazing.

The cattle are pasture raised, grass fed cows free from hormones, pesticides and herbicides. Dairy cows eating primarily green grass will have a much greater amount of Conjugated linoleic acids (CLAs) and Omega-3 in the milk they produce than cows raised on grain. CLAs are isomers that have powerful antioxidant properties. While all this may be lost on some, it simply means that you are getting the most nutrition possible from the milk.

However that is not the only thing that makes this milk unique. Snowville Creamery also does not homogenize their dairy products. Homogenization is the process of using heat and pressure to break up fat molecules (the cream) into smaller particles causing them to remain evenly distributed throughout the milk.

There is a lot of conflicting science whether or not homogenized milk causes heart disease and other ailments. Some even claim that they have no digestive problems when consuming non-homogenized milk. I wouldn’t buy the milk for these conflicting or anecdotal reasons. I would buy it for the taste and performance. The taste in cereal or in a glass is really amazing. Performance meaning that no matter what you make with it, you will see a difference. I was surprised by the great foam you can get with your espresso machine. The yogurt I made was extra creamy and smooth, with no bitterness and the ice cream was equally as wonderful, having a rich wonderful flavor.

While I prefer the whole milk, the 2% tastes better than most whole milk you can buy. The fat free milk from Snowville is so good, you won’t believe it is fat free.

Additionally, they use the lowest legal temperature for pastuerizing milk, 170 degrees F for 18 seconds using the High Temperature Short Time (HTST) method. Snowville limits its distribution range to 2 days from the cows. All of this ensures the freshest, safest milk possible.

It is my hope that one day, we can return to regional products of the best quality. Snowville may be the best milk from our area, but I’m sure there is equally good milk from New England, the Pacific Northwest et al. Why must everything good be nationalized? Nationalization leads to mass production, which leads to compromise. The goal should be to make the freshest, best products you can for your region.

Anyway, if you can get this fine milk, buy it – you won’t be sorry. If you can’t, then here’s hoping a dairy farmer in your region decides to follow this example and provide milk the way it was meant to be made.

———————————————————————————————————Affiliate Partner