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All about Unhomogenised Milk - Gippsland Jersey Extra Creamy Milk
Why choose unhomogenised milk?
Homogenisation is carried out by squirting milk at very high pressure through a special machine; this breaks up the fat particles and makes them very small so they disperse evenly throughout the milk; it isn’t needed at all to make a food healthier but is simply carried out to make milk look more appealing to to most consumers. -
"Life is Gouda, for this Dutch-born cheesemaker and his wife" Stock & Land article on Millgrove Dairy
What do you do when you move halfway across the world, to find the only thing you really miss is the famed cheese of your homeland?
You build a dairy and produce your own, of course...
