Sell-by (not use-by) date is 6/13
Grass-fed, pasture-raised Jersey cow milk
Note: The date on the cap is a "sell-by" date; the product will last for at least another week after opening. Or freeze for future use!
Our dairy milk is non-homogenized and batch-pasteurized! Pasteurization and homogenization are different processes!
Pasteurization is the process of heating milk to a certain temperature to neutralize any potentially harmful bacteria.
Homogenization is an indicator of how processed milk is - when the cream is left within the milk, it will rise to the top over time. Because our milk is non-homogenized, the cream rises to the top which indicates that our dairy has been processed as minimally as possible to preserve as much of the nutritional benefits of the milk!
Our bodies can struggle to digest broken down fats found in homogenized milk, which is often why non-homogenized milk like ours is gentler on the body and offers more nutrients. Our primary goal is always your health and well-being and we do what we can to create a nutritionally dense and delicious product that is safe for you to consume!
Comes to us via AR Teal's Produce from Creamline Farms. Tyler Carroll grew up in Milton-Freewater on the Carroll Heifer Ranch, home of Umapine Creamery. He married Erica Turner, and the two took over the ranch and opened their own dairy, Creamline Farms.
Pastured Jersey, Holstein and Milking Shorthorn cows produce all of the exceptionally rich and nutritious milk that goes into Creamline butter. Their "girls" are pasture-fed, giving the butter a unique blend of flavors that will change slightly as we progress thru the seasons. Adding live cultures to the cream gives the butter a deeper, fuller flavor with a smooth, creamy texture. After culturing for several days the cream is small-batch churned and hand worked. Because they do not add anything artificial you get "real" butter the way it was meant to be. Their goal is to start with happy healthy cows and end with happy healthy customers.
Creamline Farms is "a natural dairy, but not organic. We avoid antibiotic use, but we use medicine when cows are sick and especially in a life-saving situations. We have the vet visit every 3 weeks, and our nutritionist visits once a month. Milk from antibiotic cows is dumped and not in our butter. We keep 300 cows - primarily Jersey, with some Brown Swiss and Holstein cross bred. They have access to pasture 365 days/year and are primarily grass-fed. They also eat local alfalfa hay. They are fed daily a mix of grass hay/corn silage/vitamins & minerals. We feed grains depending on the time of year and nutritionist recommendations."
Creamline products are processed at Walla Walla Cheese Co. in Milton-Freewater.