Happy Cows Make Better Milk
Laid back and loving life. Those are the healthy cows that make our milk. When they’re healthy, your eats and drinks are, too, because it’s reflected in the milk they produce. Our 100 head milking herd of Holsteins and Brown Swiss possibly the oldest of all dairy breeds graze outdoors from April until November, and during the winter they eat our farm-grown corn and hay. The cows also get silage and a few pounds of grain each day. Just as important is what our cows don’t eat: crops grown from genetically modified seeds or artificial growth hormones to boost milk production. We also fertilize with composted manure straight from the cows.
We process our milk as little as allowable to help important enzymes and “good” bacteria work for you. The fancy term for this old fashioned method is low temperature vat pasteurization. The milk is held at 145 degrees for 30 minutes and then cooled as quickly as possible. This gives milk (the kind many of us remember as kids) the smooth, sweet taste of yesteryear and preserves the naturally occurring enzymes that help your body easily digest it. Granted, this process takes more effort but we don’t mind. The great taste is worth every minute. Our milk also is unhomogenized, a rare find these days and a return to nostalgia when a thick layer of cream rose to the top of each bottle.
Our best days at Trinity Valley are when we receive letters, emails, phone calls and visits to our store from folks who thought really good milk was just a memory. Now they tell us they are again enjoying a cold glass of our Creamline milk. Many people have been diagnosed with milk allergies and sensitivities or they experience gastric pain from lactose intolerance. We’re farmers, not doctors, and we are careful not to make medical claims about our product. But customers attest that Trinity Valley milk is easy on their digestive system. There’s a simple explanation: With our milk you’re getting all of the good, and none of the bad.
We became our own middleman in 2014, converting the cornfield across the road into a processing plant and general store. Our farm is the only “jugger” in Cortland County. At first, we bottled 150 gallons a week each of chocolate and white nonhomogenized milk. (A layer of cream sits on top.) In two years, the dairy has increased its output to 1,600 gallons a week from 300 gallons, supplying milk to Central New York hospitals, theaters and grocers.
We also produce milk for Manhattan Milk, a truck to table delivery service that delivers to the Big Apple.