REAL MILK by Pyengana Dairy

“Real Milk” is produced and bottled on a farm steeped in Tasmanian Heritage, in the lush green pastures of the Pyengana Valley in North East Tasmania.

Craigmoore Farm, the site of Pyengana Dairy, was first settled in the late 1890’s and has spanned five generations of the Healey family. Traditionally the farm operated as a dairy operation, but in more recent years Jon Healey has transformed the property.

At Pyengana Dairy, quality starts with the cow and only milk from the Healey herd of Friesian cattle is utilized, so the quality can be monitored right from the grass roots. By going back to basics and implementing organic and traditional farm methods, Jon has successfully “value added” to the family’s dairy business.

Since the early 1990’s the property has produced the unique Real Milk and arguably the best cloth bound cheddar cheese in Australia.
Real Milk is all natural- with nothing added and nothing taken out. This is milk just how it should be.
Real Milk is pasteurized but is not homogenized. While pasteurization is important for health reasons, homogenization is purely just for appearances.
The natural milk fat molecules (cream) are infused under great pressure into a suspension, creating a liquid that just looks like real milk. So the cream is still there, it is just not visible to the eye.
In Real Milk the cream is, as it naturally comes and it “floats” to the top of the bottle. A good shake of the bottle will disperse the cream though the milk or alternatively you can spoon it off the top.

The Friesian cows’ milk has a relatively low fat content which fluctuates during the milk season from 3.9% to 4.5%. ”Real Milk” is therefore no higher in fat content than regular full cream milks on the market.

Pyengana Dairy prides itself on making a product that is as pure and natural as possible and we believe the end result is milk like it should taste.