Raw Milk Regulations
Raw milk sales are legal on the farm. The farmer must have a license from the state Department of Agriculture and Markets. The farmer must post a sign at the point of sale that states, “Notice:Raw milk sold here. Raw milk does not provide the protection of pasteurization.” Raw milk vendors can only sell to consumers.
The state routinely inspects retail raw milk for pathogens which is not a requirement for raw milk for pasteurization.
1 NYCRR Part 2.3
Department of Agriculture
10B Airline Drive
Albany, NY 12235
Acorn Hill is a NOFA-NY Farmers’ Pledge farm, an alternative to organic certification. They milk approximately 25 dairy goats and follow organic practices. They produce:
- fresh chevre (plain and herbed varieties, along with a fruit and nut ball)
- fromage blanc (can be used like cream cheese)
- fresh ricotta
- greek-style feta, in brine or olive oil
- fresh probiotic yogurt
- aged raw milk cheeses (available seasonally)
Products are sold primarily at farmers markets but folks can make an appointment to visit the farm. They also have product in select regional farm stores and specialty shops and supply local chefs.
We have a microdairy and creamery on 9 acres and produce our own goat milk and goat cheese. Our herd is closed and raised naturally with NO routine hormones or antibiotics. Each goat is named and loved and gets out on pasture weather permitting.
I am certified to sell raw milk in New York state.
We raise purebred Dexter cattle, a heritage breed, and make kefir cheese from Dexter milk. Kefir cheese is made with naturally occurring probiotic kefir grains, not factory made kefir starters. This cheese is the only one of its kind produced in the US. It is a farmstead, artisanal, raw milk cheese, aged for 60 days or more.
We are a goat dairy and micro-creamery . We bottle pasteurized milk and make cheese.
100% grassfed certified organic raw milk