Winton Pitcoff offers a detailed list of reasons he's a fan of raw milk, beginning with perhaps the most basic one: "Well, it tastes really good. You start there," he says.
"A lot of people don't know what real milk tastes like, because they've been drinking the cooked stuff so long," says Pitcoff, referring to the pasteurized, homogenized milk that most of us grew up drinking. Fans of unpasteurized, or "raw," milk rave about its creaminess and fresh taste, which varies depending on the breed of cow or the contents of her diet.
Beyond the aesthetic appeal, raw milk enthusiasts contend that it offers numerous health benefits, retaining important minerals and enzymes that are lost during the pasteurization process. And in an area where the buy-local movement has been so warmly embraced, raw milk—which is produced and sold locally by small dairy operations—has a particular appeal, especially for consumers looking for ways to opt out of the monolithic food production and distribution system.
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