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What makes Sheldon Creek milk unique is that they keep it just as the cows have made it! It’s the real deal. The cream rises to the top on their milk because it is non-homogenized and minimally pasteurized at 72 degrees for 16 seconds. This keeps the nutrients intact and makes it easier to digest. Individuals with lactose intolerance and milk sensitivities have been able to drink their milk due to the non homogenization of their product. Their whole milk is always over 4% butter fat but ranges from 4% in the summer time to 4.5% in the winter time.