Raw milk has been vilified in the press and by food agencies and competitor industries for decades, but its superior taste and health benefits demand we take a second look, argues Tom Parker Bowles.
You never forget your first sip. Of raw milk that is, fresh from the cow, simply filtered, cooled and bottled. No pasteurisation, homogenisation or standardisation. Meaning it still contains the full complement of vitamins, minerals and natural digestive enzymes. As well…
