Gippsland Jersey sources Jersey milk from smaller, family farms. Jersey milk has an average of 20% more calcium and 18% more protein than most other milks and cows that graze on regeneratively-managed pastures produce milk with higher omega-3s and beneficial fatty acids.

Most milk in Australia is homogenised which requires a high pressure process that breaks up the cream and disperses it, destroying the natural structure of the milk. This milk is unhomogenised so the cream will separate and rise to the top in your bottle. Very delicious.