Milk: Fresh, pure and wholesome

At PCC we offer dairy worth savoring, from a range of dairies and breeds of cattle, as well as fresh goat's milk and a number of milk alternatives made from plants. We only carry milk produced without the use of the genetically engineered growth hormone, rBGH, used to increase milk production. Read more about our quality standards »

Our selection

Cow's milk — From Organic Valley, Grace Harbor Guernsey, Smith Brothers Farms, Liberty Dairy and Pure Éire Dairy. Fresh, organic and cream-top in glass bottles from Straus Family Creamery.

Grass-fed cow's milk — From Pure Éire Dairy in Othello, Wash. Milk from grass-fed cows is rich in beneficial fatty acids from the cows' diet of lush pasture.

Goat's milk — Look for organic goat's milk from Meyenberg and from Grace Harbor Farms in Custer, Wash.

Buttermilk and cream — Delicious buttermilk from Organic Valley and Smith Brothers Farms and fresh cream from Smith Brothers, Pure Éire Dairy, Organic Valley and Straus Family Creamery.

Non-homogenized, organic "cream top" milk — From Pure Éire Dairy.

Alternative milks — Soy, rice, almond, hazelnut, hemp and coconut milks and creamers from a variety of producers including Tempt, Dream, Pacific, Organic Valley, So Delicious and Earth Balance in unsweetened and naturally flavored varieties. Find them in our dairy section and in our grocery aisles. Learn more »

More about: dairy, local food, milk, omega-3, organic food, pastured meat and dairy

Related Content

Know your dairy terms

A quick primer

  • Homogenization — This modern process breaks milk fat molecules into smaller particles so they are suspended uniformly in the fluid, rather than float to the surface. Old-fashioned "cream top" milk and yogurt are not homogenized.
  • Ultra-pasteurized — Milk is heated to an ultra-high temperature (UHT) of 280° F for at least two seconds to kill bacteria and extend shelf life far beyond that of traditionally pasteurized dairy products.
  • Pasteurized — This term can indicate either 1) High Temperature Short Time (HTST, or standard) pasteurization, where milk is heated rapidly to at least 161.5° F or higher, for 15 seconds, or 2) "Slow" or "Vat" pasteurization, where milk is heated slowly in a vat or tank to 145° F for 30 minutes.

Learn more

Meet our producers