Milk: Fresh, pure and wholesome

At PCC we offer dairy worth savoring, including frosty-cool milk and cream from a range of dairies and breeds of cattle, just right at breakfast, in your baking, or served with a slice of rich chocolate cake. We also carry fresh goat's milk.

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 milk selection*

Cow's milk — Fresh and local from Organic Valley, Smith Brothers Farms, Norman Brook 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 such as CLA as well as natural omega-3 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 — You'll find rich, local and delicious buttermilk from Organic Valley and Smith Brothers Farms and fresh cream from Smith Brothers, Pure Eire Dairy (organic), Organic Valley and Straus Family Creamery (organic). We offer organic half-and-half from Organic Valley in Vanilla and Hazelnut.

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

Alternatives — We carry soy, rice, almond, hazelnut, hemp and coconut milks and creamers from a variety of producers including Tempt, Rice Dream, Pacific, Organic Valley, So Delicious, Earth Balance and more in unsweetened and naturally flavored varieties. Find them in our refrigerated section and in our grocery aisles in aseptic packaging. 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