Fresh Breeze Organic Dairy

This article was originally published in February 2010

dairy farmers & cow

(February 2010) — The creamy, delicious milk
from our local Fresh Breeze
Organic Dairy tastes like
milk from an earlier era.

Fresh Breeze uses the traditional,
slow vat pasteurization process for an
old-fashioned, creamy consistency —
so you really notice the flavor!

The milk is heated gently in a vat instead of being run through a high-heat system for a shorter time.* The milk is bottled right on the farm, fresh from the certified organic milking parlor.

Fresh Breeze milk comes from a
herd of 180 Holstein and Jersey cows
that graze certified organic pastures
seven months of the year and enjoy
farm-grown organic hay and grain in
the off-season.

Some of the 400 acres
of pasture and cropland near Lynden,
Wash. have been in the family for
five generations, since Ernst and
Teuntje Zweegman arrived from the
Netherlands in the late 1800s. Shawn
Langley now runs the farm with his
wife, Clarissa. Their children are the
sixth generation on the farm.

Look for nonfat, low-fat, reduced
fat and whole milk; half-and-half;
and heavy whipping cream from
Fresh Breeze at your local PCC. Fresh
Breeze cream also is an ingredient
in hand-crafted caramels from Fran’s
Chocolates, found in our deli.

*Another PCC vendor, Golden Glen Creamery, also uses the slow vat pasteurization process and bottles its milk onsite.

Also in this issue

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Organics in 2010: Age of Enforcement

The year 2010 is shaping up as a very good one for the National Organic Program (NOP). The new director, Miles McEvoy, is promising an "Age of Enforcement," with stronger standards, increased collaboration with stakeholders, improved oversight, and penalties for violations.