Raw Milk in Rutherfordton, North Carolina
3 raw milk sources found in Rutherfordton, North Carolina, the United States
Updated 3 weeks ago
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Raw Milk Sources in Rutherfordton
Each listing below shows a raw milk source in Rutherfordton. Click any listing to view products, pickup methods, and contact information.
Showing 3 sources
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C-Saw Hill Farm
611 Dills Rd
Rutherfordton, NC
USDairy and grass-fed beef
View C-Saw Hill Farm's location, social media, contact info, and all other info added to the map in Rutherfordton, NC.
C-Saw Hill Farm -
Wells Jenkins & Wells Fresh Meat Market
394 US-221
Rutherfordton, NC
USRaw milk and ice cream.
View Wells Jenkins & Wells Fresh Meat Market's location, social media, contact info, and all other info added to the map in Rutherfordton, NC.
Wells Jenkins & Wells Fresh Meat Market -
Local Harvest
831 N Main St
Rutherfordton, NC
USBringing the best of our local community to your table! We offer fresh produce, quality meats, and hand crafted products. Proudly supporting local farmers, makers and families who are just like us!
View Local Harvest's location, social media, contact info, and all other info added to the map in Rutherfordton, NC.
Local Harvest
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Latest Blog Posts
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Water Activity in Cheese: How Salt Controls the Microbial Environment
Not all water in cheese is available to bacteria. Water activity rather than moisture content determines which pathogens can grow and how different cheese styles compare.
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What Salmonella Outbreaks in Raw Milk Cheese Reveal About Initial Bacterial Load
The same 60-day aging period that renders one batch of raw milk cheese safe can leave another infectious. For Salmonella, initial bacterial load is the variable that determines the outcome.
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Why Listeria Monocytogenes Is Uniquely Difficult to Control in Aged Cheese
Unlike most dairy pathogens, Listeria monocytogenes thrives in the conditions that define aged cheese production. Cold tolerance, salt resistance, and biofilm formation explain why.
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How E. coli O157:H7 Resists Acid During Cheese Aging and Why It Survives Past 60 Days
The lactic acid fermentation that eliminates most dairy pathogens triggers an adaptive response in E. coli O157:H7 that allows it to survive past 270 days in aged cheese.
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Why Campylobacter Rarely Survives the Cheesemaking Process
Despite causing 1.5 million U.S. infections per year, Campylobacter rarely survives cheesemaking. Here is why oxygen, salt, and acid eliminate it reliably.
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Where the 60-Day Raw Cheese Aging Rule Came From and What It Was Designed For
Raw milk cheese sold across state lines in the U.S. must be aged 60 days by federal law. Here is where that requirement came from and what it was designed to prevent.