Raw Milk in Bulverde, Texas
2 raw milk sources found in Bulverde, Texas, the United States
Updated 8 months ago
Free, no paywalls, no private equity.
Keep this project going and growing.
Select a tip amount
Please enter a valid email address to generate a secure payment form.
✓ You're supporting a free community resource. This is a tip/donation, not a purchase of milk or products.
Trusted by farms, local businesses, and startups nationwide.
Raw Milk Sources in Bulverde
Each listing below shows a raw milk source in Bulverde. Click any listing to view products, pickup methods, and contact information.
Showing 2 sources
-
George's Last Resort and Farm Holy Cow Creamery
601 Shearer Rd
Bulverde, TX
USWe are a licensed raw dairy with the state of Texas. The public can pick up raw milk on our farm at our retail store.View George's Last Resort and Farm Holy Cow Creamery's location, social media, contact info, and all other info added to the map in Bulverde, TX.
George's Last Resort and Farm Holy Cow Creamery -
Feathers of Faith Farm
2191 Ridge Creek Ln
Bulverde, TX
USWe offer farm fresh raw milk through our Herd Share program, available locally, in Bulverde, TX. Registered A2/A2 Jersey. Milk is available to pick up at our farm store.
Our cows graze grass pasture and we substitute with fresh, local coastal hay when grass is not available due to Winter or drought. We also feed a freshly milled Certified Organic Dairy Ration from Coyote Creek in Elgin.
View Feathers of Faith Farm's location, social media, contact info, and all other info added to the map in Bulverde, TX.
Feathers of Faith Farm
Find raw milk by species
Find other raw milk products
Other ways to find raw milk
Contribute
Your support covers hosting, development, and growth. Help keep raw milk accessible.
-
Submit a new listing +Add a farm to the database
-
SponsorshipsOngoing support with visibility
-
Buy me a milk 🥛Leave a one-time tip
Swipe right on some shirts
Latest Blog Posts
-
What Lactic Acid Bacteria Do in Cheese: Acidification, Pathogen Suppression, and Flavor
Lactic acid bacteria acidify milk, suppress competing organisms, and build the flavor of aged cheese. Here is how all three mechanisms work and where each has limits.
-
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.
-
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.
-
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.
-
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.
-
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.