Raw Milk in Fort Worth, Texas
5 raw milk sources found in Fort Worth, Texas, the United States
Updated 3 months ago
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Raw Milk Sources in Fort Worth
Each listing below shows a raw milk source in Fort Worth. Click any listing to view products, pickup methods, and contact information.
Showing 5 sources
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All-Natchur-L Farm - Drop Location
Contact for details
Fort Worth, TX
USWeekly drop point, contact them for scheduling details.View All-Natchur-L Farm - Drop Location's location, social media, contact info, and all other info added to the map in Fort Worth, TX.
All-Natchur-L Farm - Drop Location -
LeeLaine Dairy Goats
Contact for details
Fort Worth, TX
USPromoting a healthy lifestyle with Herdshare for fresh raw goat milk, yogurt and cheese. Duck eggs and chicken eggs.View LeeLaine Dairy Goats's location, social media, contact info, and all other info added to the map in Fort Worth, TX.
LeeLaine Dairy Goats -
Artisan Acres - Fort Worth Pickup
Contact for details
Fort Worth, TX
USArtisan Acres is a small, family-owned regenerative farm, owned by Amish living simply on the land. They bring their beyond-organic foods directly into multiple neighborhoods in the DFW area.
View Artisan Acres - Fort Worth Pickup's location, social media, contact info, and all other info added to the map in Fort Worth, TX.
Artisan Acres - Fort Worth Pickup -
Armagh Creamery - Drop Location
5228 Pershing Ave
Fort Worth, TX
USReading Friends
Every 2 weeks
View Armagh Creamery - Drop Location's location, social media, contact info, and all other info added to the map in Fort Worth, TX.
Armagh Creamery - Drop Location -
Armagh Creamery - Drop Location
6871 Rufe Snow Dr
Fort Worth, TX
USRufe Snow Farmers Market
Every 2 weeks
View Armagh Creamery - Drop Location's location, social media, contact info, and all other info added to the map in Fort Worth, TX.
Armagh Creamery - Drop Location
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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.