FREQUENTLY ASKED QUESTIONS

  • Is Raw Milk safe to drink?

    Yes! We’ve grown up on raw milk and feel that it’s a wonderful gift for a person’s health and an important part of growing children that are strong and vibrant. We understand that there are risks involved, just like with any raw, fresh food, but we feel that the benefits far outweigh the risks. We are licensed through the WA State Dept. of Ag., which provides regular inspections, monthly milk sample testing, and accountability to see that we are following best practices including yearly health checks for the cows by a Veterinarian. 

  • Where can I find your raw milk?

    You can find our milk at Trout Lake Grocery (Trout Lake), Harvest Market (White Salmon), Dickies Farm Store (Bingen), Glenwood General Store (Glenwood), Basin Feed and Supply (Goldendale), A&J Select (Stevenson), and Gathered Harvest (Clark County)

  • Can I buy Kefir from you?

    Kefir is an amazing drink we encourage everyone to make at home. Right now, it is illegal for farmers to sell raw milk kefir and the pasteurized kefir that you can buy in stores is second-best to what you can make at home with raw milk. Please contact us and we can get you kefir starter grains and directions for how you can enjoy this incredible gift from God.

  • What about other dairy products?

    Even though we make butter, ice cream, cheese, and yogurt for our own family, we don’t sell any, but we would be glad to show you how you can make these products for your family. Check out our Instagram account mlj_dairy for recipes and instructions. If you are looking for good raw milk cheese, my brother, Travis Pearson, has a separate organic dairy which produces milk for Cascadia Creamery.

Press

  • If you ask Jim Lambert, there’s something very special about milk and honey. Lambert, owner of North Land of Milk and Honey Dairy in Trout Lake, uses this belief to fuel his passion for his raw milk dairy business, the only one of its kind in the region. Read more

  • Jesse Pearson of Mountain Laurel Jerseys has been able to revive his family’s dairy by taking it in an unusual direction.

    His great-grandfather established the dairy in 1883 and then passed it on to his son, who then handed it over to his son. Jesse’s father, Monte Pearson, took the operational reins and converted it to organic in 1995. Read more


  • Robert Schmid, a fifth generation dairy farmer in Trout Lake, Wash., just built a high-tech $3 million milking parlor for his 600 cows. It’s a bold move given the low price of milk, the increase of plant based alternatives like almond, hemp, and soy, and the dramatic disappearance of small dairy farms. Read more

  • In the pre-dawn blue, Andrea Bernis, her husband, Taylor, and brother, Adam, follow hoof tracks behind a Trout Lake dairy barn. Alpenglow warms Mount Adams’ summit, visible above the roofline. Andrea squeezes through the corral opening and introduces herself to the fourth-generation dairyman, Jesse Pearson, a lean man with an easy gait. He calmly ushers a few dozen beige Jersey cows into the barn. Within a half hour, Andrea’s squeezing udders and warm milk is dripping from Taylor’s beard. It’s all part of the plan. Read More