Last Saturday I went out to visit Dyer Dairy. They’re just a few minutes east of Georgetown along Highway 29. I’ve been eating their wonderful cheeses for months, buying them from Sara (of Wild Type Ranch). I was curious about the milk, and I wanted to see their new farm store.
It was a pleasure to meet Aaron and Susan Dyer, we talked for an hour before I had to leave. They have a nice new building they’ve created with a variety of products for sale – their own Grade ‘A’ Raw whole milk, their eggs and of course their flavorful cheeses.
They’re also carrying other products including Clint Walker’s honey (third generation beekeeper in Rogers Texas). And some really good fresh-roasted coffee from a new grinder who’s just set up further along the highway (I’ll catch the name next time I go – the package is gone now). And there’s a freezer full of Wild Type meats out there too, so if you miss Sara you can stock up at Dyer’s.
Additionally, the Dyers have created little herb gardens in pots ready for our kitchens, to grow our own herbs as ready-made condiments for meals. It’s time to clear that window sill! I’ll get pictures and more details next time too.
The milk was important. I haven’t seen cream rise to the top of milk since I was a kid, and I haven’t really drunk it outside of tea in years either. But this gallon of raw milk now, I’ve taken a few glasses out of in recent days, for the sheer pleasure of the taste 
By law raw milk cannot be transported for sale without being pasteurized (which means, of course, goodbye raw milk) – so the Dyers have to sell it on the farm. No problem for me. It’s a five minute drive on a sunny Saturday. Come out with me next time and pick some up for you.
In front of the store building Aaron showed me his new organic vegetable plots – that’s right, right in front of the store. Drive up and pick it I guess. We talked soils for some time – Aaron was giving me some tips for my own garden, and I was twisting his tail on permaculture, to get his ideas on no-till agriculture. He promised to show me some things in that regard, and I think our conversations have just begun.
There will be more here about the Dyers. How good to know the farmers who grow the food we eat.
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If everyone did raw milk like Dyer’s do, there would be a lot less worries about raw milk. Aaron is serious about the cleanliness of his milk (critical if you don’t have the safeguard of pastuerization). His raw milk is 10-100 times more clean than the standards for milk AFTER it’s pasteurized.
As a biologist, I approach raw milk with caution, but I drink Dyer’s with confidence. His milk is incredible!