I can't say enough good things about the quality and taste of fresh, raw Jersey milk. We are getting about 2 and 1/2 gallons per day on just two quarters of our cow. The "skimmed" milk is delicious, probably because it is still about 4.5 % butterfat. Our fresh butter is delightful, as is the yogurt, buttermilk, and fresh mozzarella.
After having experimented with cheesemaking on store bought organic milk and getting mixed results, it is a pleasure to get successful cheese products every time with the whole, unpasteurized milk. The mozzarella is shiny, stretchy, and delicious.
Ricotta, cottage, and other fresh, soft cheeses have been so easy to make, too.
Too bad it is illegal to sell raw cow's milk in our state!