Look in a supermarket fridge today and the standard blue and yellow-top milks produced by dairy giants are flanked by a dazzling array of new artisan milks – you can get everything from Jersey milks to organic milks, and milk containing only the A2 protein. Raw milk is being bottled fresh off farms and delivered to local customers in reusable glass bottles, just the way it used to be a couple of decades ago. Despite the vegan trend, milk is back, and evidence suggests that those drinking it want theirs as rich and creamy as possible.
Nicola O’Rourke had her first job delivering milk around the streets of Tauranga in the 1980s, as a teenager. Her favourite part of the millk was always the cream sitting at the top of the bottle, just beneath the silvery foil lid. Today, she’s still a fan of the creamiest, fattiest part of the milk, but has replaced a milk trolley for a desk in her
