Here’s a few reasons why Barista’s choose Fleurieu Milk

I love that FMC are doing the local thing with their products by sourcing their milk from local dairy farmers, supporting local and family owned businesses. FMC have a strong brand awareness in the marketplace and a brand that is synonymous with quality. They also have a good cross-section of milk types including their famous honey yoghurt.
Vincent, Coffee By The Beans
Since changing to Fleurieu Milk Co our coffees have never tasted so good. And in the kitchen, I love the richness and flavour the cream gives to my scrambled eggs, omelettes and scones. Wish we had changed sooner.
Scott & Kylie, Louis Place Cafe
We use and love Fleurieu Milk - the best milk for our superior coffee and we love to support andother SA business #supportlocal #ichoosesa
Green Elephant Coffee
Great coffee should always be accompanied by quality milk! Here at Fumo28 we have been supporting Fleurieu Milk Company since opening! Pop in and purchase a coffee and support South Australian owned and managed dairy farms and coffee suppliers."
Farm Fresh Unhomogenised Milk

“In the coffee world people naturally spend a lot of time discussing origins, roasting and brewing, but let’s not forget coffee’s greatest friend – milk”

Our range of white milk offers versatile options for baristas and cafe owners as we know not every espresso is the same.

Within the initial 24 hours which it takes for our milk to get from cow to café, there’s some key elements which impact the quality – defined by flavour, texture and longevity. Let us explain.

Breed of Cow (Friesian & Jersey)

There are a few differences between the breeds that make up our herds at Fleurieu Milk. Our Jersey herd produces a richer, creamier milk. Although this is the case, the Jersey breed produce less milk per cow. This is mainly due to the size difference. The Holstein Herd is the larger of the two breeds. They produce a slightly less creamy milk, compared to the Jersey, that is still rich in flavour and texture.


Myponga is home to lush green pastures, the main food source for our cows although during colder months our Rye and Clover grass can struggle to grow, during this period we opt to feed our cows silage, silage is a grass compacted and stored in airtight conditions, typically in a silo, without first being dried.


The pasteurisation of Raw Milk before consumption is a legal requirement. Raw milk has the perfect conditions for bacteria to grow. History and modern testing has taught us that the pasteurisation process kills these bacteria making the milk a much safer food product. The minimum requirements found to be most effective at killing the bacteria is 72 degrees Celsius for 15 seconds. Here at Fleurieu milk we pasteurise at 72.5 degree Celsius for a slightly longer period of time to ensure that all milk that goes through our processing facility is at the highest possible standard for the consumer.


Homogenisation is used to uniformly distribute the fat content throughout the milk so that there is consistency between the first and last pour of each bottle.

Farm Fresh Low Fat Milk


This is done to produce our Low Fat and Cream Products. The step in processing allows for the separation of the Cream (Fat) from the milk. We then get a low fat product and a high fat product. Generally speaking, around 12 litres of milk separated will give 1L of cream.

Why not get in touch today to speak with our team and find out which milk is your perfect pair!