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Rock House Creamery’s chocolate milk judged best in state competition


The Newton-Rockdale Citizen visits local dairy, Rock House Creamery, an artisan dairy specializing in all-natural creamline milk, to discuss their recent win as their New World Chocolate Milk wins the best dairy product in the University of Georgia's 2018 Flavor of Georgia contest. A team of food industry experts and grocery buyers chose Rock House Creamery's chocolate milk based on qualities such as innovation, use of Georgia theme, market potential and flavor.

New World Chocolate Milk Wins Big at the Flavor of GeorgiaRock House Creamery was purchased by Keith Kelly in 2017 and has been a working dairy since 1940 when it was established by the Johnston family. Operating by a simple mission, “to bring the community all-natural farm-fresh dairy,” Rock House Creamery employs traditional methods to ensure the highest quality products.

Rock House Creamery’s chocolate milk is made with the local dairy's creamline whole milk, which is one of the most natural forms of milk. It is pasteurized, but not homogenized. Homogenization is the process after pasteurization where the milk is mixed and the cream line (or fat content) is permanently mixed into the body of the milk. Non-homogenized milk aids the body in better digestion and helps the body properly utilize the proteins found in milk.

“We are thrilled to have had the opportunity to compete in The Flavor of Georgia contest against some of the state’s finest brands and new food products. It’s an honor to have been chosen and affirming for all the time and energy we put into producing the product, from formulation to packaging and marketing,” said Keith Kelly, owner, Rock House Creamery.

In addition to creamline whole milk and chocolate milk, Rock House Creamery also produces an old-fashioned whole fat buttermilk, a variety of hand crafted cheeses, including their popular Clack’s Cheese Curds, fromage spread, cheddars, and tommes, all which can be found at Farmview Market and other local retailers.

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