IT'S MOO-SSINA WEEK
So… why are we so obsessed with our Jersey cows?
If you didn’t know already, the main ingredient in gelato is milk (duh) so this seemed like a logical place to start.
In 2016, we bought our own dairy farm in Country Victoria and began the process of producing our own milk. It’s not been easy, but we’re very proud of how far we’ve come and that we’re now able to supply ourselves with our own beautiful creamy jersey milk, which we think makes the best gelato in the world.
Jersey cows produce milk that’s naturally higher in butterfat and protein, which means richer flavour, creamier texture and better scoops. No tricks. No fillers. Just very good milk doing very good things.
Which brings us to this bit 👀
If you’re going to appreciate cows properly, you may as well get involved.
Between 16th Feb - 1 March, Moo-ssina Week is running in all stores. Head into any store, buy a scoop (or tub, it's up to you) and you could score a share of 1 moollion Messina app points by suggesting your best cow name.
Head in store, make a purchase and scan your QR code to reveal the form below 👇
Suggest Your Best Cow Name
For your chance to win a share of 1 Million Messina points.
Our farm, our rules
When we couldn’t find enough milk at the quality we needed, we did the logical thing and went straight to the source. We work directly with our own Jersey cow dairy, where the cows are pasture-raised, properly cared for and treated with the respect they deserve.
This gives us:
- Consistent, top-tier milk
- Full transparency from paddock to pint
- Gelato that tastes the same today, tomorrow even next year.
It’s more work. It’s slower. But the gelato is better, so we’re fine with it.
From cow to cone (just the milk...no weird bits)
That Jersey milk goes straight into our gelato-making process, where it’s churned with real ingredients and zero artificial flavours or colours. The result is the stuff you already know and emotionally depend on.
Every scoop during Moo-ssina Week starts with these cows. Which is why we’re making such a fuss.
PS. It’s not just cows 🥜
We now have our own chickens to produce our own eggs, grow as many vegetables as we can including our own supply of fresh mint which is cold pressed for our Mint Choc Chip, and have bee hives producing honey that you'll find in some flavours like Italian Nougat.
We also have our own hazelnut farm in Seymour, Victoria growing and harvesting nuts that end up in your gelato as pastes, pralines and crunchy bits. Same philosophy. Same control. Same refusal to cut corners.
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We chose to have Jersey Cows because they produce the highest quality milk on the planet. It has the highest cream and protein content, protein and is full of flavour.
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We currently own around 550+ jersey cows – their numbers are increasing all the time, based on how many calves are born throughout the year.
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We do our best to ensure our cows live as happy a life as possible. They are milked once a day (rather than 2-3 times) and are 100% pasture fed which means they feed on a mixture of natural lucerne, clover and grass. We never feed them grain simply to fatten them up quickly. In fact, we don’t feed them grain at all.
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Unlike most dairy farmers, we are not driven by milk volume but rather by quality. By treating our cows well, they are less stressed and produce a super high quality milk that contains close to 6% cream (milk fat) and is high in protein. This results in a very creamy, high quality gelato.
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We immediately transport all the milk from the farm and transport it to our kitchens at Marrickville to pasteurise the raw milk. This is so we can use it as soon as possible after pasturisation and this allows us to transport our milk not only to all our national but international stores as well. Unlike milk you buy at the supermarket, it is completely unseparated and unadulterated full cream milk.
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Last year we used 842,718 litres of Messina Jersey milk. That's approximately 16, 206 litres of milk each week 🥛
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Yes indeed. We naturally inoculate our own yoghurt using Messina Milk for our yoghurt based flavours.
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Our favourite name so far is Gloria (named after our just another glorified ice cream shop saga IYKYK). We loved it so much we even made a plushie of her
-
We chose to have Jersey Cows because they produce the highest quality milk on the planet. It has the highest cream and protein content, protein and is full of flavour.
-
We do our best to ensure our cows live as happy a life as possible. They are milked once a day (rather than 2-3 times) and are 100% pasture fed which means they feed on a mixture of natural lucerne, clover and grass. We never feed them grain simply to fatten them up quickly. In fact, we don’t feed them grain at all.
-
We immediately transport all the milk from the farm and transport it to our kitchens at Marrickville to pasteurise the raw milk. This is so we can use it as soon as possible after pasturisation and this allows us to transport our milk not only to all our national but international stores as well. Unlike milk you buy at the supermarket, it is completely unseparated and unadulterated full cream milk.
-
Yes indeed. We naturally inoculate our own yoghurt using Messina Milk for our yoghurt based flavours.
-
We currently own around 550+ jersey cows – their numbers are increasing all the time, based on how many calves are born throughout the year.
-
Unlike most dairy farmers, we are not driven by milk volume but rather by quality. By treating our cows well, they are less stressed and produce a super high quality milk that contains close to 6% cream (milk fat) and is high in protein. This results in a very creamy, high quality gelato.
-
Last year we used 842,718 litres of Messina Jersey milk. That's approximately 16, 206 litres of milk each week 🥛
-
Our favourite name so far is Gloria (named after our just another glorified ice cream shop saga IYKYK). We loved it so much we even made a plushie of her
Dairy Farm
Not only do we now produce our own milk. We produce some of the highest quality Jersey milk we’ve ever come across. Super high in cream content and full of flavour, our milk is the foundation and critical building block to producing the best gelato in the world.
Hazelnut Farm
The nuts we currently buy, tondi di gentili dele lange, are from Italy and are honed as the best in the world. But this variety doesn’t grow very well in Australia and we wanted to grow our own so we could have more control over our gelato. Which lead us to buy our own hazelnut farm.
Chickens, Veg & Beehives
The newest addition to our farm is the arrival of our chickens. They produce eggs for all our gelato and production as well as giving our staff a few extra for breakfast every now and again!We also have new bee-hives, and have planted a whole heap of new fruit and vegetable crops including fresh mint.
