Dairy Goddess Farmstead Cheese and Milk- FAQ

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Dairy Goddess Farmstead Cheese & Milk

 

Hello “Godd-etts”! Spring has sprung that is for sure. Many of our seasonal farmers markets begin shortly. We are always excited to start Hanford Farmers Market on Thursdays Old Town Clovis Farmers Market  and Cayucos Farmers Market on Fridays.

I thought I would share with you many of the Frequently Asked Questions at my markets and by my many store customers. I am always happy to answer any questions anyone has. If there is not one answered here…please just let me know.

Hope to see you soon!

Barbara

FAQ for Dairy Goddess Farmstead Cheese & Milk

 

Are you organic?

 

We practice primarily organic though not certified

 

 

Are the cows grass-fed?

 

We have a nutritionist that works weekly with my husband to formulate the best diet for our cows. They use the corn and wheat and alfalfa we grow on our farm. They also get fresh citrus, almond, and other nutrients that are mixed fresh twice daily. 

 

 

Are your cows happy?

 

Of course! Our whole goal is to create our animals comfort and well-being. Not only morally…but a happy cow makes more milk.

 

Are your cows confined?

 

We raise our cows in open corrals with shades available to them. On hot days they have soakers and misters to cool them and on hot days they have warm water for their wash up.

 

Do you remove the calves from their mothers?

 

They spend a few hours or longer with their calves (calves are up and walking almost immediately) and then the calves are placed in their private pen so that they will not be exposed to dangers. We also can better monitor them to make sure they are eating and drinking. They are monitored for about 45 to 60 days when they are moved to age appropriate group pens.

 

Do you raise your bull calves?

 

Yes we do

 

Do your cows have hormones?

 

All mammals have natural hormones but we do not supplement them with Rbst

 

Is there antibiotics in your milk?

 

Our milk as in all milk is tested numerous times as in compliance with the government and our cooperatives. Cheese will not make if there are antibiotics SO of course we do not!

 

Do you treat your cows with antibiotics?

 

Yes. Only if necessary. As we did with ourselves and our children. They are often similar medications. We have a “hospital” pen where they are monitored and the milk for the ill cows is discarded.

Dairy Goddess Is “Culture-al”- Try This Eastern European Cheese Spread.

One thing I truly love about my business is all of the wonderful people that we get to meet and all of the things that we learn. In our Templeton, CA Farmers Market (on Saturdays 9-1pm). A very nice lady shared with my “Little Goddesses” a wonderful Eastern European dish called “Paskha”  a Cheese Spread that she now makes with Dairy Goddess Fromage Blanc “Naked”. Being of Portuguese decent we have many traditional recipes but I am so happy to share this one that our sweet customer shared with us.

She so kindly sent me a lovely note and pictures as well as a couple of recipes. Not only do I appreciate the recipe and kind words but I am so touched at the time she took to send it to me and asked that I share it with the girls. With that I decided to share it with all of my “Godd-etts”. I am using her recipe and also picture that she shared. THANK YOU very “MOOOOOch”  Nancy J.!

Happy Easter to you and yours! God Bless You All!

Happy Easter Treat!

Happy Easter Treat! Easter Paskha

 

1 lb of Dairy Goddess “Naked” Fromage Blanc

1/2-3/4 cup of sugar

1/2 cup of good butter

1/2 cup of cream

1/3 cup of ground almonds

1`tsp lemon zest

1 tsp vanilla

Combine first four ingredients with mixer of food processor. Place in mixing bowl and add the last three ingredients and mix well. Taste for sweetness! (More sugar?)

*Prepare a bowl or a clean terra-cotta flower-pot, lined with a double layer of cheesecloth, (enough to cover the top).

Place the mixture in the *bowl, cover with the cheesecloth, place a plate over this and put on a heavy stone or can. Refrigerate up to 12 hours.

To un-mold, invert bowl over the serving plate, remove cheesecloth, decorate. I use blanched almonds in a design. Great for a lovely Easter Breakfast. You may need to double the recipe.

(Shared so kindly by) NANCY J.

Dairy Goddess Is At It Again! What’s Cookin’? Vanilla Milk, New Cheeses, AND A Grandbaby!

Dairy Goddess Is At It Again! What’s Cookin’? Vanilla Milk, New Cheeses, AND A Grandbaby!

 

I can not believe it has been since November that I have last posted. I ask it often and asking again, “Where does the time go?” I guess we know the answer…it is from being busy. That is a good thing.
My daughter’s wedding was such a wonderful life event. I felt it could not get better than that, but, well it did when they told Tony and I that we are going to be GRANDPARENTS! We are thrilled and live and pray daily to meet this lil’ guy OR gal. (I can’t wait till they find out)!

Don’t think we have been lolli-gaggin’ though…we have been busy as bees! We are just introducing three more cheeses that we are very proud of. Our Mexi-Mozzarella, Goddess Feta and a dreamy Teleme.

We are also just testing out our Vanilla Milk! It is AMAZING and can’t wait to make it available to the masses! It’s ALL natural. No food coloring. Only Whole Milk, Vanilla and Pure Cane Sugar. Perfect for cereal and coffee. I love it cold and straight from the bottle.

I have missed my blogging very much.  I miss writing and sharing. I am better with my Facebook page www.facebook.com/dairygoddesscheese . That is not to say that I don’t LOVE  blogging but often those things you love the most get a little neglected so I promise to try to work on that.

I love my lil’ Godd-ett’s!

As always if you have any questions, please let me know. I am happy to answer them!

Love Always, Your Dairy Goddess

Dairy Goddess Knows Butter Is Better! You Should Too!

After a year and a half of planning…my daughter Tara celebrated her wedding to Shane Rodrigues on November 2, 2013. It was a perfect day. We could not be any more happy. We managed to run business as usual and Dairy Goddess Farmstead Cheese and Milk as well as Tony Martin Dairy continued with out a hitch. It took a team effort and prayer and we got it done. We appreciate all of the well wishes that we received and are grateful to all of our customers blessings and support.

The Original Team Dairy Goddess

The Original Team Dairy Goddess

Along with getting back to reality I want to get back to my blog which has taken the back seat through all of this.

It is no secret that I believe that we need to take our food back “old school”. Less processing, more natural. Keeping the integrity of the food that we consume for maximum benefit, the way it was intended.

My cousin, Anita Caole, shared with me the Margarine VS Butter information. I thought it was fitting as we are getting towards the holidays with extra cooking and baking. We should be striving towards more WHOLE and NATURAL foods with everything in moderation. We have been on a dangerous path with the “mutilation” of food by processing. Read your labels….less is more! Besides, it just tastes better! I hope you find this information helpful. Please pass it on…many of us do not have any idea!

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings….

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end…gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease …

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.

Pass the BUTTER PLEASE”

 

Dairy Goddess Drinks Non-Homogenized Whole Milk and So Should You!

Non-Homogenized Lightly Pasteurized "Cream Top" Milk Nectar From Our Dairy

Non-Homogenized Lightly Pasteurized “Cream Top” Milk
Nectar From Our Dairy

I drink whole milk and eat full-fat yogurt, cream cheese, and sour cream. Sure, full-fat dairy products taste better than the skim/fat-free versions, but I don’t eat them for the taste. I eat full-fat dairy because it’s better for my health and my weight.

Yep, you heard me right: I eat dairy products with all the fat god gave ‘em, and I do it because it’s good for me.

Here’s why:

1. Our bodies cannot digest the protein or absorb the calcium from milk without the fat.

2. Vitamins A and D are also fat-soluble. So you can’t absorb them from milk when all the fat has been skimmed off. (This makes fortified skim milk the biggest sham of all — you can pump fat-free milk full of a year’s supply of vitamins A and D, but the body can’t access them).

3. Milk fat contains glycosphingolipids, types of fats linked to immune system health and cell metabolism.

4. Contrary to popular belief, low-fat and fat-free diets do not help prevent heart disease, and science has now revealed that the link between saturated fat (long villainized as a cause of heart disease) and heart disease is tenuous at best.

5. In fact, studies now show that eating saturated fat raises good cholesterol — the kind of cholesterol you want and need in your body.

6. The world’s healthiest foods are whole foods — foods that have not been processed. Why? The nutrients in whole foods have a natural synergy with one another — that is, they work best in and are most beneficial to the body when they are taken together (not when they are isolated in, say, beta-carotene supplements of Vitamin C capsules). So when you pull some or all of the fat out of milk, you throw its nutritional profile out of whack. Basically, you discard all of the health benefits when you discard the fat.

7. And last but definitely not least: healthy dietary fat will NOT make you fat. We’ve been taught for years that dietary fat is the root of all evil. But we need healthy fat in our diet for proper body composition and long-term weight maintenance. The key factor here is knowing the difference between good fats and bad fats (for more on good and bad fats and the role healthy fat plays in weight maintenance..

A final note: When it comes to whole milk, you should also drink nonhomogenized when you can. Homogenization is “the technique of crushing milkfat globules into droplets too small to rise to the surface in a cream layer,” writes Anne Mendelson in Milk: The Surprising Story of Milk Through the Ages (Knopf, 2008). Homogenization offered two big advantages to the dairy industry: (1) the abolition of the “creamline,” as it’s called, made it possible to package milk in more convenient [read: disposable] cardboard packaging instead of traditional glass bottles and (2) homogenizing made it possible for a commercial dairy to “calculate the amount of fat in incoming milk, completely remove it, and homogenize it back into milk in any desired proportion…In effect, ‘whole milk’ could now be whatever the industry said it was.”

To put it more bluntly: homogenized whole milk isn’t whole. The dairy-processing industry decided that whole milk should be milk with 3.25% fat (raw milk straight from the cow averages between 4 – 5.5% fat). That way, no matter what cow produced the milk, after homogenization all the milk would taste the same.

When you buy homogenized milk, you’re buying a whole food that isn’t whole — it’s had it’s fat removed, evened out, and injected back into it in an amount less than what appears in nature. So choose whole milk, skip homogenization, and enjoy!
By Laine Bergeson, Experience Life

Dairy Goddess : Yep, Cool Cows Are Our Priority And Water Is My Worry!

Cows Cooling Off

Cows Cooling Off

Summertime! It is here with a fury. As a child it was my favorite time of year. When you are young you don’t have as many worries as we do as adults. I used to have fun playing on the dairy, barefoot, making “Big Foot” prints in the fresh cow patties and then running through the “wash pen” to wash off and cool off. I was out there with the cows running around in my swim suit with out a care in the world. My dad made sure the cows were always comfortable. He would keep them longer in the “wash pen” and they were blessed with shades.

We continue to have those comforts for our cows along with soakers, misters and fans! Nonetheless, now as an adult and caretaker of these favored female bovines I worry. We are continually checking to make sure these cooling devices are working and doing their job. We make sure they are eating enough and the food is fresh. We watch their troughs to make sure the water is cool and plentiful.

In the summer we also plant corn. We grow corn to feed our cows along with wheat and alfalfa. I worry about the Central Valley and it’s water availability. There is so much “politics” in the water issue. They only ones who truly suffer is us the farmers, our animals and crops and you the consumer. Water is so important to this Valley and our food supply. Let us never take this for granted. Don’t let big politics lead you to believe it is about saving non-indigenous species. It is about big business, big money that hides behind “heart-strings” for their personal profits and agendas.

I worry about my cows and the crops I grow for them. I pray for water to keep my cows cool and thirst away. I pay that we have enough water to grow our crops and have a plentiful harvest.

Care free summer days for me are gone…but I do thank God for all of the blessings and comforts that my “girls” have. I am grateful for everything that they provide for our family and giving them the very best is the least we can do!

Celebrating My Dairy Dad This Dairy Month

Manuel Borges Jr Dairy Farmer - Father

Manuel Borges Jr
Dairy Farmer – Father

Well here we are in June already. Always a busy month. Between graduations, farming our corn and fathers day. On top of that it is “Dairy Month”.  For a dairy farmer every day is dairy day, week, month and year. The cows need their food and milking everyday, 24 /7 the cows are on our minds and run our daily lives, but we love it and most of us agree it is our calling.

This is the 24th Father’s day without my Dad. I still miss him terribly, yet his legacy and passion lives within me. My Dad was not a man of many words. He liked his routine and was just happy to be in the barn with his beloved cows. We were pretty much polar opposites when it came to socializing and chit-chat. I think he thought me a bit quirky, a bit boisterous, and always on the go. I was just like my mother. It was a yin/yang thing. All I know is it worked. I truly think that my life growing up was as perfect as it gets. I had the best of both worlds. A free and easy, hippy style mom and a quiet hard working Dad that like routine and structure.

We have all of these fancy terms for everything these days. I think that my Dad might have been termed, OCD. He was the cleanest person I have ever met. He spent so much of his time that he should have been sleeping, cleaning. He only slept about 4 hours a night.

My first memories of my Dad was by his side…working and cleaning. You see I was the oldest, I know in his heart I was supposed to be a boy, thus his nickname for me was Bobbi. (He had married later and I was born when he was 35 years old). He needed a worker and well, I ended up doing just that. At four years of age he put steel wool in my hand and taught me to help him scrub the line. My very favorite memories was about that same time when he put me in the big stainless steel milk tank to help him clean it. He said that my hands were nice and small to get into the “crannies”. It was such fun slipping and sliding around. I remember we used a lot of cleaning chemicals. I told him, “Daddy I can’t breath”, he calmly said to me “it’s OK honey, just hold your breath”. I did just that. While others might not think that was the best parenting moment, it was one of my happiest times.

My Dad was even picky about the color of his cows. He liked them mostly black with only a little white on the bottom. When asked why, he would simply reply, “They look cleaner like that”. He was known by many of this preference and any bull in his breeding program reflected this and any cow that was purchased had to fit that bill. (I am blessed to have a aerial photo of our dairy farm and his   “Vacas Pretas”  as he would call them in Portuguese are prevalent and a beautiful keepsake of our life).

That desire for quality and cleanliness was passed down to me. A good product starts with the best quality milk. Once you have the milk, so pure and pristine,  processing it must also retain cleanliness and quality.  The importance of this has been passed onto me and I pass that on through my cheese and milk. So many people tell me that my cheese and milk lasts long after the “best by date”. I tell them that is because of our clean milk and processing. It makes me so very proud. I am so lucky that my husband also is a stickler for quality. It is, to my delight that my daughter, Tara, has also inherited that gene. I am so happy to have her heading up all of our production.

I am sorry that my Dad did not get to see “Dairy Goddess” come to life. I know he would have just shook his head and smiled that crooked grin. My father told me out loud only one time that he was proud of me. That was on my wedding day. I always knew that he was, but like I said he was a man of few words. He did often tell me he loved me, especially towards the end of his life.

There has been many times since his passing that I have heard him. When I had been lost in my thoughts or worried about this thing or that, his voice will pop into my head and say “I love you, Bobbi”… and then it’s gone, but that moment stays with me and I know that he is right here watching the whole thing. Our loved ones never really leave us. We carry them in our hearts and in our actions. We hope that all of the best parts that they gave us are then passed down to our children.

Happy Fathers Day Dad….and to all you Fathers! Don’t forget June is Dairy Month…go on out and celebrate. Think about all of the hard working dairy farmers out there bringing you the best of what Dairy has to offer.

Cheers…preferably a big cold glass of milk!

Dairy Goddess – “What Makes Your Milk So Special?”

Well, our busy season is upon us. Many of our seasonal markets are well on their way. I am also getting the opportunity to speak with the many store managers regarding my dairy and our products. As always we love to share our products and get to know our customers. We always are happy to receive and answer lots of questions regarding our farmstead cheese and milk.

One of my favorites is “WHAT MAKES YOUR MILK SO SPECIAL???” (I want to joke and say DUUUUHHH a “Dairy Goddess made it”…LOL)

Well, the truth is my milk is special and different from most milks on the market. Not only is it because of our beautiful cows that God entrusted with us. Nor the fact that they are monitored around the clock to make sure they are happy and receiving the freshest most nutritious diet, along clean fresh water.

The main difference in our milk is  the way we process it and I am happy to share that with you!

Dairy Goddess milk is non-homogenized, which means the butterfat molecules in our milk are left in their natural state. These relatively large milk-fat globules bind with nutrients (like vitamins A & D) found in the liquid portion of milk. The nutrient-carrying globules travel to the stomach and gut where they release the nutrients for use by the body. Milk fat, in it’s natural state, easily makes its way through the entire human digestive tract.

Homogenized milk molecules on the other hand, are unnaturally small and misshapen. They haphazardly attach to nutrients, but unfortunately, pass out of the digestive tract and directly into the blood stream before the nutrients can be digested.

Further, the destruction of milk-fat globules can lead to hardening of the arteries. While this is contrary to popular belief, some noted researchers and medical experts believe this to be the case. Robert Cohen, Executive Director of the Dairy Education Board, wrote in his article “Homogenized Milk: Rocket Fuel for Cancer,” in 2007, that the smaller, disfigured milk-fat globules produced during homogenization act like capsules for substances that bypass digestion. Not only are important nutrients lost into the blood stream, but hormones and pesticides used to treat cows and their feed, make their way to the human blood stream as well.

Thomas E. Levy, M.D., further argues in his book on nutrition, that some enzymes are absorbed into the blood stream as well. One particular enzyme, xanthine oxidase (XO), reaches the bloodstream where it replaces a substance called plasmalogen in the arteries, and directly promotes hardening of the artery walls.

But perhaps the most burning question is, “What danger do I risk if I drink Non-Homogenized Milk.” The answer is “none.” That’s right, homogenization has no known health benefits. Nor is it required by law. Milk is homogenized simply to give it a balanced consistency – more pleasing to the eye and no need to shake it. Milk in its natural state has a cream layer that floats on top of the liquid portion of the milk. Anyone who grew up on a farm, or before homogenization was common, will tell you that the cream is the most desirable part! And, as you are now aware, the cream also carries huge health benefits.

Dairy Goddess only uses Low Temperature / Vat Pasteurization

Dairy Goddess is one of two dairies in California to use a low-temperature vat pasteurization method. This ensures our milk retains a majority of its enzymes, which are crucial for proper digestion and good health. Dairy Goddess is the only dairy processing a Cream Top Chocolate Milk with vat pasteurization in the state!

Pasteurization of commercially-sold milk is required by the U.S. Food and Drug Administration to ensure that harmful bacteria in milk is eliminated. Standard pasteurization methods utilize high-heat, high-volume methods that unfortunately kill beneficial enzymes as well as bacteria. Some milk is even ultra-pasteurized to the point that it can be stored without being refrigerated. Some in the dairy and health industries refer to ultra-pasteurized milk as “dead milk” because everything — harmful and beneficial – have been killed.

Dairy Goddesses low-temperature vat pasteurization method allows us to heat our milk at a lower temperature for a longer period of time, eliminating harmful micro-organisms but leaving valuable enzymes untouched.

During our pasteurization process, milk is divided into small batches and processed in our vat. The milk is heated in the vat to a temperature of 145o F (63o C). (The chocolate milk is heated to 150F) It is held at this constant temperature for 30-minutes.  The milk is then cooled in a ‘plate cooler’. It is run quickly through small stainless steel tubing that is surrounded by cold water. The milk is cooled quickly and put directly in our cooler and ready to be delivered, fresh to you!

So that’s it…less processed. More natural. The way things are supposed to be. We have been so geared to processing and long shelf life’s we don’t realize what value to us, nutritionally, we are giving up. Get back to basics…You will love the taste and your tummy will too!

CA Dairy Farmer Heading AGAIN to Sacramento YES on AB31

The Wheels On The Bus GO Round and Round…..

Yep, we are back at it. Leaving our farms, our jobs, to fight yet again for a fair price. (Thank you to Western United Dairymen and Western Milling for making this bus happen). They realize that the numbers speak volumes and show just how important this is to us dairy farmers.

Secretary of Ag. Karen Ross refused to help…400 dairy families are gone. Assembly Member Richard Pan (9th District) introduced a bill to help California Dairy Farmers.

“Assembly Agriculture Committee set to debate Assembly Bill 31 – – California is on course to losing 100 dairies each year. Assemblyman Richard Pan (D-Sacramento) has proposed new legislation to remedy an unfair cost-setting scheme that threatens to force hundreds of California’s local, family-run dairies to shut down. Assembly Bill 31 will allow the state Agriculture Secretary to change a flawed dairy cost structure that now allows cheese makers to pay far less for milk in California than in other states. “This legislation will fix an unfair set of rules that allows cheese producers to enjoy comfortable profits while dairy farmers risk losing everything,” said Gary Conover, Director of Government Relations for Western United Dairymen. “AB31 will level the playing field for dairy farmers, protect California’s spot as the nation’s top milk producer, and preserve our rich history of supporting family-run farms”

THANK YOU Assemblyman PAN….I appreciate your effort. I PRAY we get this much needed relief. 

YES on AB31 video -Ray Souza

Local supporters of dairy bill heading to Sacramento (click for full story)

 

My Beef with Carrie Underwood

A passionate, beautiful, young agriculture advocate! This post is spot on. Why in the world would animal rights activist want prolonged abuse of animals? Abuse of any kind should be reported immediately…so the suffering could stop….Well done Malorie…Well done!

Take Time For Dairy – Part Of The Worlds “Everyday Things”

Hello Everyone!

Dairy Goddess has missed you. It seems that time goes so fast. I am happy to report all is well on our farm and with Dairy Goddess Farmstead Cheese and Milk.

I love my distributor and the Nor-Cal Whole Foods is treating me very well. We continue to take it day by day and work hard to provide the very best our farm has to offer.

 

On my blog I was sent a link to this amazing video EVERYDAY THINGS . It was sent to me by ThisIsDairyfarming.com . This is a wonderful website by British Dairy Farmers to tell THEIR story. Like our Dairy Farming Today , our website to tell OUR story.

I have said many times… whether you have 10 cows or 10,000 cows, dairy farmers lives revolve around the care and well being of their cows, their land, their water.

That is the same for ALL dairy farmers. Through this blog I have been blessed to get to know many dairy farmer brothers in sisters through out the world and know their story, their lives are the same as mine.

In the days of our grandfathers and fathers they did not have to share what they did. People saw it. Life was more transparent. Now, as so many more people live in cities and are so far removed from the farming / rural life, we have to use tools to bring them to our farms. We need to share what we do and why we do it.

Milk does not come from the store. It comes from us, the dairy farmers, all around the world. So as we embrace our tools to share our farms through technology and the world wide web, I hope you all take a look at all the information out about what we do and why we work so hard to bring you the best nutrition, with quality and pride.

Please look at the facts. Go to the source and ask your dairy farmer see for yourselves with the information provided by dairy farmers. Don’t take for granted “YOUR Everyday Things”.

From our dairy farms (where ever you are in the world)……With love, to your home!

(Thank you Gareth Crew for sharing this with me. I am honored you took the time to do so.) 

 

 

 

California Artisan Cheese Festival March 22-24

Well the Dairy Goddess survived the Fresno Food Expo. It was a great success

Imageand a wonderful way to promote our business and to make some new contacts. I had an opportunity to do  my first radio interview with Chis Daniels at KMJ Talk Radio and it was a lot of fun and I enjoyed the experience. I also had an opportunity to pre-register to participate in next years Fresno Food Expo. It will be here again before you know it!

One thing I have always wanted to do is California’s Artisan Cheese Festival.  It is going to be on March 22-24 in Petaluma, CA. I am a member of the Guild but haven’t had the time to take and enjoy it’s benefits. This year is going to pass without me attending yet again, but I am sharing it with you so that you might go and enjoy all of the fabulous cheeses. I am sure it is like going to cheese heaven.

The Artisan Cheese Festival is the United States’ premier cheese and wine event and will be taking place at the Sheraton Sonoma County in Petaluma as well as various area farms. From cheese-making seminars and beer and cheese pairings, to tasting competitions and and farm tours, this lively weekend will feature top artisan cheese experts, authors, chefs and winemakers from all over Marin and Sonoma counties. There are several new and exciting additions to the lineup this year, including a meet the cheesemakers reception and a Farm Tour that takes guests to LaFranchi Ranch and Keller Estate Winery which features a sit-down three course lunch with guest chef Mayet Cristobal, the Executive Chef for Bon Appetit at the Getty Center in Los Angeles and the Getty Villa in Malibu. Throughout the weekend guests will have the opportunity to experience limited-production, rare artisan cheeses and learn about the art of making cheese, while supporting local and sustainable farmers and cheesemakers in California.

Dairy Goddess Countdown – Fresno Food Expo

I can’t believe it has been already a year! The Fresno Food Expo is already here and things are a bit crazy in preparation as well as tending to all of our regular orders. We continue to service the 37 Nor-Cal Whole Foods so don’t forget to go in an ask for some “Dairy Goddess”. 

The Expo is Thursday March 14, 2013. The public portion is going to be held from 5pm to 8pm at the Fresno Convention Center, Hall 1. Tickets are $40.00 but you can go to www.fresnofoodexpo.com for discount ticket offers. 

Come on out to taste, touch, and try food and beverage products from 106 food exhibitors. It is a great opportunity to learn about local food companies and you will even have a chance to purchase product you like at the show. Dairy Goddess is offering special Expo discounts. 

Supporting local food companies has never tasted so good. 

Also I am asking you to please go to Fresno Food Expo New Products Award (click on link) and vote if you haven’t already. My 3 entries are in the TOP 5 of 55 products. The voting continues until the day of the event. 

All you need to do is 

“Like” each of my products (3 of them, Whole Milk, Chocolate Milk, and my Cheese) along with that please email a vote too. Your support is appreciated and helps our little company get our name out. Remember, I AM our marketing team. 

Our family does it all! So join “OUR” family and take a moment to cast your votes.

Hope to see you at the Expo!

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Dairy Goddess Fulfilling Her Dairy Dreams With Your Help!

As you know. Dairy Goddess Farmstead Cheese and Milk was created by me. Partly as a dream to create products from our cows milk but also out of desperation during the worst economic time in our dairy industry. Trying whatever we could to save our farm.

With the help and support of my husband Tony, my daughter Tara we have done a pretty good job. I am very proud of what we have accomplished in two and a half short years.

I am proud to announce that we just made it into the Northern California Whole Foods 35 plus stores with my Non-Homogenized, Low Pasteurized Whole Milk and Chocolate Milk along with Dairy Goddess Fromage Blanc Cheese. If you are in that region…please go in and tell them you LOVE Dairy Goddess. The real key to this success is to receive and maintain those re-orders.

I have expanded my tiny little plant and product as I have gone along. Dairy Goddess does not have a marketing team. I do not have an advertising budget. We do EVERYTHING ourselves. With that said. I am asking you to help me out. Please go to Fresno Food Expo’s Website (click here) Like their page. Then look at all of the wonderful new San Joaquin Valley New Products that will be highlighted at the Fresno Food Expo on March 14th. Then please LIKE each of my products. I have the Whole Milk / Whole Chocolate Milk and Cheese. Click the like by each of those pictures and that is all you have to do and sharing that with your friends would also be appreciated. This type of promotion is what has got me to where I am now. It is hard to get reach without professionals helping, but with your assistance I could not be happier!

I am the little ant that could….and this ant is going to do her best to keep going!

Thanking you in advance for your help…remember LIKE all Three Dairy Goddess Products by clicking the “thumbs-up” next to it’s picture.

Photo from Hanford Sentinel article

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Farmers Given Tribute! Dairy Goddess Says “THANKS DODGE”

Isn’t it nicImagee for a change that farmers are given some real and positive recognition…AND it was during the most watched event in the world.

Now let me go back a bit…I did not see the Dodge commercial titled “So God Made A Farmer” yesterday, during the Superbowl but one of my daughters friends, Claudia Avila, posted on my Facebook wall…

“Hope you saw that farmer commercial for Ram…totally thought of you guys. Xoxo”

I was so bummed that I missed it but Thank God for You Tube (click to view) I watched it, and watched again. It brought tears to my eyes and I swelled with pride. I thought, finally…a shout out to all of the farmers that feed our nation…our world and they are supporting Future Farmers of America to boot! Wow that is so cool!

I was so happy that Claudia, a beautiful, sweet, twenty-something that lives in the city, away from farms saw that commercial and took that moment to share that she thought of us. THANK YOU Claudia that make me very proud.

The commercial’s impact continues. It has been all the buzz this morning on the talk shows and I was so happy to hear “Kelly and Michael” say how much they loved it and made them think about how hard farmers work. It is nice to have this good media attention for a change.

I am happy to say that I do drive a Dodge and this farmer thanks you! 

 

Correction! Dairy Goddess Bumbles! Shock Of CDFA Decision.

My dear readers I want to apologize at my blunder regarding our very complicated / very confusing pricing system that dairy farmers have to deal with.

In my angst, hurt, frustration, tears, and disgust I made a mistake in my previous blog post. 

Instead of receiving the token .25 cents per 100 gallons of milk for 3 months. It should be .25 cents per 100 weight (CWT). 100 CWT is 11.6 gallons. (This correction does not minimize the slap that CDFA gave to California dairy farmers, by awarding their slight token of appeasement) but I did want to be clear to my readers whom I hold so dear.

Again, my apologies. It is clear that I am not a professional writer. Though, there is no doubt that this blog comes from my heart and all of the emotions it holds.

Sorry for the confusion.  

Barbara Martin / Dairy Goddess

CA. Dairy Farmers Slapped In The Face. CDFA Sides with Processors Yet Again!

Well yesterday we received the decision regarding the emergency CDFA hearing that was held on 12/21/12 (note, on the day of the hearing, Secretary Ross was not even there, while the room was filled with hard working dairy farmers that left their farms at 3 am to make their importance of this issue known. She obviously had more important things to do on that Friday before Christmas).

We went there, pleading that California dairy farmers receive some much needed relief. We, dairy farmers in California receive $2.00 per 100 gallons of milk less than the rest of the nation. We have the highest regulations and costs. In a nutshell it costs us more to feed our animals than what we are getting paid. (We can all thank corn being produced and mandated for Ethanol (thank them also for your higher grocery bill). This corn to ethanol is a joke and more political corruption. It is not efficient, but too many wealthy, very powerful lobbying has corrupted their mindset and throw common sense out the door. 

The CDFA has it’s own cost of production costs that show this and is officially reported and published.

The cheese-makers here in California cry they will not survive if we are given any such relief. It cost them too much money to deal with their whey (the left over after cheese is made). It is a known fact that most of the cheese-makers in CA are making record profits that includes processing that valuable whey protein. They stand behind the couple that do not process it and say if they pay more they will be in dire straights. Their greed eventually will bite them as if things don’t change they will have to fight for what milk might be left in this state. They are worried about paying now? Wait till there is not enough dairies to provide milk to go around. 

The frustrating part of this is that all of the other states cheese-makers are managing and profiting. I believe, ever stronger, that we need to dump our state system and join the Federal Order. It might not be any better, but it could not get much worse. Besides I would no longer be part of this greedy, regulated, state system that can not even read their own data that shows that dairies are closing weekly. Four hundred dairy families gone. It is obvious CDFA can care less. So why stay in such a system that favors only one side. At least we would be on the same playing field as the dairy farmers in the nation.

The cheese-makers have some sick-corrupt control over the CDFA. It is a dark and demented cloud. They do not appreciate the valuable economic impact we have provided and treat us as an uneducated pebble in their shoe. They believe they are saving us from ourselves and protecting us from our habitual over production.  

So, in a nutshell (rounding it off)…we asked for $1.00 per hundred gallons of milk extra from the processors for 6 months of relief. We received .25cents per hundred gallons of milk for 3 months.

A true slap in our face and more proof of this unhealthy alliance between the state and processors. Though, I hope the CDFA doesn’t think that they “won” (they do have more points) but please know we have only just begun. You are dealing with a new generation of dairy farmers.

I no longer support this “TASK FARCE” trying to get producers and processors on the same page. This here proves they can not even agree to give us temporary relief when we need it the most. They see that we are short on milk. What makes us think they will work with us ever if they go against us now?

We need to demand change and continue to fight for what is right and FAIR! We need our co-ops to stand together with us and start taking control.

 

CDFA announces temporary 25 cent hike for four months

The CDFA today released its much anticipated announcement on the Dec. 21, 2012 milk pricing hearing, saying it would temporarily increase Class 1,2,3, 4a and 4b prices by approximately $0.251/cwt for the period of Feb. 1 to May 31, 2013. The announcement by Candace gates, chief of the Dairy Marketing Branch, provided these details:
•    Increasing the Class 1 price approximately $0.05/cwt by adding:• $0.0006 per pound to the milk fat price.• $0.0045 per pound to the milk solids-not-fat price. • $0.0001 per pound to the milk fluid carrier price.
•    Increasing the Class 2 and 3 prices approximately $0.10/cwt by adding:• $0.0082 per pound to both the milk fat and milk solids-not-fat prices
•    Increasing the Class 4a and 4b prices approximately $0.30/cwt by adding:• $0.0246 per pound to both the milk fat and milk solids-not-fat prices.

The Hearing Determinations, Panel Report, Stabilization Plans and a more detailed explanation of the department’s decision can be found on the Dairy Marketing website www.cdfa.ca.gov/dairy  by clicking on the Hearing Matrix. Jan. 22, 2013 CDFA Notice 

Dairy Goddess Loves Her Customers!

Great Recipe with Dairy Goddess Cheese

Great Recipe with Dairy Goddess Cheese

Well here we are in 2013….amazing isn’t it?

I wanted to start off my New Year wishing you all a very prosperous and happy 2013.

I also wanted to start out extending my gratitude to all of my great customers.  I, Dairy Goddess, appreciates you all more

than you can ever know! I want to share with you a recipe a customer had sent me with a picture of the wonderful dish they had made using Dairy Goddess Farmstead Cheese…I made it and it is AMAZING. I feel very blessed to have such great customers using my products and sharing their recipes with me!  Thank you Justin and Tara for sharing!

I tried your cheese in a recipe and loved it, so I thought that I would share. Great product!” – Justin and Tara
 
 
Roast Red Bell diced, mushrooms quartered, Broccoli flourettes, julianne white onion, tossed in olive oil salt and pepper fresh garlic @ 350F for 18 mins (or pan saute if you wish)
 
To separate pot Add 2C of cream, 2 oz Azores 1 oz Central Coast cheese with 4oz of cheddar, 2 tsp of powdered chicken stock and 2 tsp fresh garlic salt and pepper
 
serve sauce over Fettucini noodles topped with grilled or baked thin sliced diced or julianned chicken,  then the roasted  veg, dash of parm, and yummy bread.
 
 
Let me know if you try and like it. Check pic. I’m a chef and me and my girlfriend just added as we went along lol!
 
Justin & Tara