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Wow…here we are February 2015. I can not believe that my last post was on 4/29/14. I am so sorry that I have been away from my blog for so long. As I have said before, I love blogging. I believe that blogging gave me the confidence to start Dairy Goddess Farmstead Cheese and Milk. I never would believe that it would continue to grow and become what it has today. I am still running the dairy and Dairy Goddess. I am spread very thin and so the time for blogging has been difficult. 2014 was a great and exciting year. So many wonderful changes have blessed our life. I will break down the past year to get you up to speed.

January 2014 – After 2 months of marriage, my daughter Tara, also my right hand in running the daily business of Dairy Goddess found out that she and her husband Shane would be having a baby. My first grand child. I can not tell you the joy this brought to all of us. I was craving a new baby to bless us and the start of the 5th generation on our farm. Tara announces pregnancy

 

February 2014- We began making our California Style Curds in Plain and Seasoned. They are great as a snack and they melt beautifully and make a great addition to your favorite “cheesy” recipes.

March 2014- We began raising free range chickens! What started out as a hobby for Tony, he LOVES little chicks, actually any baby critter steals his heart. He kept bring home little chicks and we all know what happens…they grow up…. Dairy Goddess Farmstead Eggs was born…”We love’m like our Cows”  eggs in carton

 

April 2014- Tony and I celebrated our 31st Wedding Anniversary. We also found out the our 1st grandchild was going to be a GIRL!

Tara Baby Cake announcement

May 2014- We got our 3rd Refrigeration van, or as I like to call it…Chariot for Dairy Goddess to transport her goodness!

DG Van 3

 

June 2014- A.J. finds out that he was accepted as a transfer student for Veterinarian Medicine at Oklahoma State University. We were all so thrilled that he would be closer to home.  We knew at that moment that we would be able to go and visit which we did in October for OSU’s homecoming. What a blast that was and we were so lucky to get to go with my cousins, the Walton’s. Their son Brandon is completing his undergrad there.

OKC AJ OSU homecoming 2014

 

July 2014- Dairy Goddess Farmstead Cheese wins 1st place in the flavored-fresh cheese category  for our “Valley” (Peaches, Almonds, & Honey) Fromage Blanc, at the American Cheese Society Awards in Sacramento, CA. What an honor! To win among the many other great entries made us so very proud.   ACS Cheese Awards

August 2014- Dairy Goddess celebrated it’s 4th year in business.

September 2014- It was all hustle and bustle for Dairy Goddess as we prepared for Tara and Shane’s baby to arrive. Tara does so much for DG so we needed our ducks in a row. We were all getting so excited to meet Baby Girl Rodrigues!

October 2014- Finally on the 8th of October, God blessed us with our newest Little Goddess, Delilah Dolores Rodrigues. She was perfect. She completely stole our hearts and is the very center of our life. Barbara and Delilah Hospital

November 2014- It was only a month after Delilah joined our clan but we had prepared and completed a 3rd Party Audit for Dairy Goddess Farmstead Cheese and Milk. It was a two day inspection to make sure we are doing everything possible to bring our customers the best quality products produced in compliance of the state and major store chains. We also decided to upgrade our website and invite you to take a look at it. We are very proud of how it turned out.

December 2014- I had made the tough decision to leave my Board of Director seat for the California Milk Advisory Board I loved serving the dairy farmers in California. It was important to me to be a voice for my fellow dairymen and to do my best to direct that our milk marketing dollars were being spent thoughtfully and assuring their hard earned money was being put to good use to market the milk that they produce. As Dairy Goddess has grown I realized that I would not be able to give 100 percent to that seat’s responsibility. We had a beautiful dinner and so many kind words were said and I truly felt appreciated for the 6 years that I had served.  CMAB apprecation certificate

January 2015- We started 2015 with a bang! We baptized our sweet Delilah and then were off to San Francisco for the Winter Fancy Food Show this is the largest food and beverage show on the West Coast. It was amazing and felt very successful. We could not believe how many fabulous products from around the world that were there and how large the show itself was. We were proud to be a part of it. Fancy food show 2015

 

One of my New Years Resolutions is to blog more…I promise to work on that. I love sharing our life with you. I appreciate you taking the time to visit this blog and my website. I would love for you to like my Facebook Page too. That is a quick way to stay in touch with our latest shenanigans!

One last thought. We are still in a terrible drought here in California. We have had a bit of rain and hoping for a wet February. We ask for you to keep us in your thoughts and prayers as all of Agriculture in California is suffering and if we do not get rain and also reform for water in this state it will affect us all. This drought is truly a crisis.

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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.

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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”

 

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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!

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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

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