Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies
Bay Area Bites Guide to Local Dairies and Creameries
The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese
Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book "Cowgirl Creamery Cooks"
It's all about the milk at Cowgirl Creamery
Sponsored
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Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.","status":"publish","parent":0,"modified":1525732422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":2970},"headData":{"title":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED","description":"If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies","datePublished":"2018-05-03T18:04:47.000Z","dateModified":"2018-05-07T22:33:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127618 https://ww2.kqed.org/bayareabites/?p=127618","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/03/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies/","disqusTitle":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","nprByline":"\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/127618/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127618/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","authors":["byline_bayareabites_127618"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1245","bayareabites_1875","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_15156","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_16139","bayareabites_16136","bayareabites_14995","bayareabites_16137","bayareabites_1621","bayareabites_65","bayareabites_13552","bayareabites_16138","bayareabites_16135","bayareabites_10172"],"featImg":"bayareabites_127672","label":"source_bayareabites_127618"},"bayareabites_102394":{"type":"posts","id":"bayareabites_102394","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102394","score":null,"sort":[1445899222000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-local-dairies-and-creameries","title":"Bay Area Bites Guide to Local Dairies and Creameries","publishDate":1445899222,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102413,102412,102411,102409,102410,102408,102415,102414\"]\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102421,102422,102416,102417,102418,102419,102420,102423\"]\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102431,102430,102427,102428,102424,102425,102426,102432,102429\"]\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102435,102436,102444,102440,102439,102437,102438,102443,102434\"]\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With so many dairies, it should be easy to find local, organic milk. But it can get a bit complicated.","status":"publish","parent":0,"modified":1447197280,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1823},"headData":{"title":"Bay Area Bites Guide to Local Dairies and Creameries | KQED","description":"With so many dairies, it should be easy to find local, organic milk. But it can get a bit complicated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to Local Dairies and Creameries","datePublished":"2015-10-26T22:40:22.000Z","dateModified":"2015-11-10T23:14:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102394 http://ww2.kqed.org/bayareabites/?p=102394","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/26/bay-area-bites-guide-to-local-dairies-and-creameries/","disqusTitle":"Bay Area Bites Guide to Local Dairies and Creameries","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/102394/bay-area-bites-guide-to-local-dairies-and-creameries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102413,102412,102411,102409,102410,102408,102415,102414","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102421,102422,102416,102417,102418,102419,102420,102423","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102431,102430,102427,102428,102424,102425,102426,102432,102429","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102435,102436,102444,102440,102439,102437,102438,102443,102434","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102394/bay-area-bites-guide-to-local-dairies-and-creameries","authors":["1459"],"categories":["bayareabites_109","bayareabites_188","bayareabites_1874","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_14995","bayareabites_1621","bayareabites_10172","bayareabites_2890"],"featImg":"bayareabites_102414","label":"source_bayareabites_102394"},"bayareabites_79031":{"type":"posts","id":"bayareabites_79031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79031","score":null,"sort":[1394642491000]},"guestAuthors":[],"slug":"the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese","title":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese","publishDate":1394642491,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.","status":"publish","parent":0,"modified":1394911288,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":611},"headData":{"title":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese | KQED","description":"Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese","datePublished":"2014-03-12T16:41:31.000Z","dateModified":"2014-03-15T19:21:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79031 http://blogs.kqed.org/bayareabites/?p=79031","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/12/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese/","disqusTitle":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese","path":"/bayareabites/79031/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79031/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_13156","bayareabites_404","bayareabites_9533","bayareabites_10172","bayareabites_466","bayareabites_13155"],"featImg":"bayareabites_79036","label":"bayareabites"},"bayareabites_73233":{"type":"posts","id":"bayareabites_73233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73233","score":null,"sort":[1383479297000]},"guestAuthors":[],"slug":"cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks","title":"Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book \"Cowgirl Creamery Cooks\"","publishDate":1383479297,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73259\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_cheese.jpg\" alt=\"Cowgirl Creamery Cheese. Photo: Hirsheimer & Hamilton\" width=\"610\" height=\"407\" class=\"size-full wp-image-73259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery Cheese. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Brie Mazurek,\u003c/strong> \u003ca href=\"http://www.cuesa.org/article/cheese-pioneers-interview-cowgirl-creamery\">\u003cstrong>Online Education Manager for CUESA\u003c/strong>\u003c/a> (10/31/13)\u003c/p>\n\u003cp>Sue Conley and Peggy Smith of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> have been blazing trails for more than 30 years. After moving West in the seventies, they immersed themselves in the Bay Area food revolution, Peggy in the kitchen at Chez Panisse and Sue at Fourth Street Grill and Bette’s Oceanview Diner. In the late 1980s, they decided to explore new frontiers in Marin, supporting farmers and producers directly and becoming pioneering cheese makers in the process.\u003c/p>\n\u003cp>In their new book, \u003ca href=\"http://www.cowgirlcreamery.com/cowgirl-creamery-cooks\">Cowgirl Creamery Cooks\u003c/a> (Chronicle Books), the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. We talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement.\u003c/p>\n\u003cfigure id=\"attachment_73262\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_sue_peggy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_sue_peggy.jpg\" alt=\"Sue Conley (L) and Peggy Smith (R) of Cowgirl Creamery. Photo: Hirsheimer & Hamilton\" width=\"250\" height=\"186\" class=\"size-full wp-image-73262\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (L) and Peggy Smith (R) of Cowgirl Creamery. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us about your journey into the cheese business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sue Conley:\u003c/strong> I moved to Point Reyes in 1989, and almost the first day I was there I met Ellen Straus of \u003ca href=\"http://strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>. Dairies were in danger at the time because we were so close to the city. Property values were really exploding, and developers had purchased much of the land. Ellen had helped start the \u003ca href=\"http://www.malt.org/home\">Marin Agricultural Land Trust\u003c/a> to enable farmers to sell their development rights and get cash to put back into their operation [by placing an agricultural easement on their property, preserving it in perpetuity]. It was a new idea, the first of its kind in the US.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ellen had said that unless farmers do something that’s profitable and a little more fun than selling milk into the commodity market, they won’t want to farm, even if their land is set aside. They would need to do things like transition to organic or make value-added products. I said, “I’d love to help with that idea.” Her son, Albert, was just starting to transition his dairy to organic, and it became the first organic dairy in the West.\u003c/p>\n\u003cp>I bought a barn in Point Reyes, an old broken-down place. We were going to have art studios upstairs and a food business downstairs, a showcase for agricultural goods in our county. Peggy and I started working on a business plan to provide a direct market for the producers. Our first producer was Albert, and we knew a couple cheese makers in Sonoma who were just getting going at the time.\u003c/p>\n\u003cp>\u003cstrong>CUESA: How did you start making cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> We thought that we should make our own fresh cheese, so that people could see the cheese being made when they walk in, and on the other end of the barn, they could have a cheese sandwich at a little deli. I made the cheese and Peggy did the cooking. We made cottage cheese, fromage blanc, and crème fraîche, and as we matured in our business and confidence, we made aged cheese. It takes a long time to develop a system, skills, and the staff to make great cheese, but we had the one important thing, and that was good milk. Even today, 90% of the milk in our cheese comes from Albert Straus’s farm.\u003c/p>\n\u003cp>When we started our company in 1997, no one would distribute our handmade cheese because it was fresh and fragile and expensive, so we had to buy a truck and deliver it ourselves. And since we were already going to restaurants and retailers in the city, we decided we should also bring the other cheeses we sold, so we became a distributor for these newly developing cheese businesses. Distribution became key to these dairy families feeling confident embarking on something new. That’s something we’re very proud of, and it’s as important to us as making great cheese.\u003c/p>\n\u003cfigure id=\"attachment_73261\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cow.jpg\" alt=\"Cowgirl Creamery cow. Photo: Hirsheimer & Hamilton\" width=\"250\" height=\"250\" class=\"size-full wp-image-73261\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery cow. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: When you started making cheese, how did you find your niche?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> We tried to highlight the beautiful flavors in the milk we were using. That was something we learned from traveling to England, France, and Italy. The cheese makers there think about what the animals are eating, what breed the animal is, how the animal is cared for, what’s growing in the pasture, and how the pasture is cared for. Until you have all of that in line, you shouldn’t start to make cheese. That really stuck with us.\u003c/p>\n\u003cp>In our experiences traveling to France, England, and Italy, we saw that people can make very good livings on small production, specialty cheese. We drew inspiration from Neal’s Yard Dairy in London and Jean d’Alos in Bordeaux, France, and modeled our business after them. They sold cheese from other producers on the counter, but they made their own fresh cheese and yogurt. They really wanted to highlight the taste of the milk that was local to their place. That continues to be the niche that we fill at Cowgirl Creamery. We’re also certified organic, and there are very few certified organic cheese producers in the artisanal world.\u003c/p>\n\u003cp>\u003cstrong>CUESA: Can you say more about how sustainability fits into your business model?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> We buy milk that is from a sustainable farm with humane treatment of animals. We also believe in paying the people who work with us a fair wage, whether it’s a cheese monger, cheese maker, or a driver. Everybody in the company is committed to preserving sustainable agriculture in our region. It’s at the core of our mission.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cooks.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"250\" height=\"336\" class=\"alignright size-full wp-image-73260\">\u003c/a>\u003cstrong>CUESA: Why did you decide to write a book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> Chronicle Books (which is owned by the family that also owns McEvoy Ranch, our neighbors and farmers in our county) had been after us for a while to do a book, but we didn’t feel that we were ready. Farming and cheese making are fragile economies, and we were encouraging farmers to do something that we weren’t yet sure would really work. We had seen it work in Europe, but we didn’t know if farmers here would be able to sustain themselves. We didn’t know if Albert would be successful in his organic venture, or if we would be able to pay our bills. Coming to the Ferry Building 10 years ago was a huge boost for us because it gave international exposure to our company and the other cheese makers. In the last five years, we’ve really been able to get ahead of our debt and investment from building the company from nothing. We didn’t want to write about that until we were sure that it would work, but now we think it does.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What are you hoping readers will take away from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> Hopefully, it’ll give you a general understanding of how cheese is made. The book is basically a narrative with recipes. We discuss the styles of cheeses in the order that we learned to make them, starting with the simplest fresh cheeses, then soft-ripened and mold-ripened cheeses, aged cheeses, grating cheeses, and blues. Each chapter has a description of how the cheese is made and how to cook with it. We also have a chapter on how to taste cheese and planning a cheese course. We talk a lot about milk, the different qualities of milk, and the milksheds that have been cheese-making clusters in the US. And we talk about why small cheese makers working together can make something that’s more interesting and successful than one big cheese company or lots of them scattered about. As it works in Europe, it works here, too.\u003c/p>\n\u003cp>\u003cem>You can find Cowgirl Creamery at the Ferry Plaza Farmers Market on Saturdays and at their retail shop inside the Ferry Building seven days a week.\u003c/em> \u003c/p>\n\u003cp>\u003cem>Cowgirl Creamery photography by Hirsheimer & Hamilton, reprinted with permission from Chronicle Books.\u003c/em>\u003c/p>\n\u003ch3>Recipe: \u003ca href=\"http://www.cuesa.org/recipe/winter-salad-greens-persimmon-vinaigrette-and-mt-tam\">Winter Salad Greens with Persimmon Vinaigrette and Mt Tam\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_73258\" class=\"wp-caption aligncenter\" style=\"max-width: 590px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mt_tam_cheese_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mt_tam_cheese_large.jpg\" alt=\"Cowgirl Creamery Mt Tam cheese. Photo: Courtesy of Cowgirl Creamery\" width=\"590\" height=\"393\" class=\"size-full wp-image-73258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery Mt Tam cheese. Photo: Courtesy of Cowgirl Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Source:\u003c/strong> Sue Conley and Peggy Smith, \u003ca href=\"http://www.cowgirlcreamery.com/cowgirl-creamery-cooks\">Cowgirl Creamery Cooks\u003c/a> \u003c/p>\n\u003cp>If you have beautiful lettuce that you’ve grown yourself or found in a farmers market, this might be the recipe to use. When Peggy finds exceptional lettuce, she thinks of Jean-Pierre Moullé, the chef at Chez Panisse, as well as our good friend Todd Koons.\u003c/p>\n\u003cp>A classically trained French chef, Jean-Pierre Moullé is a thoughtful, caring cook who shares his knowledge generously. His influence on a generation of cooks is far-reaching; many people who cook today have adopted his cooking style. The cooks who worked with Jean-Pierre perhaps loved best that Jean-Pierre always gave you (or his cooking) his entire attention and welcomed questions.\u003c/p>\n\u003cp>Jean-Pierre is an accomplished hunter and fisherman, but Peggy associates him with lettuce because of the delicate lettuces he harvested from his tiny garden in Berkeley. Peggy viewed it as an honor and a privilege when Jean-Pierre asked her to care for his garden while he went on vacation.\u003c/p>\n\u003cp>Jean-Pierre brought all of his lettuces to Chez Panisse; Todd Koons, at the age of nineteen, realized that California restaurants would buy many of the specialty lettuces that weren’t available in the United States at that time (unless you knew Jean-Pierre). Todd helped bring organic, field-grown heirloom lettuces to a wider market.\u003c/p>\n\u003cp>Jean-Pierre has changed much more than the type of lettuce we find in restaurants today. Peggy speaks for many cooks when she expresses gratitude for the many lessons Jean-Pierre taught—most important, always spend the time needed to do a task well and always appreciate the food on the plate, the wine in the glass, and the people around you.\u003c/p>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Persimmon Vinaigrette\u003c/strong>\u003cbr>\n3 tablespoon Champagne vinegar\u003cbr>\n1 small shallot, minced\u003cbr>\n1/2 ripe Fuyu persimmon, peeled, seeded, and finely chopped, juices reserved\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\nFine sea salt and freshly ground black pepper\u003c/p>\n\u003cp>3 cups fresh, beautiful greens (any combination of radicchio, speckled lettuce, Belgian endive, or escarole), washed and torn into pieces\u003cbr>\n1/2 ripe Fuyu persimmon, peeled, seeded, and chopped\u003cbr>\n4 slices Levain bread, cut slightly on the diagonal\u003cbr>\n4 tablespoons Mt Tam cheese (paste only, not the rind)\u003c/p>\n\u003cp>\u003cstrong>PREPARATION\u003c/strong>\u003c/p>\n\u003cp>1. To make the vinaigrette: In a small bowl, pour the vinegar over the shallot. Let it sit for 10 minutes.\u003c/p>\n\u003cp>2. Whisk together the finely chopped persimmon and any juice with the shallot and Champagne vinegar. Whisk in the olive oil slowly, and continue whisking until it emulsifies. Add 1/4 teaspoon salt and a few grinds of pepper, taste the vinaigrette, and decide if you’d like more salt and pepper.\u003c/p>\n\u003cp>3. When you’re just about ready to serve, dress the salad greens with the vinaigrette. Divide the dressed greens onto four salad plates and top with the persimmon chunks.\u003c/p>\n\u003cp>4. Very lightly toast the bread slices. You want them to be warm but still tender and not overly crisp. Spread 1 tablespoon of Mt Tam on each warm bread slice, set it on the plate beside the salad, and serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipe reprinted with permission of Chronicle Books. Photo from Cowgirl Creamery.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for \u003cem>Winter Salad Greens with Persimmon Vinaigrette and Mt Tam\u003c/em>.\r\n","status":"publish","parent":0,"modified":1383479934,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1919},"headData":{"title":"Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book \"Cowgirl Creamery Cooks\" | KQED","description":"In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for Winter Salad Greens with Persimmon Vinaigrette and Mt Tam.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book \"Cowgirl Creamery Cooks\"","datePublished":"2013-11-03T11:48:17.000Z","dateModified":"2013-11-03T11:58:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73233 http://blogs.kqed.org/bayareabites/?p=73233","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/","disqusTitle":"Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book \"Cowgirl Creamery Cooks\"","path":"/bayareabites/73233/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73259\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_cheese.jpg\" alt=\"Cowgirl Creamery Cheese. Photo: Hirsheimer & Hamilton\" width=\"610\" height=\"407\" class=\"size-full wp-image-73259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery Cheese. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Brie Mazurek,\u003c/strong> \u003ca href=\"http://www.cuesa.org/article/cheese-pioneers-interview-cowgirl-creamery\">\u003cstrong>Online Education Manager for CUESA\u003c/strong>\u003c/a> (10/31/13)\u003c/p>\n\u003cp>Sue Conley and Peggy Smith of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> have been blazing trails for more than 30 years. After moving West in the seventies, they immersed themselves in the Bay Area food revolution, Peggy in the kitchen at Chez Panisse and Sue at Fourth Street Grill and Bette’s Oceanview Diner. In the late 1980s, they decided to explore new frontiers in Marin, supporting farmers and producers directly and becoming pioneering cheese makers in the process.\u003c/p>\n\u003cp>In their new book, \u003ca href=\"http://www.cowgirlcreamery.com/cowgirl-creamery-cooks\">Cowgirl Creamery Cooks\u003c/a> (Chronicle Books), the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. We talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement.\u003c/p>\n\u003cfigure id=\"attachment_73262\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_sue_peggy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_sue_peggy.jpg\" alt=\"Sue Conley (L) and Peggy Smith (R) of Cowgirl Creamery. Photo: Hirsheimer & Hamilton\" width=\"250\" height=\"186\" class=\"size-full wp-image-73262\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (L) and Peggy Smith (R) of Cowgirl Creamery. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us about your journey into the cheese business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sue Conley:\u003c/strong> I moved to Point Reyes in 1989, and almost the first day I was there I met Ellen Straus of \u003ca href=\"http://strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>. Dairies were in danger at the time because we were so close to the city. Property values were really exploding, and developers had purchased much of the land. Ellen had helped start the \u003ca href=\"http://www.malt.org/home\">Marin Agricultural Land Trust\u003c/a> to enable farmers to sell their development rights and get cash to put back into their operation [by placing an agricultural easement on their property, preserving it in perpetuity]. It was a new idea, the first of its kind in the US.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ellen had said that unless farmers do something that’s profitable and a little more fun than selling milk into the commodity market, they won’t want to farm, even if their land is set aside. They would need to do things like transition to organic or make value-added products. I said, “I’d love to help with that idea.” Her son, Albert, was just starting to transition his dairy to organic, and it became the first organic dairy in the West.\u003c/p>\n\u003cp>I bought a barn in Point Reyes, an old broken-down place. We were going to have art studios upstairs and a food business downstairs, a showcase for agricultural goods in our county. Peggy and I started working on a business plan to provide a direct market for the producers. Our first producer was Albert, and we knew a couple cheese makers in Sonoma who were just getting going at the time.\u003c/p>\n\u003cp>\u003cstrong>CUESA: How did you start making cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> We thought that we should make our own fresh cheese, so that people could see the cheese being made when they walk in, and on the other end of the barn, they could have a cheese sandwich at a little deli. I made the cheese and Peggy did the cooking. We made cottage cheese, fromage blanc, and crème fraîche, and as we matured in our business and confidence, we made aged cheese. It takes a long time to develop a system, skills, and the staff to make great cheese, but we had the one important thing, and that was good milk. Even today, 90% of the milk in our cheese comes from Albert Straus’s farm.\u003c/p>\n\u003cp>When we started our company in 1997, no one would distribute our handmade cheese because it was fresh and fragile and expensive, so we had to buy a truck and deliver it ourselves. And since we were already going to restaurants and retailers in the city, we decided we should also bring the other cheeses we sold, so we became a distributor for these newly developing cheese businesses. Distribution became key to these dairy families feeling confident embarking on something new. That’s something we’re very proud of, and it’s as important to us as making great cheese.\u003c/p>\n\u003cfigure id=\"attachment_73261\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cow.jpg\" alt=\"Cowgirl Creamery cow. Photo: Hirsheimer & Hamilton\" width=\"250\" height=\"250\" class=\"size-full wp-image-73261\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery cow. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: When you started making cheese, how did you find your niche?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> We tried to highlight the beautiful flavors in the milk we were using. That was something we learned from traveling to England, France, and Italy. The cheese makers there think about what the animals are eating, what breed the animal is, how the animal is cared for, what’s growing in the pasture, and how the pasture is cared for. Until you have all of that in line, you shouldn’t start to make cheese. That really stuck with us.\u003c/p>\n\u003cp>In our experiences traveling to France, England, and Italy, we saw that people can make very good livings on small production, specialty cheese. We drew inspiration from Neal’s Yard Dairy in London and Jean d’Alos in Bordeaux, France, and modeled our business after them. They sold cheese from other producers on the counter, but they made their own fresh cheese and yogurt. They really wanted to highlight the taste of the milk that was local to their place. That continues to be the niche that we fill at Cowgirl Creamery. We’re also certified organic, and there are very few certified organic cheese producers in the artisanal world.\u003c/p>\n\u003cp>\u003cstrong>CUESA: Can you say more about how sustainability fits into your business model?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> We buy milk that is from a sustainable farm with humane treatment of animals. We also believe in paying the people who work with us a fair wage, whether it’s a cheese monger, cheese maker, or a driver. Everybody in the company is committed to preserving sustainable agriculture in our region. It’s at the core of our mission.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cowgirl_creamery_cooks.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"250\" height=\"336\" class=\"alignright size-full wp-image-73260\">\u003c/a>\u003cstrong>CUESA: Why did you decide to write a book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> Chronicle Books (which is owned by the family that also owns McEvoy Ranch, our neighbors and farmers in our county) had been after us for a while to do a book, but we didn’t feel that we were ready. Farming and cheese making are fragile economies, and we were encouraging farmers to do something that we weren’t yet sure would really work. We had seen it work in Europe, but we didn’t know if farmers here would be able to sustain themselves. We didn’t know if Albert would be successful in his organic venture, or if we would be able to pay our bills. Coming to the Ferry Building 10 years ago was a huge boost for us because it gave international exposure to our company and the other cheese makers. In the last five years, we’ve really been able to get ahead of our debt and investment from building the company from nothing. We didn’t want to write about that until we were sure that it would work, but now we think it does.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What are you hoping readers will take away from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SC:\u003c/strong> Hopefully, it’ll give you a general understanding of how cheese is made. The book is basically a narrative with recipes. We discuss the styles of cheeses in the order that we learned to make them, starting with the simplest fresh cheeses, then soft-ripened and mold-ripened cheeses, aged cheeses, grating cheeses, and blues. Each chapter has a description of how the cheese is made and how to cook with it. We also have a chapter on how to taste cheese and planning a cheese course. We talk a lot about milk, the different qualities of milk, and the milksheds that have been cheese-making clusters in the US. And we talk about why small cheese makers working together can make something that’s more interesting and successful than one big cheese company or lots of them scattered about. As it works in Europe, it works here, too.\u003c/p>\n\u003cp>\u003cem>You can find Cowgirl Creamery at the Ferry Plaza Farmers Market on Saturdays and at their retail shop inside the Ferry Building seven days a week.\u003c/em> \u003c/p>\n\u003cp>\u003cem>Cowgirl Creamery photography by Hirsheimer & Hamilton, reprinted with permission from Chronicle Books.\u003c/em>\u003c/p>\n\u003ch3>Recipe: \u003ca href=\"http://www.cuesa.org/recipe/winter-salad-greens-persimmon-vinaigrette-and-mt-tam\">Winter Salad Greens with Persimmon Vinaigrette and Mt Tam\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_73258\" class=\"wp-caption aligncenter\" style=\"max-width: 590px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mt_tam_cheese_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mt_tam_cheese_large.jpg\" alt=\"Cowgirl Creamery Mt Tam cheese. Photo: Courtesy of Cowgirl Creamery\" width=\"590\" height=\"393\" class=\"size-full wp-image-73258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery Mt Tam cheese. Photo: Courtesy of Cowgirl Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Source:\u003c/strong> Sue Conley and Peggy Smith, \u003ca href=\"http://www.cowgirlcreamery.com/cowgirl-creamery-cooks\">Cowgirl Creamery Cooks\u003c/a> \u003c/p>\n\u003cp>If you have beautiful lettuce that you’ve grown yourself or found in a farmers market, this might be the recipe to use. When Peggy finds exceptional lettuce, she thinks of Jean-Pierre Moullé, the chef at Chez Panisse, as well as our good friend Todd Koons.\u003c/p>\n\u003cp>A classically trained French chef, Jean-Pierre Moullé is a thoughtful, caring cook who shares his knowledge generously. His influence on a generation of cooks is far-reaching; many people who cook today have adopted his cooking style. The cooks who worked with Jean-Pierre perhaps loved best that Jean-Pierre always gave you (or his cooking) his entire attention and welcomed questions.\u003c/p>\n\u003cp>Jean-Pierre is an accomplished hunter and fisherman, but Peggy associates him with lettuce because of the delicate lettuces he harvested from his tiny garden in Berkeley. Peggy viewed it as an honor and a privilege when Jean-Pierre asked her to care for his garden while he went on vacation.\u003c/p>\n\u003cp>Jean-Pierre brought all of his lettuces to Chez Panisse; Todd Koons, at the age of nineteen, realized that California restaurants would buy many of the specialty lettuces that weren’t available in the United States at that time (unless you knew Jean-Pierre). Todd helped bring organic, field-grown heirloom lettuces to a wider market.\u003c/p>\n\u003cp>Jean-Pierre has changed much more than the type of lettuce we find in restaurants today. Peggy speaks for many cooks when she expresses gratitude for the many lessons Jean-Pierre taught—most important, always spend the time needed to do a task well and always appreciate the food on the plate, the wine in the glass, and the people around you.\u003c/p>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Persimmon Vinaigrette\u003c/strong>\u003cbr>\n3 tablespoon Champagne vinegar\u003cbr>\n1 small shallot, minced\u003cbr>\n1/2 ripe Fuyu persimmon, peeled, seeded, and finely chopped, juices reserved\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\nFine sea salt and freshly ground black pepper\u003c/p>\n\u003cp>3 cups fresh, beautiful greens (any combination of radicchio, speckled lettuce, Belgian endive, or escarole), washed and torn into pieces\u003cbr>\n1/2 ripe Fuyu persimmon, peeled, seeded, and chopped\u003cbr>\n4 slices Levain bread, cut slightly on the diagonal\u003cbr>\n4 tablespoons Mt Tam cheese (paste only, not the rind)\u003c/p>\n\u003cp>\u003cstrong>PREPARATION\u003c/strong>\u003c/p>\n\u003cp>1. To make the vinaigrette: In a small bowl, pour the vinegar over the shallot. Let it sit for 10 minutes.\u003c/p>\n\u003cp>2. Whisk together the finely chopped persimmon and any juice with the shallot and Champagne vinegar. Whisk in the olive oil slowly, and continue whisking until it emulsifies. Add 1/4 teaspoon salt and a few grinds of pepper, taste the vinaigrette, and decide if you’d like more salt and pepper.\u003c/p>\n\u003cp>3. When you’re just about ready to serve, dress the salad greens with the vinaigrette. Divide the dressed greens onto four salad plates and top with the persimmon chunks.\u003c/p>\n\u003cp>4. Very lightly toast the bread slices. You want them to be warm but still tender and not overly crisp. Spread 1 tablespoon of Mt Tam on each warm bread slice, set it on the plate beside the salad, and serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted with permission of Chronicle Books. Photo from Cowgirl Creamery.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73233/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks","authors":["5484"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_188","bayareabites_63","bayareabites_588","bayareabites_12276","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_14750","bayareabites_404","bayareabites_12650","bayareabites_2339","bayareabites_9368","bayareabites_10172"],"featImg":"bayareabites_73259","label":"bayareabites"},"bayareabites_39322":{"type":"posts","id":"bayareabites_39322","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39322","score":null,"sort":[1330375299000]},"guestAuthors":[],"slug":"its-all-about-the-milk-at-cowgirl-creamery","title":"It's all about the milk at Cowgirl Creamery","publishDate":1330375299,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Once upon a time, two childhood friends drove a Volkswagen bus across the country to Berkeley. \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#susan\">Sue Conley\u003c/a> opened \u003ca href=\"http://www.bettesdiner.com/\">Bette's Ocean Diner\u003c/a> in Berkeley and worked at Betty's and \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#peggy\">Peggy Smith\u003c/a> cooked at \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> for 17 years. \u003c/p>\n\u003cp>After some decades of culinary success, the two were ready for a new challenge. Their concept was essentially a marketing vehicle for local organic farms like \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> which was the first organic dairy farm west of the Mississippi. One of them fell in love with the Point Reyes National Park, and the other fell in love with a park ranger. \u003ca href=\"http://www.cowgirlcreamery.com/wholesale.asp\">Tomales Bay Foods\u003c/a> was founded in 1993.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\" alt=\"Tomales Bay Foods\" title=\"Tomales Bay Foods\" width=\"560\" height=\"420\" class=\"size-full wp-image-39332\">\u003c/a>\u003cbr>\n\u003cem>Tomales Bay Foods\u003c/em>\u003c/p>\n\u003cp>The vision for Tomales Bay Foods was a place where people could come and buy and eat local products grown and made in West Marin. Sue dreamt of a European-style cheese counter, something that didn't quite exist even in the food-forward Bay Area at that time. Four years later an old hay barn was renovated into the market that we know today, housing the cheesemaking facility, an organic produce stand, a natural-fabric clothing shop, an artisan cheese counter and a deli. Eventually, Sue and Peggy tried their hands at making some \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">simple fresh cheeses\u003c/a>--all of which I was lucky enough to taste on \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">a tour\u003c/a> with some chef and wine industry friends at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\" alt=\"creme fraiche\" title=\"creme fraiche\" width=\"560\" height=\"420\" class=\"size-full wp-image-39334\">\u003c/a>\u003cbr>\n\u003cem>Crème fraîche\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The first tasting was crème fraîche:\u003c/strong>\u003cbr>\nCrème fraîche is made from a simple heavy cream with a little bifidus culture added to make it tangy. The cheese is made exclusively from Straus milk obtained from the original herd, something that is pretty hard to come by these days. The team at Cowgirl lovingly refers to it as their \"estate-bottled milk.\" What I didn't know about crème fraîche is that the older it gets, the better it is! Although a film may form on the top of the cheese, it can be removed and thrown out, and the crème fraîche underneath is improved by ageing. The budding novice cheesemaker can purchase their own heavy cream, add a little crème fraîche, and use it as a \"mother\" to create their own. At Cowgirl, the crème fraîche is the building block for all of their other fresh cheeses. I'd never thought of cheese as a \"live food before,\" but it's true: the lacto bifidus in many cheeses creates an ever-changing product that only improves with some age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\" alt=\"Fromage Blanc\" title=\"Fromage Blanc\" width=\"560\" height=\"420\" class=\"size-full wp-image-39341\">\u003c/a>\u003cbr>\n\u003cem>Fromage Blanc\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Next on the tasting menu was fromage blanc:\u003c/strong>\u003cbr>\nThe second-to-simplest cheese made at Cowgirl, fromage blanc is made by heating milk, adding the culture (lactus bifidus) to create acids and coagulate the milk, and hanging the resulting cheesecloth overnight to drain out the whey. The resulting cream cheese is a crisp, clear, clean cream cheese without any cloying xanthan gum. It tastes absolutely unlike anything I've ever had on a bagel and I know I'll never be able to eat \u003ca href=\"http://www.kraftbrands.com/philly/Pages/default.aspx\">Philadelphia\u003c/a> again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\" alt=\"Cheesemonger cottage\" title=\"Cheesemonger cottage\" width=\"400\" height=\"533\" class=\"size-full wp-image-39343\">\u003c/a>\u003cbr>\n\u003cem>Manager Michael Zilber discusses clabbered cottage cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Then, it was time to try the clabbered cottage cheese:\u003c/strong>\u003cbr>\nThis cheese is the first one that Sue ever made, and we hear it's the one she's still most proud of. Traditionally, cottage cheese is made from the nonfat milk that's left over from the day's butter-making. The milk is turned into whey and mixed with fresh cream from the morning's milking, which is why cottage cheese is traditionally a breakfast cheese. This cheese has great acidity and texture, and we're told it can be substituted for ricotta in almost any recipe. This cheese won a blue ribbon from the American Cheese Society in 2005, making it ostensibly the best cottage cheese in the USA. \"What it comes down to is highlighting the high-quality milk,\" says our guide, cheesemonger/manager Michael Zilber, modestly. \u003c/p>\n\u003cp>\u003cstrong>AGED CHEESES\u003c/strong>\u003cbr>\nAfter a year of making fresh cheeses, Sue decides to try her hand at making some aged cheeses. At the time, a Dutch dairy scientist was interning at Cowgirl. With his input, the creamery as it is today was designed, and Cowgirl made its first soft aged cheese: basically a creamy Gouda. Many tests-and-repeats later, Cowgirl is probably known best for its famous Mount Tam cheese.\u003c/p>\n\u003cp>\u003cstrong>Mount Tam:\u003c/strong>\u003cbr>\nWe learned that cheese ripens from the outside in, which can be noticed in the three different textures of the triangle of Mount Tam we were given to examine, sniff, and taste. The rind, which is made from candida mold that has broken down the milk and made a seal, is white and fluffy. Just inside the rind there's a ribbon of ripe cheese, and inside of that, the center of the cheese is a firm, bright white. \"To really dork out on soft cheeses,\" says our guide, \"first taste the center, and taste the ripe part of the cheese second. For the third nibble, taste the two parts together.\" All three bites had their own distinct flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\" alt=\"Mount Tam\" title=\"Mount Tam\" width=\"560\" height=\"420\" class=\"size-full wp-image-39351\">\u003c/a>\u003cbr>\n\u003cem>Three stages of ripeness in one slice of Mount Tam\u003c/em>\u003c/p>\n\u003cp>Also, says Zilber, \"anyone who says they are lactose-intolerant should be able to eat aged, soft cheeses.\" Why? \"The cultures added to the cheese eat all of the lactose after a few days of aging and turn it into lactic acid.\" Hence, the slightly acidic, citrusy tang we taste in a newer cheese. The mold feeds on that acid, sweetening the cheese. \"So a cheese's rind not only seals but sweetens the cheese.\"\u003c/p>\n\u003cp>\u003cstrong>Red Hawk:\u003c/strong>\u003cbr>\nThe next cheese we tasted was the Red Hawk, which is made similarly to the Mount Tam. After two weeks of aging, the fluffy candida mold is scrubbed off of the cheese and it's washed with salt water. (Some cheesemakers will wash the rinds with beer or wine at this stage of cheesemaking.) The saline prevents more white fluffy mold from growing and then nature takes over. \u003ca href=\"http://www.cheesemaking.com/store/p/134-Bacteria-Linens-Red-1-pack.html\">B. Linens\u003c/a> mold from the air grows on the cheeses giving them their nuttiness and a slight funk. B. Linens mold is a naturally-occurring mold in the air--it's what makes stinky cheeses like Limberger stinky. Red Hawk represents the terroir of West Marin--it cannot be made in Petaluma, because the air doesn't have the mold. It is a true American original: the only known washed-rind, triple-cream soft cheese in the world. Pair it with a true Sauternes or a hoppy IPA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\" alt=\"Red Hawk\" title=\"Red Hawk\" width=\"560\" height=\"420\" class=\"size-full wp-image-39353\">\u003c/a>\u003cbr>\n\u003cem>Individual slices of the washed rind, triple-cream Red Hawk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil's Gulch:\u003c/strong>\u003cbr>\nThis seasonal cheese is soft and aged, with a sweet and spicy pepper rind. Cowgirl's seasonal cheese is the same cheese year-round, with different herbs to finish the rind. The cheese itself is a washed rind, similar to the Red Hawk but the milk is from a Jersey cow farm. There is no cream added to the cheese because the fat content in Jersey cow milk is higher than that of Holstein cows, which is where the \"estate-bottled\" Straus milk comes from. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\" alt=\"Devils Gulch\" title=\"Devils Gulch\" width=\"560\" height=\"474\" class=\"size-full wp-image-39355\">\u003c/a>\u003cbr>\n\u003cem>Homegrown dried pepper rind on Devil's Gulch cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wagon Wheel:\u003c/strong>\u003cbr>\nAfter years of making fresh cheeses and soft aged cheeses, Cowgirl's cheesemakers wanted an \"everyday cheese that they could cook with,\" says Zilber. Wagon Wheel is their first hard-aged cheese. The process is the same as with an asiago, says Zilber. He's right that Wagon Wheel is a great melting cheese: we bought out Tomales Bay Foods' stock of \u003ca href=\"http://www.barbeclette.com/\">Barbaclette\u003c/a> and spent the rest of the afternoon melting it over the barbecues at the \u003ca href=\"http://www.hogislandoysters.com/farm/location\">Hog Island Oyster Company\u003c/a> for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\" alt=\"Wagon Wheel\" title=\"Wagon Wheel\" width=\"560\" height=\"420\" class=\"size-full wp-image-39357\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's first hard cheese awaits a melting\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\" alt=\"Barbaclette\" title=\"Barbaclette\" width=\"560\" height=\"262\" class=\"size-full wp-image-39359\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's Wagon Wheel melts on the grill\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/index.html\">Cowgirl Creamery\u003c/a>\u003cbr>\nCowgirl Creamery \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">Tours\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CowgirlCreamery?ref=ts&sk=wall\">Cowgirl Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cowgirlcreamery\">@cowgirlcreamery\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.","status":"publish","parent":0,"modified":1330375831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1333},"headData":{"title":"It's all about the milk at Cowgirl Creamery | KQED","description":"Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"It's all about the milk at Cowgirl Creamery","datePublished":"2012-02-27T20:41:39.000Z","dateModified":"2012-02-27T20:50:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"39322 http://blogs.kqed.org/bayareabites/?p=39322","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/27/its-all-about-the-milk-at-cowgirl-creamery/","disqusTitle":"It's all about the milk at Cowgirl Creamery","path":"/bayareabites/39322/its-all-about-the-milk-at-cowgirl-creamery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once upon a time, two childhood friends drove a Volkswagen bus across the country to Berkeley. \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#susan\">Sue Conley\u003c/a> opened \u003ca href=\"http://www.bettesdiner.com/\">Bette's Ocean Diner\u003c/a> in Berkeley and worked at Betty's and \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#peggy\">Peggy Smith\u003c/a> cooked at \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> for 17 years. \u003c/p>\n\u003cp>After some decades of culinary success, the two were ready for a new challenge. Their concept was essentially a marketing vehicle for local organic farms like \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> which was the first organic dairy farm west of the Mississippi. One of them fell in love with the Point Reyes National Park, and the other fell in love with a park ranger. \u003ca href=\"http://www.cowgirlcreamery.com/wholesale.asp\">Tomales Bay Foods\u003c/a> was founded in 1993.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\" alt=\"Tomales Bay Foods\" title=\"Tomales Bay Foods\" width=\"560\" height=\"420\" class=\"size-full wp-image-39332\">\u003c/a>\u003cbr>\n\u003cem>Tomales Bay Foods\u003c/em>\u003c/p>\n\u003cp>The vision for Tomales Bay Foods was a place where people could come and buy and eat local products grown and made in West Marin. Sue dreamt of a European-style cheese counter, something that didn't quite exist even in the food-forward Bay Area at that time. Four years later an old hay barn was renovated into the market that we know today, housing the cheesemaking facility, an organic produce stand, a natural-fabric clothing shop, an artisan cheese counter and a deli. Eventually, Sue and Peggy tried their hands at making some \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">simple fresh cheeses\u003c/a>--all of which I was lucky enough to taste on \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">a tour\u003c/a> with some chef and wine industry friends at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\" alt=\"creme fraiche\" title=\"creme fraiche\" width=\"560\" height=\"420\" class=\"size-full wp-image-39334\">\u003c/a>\u003cbr>\n\u003cem>Crème fraîche\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The first tasting was crème fraîche:\u003c/strong>\u003cbr>\nCrème fraîche is made from a simple heavy cream with a little bifidus culture added to make it tangy. The cheese is made exclusively from Straus milk obtained from the original herd, something that is pretty hard to come by these days. The team at Cowgirl lovingly refers to it as their \"estate-bottled milk.\" What I didn't know about crème fraîche is that the older it gets, the better it is! Although a film may form on the top of the cheese, it can be removed and thrown out, and the crème fraîche underneath is improved by ageing. The budding novice cheesemaker can purchase their own heavy cream, add a little crème fraîche, and use it as a \"mother\" to create their own. At Cowgirl, the crème fraîche is the building block for all of their other fresh cheeses. I'd never thought of cheese as a \"live food before,\" but it's true: the lacto bifidus in many cheeses creates an ever-changing product that only improves with some age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\" alt=\"Fromage Blanc\" title=\"Fromage Blanc\" width=\"560\" height=\"420\" class=\"size-full wp-image-39341\">\u003c/a>\u003cbr>\n\u003cem>Fromage Blanc\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Next on the tasting menu was fromage blanc:\u003c/strong>\u003cbr>\nThe second-to-simplest cheese made at Cowgirl, fromage blanc is made by heating milk, adding the culture (lactus bifidus) to create acids and coagulate the milk, and hanging the resulting cheesecloth overnight to drain out the whey. The resulting cream cheese is a crisp, clear, clean cream cheese without any cloying xanthan gum. It tastes absolutely unlike anything I've ever had on a bagel and I know I'll never be able to eat \u003ca href=\"http://www.kraftbrands.com/philly/Pages/default.aspx\">Philadelphia\u003c/a> again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\" alt=\"Cheesemonger cottage\" title=\"Cheesemonger cottage\" width=\"400\" height=\"533\" class=\"size-full wp-image-39343\">\u003c/a>\u003cbr>\n\u003cem>Manager Michael Zilber discusses clabbered cottage cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Then, it was time to try the clabbered cottage cheese:\u003c/strong>\u003cbr>\nThis cheese is the first one that Sue ever made, and we hear it's the one she's still most proud of. Traditionally, cottage cheese is made from the nonfat milk that's left over from the day's butter-making. The milk is turned into whey and mixed with fresh cream from the morning's milking, which is why cottage cheese is traditionally a breakfast cheese. This cheese has great acidity and texture, and we're told it can be substituted for ricotta in almost any recipe. This cheese won a blue ribbon from the American Cheese Society in 2005, making it ostensibly the best cottage cheese in the USA. \"What it comes down to is highlighting the high-quality milk,\" says our guide, cheesemonger/manager Michael Zilber, modestly. \u003c/p>\n\u003cp>\u003cstrong>AGED CHEESES\u003c/strong>\u003cbr>\nAfter a year of making fresh cheeses, Sue decides to try her hand at making some aged cheeses. At the time, a Dutch dairy scientist was interning at Cowgirl. With his input, the creamery as it is today was designed, and Cowgirl made its first soft aged cheese: basically a creamy Gouda. Many tests-and-repeats later, Cowgirl is probably known best for its famous Mount Tam cheese.\u003c/p>\n\u003cp>\u003cstrong>Mount Tam:\u003c/strong>\u003cbr>\nWe learned that cheese ripens from the outside in, which can be noticed in the three different textures of the triangle of Mount Tam we were given to examine, sniff, and taste. The rind, which is made from candida mold that has broken down the milk and made a seal, is white and fluffy. Just inside the rind there's a ribbon of ripe cheese, and inside of that, the center of the cheese is a firm, bright white. \"To really dork out on soft cheeses,\" says our guide, \"first taste the center, and taste the ripe part of the cheese second. For the third nibble, taste the two parts together.\" All three bites had their own distinct flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\" alt=\"Mount Tam\" title=\"Mount Tam\" width=\"560\" height=\"420\" class=\"size-full wp-image-39351\">\u003c/a>\u003cbr>\n\u003cem>Three stages of ripeness in one slice of Mount Tam\u003c/em>\u003c/p>\n\u003cp>Also, says Zilber, \"anyone who says they are lactose-intolerant should be able to eat aged, soft cheeses.\" Why? \"The cultures added to the cheese eat all of the lactose after a few days of aging and turn it into lactic acid.\" Hence, the slightly acidic, citrusy tang we taste in a newer cheese. The mold feeds on that acid, sweetening the cheese. \"So a cheese's rind not only seals but sweetens the cheese.\"\u003c/p>\n\u003cp>\u003cstrong>Red Hawk:\u003c/strong>\u003cbr>\nThe next cheese we tasted was the Red Hawk, which is made similarly to the Mount Tam. After two weeks of aging, the fluffy candida mold is scrubbed off of the cheese and it's washed with salt water. (Some cheesemakers will wash the rinds with beer or wine at this stage of cheesemaking.) The saline prevents more white fluffy mold from growing and then nature takes over. \u003ca href=\"http://www.cheesemaking.com/store/p/134-Bacteria-Linens-Red-1-pack.html\">B. Linens\u003c/a> mold from the air grows on the cheeses giving them their nuttiness and a slight funk. B. Linens mold is a naturally-occurring mold in the air--it's what makes stinky cheeses like Limberger stinky. Red Hawk represents the terroir of West Marin--it cannot be made in Petaluma, because the air doesn't have the mold. It is a true American original: the only known washed-rind, triple-cream soft cheese in the world. Pair it with a true Sauternes or a hoppy IPA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\" alt=\"Red Hawk\" title=\"Red Hawk\" width=\"560\" height=\"420\" class=\"size-full wp-image-39353\">\u003c/a>\u003cbr>\n\u003cem>Individual slices of the washed rind, triple-cream Red Hawk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil's Gulch:\u003c/strong>\u003cbr>\nThis seasonal cheese is soft and aged, with a sweet and spicy pepper rind. Cowgirl's seasonal cheese is the same cheese year-round, with different herbs to finish the rind. The cheese itself is a washed rind, similar to the Red Hawk but the milk is from a Jersey cow farm. There is no cream added to the cheese because the fat content in Jersey cow milk is higher than that of Holstein cows, which is where the \"estate-bottled\" Straus milk comes from. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\" alt=\"Devils Gulch\" title=\"Devils Gulch\" width=\"560\" height=\"474\" class=\"size-full wp-image-39355\">\u003c/a>\u003cbr>\n\u003cem>Homegrown dried pepper rind on Devil's Gulch cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wagon Wheel:\u003c/strong>\u003cbr>\nAfter years of making fresh cheeses and soft aged cheeses, Cowgirl's cheesemakers wanted an \"everyday cheese that they could cook with,\" says Zilber. Wagon Wheel is their first hard-aged cheese. The process is the same as with an asiago, says Zilber. He's right that Wagon Wheel is a great melting cheese: we bought out Tomales Bay Foods' stock of \u003ca href=\"http://www.barbeclette.com/\">Barbaclette\u003c/a> and spent the rest of the afternoon melting it over the barbecues at the \u003ca href=\"http://www.hogislandoysters.com/farm/location\">Hog Island Oyster Company\u003c/a> for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\" alt=\"Wagon Wheel\" title=\"Wagon Wheel\" width=\"560\" height=\"420\" class=\"size-full wp-image-39357\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's first hard cheese awaits a melting\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\" alt=\"Barbaclette\" title=\"Barbaclette\" width=\"560\" height=\"262\" class=\"size-full wp-image-39359\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's Wagon Wheel melts on the grill\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/index.html\">Cowgirl Creamery\u003c/a>\u003cbr>\nCowgirl Creamery \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">Tours\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CowgirlCreamery?ref=ts&sk=wall\">Cowgirl Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cowgirlcreamery\">@cowgirlcreamery\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39322/its-all-about-the-milk-at-cowgirl-creamery","authors":["5325"],"categories":["bayareabites_109","bayareabites_752","bayareabites_64","bayareabites_2090","bayareabites_1875","bayareabites_10","bayareabites_60"],"tags":["bayareabites_10174","bayareabites_14750","bayareabites_583","bayareabites_404","bayareabites_10172","bayareabites_10173"],"featImg":"bayareabites_39343","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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