Welcome to Cada Dia Cheese. Our family began making cheese on our small dairy farm in New Mexico. In 2009, we relocated to Prineville, Oregon. With a small number of cows and four family members, our cheese operation is completely contained on the farm. We milk the cows, make the cheese and age it -- all in one place.
Our method of making cheese is called "seasonal". We milk our herd of Jerseys once a day for 8 months of the year. Our cheese making season begins in April, when the cows give birth, and it ends in November, when the cows' milk production slows naturally. Our twenty cows graze 60 acres of irrigated pasture.
We work hard to maintain our grass and cows for health rather than high production. We do not use herbicides or pesticides because grass is the cows' main source of food. A diet of pasture is the reason our cheese is high in Omega 3 fatty acids. We're all familiar with the term "Omega 3". Why Grassfed is Best by Jo Robinson is an in-depth, easy-to-understand article about the benefits of grass and Omega 3.
Jersey cow milk has a higher fat and protein content compared to milk from other breeds, and makes a superior cheese. Our cheese includes natural enzymes, which make it easier to digest. Enzymes create the unique flavors, textures and aromas of cheese.
We specialize in hard cheeses from raw milk. Raw milk is simply milk that is not pasteurized. Milk is 99-102 degrees F as it comes from the cow. The milk goes directly in to the kettle without stopping to be refrigerated. We call this process "from cow to kettle". In no time at all, we've got curds and whey!
The wheels of cheese range in size from 10 to 30 pounds and are aged in an underground cellar at a constant temperature of 48 degrees F and a humidity of 85%. Presently, we are making cheddar, feta, parmesan, and herbed cheddars. These hard cheeses are aged for up to a year. We also make camembert, a soft cheese made with a higher cream content. This cheese is aged over three months.
Our goals are to produce cheeses of the highest quality from our cows' milk, and to be an example for other small dairy farms.
We have been featured in The Bend Bulletin! Follow this link to read the article. Cheesemakers Open their Home
Please let us know if we have met your expectations. Thank you!