“My very first memories are of being around cows. They make milk and that milk was transported off to some other facility where they processed it.
That was all I knew and grew up with. I always though, had in the back of my mind that I could make something with my milk!
Life moves forward and time goes so quickly.
As my kids grew and became independent, I started to really think again about making something, making a bit of a “mark” so to speak. Reinventing my creative side was really where I wanted to head.
I LOVE, LOVE, LOVE cheese…so why not make that? I have my own cows and they make wonderful milk.
In September of 2008 I took a class at Cal Poly San Luis Obispo titled Dairy Science and Technology Basics for the Farmstead/Artisan Cheesemaker.
It was three days covering all aspects of cheese and making. They stated that one of the most challenging parts of cheese making was making sure you have enough milk for processing. I knew that would not be one of my obstacles.
They went over the rules and regulations of starting a cheese processing facility (as with everything…not so easy) and my favorite part was the actual hands on part of cheese making. (I also really loved eating the fresh curds too)!
Making cheese felt natural to me and all of the pieces seem to fit. With all of that information I wanted to do nothing more than to make my own farmstead cheese from the milk that my cows make fresh everyday.
Then….the milk prices began to drop again…and the dream was again put on the back burner. Even though I placed it on the back burner it was still on my mind everyday.
In the late fall of 2009 I decided that it was something I could put off no longer…”
- Barbara Martin (The Dairy Goddess)
Dairy Goddess Farmstead Cheese began selling our Fromage Blanc at local farmers markets, events, and specialty stores in August 2010. We are now proud to offer ordering and shipping to anyone wishing to purchase our special recipe Fromage Blanc!