Producer
Cada Dia Cheese
Address: 9609 NW Sharp Road Prineville, OR, 97754
Phone: 541-788-7723
Website: cadadiacheese.com
About Us
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.
Practices
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.
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.
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.
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.