Layla, our outstanding creamery assistant, hard at work making sure the milk gets bottled in time for deliveries.
According to researchers, Chocolate milk is the superior sports recovery drink. It contains natural electrolytes, carbohydrates and protein, so it is better for fueling, repainring, and building muscle after workout. Studies comparing results after several hours of intensive bicycling, showed chocolate milk improved endurance 50% more than other tested beverages.
Plus it tastes great!
Try out goat's milk chocolate milk, carried by most of the stores that stock our regular milk. It's perfect for kids' after school recharging, and after a day of heavy gardening.
Stop and take a peek inside the next time you visit the Dairy Store. Be sure to sign the guestbook -- after all it's the only goat museum in the nation. There's one other in the world -- in the Australian outback. Better make a visit soon!
Come visit our Dairy Store- open Friday, Saturday and Sunday, from 10 am until 4 pm.You'll be able to taste goat milk, yogurt, cheeses and ice cream, pick out frozen cuts of meat, wave to the cheesemaker at work and watch the goats doing whatever the goats want to do.
Drive south in Dallas on Hwy 223, heading to Falls City. We're the second place on the left after you pass the Cemetery. We're eager to meet you, answer your questions, and let you see where your food comes from.
Skyr is here!
Grab the longboats, it's here! Skyr (rhymes with "ear") is a traditional Scandinavian cheese, a "Viking cheese" that is as old as the 800's. It is mentioned in the Icelandic Sagas, and endured for centuries. Icelanders relied on it to survive climate change during the "little Ice Age" of the 1300s.It faded from popularity as pressed cheeses were introduced. Today it's still made in Iceland, and now in Dallas, Oregon!
Laurie was searching for a Scandinavian-style cheese and re-discovered this delicious dairy treat. It is creamy like ice cream (but doesn't melt) and thick and tangy like sour cream, but its simply goat's milk---that spreads or spoons. Skyr with berries (and a bit of sugar or honey) is fantastic.
Best of all, Skyr is full of active cultures, the probiotics we need to boost immunity, and eliminate anxiety and depression.
It's been called the "Ben & Jerry's of the Middle Ages," and we agree. We don't store it in skin bags, like they did in the "good old days" but it's just as tangy, tart, and healthy as it was long ago.
1/2 cup serving
Goats milk skyr and chevre have approximately the same nutritional content per serving, but skyr contains several active probiotic cultures. (Sources: American Dairy Goat Assoc., USDA, commercial labels.)
Learn more about them at:
We're delighted to announce that our vanilla
yogurt won 1st place at the American Dairy
Goat Association's 2012 National Competition!
Plain yogurt took 2nd place in that category.
Very proud here. Last year we took first for
-- lots of laurels to rest on. Next year maybe
they'll open an ice cream category. . .
We thought we were making good products--
we're glad to see how ours compare
nationally to the best in the business.
Make this traditional-style fudge when it's not raining -- if you've got humidity it won't set up properly. Then you can resort to a recipe using marshmallow cream. Here's the real deal, though:
1 1/2 cups goat's milk
3 cups sugar
1/2 cup syrup (I use sorghum, can use corn syrup)
In a large saucepan, heat and stir to 238-degrees (soft ball stage). Remove from heat.
1/4 pound (1 stick) butter
1 cup chocolate chips
1 Tablespoon vanilla
Stir to melt, let cool to 120-degrees. Using a hand mixer, whip until thick and glossy. Pour into a buttered pan. Makes about a pound.
You can use chopped nuts if you like, add with the chocolate chips.
You can find our products at:
As you drink our milk and yogurts, remember, just days ago it was pasture and sunshine. That fresh, that local. From "grass to glass" you're getting pure Oregon goat's milk.
Thank you, Jalet! That's what keeps us going!
For health reasons we turned to a high protein diet 15 years ago, which led us to raising and selling grass-fed beef, pigs, pastured poultry, and eggs. In 2006 we moved to the Willamette Valley and started Fairview Farm Goat Dairy in 2009, continuing our goal of producing healthy foods.
A free-lance writer and historian for 20 years, after training as a Nutritional Therapist (NTA), Laurie turned to making goat cheese. Terry devotes his efforts to maintaining a natural biodynamic system on the farm through soil building and rotational grazing. Brian, a Dallas High School student, is responsible for farmers markets and other chores.
Our animals and products are gluten free--we don't even feed wheat to the livestock. We do not feed corn or soy to the goats. Our goats' milk contains no A1 casein protein, the irritant most people react to in cow's milk. We pasteurize the milk slowly at 145-degrees, the gentlest process allowed. We use no preservatives in our products.
The goats graze on certified organic pasture and also eat certified organic alfalfa which is nutrient-dense and luscious, grown in the Klamath River Basin by the Johnsen family. During milking, the does munch on a mix we have blended for us by the Royle family at Union Point Feed Mill, containing oats, peas, pumpkin seeds, and minerals. They also nibble on nutritional yeast and kelp. We never use chemical parasiticides like Ivermectin, finding that mineral balance and browse keep them healthy.
We've been inspected and approved by the Animal Welfare Institute program for the past 4 years. AWA has the highest standards in the nation. Our dairy and creamery are licensed by the Oregon Department of Agriculture. Milk is tested monthly and ODA and FDA inspect regularly.
"Let food be thy medicine" Hippocrates
We're proud to be included in the Weston A. Price Foundation's 2013 Shopping Guide. Fairview Farm is listed under the "Best" category for aged cheeses. Check out the WAPF's website and learn more about their nutrition education efforts. And, if you're looking for interesting history to read, get a copy of Dr. Price's book, which provides the core message for the Foundation. Published in 1939, Nutrition and Physical Degeneration is a fascinating and eye-opening study of the effects industrial diet has on the body.