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The National Dairy Council (NDC), NFL, and Quaker have teamed up to help encourage kids to eat well and play hard. The Love of Play campaign encourages kids and the adults who care about them to get up and get active for 60 minutes of play a day. From September 9- October 17, students and adults can get active and win prizes such as a day of play with Colts queaterback Andrew Luck or daily chances to win $50 NFL Gift Cards.

This campaign is part of Fuel Up to Play 60 (FUTP60), the nation’s largest in- school wellness program. Are you a FUTP60 member? If not join today and help make positive changes in your school. Already a member? Get the whole school involved by implementing a Physical Activity Play and logging it on your Fuel Up to Play Dashboard to earn up to 7,500 points.

This campaign is all about sharing. If you are 13 years of older, share how you are playing with #LoveOfPlay or have a parent/adult share for you. Your whole family can show how they play and enter to win. To learn more visit the FUTP60 website.  Get involved and help keep kids moving for a healthier generation.

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Kristi and Megan’s Cheesey Adventures Part 1: Beehive Cheese

Cheese…. It is a single word that promises such flavor, joy, and versatility. We here at the dairy council of Utah and Nevada, love cheese and are spoiled with great local cheese. We wanted to highlight our cheese-makers, share their story, and of course enjoy loads of cheese. So we decided to go on a cheesy adventure.

Beehive Cheese

1410824_10151941993779264_1459205569_oOur first stop was Beehive Cheese, which features hand-rubbed, artisan cheese. We met with owners Pat Ford and Tim Welsh and learned their story. Tim and Pat decided that they wanted to open a local artisan cheese location in Northern Utah. After some training from the Western Dairy Center at Utah State University, they opened their doors on September 5th 2005, and quickly began winning awards for their unique cheeses. Tim and Pat are brothers-in-law and their kids work alongside their dads’ and cousins in this family owned operation.

After introductions, Pat showed us their cheese-making process. It all starts with the milk. The milk used at Beehive cheese comes from Clint and Tara Wade’s Dairy. It is a 4th generation family dairy just 10 miles northwest of Beehive Cheese. They provide high quality milk by ensuring a caring environment for their herd of Jersey and Holstein cows. Wade’s Dairy provides milk with a somatic cell count (indicative of cow health) 7 times lower than required, evidence that the milk is high quality and the cows are healthy and stress-free. This high quality milk is that starting point for Beehives award winning cheese.

Beehive gets 3 truck loads of milk each week. Each truck load fills a 4300lb vat and makes about 3 batches of cheese each day. It takes about 10lbs of milk to make 1lb of cheese, so they go through this milk quickly. Each batch of cheese takes about 6 hours, so with three batches a day, this makes for long days.

Pat explained that cheese making is “the intersection of science and art.” There are 4 basic components of cheese making

  1. Moisture
  2. Salt
  3. Fat
  4. pH

These components are interrelated, sensitive, and lead to great variability in the cheese making process. For example, the speed of the aging depends on fat and bacteria, which can change with each batch of milk. You can adjust bacteria activity with salt, pH and temperature, but it has to be just right. There is a narrow window for cutting the curd, if you cut it too late, the moisture will be to high. Though there are lots of scientific facts, the process of making cheese is as much art as it is science – cheese makers begin to have a sense of when the cheese is ready to move to its next phase – based on the components above, it’s not always the same.

After explaining how they make their base cheese, Promontory, Pat showed us the smoker, aging room, and packaging room. Depending on the type of cheese, it is aged for 3-6 months so they were working on Christmas cheese.

The Process: pasteurization, adding bacteria, making cheese curds, aging, and packaging.

The Process: pasteurization, adding bacteria, making cheese curds, aging, and packaging.

Then we got to learn about their different cheeses, born from creative ideas and experiments.

Base Cheese: Promontory, a white cheddar

Most popular: Barely Buzzed, promontory hand rubbed in coffee grounds (33% of sales). “You put cream in your coffee, why not coffee in your cream.” They had extra coffee around the shop so they decided to try it one day. It quickly won awards and launched their business.

No Gos: Maraschino cherries and chocolate chips

Pats favorite: Aggiano (as long as they get it just right), a salty, aged, hard cheese reminiscent of Parmesan

As we said our goodbyes, Pat sent us home with a bag full of this amazing cheese to try. Although taking them home and binging was a temptation, we decided to share the cheesey goodness with the rest of out staff.

Promontory Curds:

  • Salty and really wonderful
  • Great texure
  • Good subtle flavor

Barely Buzzed

  • Rich, smokey flavor
  • Smooth and delicious
  • Rich and delicious
  • Fun and original
  • Many of the staff’s favorites


  • Love it!
  • Nice light flavor
  • Not my favorite, but good


  • Mild
  • Sweet tea flavor
  • Tastes like Earl Grey
  • If you don’t’ like tea, probably won’t like this


  • Subtle and salty
  • Yummy, salty
  • Sweet and satly, would be great for cooking
  • Very sweet

Big John’s Cajun

  • Has got a kick
  • Some said too spicy
  • Nice flavor
  • Great spicy kick
  • Would be amazing for mac and cheese!


  • Good!
  • Love that you can really taste the chive
  • Great for cooking
  • Light onion flavor
  • Oniony like a cheese ball

Different ones spoke to different people, but overall census rate them as wonderful. It is clear why this amazing cheese has won so many awards! Check out beehive cheese for yourself you won’t regret it! I am eating the leftovers right now and my taste buds are in heaven!


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Breakfast Benefits

Breakfast IdeasChildren are heading back to school and parents are getting ready with carts full of books, paper, pens, and backpacks. These supplies are important for you child’s success is school, but just as important is breakfast. Breakfast, like these supplies aids in academic success.

Research has shown that consuming a nutrient rich breakfast is associated with higher nutrient intake, improved cognition, and academic performance. Studies have found that breakfast eaters consume more vitamins A and C, riboflavin, calcium, zinc, and iron. While it is possible to get all the nutrition you need without breakfast it is less likely.

According to expert Ronald E. Kleinman M.D.

“If you compare children who eat breakfast in school to those who don’t, they are better behaved, do better in some subjects like math, and are absent and tardy less often”

Components of a Nutritious Breakfast

Nutritious breakfasts have 3 main components:

  1. Protein
  2. Fiber
  3. Vitamins/minerals

Protein – foods such as dairy products and eggs and fiber – containing foods, like whole grains, fruits and veggies are important for keeping bellys full until lunch. It can be difficult to focus with a grumbling stomach. Protein also helps with building strong bodies and keeps them running smoothly. Fiber not only keeps us full, it also aids in digestion and disease prevention. Vitamins and minerals are essential for many body processes and help with overall nutrition.

How to Do it

We have established that breakfast is important, but that doesn’t make it easy to accomplish in the morning rush. Below are ideas of how to work breakfast into your schedule.

1. Prep Before: Many breakfast can be prepped the night before.

2. On the Go: Try breakfasts that can be eaten in the go such as:Breakfast Smoothies

3. Eating out

  • You could also grab breakfast on the way. Look for the same components as mentioned above such as yogurt, milk, fruit, and whole grains when eating out. Many restaurants are bumping up their menu to include healthy breakfast options including McDonalds. To highlight these changes, McDonald is offering free breakfast on September 3rd from 6-9 am for kids 15 years and under. Try their new fruit and maple oatmeal, breakfast parfait, egg white delight, or another breakfast sandwich with a Gogurt and/or milk.

4. School Breakfast

  • Eating at school can be a great option. Many schools are starting to incorporate breakfast before school and in the classroom. Learn more about the benefits of breakfast at school. Encourage your child’s school to adopt healthy eating practices such as school breakfast through Fuel Up To Play 60

Start the school year off right by building better breakfast habits. This year make sure that breakfast is a morning priority. Check out our Big Bang Breakfast Pinterst page for more delicious ideas!

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End June Dairy Month with a SQUEAK!

The Secret Behind Squeaky Cheese

sharing a post from our sister site “Our Earth, Our Products, Our Passion“.

Cheese curds, often called “squeaky cheese,” are a popular snack, not only for the taste, but also for the small mouse like squeak sounds when you take a bite. So what makes squeaky cheese squeak? To find out we asked two local cheese experts, Dave Larsen with Gossner Foods in Logan, UT and Pat Ford with Beehive Cheese Co. in Ogden, UT. They gladly shared the secret.

Gossner Foods Cheese Curd

Gossner Foods Cheese Curd

The squeak in squeaky cheese is produced by it’s cheddaring process and freshness.  These tasty little curds are not a byproduct, but rather the first product of cheese making. The traditional cheddaring process starts with letting the milk ripen, which allows bacteria to convert lactose, the natural sugar found in milk, into lactic acid. This lowers the pH and causes the milk to curdle. The addition of rennet, an enzyme used in cheese making, also aids in this curdling process. As the milk curdles, it sets. After setting, the mixture is cooked and the liquid whey is drained. You are now left with curds which are cut into strips and turned over and over to remove the moisture. This process is called “cheddaring the cheese.” Lastly salt is added to keep the pH from dropping further and improve the flavor. The result: yummy cheese curds. When the curds are less than 36 hours old the protein in the cheese is not yet broken down by the bacteria in the added cultures. This gives the cheese a more rubbery texture and causes that fun squeak.

Beehive Cheese Curds

Beehive Cheese Curds

Curd can be eaten as is or pressed into a mold and allowed to age. As the curds age they loose their squeak and turn into the blocks of cheese typically purchased at the store.

Other fun facts:

  • The orange color (see photo of Gossner cheese curd above) is due to a vegetable based food dye, they would otherwise be white.
  • Cheese curds taste so yummy in part because of the extra salt on the outside.
  • Because they don’t have to age, cheese curds allow quick revenue for cheese makers to purchase new milk, while their other cheeses age.

Tips from Dave and Pat:

  • Cheese curds are great fried, melted over fries, or are great fresh for snacking, or picnics.
  • To bring some of the squeakiness back, pop a couple curds in a microwave for just a few seconds.

You can purchase Gossner cheese curds at their store in Logan, UT and find Beehive Cheese Curd at their storefront in Ogden and at grocery stores across the state.

We hope Dairy Month has been good to you. Take it out with a SQUEAK!


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A Cow Show

By Braden Anderson

This past month Utah held their annual Western Spring National Show, known as Richmond Black and White Days to most of the locals.  At this year’s show, dairy farmers came from all over the western United States. and as always, it turned out to be quite a tough competition. Not only is it the longest running show held west of the Mississippi, but next year will mark the show’s 100th Anniversary.

Our Cows at the 99th Richmond Black & White Days

Our Cows at the 99th Richmond Black & White Days

What Goes On at a Cow Show:
It takes many hours of preparation to be all ready for a cow show.  Everything from walking the cows several months before the show to washing and grooming them to giving them a special diet that fits each cow individually. Once arriving at the show we make sure all of our cows are comfortable by giving them nice bedding consisting of straw and wood shavings. In addition to getting plenty of water and exercise, these show cows get constant attention from their owners. Like a little baby, we clean their bums after they poop, and we make food (hay and grain) available at all times so they get the nutrients and energy they need.  We also wash and brush the cows everyday to make sure they stay clean and look the best that they can.  As you can tell at these shows, the cows are definitely spoiled.

Awards Ceremony

Awards Ceremony (I’m #131)

I had two cows at this year’s show – a calf who took 7th place in the open show, 1st place in the junior show and received honorable mention junior champion. I also had a cow place second in the open show, 1st in the junior show and take reserve grand champion. It was a good show for us!

Showing Our Calf

Showing Our Calf

I enjoy cow shows and the people that I get to work with. They are some of the most funny, hardworking people I know. Not only are cow shows a great way to socialize and meet with other dairymen, but the experience helps my dad and me buy and sell cows in the most convenient and professional way possible. I am looking forward to next year’s 100th Richmond Black & White Days.

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The Front-Seat Calf

By Lacey Papageorge 

About two weeks ago, we had a heifer on our dairy who was acting under the weather.  It is easy to tell when a cow or heifer is not feeling well because they often droop their ears and head.  To get this little one to feel better we tried feeding her more regularly to keep her hydrated and gave her a few different types of medicine, but she wasn’t responding. A couple mornings later, she had a hard time getting up, and my dad could tell she was dehydrated and needed an IV. Just a few week’s old, this young heifer’s veins would be difficult to find, so we needed a professional’s help.

Our usual vet was already out on a call that morning, so we called our cousin who has a small animal veterinary clinic not to far from where we live, and he encouraged us to bring her in. Not wanting to waste any time, we loaded our baby girl into the front seat of the truck so we could get her to the vet’s office as quickly as possible.  She was so tired that she laid on the floor of the truck the whole way there.  At the vet clinic we got lots of attention.  It is not very often that you see a calf in the small animal clinic, and everyone pulled out their phones to snap pictures.  As soon as the vet took her in, he was able to put an IV in and get her hydrated.  We left her there for a few hours, and when we came back she was standing and had improved tremendously.  The vet said that she had responded well to the IV, she drank some milk, and that we were free to take her home.

Taking our young heifer to the vet

Taking our young heifer to the vet

My dad and the vet put her back into the front seat of the truck for the ride home, but now that she had some pep, she refused to lay down on the floor of the truck. Instead she stood in the cab with her bum against the passenger door and her nose almost touching the steering wheel. Excited to be headed home, she proceeded to lick my dad and the steering wheel! I keep my arms around her to keep her from falling. While driving back to our farm through town we got a lot of strange looks. Some people pointed and others honked and waved.  It was fun to see all of the people we made smile with our silly little calf.

Our calf in the front seat!

Our calf in the front seat!

Once back at the farm, we set up a new pen full of sawdust so she would be warm and clean.  After her long day and ride around town, she was tired and crawled right into her house for a good nap.  (We did have to squirt the floor of the truck out with the hose because she had to go potty while she was on her ride, but it was an easy clean up.)   I was excited when later that day I fed her a pint of milk and she drank it all.  Still living in her own little house, she is doing well and has continued to improve each day.  It is now two weeks later and she is back to being a happy, healthy baby girl and we couldn’t be happier.

Dairy farmers would do anything to keep their cows and heifers healthy. We work consistently with vets and nutritionists who visit our farm to make sure our whole herd is doing well.  Just like with people, we do everything we can to prevent our animals from getting sick, but sometimes we still have one get sick.  When that happens, its all hands in to get her feeling better.  We love our babies, and we do everything in our power to keep them happy and healthy.

Happy and Healthy

Happy and Healthy

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A ‘Lax’ Story About Chocolate Milk

Guest Post by, Beth Coffey-Curle

If you would have told me that cartoons of chocolate milk could bond a team, create a cheer, and put a positive spin on a lost game, I would probably have smiled and moved on. It did, it does, and the energy created by the efforts on behalf of our local lacrosse high school teams by the Northern Nevada Dairymen, the Nevada Dairy Council and Model Dairy is amazing.

Last summer, I had the opportunity to see first hand how the Northern Nevada Dairymen invest in our local community, especially if the activity was centered around children. I approached them during the winter to see if there was any willingness to associate with my children’s high school lacrosse teams. Lacrosse is the fastest growing sport across the country, and it is taking off in leaps and bounds here locally in Northern NV. Still recognized as a club activity and not a varsity sport, the parents raise finances to fund all of the high school club’s expenses including field rental, uniforms, game referees, and game balls. The Northern Nevada Dairymen responded to our request with an offer to provide post-game chocolate milk for the athletes. My initial reaction was “what a nice treat,” but a bit of education later, I learned that chocolate milk is the new “recovery” drink. Put down the sugary energy drinks, welcome back milk!

Chocolate Milk Recovery

Recovering with Chocolate Milk post Lacrosse

If picking up 350 cartoons of milk to cover the first four home games – all played over three days time – was comical, finding refrigeration space for it all was down right hilarious. Some went into coolers with ice, others shared space in my husband’s beer frige and still more was stacked on top of kegs in the beer cooler. (My husband is a zymologist!) I headed to the first game with 150 cartoons of TruMoo split between two rolling ice chests. The head boys’ coach knew what was stashed in the coolers but nothing was said to the boys. When I was asked if I had enough milk to cover both teams, I replied “I have milk for Africa. Model Dairy has me covered!”

In a very physical game, the Galena Boys team beat the North Tahoe Boys team 12-2. At the end of the game, I opened each cooler that was positioned behind the team’s bench and offered the boys a drink. Their faces lit up, and I got out of the way. The boys were grabbing and tossing cartoons to each other like baseballs. The smiles on their faces were perfect. One older boy, who I recognized as the goalie from last season walked up to me. He had graduated and was home from college on spring break. He asked very politely, almost shyly, if there was milk available for a team alumni. I smiled and said I was pretty sure there was milk for returning players.

I walked over the North Tahoe bench and all the boys all came over to thank me. Before they left the field, I offered one of the straggling players another cartoon. He said he’d already had had 5 them. I said “Well, it’s a long drive home, let’s make it six,” his smile would have lit a room. On their way off the field, one young Truckee player walked over to me and said “We lost today and that was bad but the chocolate milk made it all right again.”  These kids are  teenagers – each one feels the pressure to have the coolest clothes, listen to the hottest music, and have seen the latest instagram post but push all of that aside, they’re still just our kids and a simple gesture like chocolate milk can turn their day around fast.

By the third game, the boys’ head coach said, “You know Beth, there’s something to this post-game chocolate milk. They’re too young to have a beer together after the game but to watch them post-game bond over cartoons of milk is something to see.” I knew the Northern Nevada Dairymen and Model Dairy had hit one out of the park when in a post game team huddle, the team chant was led off with “TruMoo! TruMoo! TruMoo!”

Blog post author Beth Coffey-Curle is a mom in Northern Nevada, she says, “there is a new success story for every game!”

For the past 3 years, The Northern Nevada Dairymen have partnered with the Nevada Interscholastic Activities Association to name chocolate milk the official beverage of high school sports.

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