At the farmer's market every week, I get customers that ask me about FAT, and want to know the fat content of our cheese. Fat is a word that, in this society, has received a bad reputation. It is a misunderstood building block to life, in which all living things are made up of and rely on for nourishment.
In the creamery, we pull over
the milk after the morning milking and start heating it in our vat.
There is nothing done to it between that process. The pure raw whole
milk from cows that are grazed on rapidly growing grass contains every
essential vitamin and mineral in an easily absorbable form. The milk of
grass-fed animals are rich in good fats, notably, omega-3 fatty acids,
which have been found to reduce blood pressure, improve heart health,
support the mind - fat is needed for the brain to function properly and to achieve and maintain a balanced mental state -, helps improve the body's defense against fight cancer, balance
hormones, and improve energy and stamina (Enig, 1999). These fats are
absorbed into the body and utilized for energy, support adrenals and
hormone production, and fat is utilized in almost every organ function
in the body.
The good fats found in grass-fed meat and dairy are not stored, but instead utilized. Consuming a lot of these animal fats
prevents cancer, arthritis, supports the immune system response, heals the gut, and prevents mineral deficiencies, which are the
root cause to degenerative dis-eases and mental imbalances.
Fats are essential for the proper absorption of fat-soluble vitamins and
all minerals. When we consume fat with minerals, the absorption is slow
and steady, which also keeps you full longer. In our raw milk, cheese,
and butter from our pasture-raised cows, there are high amounts of
Vitamin A, D, E and K as well as varying amounts of all essential
traditional societies that consumed dairy, butter, cheese, and seasonal
milk was prized so highly for its nutrient content that is was given
primarily to expecting mothers, nursing mothers, and children.
We make full-fat cheese, by which I mean we use whole milk fresh
from the cow to make Maggie's round, Tobasi, Cricket Creek Fresh and
Berkshire Bloom. We allow our cheeses to age out and form a natural rind
that we take care of in the aging rooms. Our cheese are made by hand
and we are making them with the intention of nourishing our community.
If you are ever in the area, we make cheese in the mornings on Monday,
Tuesday, and Fridays, and Wednesdays we make butter. Stop by and take a
look in the cheese room. We welcome you to watch our process.
As far as fat goes, I eat as much animal fats from our farm as
possible - cream, butter, lard, tallow, cheese, and yoghurt. It sustains
me all day long. I trust what the cow has to offer over what the
industrial food system is producing. It has only been within a few
generations that this mindset has changed, but the traditions of food are alive and well here on the farm.