You guys. I went on a field trip to a dairy farm the other day.
And I had an udderly great time! 🙂
This is the time of year that I get *really* stressed out. I am swamped with my photography business. I am on the computer ALL the time. I constantly worry about computer failure and camera failure and corrupted files and lost images. (Which, by the way, happened to me just a few minutes ago when I went to upload my dairy farm pictures and I could not find them for a few minutes. Heart. Palpitations.)
Sooooo, when one of the dietetics instructors from my alma mater, USM, invited me to go on a tour of the Country Girls Creamery in Lumberton, MS, and talk to her students a little bit about my foodie life, I was like, YES, SIGN ME UP AND LET ME BREATHE IN THE FRESH COUNTRY AIR.
And I have to tell you how impressed I was with this family owned dairy. They use no hormones or steroids to increase milk production in their Jersey cows, and their cows graze on pesticide-free grass too. The best part, though, is their milk is not homogenized. Homogenization breaks down the fat into particles too small to digest properly. It’s just not necessary.
All other milk at my grocery store is lame compared to their milk. Lame and pitiful.
Let me tell you, the taste of the milk was unbelievable. I really didn’t think their would be that much of a difference, but there was. And the cheese? I die. Stick around to the end of the post because I’ve got a killer sandwich recipe I made with the cheese I bought that day.
Here are some highlights from our trip:
I had a vision of a farmer with a straw hat sitting on a stool, milking a cow by hand. Apparently, technology has advanced and they can get it all done a lot faster by using this quad milking device. (My name for it, not theirs.)
These baby cows were so cute, even I pet them. That cute.
I bought some of the Farm House Cheddar cheese that day. It was white and creamy, and far superior to anything I can find at my regular grocery store. I melted it in a grilled cheese with roasted tomatoes and bacon, between two slices of marbled pumpernickel rye bread. To die for.
Do this sandwich soon.
You can actually buy their products at their farm, but they also sell to Farmers Markets and some stores around Mississippi. Here is where you can find that list. (I am super sad that there are no stores close to me that sell their products, but maybe in the future?)
- 2 slices marbled Pumpernickel Rye
- ½ cup (about) shredded Farm House cheddar cheese
- 3 slices cooked bacon
- About ½ cup roasted tomatoes (recipe below)
- Softened butter, for spreading on bread
- 10 ounces grape tomatoes
- 1 tablespoon extra virgin olive oil
- Kosher salt and coarse black pepper to taste
- To make each sandwich, spread butter on one side of each slice of bread. Place one slice of bread, butter side down and sprinkle about ½ cup of cheese, followed by the bacon, tomatoes and remaining ¼ cup cheese. Place the remaining slice of bread, butter side up, on the sandwich. Grill over medium heat until golden brown and cheese is melted, turning once.
- To make the roasted tomatoes: Preheat oven to 400 degrees. Slice tomatoes in half lengthwise. Place on a baking sheet and drizzle with the olive oil. Toss to coat. Season with salt and pepper and roast in oven for about 20 minutes. Skins will appear wrinkled when done.
Disclaimer: All opinions are my own. I was not compensated in anyway for writing this.