What a fantstic group of kids! We had the priviledge of being a tour stop for the Missouri Agribusiness Academy class of 2016! #MAbA2016
Since 1988, the Missouri Agribusiness Academy has awarded more than 800 academy memberships through a competitive application and interview process. To be eligible for the Agribusiness Academy, students must come from a farming family or be an active member of the National FFA Organization or 4-H. The 2016 Academy will tour agribusinesses, explore educational opportunities and meet with agricultural leaders in the Springfield area June 6 – 10. The students will end their week with a graduation ceremony at the Missouri State Capitol in Jefferson City.
Agriculture has a tremendous impact on our nation’s economy, and Missouri is at the heart of this industry. It is important that young people carry on the tradition and heritage of those who have made this state the agricultural leader it is today. (Source: MO Department of Agriculture)
*One of our own, Aubrey, was a member of the 2009 MAba class.
Our specialized cocoa powder is mixed into our fresh milk and then pasteurized.
Chocolate milk contains the same 9 essential nutrients as white milk, and it is a healthy alternative to soft drinks or other sweetend beverages.
Research* shows children who drink flavored milk meet more of their daily nutrient needs, but they do not consume more added sugar, fat or calories. In addition, research shows kids who drink flavored milk are not heavier than those who drink non-flavored milk.
*Murphy, M.M., J.S. Douglas, R.K. Johnson, et al J. Am. Diet Assoc. 108:631, 2008
Southwest Missouri is known for its creeks, rivers and lakes, and its LIMESTONE. Limestone is quite ordinary or so we thought!
The midwest is surrounded by limestone rock, and limestone-filtered water is some of the best for cheesemaking, for cows to drink and for growing grass. Cheesemakers in the Midwest will tell you that they make cheese in California with the same recipe, but it’s a totally different product.
When water runs through limestone, the rock filters out iron, creating mineral water with a sweeter finish—the secret weapon of both Midwest cheesemakers and Kentucky bourbon distillers. Cows drinking that water produce sweeter milk, lending a trademark sweetness to cheddars found in the Midwest and other cow's-milk cheese. When they eat grass watered with the limestone-filtered liquid, it adds to the cheese's clean, sweet finish.
So there you have it: Limestone = clean, sweet cheeses.
Credit: Jeanne Carpenter, Founder of Cheesetopia and Wisconsin Cheese Originals
We "herd" you are interested in farm tours!
Edgewood Creamery will be available for tours on
Wednesdays by appointment only.
Our family is committed to creating a fun, educational tour
where families and students meet our cows and the farm family
who make Edgewood Creamery so special.
We request a minimum group of 10 people per tour. Tours are $5 per person.
We are looking forward to having you tour the farm and creamery!
To schedule a tour call (417) 442-3010.
On our farm, we typically have round-the-clock watches during snowy and cold conditions. Typically, a cold weather spell brings on a few pregnancies, convenient right? We make our rounds checking the herd every hour or so. Many cows have calves without problems, but there is a chance of a breech calf or some other problem, which requires our assistance. Naturally, first calf heifers are the main ones to watch, as it is their first time calving. Taking the time to make routine checks means the few that need help get it in a timely manner.
After a calf is born it is taken straight to our “hot room,” where it is fed a mandatory gallon of tested colostrum. Colostrum is the first milk from a mother after giving birth. We test our colostrum to insure quality. It is full of antibodies specific to build up the newborns immunity. The calf also will receive its first vaccines of C and D antitoxin, as well as a navel dip of iodine to keep infection at bay. The “hot room” is to keep the calf warm during chilly nights, quite inviting when its freezing rain.
After the hot room the calf is taken to our calf barn where it is kept in a ring pen and fed 1 bottle in the morning and 1 bottle in the evening. It is kept in the ring pen until it is able to adequately nurse on its own, usually 2-3 feedings. Then the calf is moved to a mob pen. A mob pen is a 16’ x 18’ pen with 8 calves. These 8 calves are fed twice daily with milk replacer, grain and water and given fresh bedding every other day. Our calves are on an accelerated feeding program and weaned at 7 weeks of age.
Calving season may be a tough time, where all hands are on deck, but it is a rewarding time of new beginnings and family bonding.
Saturday, December 5 from 12:30 - 3:30 Edgewood Creamery will be hosting Christmas at the Creamery!
Come out and enjoy free hot chocolate and take a Christmas picture with Stella - our 10 month-old calf!
We will also be introducing our very own Edgewood Cheddar!
You hear the words “artisan” and “artisanal” thrown around a lot these days. What do those words really mean?
According to The New Food Lover’s Companion, artisanal food is “primarily handmade and produced in small batches by traditional, predominantly non-mechanical methods.” They go on to say that “superior fresh, natural and local ingredients and attention to detail and excellence are all part of the artisan tradition.”
Artisan cheese makers support traditional jobs, healthy farming practices, and the noble art of making something carefully, beautifully, and skillfully.
At Edgewood Creamery we are thankful for our cheese makers Melissa Fletcher and Kelly Hayes, who delicately handcraft all of our artisan cheeses. They are hard at work after a wonderful Thanksgiving holiday!
All milk at Edgewood Creamery is cream-line milk.
Creamline Milk is one of the most natural forms of milk. It is pasteurized, just like most milk found on store shelves, but the biggest difference is that the milk is not homogenized.
Homogenization is, briefly, the process after pasteurization where the milk is mixed and the cream line (or fat content) is permanently mixed into the body of the milk. Homogenization uses very high pressure to break down the fat molecules in milk into very small particles so that they can dissolve into the rest of the milk. Some believe that many of the health benefits of milk are lost during this process. Most importantly, many believe that milk loses its flavor during this process.
Edgewood Creamery's milk is made through a traditional practice with a minimal amount of processing. Resulting in a healthier non-homogenized milk, retaining the proverbial “cream line”.
There is one notable con with non-homogenized creamline milk, which is the need to give it a slight shake before enjoying.
Whole milk found in a typical store is normally 3.25% fat with added vitamins. Most cow milk has a higher fat content than 3.25%. In fact, our cow's milk averages around 4% fat, though this varies throughout the year depending upon the quality of the grass the cows are eating. We do not add anything to our milk, so it is simply: MILK.
We pasteurize our milk using a vat pasteurizer. We can pasteurize up to 465 gallons of milk at a time. We pasteurize at a low temperature, 147 degrees for 33 minutes, which is barely above the legal limit.
1. No Cooking required (perfect just the way they are)
2. You can deep fry them (which is heavenly)
3. They squeak when you eat them (the fresher the better)
4. They are best the day they're made: No waiting!
5. Make salads more fun
6. Fun shapes (every cheese curd looks different, like snowflakes, but taste much better)
7. Place on top of pasta or pizza (The best part of your spaghetti)
8. Party Appetizers! (is it really a party if there isn't cheese?)
9. Poutine (a dish of French fries topped with cheese curds and gravy)
Cheese curds: the ultimate, amazingly, wonderful snack!
Here, Aubrey Fletcher, writes little cheese tid-bits or pieces about the farm. Enjoy!