Farm and Ranch
Welcome to Cada Dia Cheese. Our family began making cheese on our small dairy farm in New Mexico. In 2009, we relocated to Prineville, Oregon. With a small number of cows and four family members, our cheese operation is completely contained on the farm. We milk the cows, make the cheese and age it — all in one place.
Our method of making cheese is called “seasonal”. We milk our herd of Jerseys once a day for 8 months of the year. Our cheese making season begins in April, when the cows give birth, and it ends in November, when the cows’ milk production slows naturally. Our twenty cows graze 60 acres of irrigated pasture.
We work hard to maintain our grass and cows for health rather than high production. We do not use herbicides or pesticides because grass is the cows’ main source of food. A diet of pasture is the reason our cheese is high in Omega 3 fatty acids. We’re all familiar with the term “Omega 3″. Why Grassfed is Best by Jo Robinson is an in-depth, easy-to-understand article about the benefits of grass and Omega 3.
Jersey cow milk has a higher fat and protein content compared to milk from other breeds, and makes a superior cheese. Our cheese includes natural enzymes, which make it easier to digest. Enzymes create the unique flavors, textures and aromas of cheese.
We specialize in hard cheeses from raw milk. Raw milk is simply milk that is not pasteurized. Milk is 99-102 degrees F as it comes from the cow. The milk goes directly in to the kettle without stopping to be refrigerated. We call this process “from cow to kettle”. In no time at all, we’ve got curds and whey!
The wheels of cheese range in size from 10 to 30 pounds and are aged in an underground cellar at a constant temperature of 48 degrees F and a humidity of 85%. Presently, we are making cheddar, feta, parmesan, and herbed cheddars. These hard cheeses are aged for up to a year. We also make camembert, a soft cheese made with a higher cream content. This cheese is aged over three months.
Our goals are to produce cheeses of the highest quality from our cows’ milk, and to be an example for other small dairy farms.
Square Dot Saddlery – the new shop in town. At the corner of N Main & NW 4th streets. Come see Hank for all your custom leather needs including: custom chinks, chaps, and armitas; cowboy cuffs, sheaths & holsters; and of course custom saddles. They also do boot and shoe repair as well as consignment sales. Square Dot Saddlery is also your local dealer for Viberg, Nicks, and Wilson custom boots as well as Alamo Saddles and the original “jewelry on tack”.
- Hank Moss
- 429 N Main Street
Round Butte Seed Growers has been serving Central Oregon agriculture since 1961 and continues to provide excellent service and superior products to the community of Central Oregon. Service and products include feed, animal health, seed, fertilizer, lawn/garden, organics and much more.
Pet food & supplies, tack & rodeo, fire arms & ammo, lawn and garden, vet supplies, Montana Silver, wallets, purses and a lot more.
- Dan Severance
- 105 SE Lynn Blvd
Family owned and operated ranch providing 100% locally raised grass-fed beef.
The Breese family has been ranching for over 100 years in Prineville and know
how to raise beef!
Approximately 60 miles from Prineville and nestled near Paulina, a fourth generation family lives and works
on ”The Blue”. Not to mention the breathtaking span of snow-capped peaks, alfalfa fields, blue skies, this is
one of the most beautiful places in the world.
- Sarah Teskey
- 16666 SE Congleton Road