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HIDDEN SPRINGS FARM AND CREAMERY Dean and Brenda Jensen Westby, Wisconsin, USA Brenda and Dean Jensen's Hidden Springs Farm is housed in a series of charming buildings, at the end of a winding road, perched on top of a high, beautiful, green ridge in the heart of the Coulee, on the patchwork terrain of Wisconsin's "Driftless Area" - the perfect environment to raise sheep for their artisan/farmstead dairy products. Hidden Springs Farm is currently milking 115 Lacaune and East Friesian dairy sheep. The sheep graze seasonally. The farm's creamery has crafted a fresh soft sheep milk cheese. It is very rich and creamy, almost dreamy, and named "Driftless Cheese" because it is made the "Driftless Area." (During the ice ages, all the glaciers passed it by, hence the "Driftless" name.) Hidden Springs Farm is situated in a heavily populated Amish family community. Brenda and Dean work closely with the Amish, and Dean serves as a community counselor, clinical therapist and friend to these folks. The Jensen's farm the old fashioned way, with draft power and no tractors or heavy equipment ...only Percheron draft horses. However, their dairy and milking parlor is a Grade A farm with completely modern, new equipment. Brenda left her management position in the corporate world to become the full-time Hidden Spring's cheesemaker/marketer, shepherd and gardener; investing her time in growing their farming business. Their vision for Hidden Springs Farm and Creamery is to be sustainable environmentally as well as financially: an all-natural, back-to-basics, old-fashioned, original farmstead approach to farming; crafting their food products, as well as their marketing. No GMO'S or antibiotics are used at Hidden Springs Farm. "Driftless Cheese" is made traditionally, using only natural products. Nothing is added to this natural product except fresh sheep's milk, culture, rennet and salt. Please contact Brenda Jensen at 608-634-2521, Hidden Springs Creamery, Westby, Wl 54667 (www.hiddenspring'screamery.com). 98
CARR VALLEY CHEESE - WISCONSIN’S PREMIER SPECIALTY CHEESE FACTORY SINCE 1902 Sid Cook Wisconsin Master Cheesemaker and Owner Carr Valley Cheese, La Valle, Wisconsin, USA Carr Valley Cheese is one of America’s finest specialty cheese plants, owned and operated by Wisconsin Master Cheesemaker, Sid Cook. A Wisconsin Master Cheesemaker is one who participates in a 15 year program achieving excellence in their trade. Sid is a fourth generation cheesemaker with 35 years of cheesemaking experience; his family has been making cheese for over 116 years. In the past four years, Carr Valley cheeses have won more than 90 top awards in U.S. and international competitions. Many of these have been won by Sid’s one-of-a-kind American Originals—artisan cheeses you won’t find made anywhere else in the world. In addition to processing cow and goat milk, Carr Valley is the largest processor of sheep milk in Wisconsin. For more than 100 years, we’ve built our business on a unique blend of old-world craftsmanship and creative cheesemaking innovation. We think it’s a combination you’re going to love! 99
Page 1 and 2:
Proceedings of the 12 th Annual GRE
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Symposium Organizing Committee Yves
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Table of Contents (cont.) SHEPHERD
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Program of Events (cont.) Friday, N
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Gold: Sponsors Babcock Institute fo
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SHEEP DAIRY FARM ECONOMIC ANALYSIS
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3) Recordkeeping a) Degrees of deta
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Out of this allocation, the Dairy B
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The original plan for Uplands was t
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Cheese As previously mentioned, Ple
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ORGANIC SHEEP DAIRY: MARKETS AND PR
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products that, especially combined
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Organic Milk Production Requirement
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To become certified, you must first
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ATTRA- the National Sustainable Agr
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1.2. The average western Pyrenees d
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During the last 15 years, the avera
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The growth of the market of Pyrenee
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them tested for OPP using the cElis
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separate facilities and tested at 4
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• Neoplastic tumors Treatment •
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STRATEGIC CONTROL OF GASTRO-INTESTI
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C. Intestinal cestode parasites (ta
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Strategic Timing of Treatment Phase
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1.2. IMI is the main factor influen
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1.3. Use of SCC in order to detect
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within-day fluctuation (SCC level a
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expensive. But it is necessary to b
Page 57 and 58: The influence of high SCC on cheese
Page 59 and 60: Figure 9. Contribution to bulk tank
Page 61 and 62: Regarding the dynamics of the infec
Page 63 and 64: Figure 11. Evolution of the average
Page 65 and 66: Lafi S.Q. 2005. Use of somatic cell
Page 67 and 68: (Penning et al., 1988). Another stu
Page 69 and 70: Pre-grazing herbage mass (kg DM/ha)
Page 71 and 72: Table 2: Average test day milk prod
Page 73 and 74: Figure 4: Average test day milk fat
Page 75 and 76: lactation ewes (1.66 vs. 1.50 kg/d,
Page 77 and 78: Figure 6: Average change in body we
Page 79 and 80: esults, so an average pasture CP va
Page 81 and 82: Pulina, G. 2002. Dairy Sheep Feedin
Page 83 and 84: light treatments, when all ewes wer
Page 85 and 86: percentage protein (AgSource Milk L
Page 87 and 88: the difference was significant on o
Page 89 and 90: kg), fat (+ 3.0 kg), protein (+ 0.9
Page 91 and 92: Auchtung, T. L., A. G. Rius, P. E.
Page 93 and 94: site of a small settlement for seve
Page 95 and 96: Gonyou, HW and Stookey, JM. 1983. U
Page 97 and 98: SHEPHERD’S DAIRY Kim Curtis Ansel
Page 99 and 100: Breeds As I stated above, we starte
Page 101 and 102: Summary ARTISAN SHEEP MILK CHEESE J
Page 103 and 104: ACCURACY OF THE PORTASCC® MILK TES
Page 105 and 106: Correlation between laboratory resu
Page 107: CLOVER DALE SHEEP DAIRY John Henry
Page 111 and 112: 101
Page 113 and 114: We We We Welcome Welcome You You Yo
Page 115 and 116: Hudson Valley Camemberts Pure Sheep
Page 117 and 118: 107
Page 119 and 120: N681 Rollwood Road Antigo, WI 54409
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