Pedrozo Dairy & Creamery

I love talking to Tim Pedrozo about the issues of small dairies. Because he’s a dairyman and I grew up on a dairy and manage a farm. We’re both looking for solutions.

Cows grazing at Pedrozo Dairy and Creamery

I’d been meaning to visit Tim’s farm for years. I finally made it. I didn’t know what to expect, but what I saw was so – dare I say it – delightful. Tim and his family have collected an assortment of different breeds of cows. And there are just a handful. Maybe 25. And they wander around right outside their home.

Tim takes care of the cows. His son Tom makes the cheese. His daughter Laura does the marketing. His wife Jill works both off the farm and on.

The Pedrozo Family with one of their award-winning cows.

The cheese is fabulous. It’s raw, tasty and great to eat on its own or in recipes. As a matter of fact, while celebrating Raw Milk Cheese Day, they had a crockpot full of homemade Mac ‘n Cheese that was to die for.

The Pedrozos show their cattle at various fairs, often winning top honors. A couple of times a year, they open their farm where you can get up close with the cows and buy wheels of cheese at a very reasonable price. They also ship cheese direct to your door.

Pedrozo Dairy and Creamery is located in Orland, in the north Central Valley, near Chico. I enjoyed my visit. You can stop by yourself during the Sierra Oro Farm Trail Passport Weekend on October 12th and 13th.

If you have a chance, pick up some of their cheese at your local store. Check where it’s sold HERE.

Sign at Pedrozo Dairy and Creamery

Orland Farmstead Creamery

Paul Schmidt of Orland Farmstead Creamery, stokes the fire.

Paul Schmidt, a shy man of few words, heaves another log into the wood burning oven. It turns out that the water for washing the barn and pasteurization of milk is heated this way. No propane used here. It’s not a throw-back, as much as ingenuity.

I made a trip to visit three cheesemakers in the North Sacramento Valley, looking forward to a spring road trip. I found a thriving community of small dairies, including the industrious Orland Farmstead Creamery.

Paul Schmidt is a third generation dairyman and he has just 25-30 milking Holsteins. And one bull. And that bull, large as it is, will follow Paul wherever he goes.

Valerie Miller, who started out by teaching cheesemaking, is the cheesemaker and she also lives on the farm.

Valerie Miller and Paul Schmidt of Orland Farmstead Creamery

Valerie makes several fresh cheeses including Fromage Blanc, Feta, Queso Fresco, fresh Mozzarella packed in brine, and Ricotta, a cheese that lands somewhere between cottage cheese and ricotta. All cheeses are farmstead. Meaning the cheese is made from the milk of their own farm.

From April-September, tours are held on the 4th Saturday of the month. If you’re looking to see how a small farm works, this is the place to visit. Book a tour now.