Feature

Published on November 14th, 2017 | by Ashley Danielle Rubin

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Working Cows Dairy

Jan and Rinske de Jong left their homeland of Holland to pursue a life through dairy farming in America. After arriving in the states in 1985, the de Jong’s found opportunity in Cottondale, Florida. Thus Working Cow Dairy came into play. Here the husband and wife duo were milking cows 20 hours a day. I don’t know about you guys, but four hours a day of free time does not sit well for me. Maybe that’s why this couple was successfully able move farms and go from 29 cows to 220 cows. Not only did the farm grow, but so did the family. In due time, the family welcomed their three sons to farm life.

Working Cows Dairy relocated to its third destination in Slocomb, Alabama in 1991. Since their last move, they are now milking up to 375 cows three times a day. Thankfully, the farmers had help from their 16 employees. Farming is a tremendous sacrifice, and it is well known that it is a 365, 24/7 type of job. In 2006, Working Cows Dairy made the decision to go organic. Going organic is a three year process, finishing off those years with being a certified dairy farm. Working Cows Dairy is known for being USDA organic, certified grassfed, and animal welfare approved. Their milk is never homogenized and it is all pasteurized at a low temperature.

Once becoming organic they amassed a surplus of milk. From this surplus, the de Jong’s decided to build a cheese plant. In February of 2017, Rinkse made his first cheese ever. Now they have young gouda, aged gouda, gouda with cumin seeds, and a pepper jack and cheddar. In the last couple of months, there have been opportunities to check out the cheese not only at their actual farm, but also at local wine and cheese tastings. So far, Rinske has had samples out at The Thirsty Pig, Cork & Cattle, and Folklore. You can keep up with all of the events and latest happenings through their Facebook page: Working Cows Dairy Farm.


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