Dandy Breeze milk debuts at Cheddar Depot

Hoping to bring Salem something new and different, Cheddar Depot has begun carrying Dandy Breeze milk.

Dandy Breeze is a dairy farm that milks a herd of about 85 Jersey cows. It is a pasture-based dairy, which means the cows are out to pasture year round, or as long as weather permits. In the summer, they enjoy feeding on alfalfa and in the fall, alfalfa is wet wrapped so the cows can enjoy fresh pasture food in the winter.

The farm is owned by the family of Tom and Sally Waitt, who have been milking cows for more than 30 years. The milk production has been a family dream for 15 years that became a reality in the summer of 2017. 

The Dandy Breeze white milk found at Cheddar Depot has only one ingredient: milk.

“Our milk is all natural with 18% more protein, 17% more calcium and 11% more phosphorus than most conventional store milk,” said Bryan Messersmith, who helps milk the cows daily and is also person who delivers the milk around the state.

Messersmith’s brother, Van, lives in Salem with his family. In fact, Messersmith also briefly lived in Salem before moving to the northern part of the state. He is proud to work for the dairy farm and excited to bring the product to Washington County.

He explained that the milk is never homogenized.

“When we don’t homogenize, the fats globules (cream) rises to the top so the “good fats” are more readily used and digested,” said Messersmith, adding that this is a friendly milk to those who are lactose intolerant. 

He said the milk does separate, so it is important to shake it before drinking. 

“Or you can pull the cream off the top for your coffee!” he said.

Once the milk is bottled, it is good for 21 days.

Cheddar Depot began carrying the milk Feb. 26 and it has been very popular since.

“People love it!” said owner Kevin Stewart, adding that Dandy Breeze fits right in with their goal of selling unique, local goods.

Messersmith said they would like to eventually add more products, like cream and butter.

He said the process of making milk includes taking the raw milk and putting it in a continuous flow pasteurizer where it is heated to 164 degrees for 15 seconds then cooled to 34 degrees within a half hour. After that, it is bottled.

“We don’t add anything to it or take anything away from it,” he said.

The process is slightly different for the chocolate milk, as is the ingredients.

Messersmith said the Waitt family has a passion for what they do.

“We don’t bottle anyone else’s milk” he said. “One family, one source.

“This is a totally different product than regular milk. You just can’t compare it!”

Find more information at www.dandybreezedairy.com.