Petaloomin'

Taking a day off from slinging wheels of Epoisses, I set off to Petaluma last Tuesday to visit cowtopia: a 470-acre organic dairy farm in the breezy beautiful Chileno Valley. My cheesemonger friend and I were attending the inaugural BACA (Bay Area Cheesemonger's Association) meeting. 

The 130-cow operation, run by fourth-generation dairy farmer and most accommodating man in the world John Taverna, supplies milk to Cowgirl Creamery as well as the startup gelato makers Cremeux ex Machina (two people making gourmet gelato out of a shed on the property) among others. 

Rather than writing up a big old long thing, I thought I'd just post some pictures from the afternoon. Let's not kid ourselves: you're just here for the cow photos anyway. 

ON THE WAY:

Petaluma Pie Company, a cute pie place downtown, serves miniature sweet and savory pies, plus cold-brewed coffee.  

Spinach feta hand pie

THERE:

Although the majority of John's cows are Jersey, there are a couple of black Holstein's running around. This is what happens when the neighbor's bull hops over the fence to have some fun. 

cow porn

A baby cow born at 10 p.m. the night before. John's dairy cows actually spend the majority of their lives pregnant, averaging about 9 babies in a lifetime. 

The milking parlor, where the cows gather twice a day. John is a firm believer in simple, low-stress operations. When the cow is more comfortable, it gives higher quality milk. 

The cows determine their own schedule, walking through the gate when they're ready to be milked. 

When they're done, they walk out here and eat some hay. 

In front: the Chimney Rock cheese from Cowgirl Creamery. Just one of the seasonal Cowgirl cheeses made from his milk.  

Three domestic camemberts from Andre Artisan Cheese, also made with milk from Taverna Dairy. Erna Andre, a former biologist, makes the cheese at Swallow Valley Farm in Valley Ford and then ages them at different levels to attain varying textures. My favorite was the youngest, gooiest one.  

After lunch, John dished up scoops of pumpkin and Oreo ice creams he makes from the unpasteurized milk. Ice cream-making is one of his hobbies.  

I scream! 

Looks like cement, but this is actually a shot of  hypnotizing black sesame gelato from Cremeux ex Machina. The couple Alex Saneski and Jenny Ko moved over from New York to start their own company, getting closer to where the produce comes from. Right now they're experimenting and perfecting their menu on a single gelato machine. But they have big plans for the future...