I write a lot about coffee, but I feel like I've done Chow Bella readers a disservice. My tendency has been to focus on the terroir of coffee, on who produced it, on how it got to the cup in front of me. But how often have I asked (or answered) those same questions about milk? Its flavor attributes are every bit as dynamic as those of coffee, and its quality is equally - or maybe even more dependent- upon production methods, regional variations, and processing.
Zaida Dedolph An alfalfa-nosed Holstein cow at Danzeisen Dairy.
Also! Cattle is one of the "Five C's" of Arizona; Coffee, sadly, is not. So really, it's about time I gave a little love to coffee's favorite friend, milk. Which is easy to do, considering that metro Phoenix alone has a fantastic array of local dairy options to examine.
I started out on my quest by visiting Danzeisen Dairy in Laveen to see what makes their milk so special. Warning to the tenderhearted: This post is accompanied by many photographs of very adorable cows. Baby ones, even.More »