Did you know that Sheldon Creek is the only dairy in Ontario making non-homogenized milk, and one of two in all of Canada?! They minimally process it to kill off any harmful bacteria by heating it up to 73 degrees Celsius, for only 16 seconds. This minimal processing allows the natural enzymes needed for easy digestion to remain in the milk – so people who are lactose intolerant can drink & eat their products with no side effects!
This means their whole milk ranges in a high butterfat content depending on the season – between 4% in the summer and 4.5% in the winter. It’s also as fresh as fresh can be: unlike most dairy producers, Sheldon Creek only uses fresh milk from their own herd of cows. From the time of milking to when 100km Foods picks up product it’s often only been 24 hours. So, if you’ve tried any of their products you will understand when we say: Sheldon Creek Dairy is incredibly special and their products are out-of-this-world delicious.
So, you’re in luck because we are featuring Sheldon Creek for this month’s Sow and Tell! For all deliveries next week (March 27th 2017 – March 31st 2017) both brand new products and classic favourites are on sale!!! We’ve added bulk yogurt and labneh, flavoured labnehs, as well as whole and chocolate single serve milks. These are new products we are carrying, so now is an excellent opportunity to try them out! We’re also featuring their kefirs (the plain kefir can be used as an awesome sub for buttermilk), whole milk and chocolate milk in 2L jugs. You can see the full range of on-sale products by clicking the red sale tag on our main website.
We toured Sheldon Creek today, and met with Marianne and her adorable infant son, Wyatt. Marianne helps run the dairy and is a wonderful wealth of knowledge. Marianne’s parents, John and Bonnie Den Haan, own and operate Sheldon Creek Dairy, as well as Haanview Farm (upon which their dairy is located). Marianne is actually the sixth generation dairy farmer in her family!
The Den Haan family farm in Canada began in the 1950’s, when Marianne’s Opa and Oma emigrated from Holland following WWII. They decided on Canada because, at that time, it was being advertised as the “land of milk and honey.” For Dutch dairy farmers, this was a no brainer!
In 1958, they bought their first 4-H dairy cow, Maggie. From there they began breeding dairy cows – 80% of their current herd are descended from Maggie herself. Cows are named after their mothers, so as you walk around the barn, you can see all the “M” named cows and know they are related to that first cow, Maggie. Things have come a long way since then – just a few days ago, John and Bonnie were named master breeders by the Holstein Association of Canada for their herd!
Though they’ve been breeding dairy cows for a long time, they began Sheldon Creek Dairy in 2012 to fill a growing demand for natural, minimally processed whole milk! We really admire how carefully they manufacture milk products to keep it as traditionally made as possible – the yogurt is Marianne’s Oma’s very own recipe. Marianne also explained to us that the strains of bacteria they use to culture the yogurt and kefir are the most traditional they can find – that’s what makes their cultured products so robust both in taste and nutrition.
Marianne and Bonnie work mainly in the dairy, manufacturing, innovating and marketing new products. John and Marianne’s sister, Emily, look after their amazing herd of over 50 dairy cows, as well as grow their feed. In fact, Emily is an animal nutritionist and has worked to grow a perfect blend of feed for lactating cows – silage, some corn, and hay. As Marianne explained, lactating cows have different nutritional needs than other cows who eat just grass or hay – the added corn gives them the carbohydrates needed for them to stay healthy and happy!
The Den Haan family know all of their cows names, faces and distinct personalities. They can actually tell you which cow your milk came from, and that’s almost unheard of in modern dairy production! These cows are a very happy herd – Marianne pointed out that you can tell a cow is happy when she’s chewing her cud. You can see the cud going up and down their throat as it makes its way back and forth between their four stomachs! We watched a cow do this today, and frankly, it’s mesmerizing.
Their cows go outside for a few hours a day during the winter – but as Marianne pointed out – in Canadian winters they’re jostling each other by the barn door impatient to get in after just two hours! They’d much rather be hanging out in their stalls where they can feed and water themselves. Yes, you read that right. A hay robot circles around the barn constantly and each cow has two minutes to grab as much hay as they want (and they have their feed always accessible). Two cows each share one watering bowl which they can fill themselves by hitting the hose with their nose! In the summer, their herd grazes on their lush 600 acres surrounding the dairy.
Marianne is a firm believer in transparency and accountability, and that’s why re-connecting consumers to the farmers who feed them is what motivates her, and the rest of Sheldon Creek, to operate the way they do. They hold educational farm open houses to introduce people to their herd, the dairy and the unique operation they run. They also have a small shop you can go and visit at any time, with an ice cream stand during the warmer months! If you ever get the chance, go by and say hi!
We love working with them, and we value how involved, considerate, and passionate the whole team is at Sheldon Creek. Not to mention, their milk products are damn tasty. So what are you waiting for?! Go order some today!
An enormous thank you goes out to Marianne (and Wyatt) for showing us the ropes, and providing all the information for this promotion.
By: Genrys Goodchild