It’s June Dairy Month, and here at Hansen’s Dairy, we are celebrating all of our fresh dairy products! Each week in June we are posting a new segment in our “How It’s Made” series. For our final week, we are featuring our rich, creamy butter.
When we opened our on-farm creamery in 2004, we only produced whole milk. We soon realized there was customer demand for skim milk. When removing the butterfat to make low- and non-fat milks, that leaves a lot of cream left over. So beginning in 2005, we decided to utilize that cream for making butter and ice cream.
Butter is super simple to make. In fact, it’s one of the things that visitors on our hands-on tours get to do, and they are always pleasantly surprised at how tasty it is on crackers. I think it’s so good, it’s like frosting — and some of the younger kids must agree with me, because many of them skip the crackers and eat it right out of the jar!
In our creamery, we make what’s called “sweet cream” butter. That means it’s produced from fresh sweet cream, as opposed to butter made from cultured or sour cream.
Our salted butter contains only two ingredients: cream and salt. We also make unsalted butter, for those using butter when baking. However, unsalted butter is only available frozen, because salt is a preservative — and without it, the butter will spoil faster.
To make butter, one hundred gallons of pasteurized cream are put in the butter churn and rotated. Butter is formed simply by the agitation of the churn.
After 1 to 2 hours, the buttermilk is drained, revealing 330 pounds of rich, creamy butter. If salted butter is being made, salt is then added to the churn and mixed thoroughly.
Finally, the butter is carried to the filling station and is hand-packaged into 1 pound and 4 pound containers.
Hansen’s butter is higher in fat content and lower in milk solids, which makes it a higher quality butter. The proof is in the deep yellow, all-natural color. No dyes are added to get that bright golden yellow— it’s naturally colored due to beta carotene in a cow’s diet, and the color may vary from pale yellow to bright yellow throughout the year.
Our butter is the perfect addition to fresh bread, pancakes, waffles, baked potatoes, muffins, pastries, homemade cookies, quick breads … are you hungry yet? 🙂
We hope you’ve enjoyed our How It’s Made series. Check out our other posts:
It’s June Dairy Month, and here at Hansen’s Dairy, we are celebrating all of our fresh dairy products! Each week in June we will post a new segment in our “How It’s Made” series. This week we are featuring our old-fashioned, premium ice cream.
When we opened our on-farm creamery in 2004, we only produced whole milk. We soon realized there was customer demand for skim milk. When removing the butterfat to make low- and non-fat milks, that leaves a lot of cream left over. So beginning in 2005, we decided to utilize that cream in the best way — to make ice cream!
At first, dairy experts discouraged us from making ice cream with our non-homogenized milk, saying it wouldn’t be smooth and creamy. (Side note: Homogenization breaks down the fat particles in milk so it no longer separates as it sits. Our milk is non-homogenized because we wanted to keep the milk in a more natural state, and not put it through more processing.)
However, through our own trial and error, we did develop a technique resulting in a premium, old-fashioned, homemade-type ice cream. And people have loved it ever since! Our ice cream has a high fat content and very little air pumped into it (aeration), creating a denser texture that freezes harder. It has a cold, clean mouth-feel as opposed to a creamy mouth-feel.
We now make ice cream in over 20 flavors, which we sell at our own retail stores in Waterloo and Cedar Falls, along with other local restaurants, grocery stores and concession stands. Hansen’s Dairy Waterloo (Moo Roo) sells our ice cream in cones, shakes, malts and sundaes, along with ice cream cakes.
The list below includes flavors we make consistently year-round, unless marked seasonally. We also make limited-time micro-batches for the ice cream dip cabinet at Hansen’s Dairy Waterloo (here’s looking at you, Cookie Monster lovers!).
Candy Cane (winter)
Chip & Cherry
Cookies & Cream
Key Lime Pie (summer)
Lemon Squeeze (summer)
Mint Chocolate Chip
Peanut Butter Yum
Pumpkin Pie (winter)
To make the ice cream, we have to mix the base ingredients first. All flavors of Hansen’s ice cream include skim milk, cream, sugar, egg yolks, vanilla, locust bean gum, guar gum and dextrose. Cocoa powder is added to make chocolate ice cream. We also make No-Sugar-Added Vanilla, which is sweetened with maltitol. Other flavorings, colorings and candy pieces are added to individual flavors later in the process.
Occasionally people ask about the inclusion of stabilizer ingredients like locust bean gum and guar gum. Locust bean gum is a natural food additive that comes from the carob seeds of the carob tree. It is used as a stabilizing agent in ice cream to prevent ice crystals from forming during temperature fluctuations. (So when you leave your ice cream tub on the counter a little too long after scooping out your after-dinner dessert, it helps prevent icy chunks from forming when it goes back in your freezer.) Guar gum helps thicken and maintain homogeneity of texture. It keeps thinner ingredients combined uniformly with thicker ingredients.
After the base ingredients are added, the mixture is pasteurized, and the heat from the pasteurization helps create a uniform mix. The mix is aged for 12 hours.
The mix is then put in the batch freezer machine. This is where each batch is hand-crafted with the individual flavorings and chilled to 22 degrees. The ice cream has the consistency of a milkshake after removal from the batch freezer.
We then individually fill (that’s right, no automation here!) each of our containers: half-gallons, pints and half-pints. To complete the process, the ice cream must be placed in the flash freezer to be quickly frozen to -30 degrees. Then it’s distributed to you!
Check out the other blogs in the How It’s Made series:
It’s June Dairy Month, and here at Hansen’s Dairy, we are celebrating all of our fresh dairy products! Each week in June we will post a new segment in our “How It’s Made” series. This week we are featuring our genuine, nutritious and delicious milk!
In February of this year, we celebrated the 15th anniversary of processing our own milk on the farm. We have been so blessed to live in an area where the community supports us local food producers. With the low milk prices of the dairy industry today, many small dairy farmers are going out of business. We are fortunate that we have been able to support five owner families and employ another 25 people while living this dream of ours.
We currently milk about 130 purebred Holsteins twice a day. Our cows are born and raised on our farm and are never treated with growth hormones. The milk is processed three times a week and distributed to dozens of places in Eastern Iowa.
Here are a few things that make our milk different from many other brands of milk on the shelf:
Hansen’s Dairy produces creamline (non-homogenized) milk, so the cream rises to the top. Homogenization breaks up the fat globules of milk so that the particles are uniformly sized and won’t separate. Since Hansen’s milk is non-homogenized, that means that the cream rises to the top. It should be shaken before being served. Unlike pasteurization (heating the milk to kill bacteria), homogenization is not required to sell milk. We choose not to homogenize to keep the milk in its most natural state. Some people who have trouble digesting milk have told us that they don’t have a problem with our milk, which we attribute to the non-homogenization. If that’s you, maybe you should give it a try!
Our milk is extremely fresh. The milk a cow gives on the morning of a processing day is pasteurized, delivered to our retail stores, and could be bought and served at your table that night.
Our milk is “single source,” which means it comes only from our closed herd of cows. At larger processing plants, many different farms’ milk is being blended together. You can tour our farm and see exactly where the cows live, what they eat and how they are milked. And then you know exactly what goes into the jug!
So how is it processed?
Check out the video below for actual footage of processing milk in our creamery.
We process whole, 1% and skim milk into gallons and half-gallons three times each week.
The first step in the process is to send the milk through the cream separator, which clarifies the milk and also removes some of the fat.
The cream that is collected from the separator is later packaged as heavy whipping cream in quarts and gallons or used to make our butter and ice cream.
The next step is to pasteurize the milk. This process heats the milk to at least 165 degrees for 15 seconds to eliminate any bacteria.
After being pasteurized, the milk is ready to be bottled. Labels are placed on the empty jugs. The jugs travel on the conveyor belt to the carousel where milk fills the jug. Another machine stamps the sell-by date on the jug.
The cap is then put in place and sealed. The full jug travels down the conveyor belt and into the cooler. There the milk will be stacked in crates and put on the delivery truck. Hansen’s milk is delivered to our own retail stores and other grocery stores, restaurants, coffee shops, daycares and retirement homes in Eastern Iowa.
Enjoy your Hansen’s milk, and remember to shake well before serving!
It’s June Dairy Month, and here at Hansen’s Dairy, we are celebrating all of our fresh dairy products! Each week in June we will post a new segment in our “How It’s Made” series. The first product we are featuring is our squeaky, delicious cheese curds.
Check out the video below for actual footage of the creamery cheese curd process.
Curds are a popular product made here at Hansen’s Dairy. Cheese curds are just the first step in the process of making aged cheese. People rave about eating curds on the day they are made, even when they are still a little warm. The mark of a fresh cheese curd is when it squeaks in your mouth!
Hansen’s Dairy makes several flavors of mild white cheddar cheese curds, including plain, spicy red pepper, dill, bacon, buffalo and ranch.
To start the cheesemaking process, 300 gallons of whole milk are added to the cheese curd vat and heated to 90 degrees. When the tank is full, the culture is added, which gives the cheese the mild cheddar flavor.
Hansen’s curds are white because no dye is used to color them yellow.
Later, vegetable rennet is added to thicken the mixture and begin the separation process. Soon curds and whey will begin to form, and the cheese is raked to a mixture resembling cottage cheese.
After more agitating and heating, the curds become more solid. The curds are pushed and pressed to drain out as much whey as possible.
The cheese is then cut and formed into large slabs. The slabs are repeatedly cut and stacked on top of each other to squeeze additional whey out of the curds below. This process is called cheddaring.
The slabs go through a mill to be cut into chunks. Salt is added and mixed thoroughly. Finally, the curds are ready to be packaged.
Cheese curds are typically made twice weekly in our on-farm creamery, on Mondays and Wednesdays.
Fresh curds can be kept at room temperature for a few hours (although food inspectors might disagree). The squeak can be revived in refrigerated curds by heating on a microwave-safe plate for 10-15 seconds. Curds can be frozen in a deep freezer.
Hansen’s curds are available in 12-ounce bags and 4-pound bags. Many restaurants serve up our cheese curds as appetizers, including Doughy Joey’s, Pump Haus, Gilmore’s Pub, Table 1912 and La Calle in Cedar Falls; Highway 63 Diner, Locals Bar & Grill, SingleSpeed and Newton’s Paradise Cafe in Waterloo; East Bremer Diner in Waverly; Finley’s Curbside Bistro in Ames; Ice Cream Junction in Oelwein; and Todd’s Neighborhood Grill in Parkersburg.
Hope you enjoyed learning about our cheese curds … next week we will show you how the milk is made!
Hansen’s Dairy has a long-standing relationship with the Northeast Iowa Food Bank. Now, with the help of the Farm Bureau, Fareway grocery stores, and customers like you, our partnership is about to grow.
Black Hawk County Farm Bureau board members Brad Jesse and Len Orth spearheaded an initiative to increase donations of milk to the Northeast Iowa Food Bank and improve demand of dairy farmers’ products.
The initiative, called #MilkMonday, will begin on Monday, April 1, and run every Monday through June (National Dairy Month). Fareway grocery shoppers will have the opportunity to round up their total purchase to the nearest dollar to help provide milk to the Northeast Iowa Food Bank. Hansen’s Dairy shoppers can also round up their purchase, or they can decide to purchase an extra gallon that will go directly to the Food Bank.
The NEIA Food Bank is located in Waterloo, and serves as a hub for food programs and pantries in a 16-county area: Allamakee, Black Hawk, Bremer, Buchanan, Cerro Gordo, Chickasaw, Delaware, Fayette, Floyd, Grundy, Hardin, Howard, Mitchell, Poweshiek, Tama and Winneshiek.
All Fareway stores in the 16-county region will be participating. Waterloo Fareway Manager Allen Weimerskirch also reported that the Fareway corporation has decided to match up to the first $2,500 raised in the initiative.
The #MilkMonday program will allow the Food Bank to purchase more milk from our farm, which is already supplying the Food Bank with about 50,000 gallons of milk each year through a combination of sales and donations.
Our relationship with the Food Bank is mutually beneficial, and we see it as an important way to give back to our community.
First, a little background into how it all started.
You need it, we’ve got it
When cows are milked, they naturally produce what’s called “whole” milk. The fat percentage of our whole milk is about 3.5%. The milk can be run through a separator to produce two different products: skim milk, which is our biggest seller; and heavy cream, which is bottled itself and also used to make butter and ice cream. For every 10 gallons of whole milk, it will separate into 1 gallon of cream and 9 gallons of skim milk.
For several years now, the supply and demand of cream and skim coming from our farm has been a little out of balance. We need that cream to make those high-demand (yummy) products, but we’re just left with way too much skim milk than what our customers demand. Sometimes, in order to have enough cream, that skim milk would literally go down the drain.
Enter the Northeast Iowa Food Bank and Barb Prather, executive director, who just happens to live in our town.
“Milk is one of the harder items for us to keep in stock for the people we serve,” Barb said. “And it’s such an important part of daily nutrition, giving young kids as well as adults the essential vitamins and calcium they need.”
We agree. So in July 2016, we formulated a plan where the Food Bank would purchase skim milk from us at a reduced rate, and we would donate more gallons on top of that. We are at about a 3:2 ratio — for every three gallons of milk the Food Bank buys, we donate two gallons. In 2018, we donated nearly 19,000 gallons of skim milk.
This has benefited both of our organizations in several ways:
We avoid dumping perfectly good milk down the drain.
The Food Bank receives extremely fresh milk — sometimes just bottled at our farm that day — instead of getting close-to-expiration milk that may be cast off from grocery stores.
We get paid for most of the milk, while also donating some and taking advantage of the state of Iowa’s Farm to Food Tax Credit.
Our delivery team can efficiently drop a lot of milk at one location.
The Food Bank has distribution points to share the milk across Northeast Iowa.
We salute the Farm Bureau members to spearhead this effort to benefit us dairy farmers while getting nutritious food to those who need it.
“As farmers, we have a calling to help feed people and take care of those in our communities,” said Ben Bader, Black Hawk County Farm Bureau president. “And you don’t have to be a farmer to realize being able to pull the whole community together to provide milk to families in need is part of the ‘farm strong’ spirit we all embrace.”
To help bring awareness to the event, grocery shoppers are encouraged to spread the word using #MilkMonday on social media.
Have you heard the buzz about our newest product on the farm? It’s actually not a dairy product.
Our newest venture is in Wagyu-Holstein beef. That’s kind of a mouthful —literally!
Wagyu, a breed of Japanese beef cattle, may not be a familiar term to most people. But it’s actually the breed behind the famous Kobe beef that you see on restaurant menus.
Real Kobe beef actually comes from the Tajima bloodline of Japanese Black Wagyu cattle, and it must be raised, fed and slaughtered in the Hyogo prefecture of Japan. Many U.S. restaurants may put “Kobe” beef on the menu, but in truth, only a handful are certified to serve it (check out this article from Business Insider for more on that topic).
Highly desirable beef
So what’s so great about it? Wagyu (pronounced “wahg-you”) is widely regarded as highly desirable beef due to:
Superior marbling, shown in raw meat as tiny white dots or a spider web of ultra-thin veins throughout the muscle, which results in tender texture
Rich, buttery flavor
Healthy, monounsaturated fatty acids — especially oleic acid, which is responsible for flavor. These monounsaturated fats have a lower melting point, below human body temperature, so they literally melt in your mouth. Monounsaturated fats can help reduce bad cholesterol levels, which can lower your risk of heart disease and stroke.
Starting a Wagyu herd
Blake Hansen, Hansen’s Dairy co-owner and herd manager, first heard about Wagyu beef about four years ago from family friends in Des Moines. They were raising a few head just to feed to their own family, and one taste-test had Blake hooked.
This family raised both full-blood cows (mother and father are both Wagyu) and Jersey crossbreeds (Jersey mother and Wagyu father). That got Blake thinking about crossing Wagyus with his Holsteins and offering a very nice selection of meat to customers who already knew us by our dairy products. Blake actually preferred the taste of the crossbreed to the full-blood. Because it wasn’t as rich, he could eat more of it. 😉
The first step was finding the semen. Our dairy cows are artificially inseminated so that we don’t have to keep live bulls on the farm. This provides a lot of genetic variety without having to house and feed bulls and worry about their temper. So to have a crossbred Wagyu-Holstein, we would breed a Holstein female with Wagyu semen.
Blake discovered that Wagyu cattle are typically butchered at 27-29 months old, as they gain the most marbling after 24 months. This is in contrast to more well-known breeds of beef cattle raised in Iowa, which are usually butchered at around 14-16 months.
So this is where things got hard to predict. How much demand would there be for this new beef? When you add up the time it takes for a cow to become pregnant, carry the calf for 9 months, and then raise the calf to 28 months of age, that’s more than three years. And he had to choose how many cows to breed to this Wagyu semen, and how often, because a pregnancy is never guaranteed. In the end, he decided to aim for one or two cows to be butchered each month.
Just like our dairy cows, the Wagyu-Holsteins are raised with great care and quality feed throughout their lives. They are housed in the same pens and fed the same diet as the dairy cows. We do not use growth hormones or preventive antibiotics, and we grow the majority of their feed — corn silage and alfalfa hay silage — on our own land. The genetic traits of Wagyu cattle just naturally result in better meat quality even on the same diet as a dairy cow.
Our first Wagyu-Holstein cow went to the meat locker (we use Marks Locker in Rowley, Iowa) in August 2018. We developed a great partnership with the new restaurant Table 1912, located in the Jorgensen Plaza development of the Western Home in Cedar Falls, to feature this beef on their menu. The Western Home Communities have purchased our dairy products for almost as long as we’ve been producing them, and their restaurant concept is focused on farm-to-table fine dining. They source many of their ingredients from Iowa farmers, so they were excited to be the exclusive server of this new local beef.
We also began selling the meat cuts privately to individuals. A Waterloo Courier article about our beef garnered national attention, as it was picked up by the Associated Press and published in more than 40 newspapers across the country, including the Miami Herald (Fla.), US News & World Report, Washington Times (D.C.) and Houston Chronicle (Texas). Not bad for a small-town Iowa farm.
Try some for yourself
Is your mouth watering yet? Here are some things to know when preparing it:
Small serving sizes. Wagyu is very tender and has a buttery flavor. Steak serving sizes are typically smaller because of the rich flavor profile.
Faster cooking time. Wagyu cooks faster than other beef. It is recommended that steaks are cooked to no more than medium rare for optimum palatability.
Juicy hamburger. Wagyu-Holstein beef is about 90% lean.
We sell our Wagyu-Holstein hamburger in bulk and patties at our Waterloo and Cedar Falls stores for $8/pound. We don’t sell the finer cuts of meat in our stores because of limited quantities and higher price point. If you are interested in purchasing prime cuts of our Wagyu-Holstein beef, call Blake Hansen at (319) 610-1530. As of this post, there are several cuts available, including roasts, short ribs, top sirloins, New York strips, ribeyes and filets, ranging in price from $16 to $100 per pound.
There is a global debate about raw milk happening. In several countries, including the U.S., there are serious conversations taking place about whether people should drink, and especially whether they should be able to purchase, raw milk. The point of this post is not to advocate for or against either side. The purpose is to provide you with information and to let you know our policies and why we have them.
First, a few definitions. Pasteurization involves heating milk (or any food or liquid) to a certain temperature and then immediately cooling it to slow the growth of microbes and bacteria. This keeps the product from going bad as quickly as it might otherwise. High temperature, short time (HTST) pasteurization, which is what we use at Hansen’s, kills 99.999% of viable micro-organisms in the milk (like yeasts, molds, bacteria, and pathogens). Just a reminder – although we DO pasteurize our milk, we do not homogenize it (shake that jug, folks!).
When people talk about “raw milk” they mean milk that has not been pasteurized or homogenized. Until the 1890s, everyone drank raw milk because pasteurization wasn’t common practice yet. Pasteurization became widely practiced after the development of germ theory and the discovery of bacteria. It was thought that some diseases common in cows were transmitted to humans in raw milk. Since not every farmer’s milk could be tested, it was considered safer to pasteurize all of the milk.
Some people believe that pasteurization damages nutrients in the milk (such as calcium) and kills “good” bacteria that are beneficial to the digestive tract and our immune systems. The argument for raw milk is that these good bacteria help maintain a healthy balance in our bodies and make our immune systems stronger.
Proponents of raw milk believe that if it has been “produced under sanitary and healthy conditions” it is safe and even healthy to drink (Campaign for Real Milk). An important point is that even people who advocate for raw milk believe that for it to be considered safe, the milk must come from cows that are “healthy (tested free of TB and undulant fever) and do not have any infections (such as mastitis).” Raw milk should come from cows fed grass, hay, silage, and only a little bit of grain; the cows should be milked in a clean area and the milk should be refrigerated right away.
There are three primary sources of contaminants in milk: from within the cow’s udder, from the outside of the udder, and from handling and storage equipment. Experts agree that if a cow is sick, there is bacteria in her milk. But in a healthy cow, the milk in her udder is virtually sterile. Even in healthy cows, some bacteria are present in different parts of the teats, and that bacteria can enter the milk. But it’s usually in very low levels in a healthy cow.
Why the debate? Well, you can see that raw milk has to come from pretty special cows and special farms. Most large scale, commercial dairy operations are not going to have the kind of conditions that were just described. Only 28 U.S. states allow the sale of raw milk. The Centers for Disease Control and Prevention and the Food and Drug Administration recommend not consuming raw milk. The CDC notes that 79% of disease outbreaks associated with dairy between 1998 and 2011 were due to raw milk or cheese.
Where do we stand at Hansen’s Farm Fresh Dairy? Well, first off, our cows are healthy and well-cared for. Our facilities are very clean. But we do not sell raw milk and we do not plan to sell raw milk. Most dairy farmers don’t want to put themselves at risk for liability. It’s also bad for the dairy industry as a whole, because if there was an outbreak of sick people, the media fallout would damage an industry that already has a shaky public perception. The problem is that it depends on the consumer to store and drink it safely. People can buy raw meat or eggs because the consumer can cook those foods properly to kill any bacteria. With raw milk, we don’t have safeguard. Unpredictable, unpreventable, uncontrollable things happen during milking time that can affect the bacteria content in the milk. For example: if the cow kicks off her machine, it becomes a vacuum cleaner for whatever is in the area. That’s why we drink pasteurized milk.
At Hansen’s Farm Fresh Dairy, we provide our customers with a high-quality product. Our cows are treated well and not given any hormones or antibiotics in their feed. We treat the milk as minimally as possible – very quick pasteurization and no homogenization – because we want it to be fresh, delicious, and healthy.
We don’t believe the health debate should be between pasteurized and raw milk. We believe it should be between pasteurization and homogenization. In other words, raw milk proponents blame pasteurization for everything. Maybe they should be blaming homogenization instead. Some people who claim to be lactose intolerant can drink our milk, and we think that’s because of the damage done to milk via homogenization. Read more about homogenization in our blog post about the topic.
You may have noticed a new product in the Hansen’s stores recently…or perhaps a new aroma – coffee! We are now carrying coffee from Sidecar Coffee Roasters, a new and very local business in Cedar Falls. We’ve had a lot of questions about the new coffee, so we thought we’d take the opportunity to tell you a bit more about Sidecar and the man behind the whole operation. This is the first in a series of features that we will post on the product lines we carry at Hansen’s stores. Aaron McNally, local poet, writer, grad student, and Moo Roo employee, wrote this feature on Sidecar.
When Jed Vander Zanden sets out to roast a batch of coffee beans, he has a lot on his mind.
“Every time you get a different coffee you have to figure out how to develop it,” he explains. “The longer you roast it, you gain some things and you lose some things. It’s a matter of finding the balance of time and air and heat to really get it where you actually nail it. You go way too dark, you get that carbony bitter dirt flavor. If you don’t go dark enough, it’s equally bad.”
The Ethiopian bean he’s working with today “is a wild coffee, it’s funky. It’s really good. I’ve been trying to figure out how to roast it now for it seems like forever. It’s been fun—it’s a real challenge. I’ve gotten to where I actually think it tastes good, it’s just this never-ending pursuit of making it better.” What are his goals for this particular bean? “I just wanna see if I can tweak the profile a little bit. Maybe stretch it out a little longer or speed it up. see if I can get a little more balance, a little more body, a little more sweetness. Which is a little harder in a really dark roast.”
Jed can perfectly control the freshness of his product by constantly monitoring and refreshing his inventory. His small batch coffee stands out in stark comparison to nation-wide suppliers.
Jed prides himself on controlling every element of his roasting process, from selecting the perfect beans to making sure he has the freshest coffee on the shelf. This is something that only a local, small roaster can do to perfection. In a larger operation, “the level of precision that they achieve is not anything like this,” he says. “I can adjust and modify the profile within ten to twenty seconds, just by controlling the air and temperature. The amount of variability I can create with this type of roaster is just entirely different.”
In addition, Jed can perfectly control the freshness of his product by constantly monitoring and refreshing his inventory. His small batch coffee stands out in stark comparison to nation-wide suppliers. With larger operations, “we’re talking about millions of pounds a day being roasted. Then it goes to a warehouse. Then it goes to a distribution center. Then it goes to a secondary place before making it to the shelf. Who knows? It could be three months, it could be nine months old. Coffee is perishable, like anything. The flavor compounds, the essential oils, they all dissipate, they go rancid.”
Jed says that the “sweet spot” for coffee freshness is about one to three weeks. Every bag that he has on display at Hansen’s is stamped with the roast date, so that our customers can determine for themselves whether the product is fresh enough for their liking.
“People who like really good stuff, care about it being local, people who want value but aren’t opposed to paying for quality. That’s Hansen’s.”
Beyond that guarantee of freshness, Jed is also very excited to be selling at Hansen’s Outlet and MooRoo stores for other reasons. He says that Hansen’s customers are the perfect customers for his coffee: “People who like really good stuff, care about it being local, people who want value but aren’t opposed to paying for quality. That’s Hansen’s. Really good milk, cheese, eggs, butter—all those things. Everything Hansen’s provides is stuff that I want to buy. Every week, for my shopping, I have my Hansen’s list. There isn’t a better place for this coffee than Hansen’s.”
In particular, Jed is a fan of Hansen’s whole milk, and prefers it to Half & Half in his coffee. “The milk makes this coffee taste so good. It adds a whole depth of sweetness. I always think that the fat content of Half & Half kind of coats the roof of your mouth, limiting the palate. But the whole milk seems to mix in perfectly.”
Vander Zanden moved to Cedar Falls with his wife, a professor at UNI, two years ago. He has lived in Indiana, Colorado, and D.C., though he grew up here in the Midwest—in Wisconsin. He’s very excited to be in an area where local businesses seem to be popping up and thriving. His coffee business seems to be doing very well here. “I’m loving that it’s growing organically, slowly and steadily, by word of mouth,” he explains.
Come meet Jed on March 16th at Hansen’s Moo Roo location. He’ll be performing a tasting from 1-3 p.m., and will be happy to answer any questions and explain more about his roasting process.
There are just 12 shopping days left before Christmas. Sure, you can get food staples at our stores, but did you know we have some great gifts too? If you are looking for unique, local ideas for the Hansen’s milk lover or foodie on your list, here are our Top 5 Gifts from Hansen’s Dairy.
5. Sport your Hansen Dairy pride all over town with a Hansen’s Insulated Bag or T-shirt. The insulated bags are great for transporting cold goods. Just keep it in your car for a space-saving cooler. (As a bonus, you could fill the bag with our dairy products before giving to the recipient.) We also have different sizes of shirts for each member of the family. All T-shirts have our logo on the back:
All adults: “Legend-Dairy” T-shirts
Ladies: “Fresh from the Farm” V-neck T-shirts
Children: “Milk-Fed” or “Moo Roo” T-shirts
Infants: “Milk-Fed” short-sleeved onesies
4. How about an All-Iowa Breakfast Basket? Include Wildwood Farms Pancake Mix from Holland; a pound of Beeler’s bacon from Lemars, or Niman Ranch Applewood Smoked Bacon from hogs raised in Iowa; a dozen eggs from Craig and Darlene Groothuis in Nashua; in a tub of Hansen’s butter; Faber’s Pure Maple Syrup from Bert; and honey from Tim Laughlin in Grundy Center.
3. Everyone loves a gift card. We can do them in any denomination. The best part? The recipient gets 10% off dairy products when they use it. So if you give that person a $30 gift card, it’s actually worth $33 in dairy products. And when those funds have run out, they can put more money on it and continue to get the discount. (Note: Make sure to purchase the card at the store where the person will be using it. The systems don’t transfer so Moo Roo has separate gift cards from the Outlet.)
2. What better way to enjoy Hansen’s milk or egg nog than in a set of Hansen’s drinking glasses? These are new this year. They are 13 oz. clear glasses with a wide base. There are four separate designs in different colors (brown, red, black, and dark green). Buy separately for $5 each or a set of four for $16.
1. A cheese basket. Most of the cheeses come from Wisconsin (except for Hansen’s famous cheese curds). You can also include a variety of other meats, candies, nuts, jams and related items. We have some premade baskets or you can choose your own items. Great snacks for holiday get-togethers. Print the custom form from the homepage of our website www.hansendairy.com or pick up from Moo Roo in Waterloo, the Outlet in Cedar Falls or the farm in Hudson.