Dairy on Display

Dan and Debbie's Creamery hits a sweet spot

By Ann Thelen | Photos by Joseph L. Murphy

In the small eastern Iowa town of Ely, Dan and Debbie’s Creamery proudly sits on the town’s quaint and flag-lined Main Street. The shop’s corner location provides a welcoming embrace. With rustic, antique milk cans flanking the entrance, customers know they have arrived at a special place.

Dan and Debbie Takes established the creamery just 4 miles from the family’s farm in 2016. From selling cheese curds and milk to ice cream and butter, Dan and Debbie’s Creamery has become a destination for farm-fresh, wholesome dairy products. It also serves up a farm-life experience that quenches curiosity.

Josie Rozum in Dan and Debbie's Creamery in Ely.

DREAMING OF A CREAMERY

In 1985, the Takes started raising cattle and farming soybeans and corn. As the young couple grew their family to include four sons and two daughters, they transitioned from raising beef cattle to becoming first-generation dairy farmers in 1997.

Not long after, Dan planted a seed to diversify and expand the family farm to include a creamery business. While raising a family and working long hours to operate and pay off the dairy farm, the dream sat on the back burner but was never far from mind.

“Growing up, my parents were always trying to figure out how to create a more sustainable dairy business. One that wasn't driven by fluctuating market prices,” says Josie Rozum, the eldest of the Takes’ two daughters, who now spends her time focused on marketing sales and operations of the creamery.

In 2013, the time was finally right to make the dream come true.

“Three of my brothers – Dustin, Tyler and Riley – and I were now adults and interested in coming back to the farm or being involved in the creamery,” Rozum adds.

CREATING A SWEET EXPERIENCE

Dan and Debbie set their sights on transforming the town's former Vavra Lumber Company and hardware store into their family’s dream creamery.

“Dad has always been a visionary; he can see a run-down building and picture turning it into a modern facility,” Rozum says. “From the moment they found the property, he knew it was the right spot for the shop.”

Dan and Debbie spent the next three years visiting creameries in Iowa, Illinois and Wisconsin while renovating the site and turning the building into a certified, modern-day processing facility.

“We took a significant risk and leap of faith when we dipped our toes in the creamery business. We had to learn everything from creating cheese to making ice cream and being efficient in the process,” Rozum explains.

Beyond producing safe and highquality dairy items, the family is passionate about creating “an experience” with a viewing area within the storefront where products are sold.

The glass window overlooking the creamery’s production offers customers an opportunity to be visually immersed in how raw ingredients become a delicious finished product. The realtime viewing activity is also popular for kids, with the creamery hosting an average of two to three tours a week.

CREATING SUSTAINABILITY FOR GENERATIONS

The family has 150 Holstein cows, which are easily distinguished by their black and white spots and known for being the best cow breed for milking. Each cow produces about 10 gallons of nutritious milk each day, 30-35% of which goes to the creamery, with the rest going to Wapsie Valley Creamery in Independence.

Dan and Debbie Takes in the milking parlor of their dairy.

In addition to serving as the chief ice cream maker at the creamery, Debbie spends several hours twice a day – at 8 a.m. and 8 p.m. – milking the cows. Dan spends most of his time on the farm and transports the milk.

The family is meticulous in raising, handling and feeding their cows. There is a strong emphasis on creating optimal living conditions in the barns by controlling temperature and air flows, along with having clean bedding and a constant source of fresh water.

The cows are fed a special mix of feed, including corn silage, roasted soybeans, high-moisture corn, orchard grass and minerals.

“We believe all these factors lead to an exceptional product,” Rozum says. “Our priority is creating a sustainable way of dairy farming that will live on for generations to come and give consumers confidence in serving our products to their families.”

LETTING ROBOTS DO THE MILKING

Dan and Debbie’s Creamery recently won a national dairy award for a robotic milking system. The family is using the opportunity to implement advanced technology on the farm. A new barn is being built, and once it is in operation this spring, the family will have two robotic milkers and a robotic feeding system.

With robotic milking, cows are milked at their leisure. Some cows will stay in the routine of being milked twice a day. Other cows may find more comfort in milking three times a day, which the robotic system accommodates. Research shows cows are happier and more relaxed with robotic milking and often produce more milk. Fitbit-type devices on every cow will allow for health and activity to be constantly monitored. By receiving real-time information about the herd, farmers have more data and can make better decisions.

An added benefit of the new technology is that it will allow the farm and creamery to expand their educational reach and provide more opportunities for the community to get a firsthand look into the dairy farm.

“We've added a viewing area on the side of the barn so visitors can see how the cows are living, their habits and how the robots work," Rozum explains. “Transparency is important to us, and we want people to see how we have transformed a conventional dairy farm by implementing the latest technologies and incorporating innovation, conservation and sustainability.”

The addition of robotics will help the dairy and creamery rise to the next level. The time that will be saved on milking will allow the family to extend its passion.

“As we grow our brand, finding more opportunities to further enhance the well-being of our dairy herd and being an educational resource for schools and the ag industry is our top priority,” Rozum adds. “We love sharing what we do and giving consumers the opportunity to learn from our farm.”

DAIRY-LICIOUS PRODUCTS

Dan and Debbie’s Creamery is open seven days a week and offers a vast selection of fresh products. All the dairy items are made with milk directly from the family’s farm. Milk is naturally nutritious and contains several important nutrients, such as B vitamins, calcium, protein, iodine, potassium and phosphorus.

CHEESE CURDS: The first product sold at the creamery remains a popular favorite. The cheese curds are available in five flavors – WhiteCheddar, Onion and Chive, Dill, Tomato Basil and Spicy Chipotle– and made from a whole milk, white cheddar base. Before cheeses like cheddar are formed into blocks or wheels, they begin as curds. Fresh curds are known for having a slightly rubbery texture that“squeaks” with each bite. Working with a retired cheesemaker from northern Iowa, the family first learned to make cheese curds and then taught themselves the aged cheddar process.

Cheese products at the creamery.

CHEDDAR CHEESE: Cheddar cheeses are aged a minimum of30 days to create the perfect savory cheddar. The flavors include Farmhouse Cheddar, Garden Cheddar, Jalapeno Cheddar and CarawayCheddar.

CREAM-TOP MILK: The creamery’s cream-top bottled milk is produced with traditional practices using the least amount of processing. Under the State of Iowa’s food regulations, it is pasteurized like other milk found on store shelves. However, it is not homogenized. Homogenization is a high-pressure process of breaking up fat molecules in cream to such a small size they dissolve into the rest of the milk. Non-homogenized milk allows the cream to naturally rise to the top. It offers the same great taste and nutrition as homogenized milk and simply requires shaking the bottle before enjoying.

ICE CREAM: Each flavor is handcrafted in small batches. The creamery offers 12 signature flavors, such as Strawberry Cheesecake, Coffee Oreo, Swiss Chocolate Chip, Peaches and Cream, and Salted Caramel. Plus, several limited-edition flavors are offered, such as Cotton Candy, Lemon Poppyseed, Strawberry Rhubarb Pie and Iowa Sweet Corn.

Many of Dan and Debbie’s Creamery items also are found in the Cedar Rapids and Iowa City area at Hy-Veestores, independent grocers and several restaurants. The Ely store also carries a variety of local foods and beverages.

HAZELNUT CAFÉ-AU-LAIT

• 3 cups low-fat 1% milk

• 2 cups brewed coffee

• 3 tablespoons hazelnut-cocoa spread, such as Nutella

• Dash of ground cinnamon

• 3 tablespoons whipped cream

In a large, heatproof glass bowl, microwave milk, coffee and hazelnut-cocoa spread, on high for 2 minutes or until mixture is hot, but not boiling. Whip with a hand mixer or whisk until frothy. Pour into 3 serving cups. Top with whipped cream and dust with cinnamon.

Calories per serving: 230

Servings: 3

Source: Midwest Dairy

For more great dairy recipes, visit dairygood.org.

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