Flavor of the Month

June is National Dairy Month

More than 70 years ago, dairy farmers started a tradition that has survived and flourished: June Dairy Month.  Originally established to stabilize dairy demand through the grocery store promotions, it has now grown to include many other dairy promotion activities as well.

Dairy Trivia

The average cow produces enough milk each day to fill 6 gallon jugs, 55 pounds of milk.

There are 86,310 dairy farms in the U.S., with an average 105 cows per herd.

A typical dairy cow weighs 1,400 pounds and consumes about 50 pounds of dry matter each day.

The average cow drinks from 30 to 50 gallons of water each day - about a bathtub's worth.

Cows have an acute sense of smell, and can smell something up to 6 miles away.

Most cows chew at least 50 times per minute, and spend 10 hours a day chewing their cud in order for saliva production to buffer their rumen to a pH of 6.0.

Americans eat the equivalent of 10 acres of pizza (and Mozzarella cheese) every day.

George Washington enjoyed ice cream so much that he ran up a $200 ice cream bill in 1774.

Just ate spicy food? Milk is better for cooling your mouth than water because of the protein casein; it cleanses the taste buds.

Cheddar cheese was first invented in the town of, yes, Cheddar Gorge, England, more than 400 years ago.

An average cow produces about 350,000 glasses of milk in her lifetime.

The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when the Swiss Government taxed cheese makers on the number of pieces they produced rather than to total weight of the cheese they made.

To get the same amount of calcium provided by 1 quart of milk, you would have to eat 3.5 pounds of peas, 27 oranges, or 50 slices of whole wheat bread.

Marvelicious Mac and Cheese

Ingredients:
2-1/2 cups fat free milk
2 cups(7 ounces) uncooked elbow macaroni
2 1/2 cups fat-free milk
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 cups shredded reduced fat sharp Cheddar cheese
1/2 cup shredded reduced fat sharp Cheddar cheese, optional

Directions:
Preheat oven to 375-degrees Fahrenheit.

Cook macaroni according to package directions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional).

Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.

Nutrition facts per serving:
285 calories; 8 g fat; 5 g saturated fat; 20 mg cholesterol; 635 mg sodium; 33 g carbohydrates; 20 g protein; 40% Daily Value calcium; 15% Daily Value vitamin A; 10% Daily Value vitamin D; 8% Daily Value iron.

Recipe courtesy of the American Dairy Association, online at: www.ilovecheese.com.