Dahl Ranch & 4 Heart Creamery

06/16/2026

I started testing my cows for A2 genetics nearly 15 years ago.

Not because it was trendy.

Not because someone told me I should.

It started because of heartburn.

I noticed that milk from some cows never seemed to bother me, while milk from others did. That sent me down a rabbit hole of research into A1 and A2 milk that I'm still learning from today.

Over the years, I've also had customers tell me they experienced fewer digestive issues when drinking raw A2 milk.

Is it the answer for everyone? Probably not.

But it's a fascinating topic and one that has become very important on our farm.

I recently wrote a blog post explaining:
🥛 The difference between A1 and A2 milk
🥛 What the research says
🥛 Why I've been testing my cows for A2 genetics for nearly 15 years

I'd love to hear from you—have you ever heard of A1 and A2 milk before today?-milk

I'd love to hear from you— What is your experience with A2 or A1 milk?

https://dahlranchmt.com/blog/why-i-test-my-cows-for-a2-milk

06/11/2026

Questions to Ask a Raw Milk Producer: Part 2

When choosing a raw milk producer, the conversation shouldn't stop at the cow.

It's also important to understand what happens to the milk after it's collected.

Questions like:

✔️ How is the milk cooled and stored?

✔️ How is equipment cleaned and sanitized?

✔️ What happens if a cow gets sick?

✔️ How do they handle customer concerns or questions?

The answers can tell you a lot about a farm's commitment to quality and transparency.

Part 2 of my National Dairy Month blog series covers these questions and more to help you make informed decisions about where your food comes from.

No matter where you buy your milk, don't be afraid to ask questions. A good farmer should be proud to share how they care for their animals and produce their food.

What's one thing you've always wondered about dairy farming?

https://dahlranchmt.com/blog/questions-to-ask-a-raw-milk-producer-part-2

06/08/2026

Questions to Ask a Raw Milk Producer: Part 1

June is National Dairy Month, and I want to help you become a more informed milk buyer.

Whether you're new to raw milk or have been drinking it for years, it's important to know the answers to a few key questions before choosing a producer.

Questions like:

✔️ How long have they been working with dairy cows?

✔️ What health testing do they do on their animals?

✔️ How often is their milk tested?

✔️ What does a normal day in the dairy look like?

A good producer should be happy to answer your questions and explain their practices.

I put together Part 1 of a blog series covering some of the most important questions to ask and why they matter.

Remember: the goal isn't to find the "perfect" farm. It's to find a producer you trust and whose practices align with your values.

What's the first question you would ask a dairy farmer?

https://dahlranchmt.com/blog/questions-to-ask-a-raw-milk-producer-part-1

06/07/2026

You asked, and it's finally back!

🥩 Ground beef is back in stock and ready for all your favorite family meals.

We also have several new products available:

✔ Beef Jerky
✔ Snack Sticks
✔ Summer Sausage
✔ Ancestral Ground Beef

With summer here, jerky, snack sticks, and summer sausage are perfect high-protein snacks for camping trips, road trips, hikes, lunchboxes, and busy days on the go.

I'm especially excited about our new Ancestral Ground Beef. It's made with our grass-fed ground beef plus heart, liver, and kidney, making it an easy way to add more nutrient-dense foods to your meals without changing how you cook.

Everything is in stock now, but quantities are limited.

Question for you: What new product are you most excited to try?

Let me know in the comments!

06/05/2026

June is National Dairy Month! 🥛🐄

I love my girls and all the amazing products we can make from their milk. Honestly, I think dairy cows deserve to be celebrated all year long!

As we celebrate them this month, I'd love to hear from you. Do you have any questions about dairy cows, raw milk, our milk program, making dairy products, or life on a small dairy farm?
No question is too simple. Drop it in the comments, and I'll do my best to answer it throughout the month!

So tell me—what have you always wanted to know about a small dairy?

05/29/2026

I have lots of rhubarb but for some reason I'm not feeling inspired to use it this year.

What are some of your favorite ways to use it or favorite recipes?

05/28/2026

Garden season is in full swing around here! 🌱

We put in some new raised beds where the grass was getting too hard to control. It’s still a work in progress, but these will be our berry beds for raspberries, strawberries, and blackberries. We still need to get chips put down, but we did fertilize the beds with potash from our wood stoves and raw milk.

Did you know raw milk can actually be great for soil? The natural sugars, proteins, enzymes, and beneficial bacteria can help feed soil microbes and improve overall soil health. Healthy soil grows healthier plants, and we love finding ways to use what we already have here on the farm. ❤️

05/27/2026

We welcomed Arnold's babies last weekend.

While she was farrowing and we were babysitting her we had another supervisor.

Lolo somehow knew Arnold was having her babies and showed up at the pig house door.
Then she worked her way into the building and just outside her pen and just hung out.

I love my livestock guardian dogs. Their instincts are incredible.❤️

05/18/2026

Memorial Day weekend calls for something good on the grill 🔥

One of my favorite ways to cook country style pork ribs is marinating them in peach preserves before grilling them low and slow.

They turn out sweet, smoky, sticky, and so tender.

I just shared the full recipe on the blog including:
🍑 The peach preserve marinade
🔥 Grilling tips
🥩 The perfect internal temp for tender pork
☀️ Easy summer side dish ideas

If you have some of our pork in your freezer, this is a recipe you need to try this weekend.

I just shared the full recipe on the blog,

https://dahlranchmt.com/blog

05/17/2026

If you are looking for amazing local cheese give Veronica Champer a call.
Her cheese is soooo good and made with all A2 milk.

EDIT: sold out. Next batch aging, estimated 2 weeks to go
Small Batch, Raw, A2/A2 Cheese Drop!!

Dill gouda, red pepper gouda, black pepper gouda, buttercheese (soft paste type cheese, my kid's favorite 😍)

$2/oz, wedges of varying ounces

DM me or text 419.631.39zero two