Pure Prairie is committed to producing high quality goat...
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Stillwater, Okla. – Dec. 17, 2008 locally owned cheese operation in Ada, Okla., is striving to manufacture the highest quality goat cheeses from natural grass-fed and whole- some goat milk. Pure Prairie Creamery, owned by brothers Bill and Todd Clark, along with business associate Ron Tidwell, named the operation to represent “pure” for wholesome and “prairie” for the grass-fed milk that is used in making the cheeses. The Robert M. Kerr Food & Agricultural Products Center, located on the Oklahoma State University–Stillwater campus, has assisted Pure Prairie Creamery during its journey. “I respect the approach that Bill and his group have taken in transitioning the creamery to lo- cal ownership,” said Jim Brooks, FAPC manager of business and marketing services. “It has been their priority and commitment from the beginning to ensure that every pound of cheese produced meets the quality and consistency that represents Pure Prairie.” In February 2008, the brothers and Tidwell purchased the cheese f a p c Adding Value to Oklahoma Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Robert E. Whitson, Director of Oklahoma Cooperative Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Dean of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of 10 cents per copy. 148 FAPC, Oklahoma Sta te Unive rsity, Stillwa ter, OK 7407 8 • 405-744 -6071 • www.fa pc.bi z Pure Prairie is committed to producing high quality goat cheese plant from Haystack Mountain. The cheese plant began in an incu- bator program provided by Pon- totoc Technology Center through the efforts of Hershel Williams, agricultural business coordinator. Bill Clark, who oversees the operation on a day-to-day ba- sis, said they are committed to manufacturing the highest quality cheese from natural goat milk. “The health benefits are impor- tant when compared to cow-milk products as goat cheese is lower in fat, calories and cholesterol,” Clark said. “Goat cheese also provides more calcium, but fewer carbohy- drates than cow-milk cheeses.” Most people who are allergic to cow’s milk or who are lactose intolerant can use goat-milk prod- ucts. The digestibility of goat-milk products is primarily due to short- er fatty acid chains and smaller fat molecules than those that occur in cow’s milk. Statistics state 47 percent of the worldwide population is al- lergic to cow’s milk, while only 3 percent have any allergic reaction to goat’s milk. Most people who have reactions to cow’s milk or are lactose intolerant can usually consume goat’s milk. Pure Prairie currently offers seven varieties of goat cheese. All seven are named after Okla- homa native prairie flowers: Plains Sunflower goat cheddar, which is aged for six months; Smoked Plains Sunflower; Firewheel Pepper Jack; Smoked Firewheel; Lazy Daisy Monterey Jack; Smoked Lazy Dai- sy; and Meadow Garlic, a Monterey Jack with oven-roasted garlic. Currently, Pure Prairie Cream- ery is in negotiations with a spe- cialty foods distributor in Moore, Okla. This distributor would pur- chase the goat cheese and sell to its existing Oklahoma customer base. Clark said they intend to have products placed in all applicable health food stores, retail grocery stores and restaurants who want to offer natural and wholesome products to their customers. “Bill and his partners have been very meticulous about every detail since they purchased the business in February,” Brooks said. “They have invested a great deal of time in making sure they have the precise formulations for each variety of cheese, and every label design represents the natural and wholesome cheeses for which they are named.” A
Transcript of Pure Prairie is committed to producing high quality goat...
Stillwater, Okla. – Dec. 17, 2008locally owned cheese operation in Ada, Okla., is striving to manufacture
the highest quality goat cheeses from natural grass-fed and whole-some goat milk.
Pure Prairie Creamery, owned by brothers Bill and Todd Clark, along with business associate Ron Tidwell, named the operation to represent “pure” for wholesome and “prairie” for the grass-fed milk that is used in making the cheeses.
The Robert M. Kerr Food & Agricultural Products Center, located on the Oklahoma State University–Stillwater campus, has assisted Pure Prairie Creamery during its journey.
“I respect the approach that Bill and his group have taken in transitioning the creamery to lo-cal ownership,” said Jim Brooks, FAPC manager of business and marketing services. “It has been their priority and commitment from the beginning to ensure that every pound of cheese produced meets the quality and consistency that represents Pure Prairie.”
In February 2008, the brothers and Tidwell purchased the cheese
f a p c
Adding Value to Oklahoma
Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Robert E. Whitson, Director of Oklahoma Cooperative Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Dean of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of 10 cents per copy.
148 FAPC, Oklahoma State University, Stillwater, OK 74078 • 405-744-6071 • www.fapc.biz
Pure Prairie is committed to producing high quality goat cheeseplant from Haystack Mountain. The cheese plant began in an incu-bator program provided by Pon-totoc Technology Center through the efforts of Hershel Williams, agricultural business coordinator.
Bill Clark, who oversees the operation on a day-to-day ba-sis, said they are committed to manufacturing the highest quality cheese from natural goat milk.
“The health benefits are impor-tant when compared to cow-milk products as goat cheese is lower in fat, calories and cholesterol,” Clark said. “Goat cheese also provides more calcium, but fewer carbohy-drates than cow-milk cheeses.”
Most people who are allergic to cow’s milk or who are lactose intolerant can use goat-milk prod-ucts. The digestibility of goat-milk products is primarily due to short-er fatty acid chains and smaller fat molecules than those that occur in cow’s milk.
Statistics state 47 percent of the worldwide population is al-lergic to cow’s milk, while only 3 percent have any allergic reaction to goat’s milk. Most people who have reactions to cow’s milk or are lactose intolerant can usually consume goat’s milk.
Pure Prairie currently offers seven varieties of goat cheese. All seven are named after Okla-homa native prairie flowers: Plains Sunflower goat cheddar, which is aged for six months; Smoked Plains Sunflower; Firewheel Pepper Jack; Smoked Firewheel; Lazy Daisy Monterey Jack; Smoked Lazy Dai-sy; and Meadow Garlic, a Monterey Jack with oven-roasted garlic.
Currently, Pure Prairie Cream-ery is in negotiations with a spe-cialty foods distributor in Moore, Okla. This distributor would pur-chase the goat cheese and sell to its existing Oklahoma customer base.
Clark said they intend to have products placed in all applicable health food stores, retail grocery stores and restaurants who want to offer natural and wholesome products to their customers.
“Bill and his partners have been very meticulous about every detail since they purchased the business in February,” Brooks said. “They have invested a great deal of time in making sure they have the precise formulations for each variety of cheese, and every label design represents the natural and wholesome cheeses for which they are named.”
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