I’m tackling some of the most common dairy questions in this FAQ-style post. Plus, a primer on building the perfect cheeseboard. This is Part Four of my Dive Into Dairy series!

This is part of a four-part series written in partnership with Midwest Dairy. Be sure to check out the other posts in the series: Part One for more on dairy nutrition, Part Two for dairy sustainability, and Part Three to learn where milk comes from!

A cheese board with a variety of cheeses, nuts, and veggies on a kitchen countertop with jars of jelly and honey

I don’t know about you, but looking at a deliciously curated cheeseboard like this makes me want to swear off of cooking for good and just enjoy this for dinner instead!

This is a shot from the virtual event I recently hosted with Midwest Dairy. It was the culmination of our partnership that focused on dairy sustainability. We had attendees from all over the Midwest region: my home state of Missouri, plus Kansas, Arkansas, and Oklahoma.

It took weeks of planning but the virtual event went off without a hitch, which meant we could chat with our two participating dairy farmers live from their farms! You may remember Orville and Ryan from the third post in my “Dive Into Dairy” series, and they were in attendance along with some of the cows from their milking herds. Technology can be amazingly helpful (when it works!) and this helped us field questions from our diverse group of dietitians, food system & sustainability experts, chefs, influencers, foodies, and dairy lovers.

Common Dairy Questions

This post takes a closer look at five of the most common dairy questions. These came up during our Cheeseboard Chat and throughout the series, so check out these frequently asked questions & answers about dairy!

What are dairy farmers doing to improve sustainability?

The question is really, “What are they not doing to improve sustainability?”

Dairy farmers look closely at every aspect of their operation to become as efficient and sustainable as possible. Both Ryan and Orville stressed that their farms and families depend on this if they want to stay in business. From water usage, to waste management, to feed efficiency, to dairy cow genetics, there are many opportunities to reduce waste, repurpose or reuse inputs, and provide better care for their herd.

Orville Miller shared one unique way he focuses on sustainability. As he spoke to us on camera, we watched some of his cows happily munching away on part of their daily feed ration. As he knelt down, he plucked a piece of pizza crust from the mix. Through a partnership with local food manufacturers, he is able to source food that would otherwise wind up in a landfill and feed it to his dairy cows. Read more about this, and other sustainability efforts, in Part 2 and Part 3 of the series!

A dairy cow eats her feed from a bunker with small pieces of chocolate appearing in the mix of hay and silage — *Pizza crust isn’t the only unexpected ingredient. The Miller farm also adds discarded chocolates to their feed rations and the cows seem to enjoy it just as much as we do!*

What about milk safety and quality?

At the end of the day, there is absolutely zero incentive for dairy farmers to produce a product that is not safe. In fact, it could be one of the most costly mistakes they make. If a dairy farmer allows milk containing antibiotics to be picked up from their farm, they risk dumping the entire load. Plus, they pay for any other milk that comes in contact with the contaminated load.

But it’s equally important to remember that despite the financial incentive to ensure milk is safe to drink, dairy farmers care deeply about their work. Often, their families have been farming for generations. Both Ryan and Orville described the origins of their dairy farms. Each is able to trace the history back through multiple generations, and that simply wouldn’t be possible if they didn’t produce milk that was safe, high quality, and economically viable.

You can read more about the testing process and what it takes to get milk from the farm to your fridge in Part 3 of this series. And if you’re curious about the nutrition and quality standards for dairy, check out Part 1!

What about lactose in dairy?

It’s true, some people can’t tolerate lactose. Lactose is one of the simple carbohydrates in milk and dairy products.

Signs of lactose intolerance can vary from person to person, but it usually involves uncomfortable gastrointestinal symptoms. If you’ve experienced abdominal pain, bloating/gas, or diarrhea after eating or drinking dairy, you may be lactose intolerant.

NOTE: These uncomfortable symptoms could be caused by something else – if you suspect dairy is not to blame, it may be time to consult a physician, dietitian, or GI specialist to learn what’s causing your issues.

As we discussed during our Cheeseboard Chat event, some dairy products are lower in lactose than others. For example, there are some milk brands that filter fluid milk to reduce lactose, as well as lactase-treated options. Lactase is an enzyme that breaks down lactose, making it easier for sensitive tummies to handle.

And, as we talked about in Part 1, there are some strategies you can try to ease symptoms or learn what your personal tolerance for lactose is. Take a look:

infographic for lactose intolerance and dairy nutrition

How do you craft the perfect cheese board?

We had the help of a knowledgeable cheesemonger for our virtual event. Jessica Leahey of Sweet Freedom Cheese joined us from Arkansas with a hand-picked selection of cheeses from across the Midwest region.

Here are some of her tips for making your own cheeseboard at home:

Select a variety of cheese. This may sound obvious, but we tend to gravitate to our favorites time and time again! Stick with some options you know you’ll enjoy, but reach for something unique or unfamiliar if you’re open to trying something new.
Don’t buy too much! You only need 1-2 oz. of each cheese per person, and potentially less if you’re tasting more than 3-4 different types. Some specialty cheeses can be on the more expensive side, so no need to go overboard with purchasing large blocks.
Add some crunch and sweetness. Fill in your cheese board with crackers, pretzels, or other crunchy items. Balance the salty and savory flavors with some sweetness. Fresh or dried fruit, spreads & jellies, honey, or even chocolate can enhance your tasting experience.
Use the right tools. You know those tiny knives in different shapes? I didn’t put much faith in them, thinking I could get by with my regular serving ware. But it’s a big improvement when you use the tools designed for specific types of cheese. For example, soft and creamy cheeses like brie need a knife with cutouts. Otherwise, you end up smashing your wheel of brie versus slicing it. Likewise, the harder, aged cheeses can be crumbled and fractured using a more blunt, curved knife.

It looks like I may be investing in a set of cheese knives after this!

An overhead view of a holiday-themes cheese board with cheese, nuts, apples, chocolate, and veggies with jars of jelly and honey

Where do you see yourself in the future?

This question was directed to our two dairy farmers. Ryan Anglin had a very honest answer for us. He said, “I’ll be dairy farming, but it won’t be here.”

On our screens, we saw his camera pan to the new development. It’s less than a mile from where he was standing among his cows. A national retailer recently constructed a huge distribution center there, and new housing continues to be built around the border of his property. Ryan explained that this type of pressure is something farmers must face across the country. Urban sprawl and the rezoning of land means there are more challenges for sustaining and growing a farm.

A dairy farmer works from his tractor on his farm, with large warehouses and new development visible in the background — *Ryan Anglin works from his tractor among the calf huts, with the new development visible across the field behind him*

When you consider that less than 2% of Americans are directly involved in food production, yet are responsible for feeding the rest of us, it puts things into perspective. Farmers, including dairy farmers, must continuously strive to become as efficient and sustainable as possible. Otherwise, they simply won’t be around.

Since I work in the nutrition space, I get to talk to people about their food. And not just when it ends up on their plate – I love this part of my job! Seeing this side of the food system and understanding what it takes to feed everyone is a unique perspective. I’m grateful to be able to see it.

I hope you’ve learned some new things along the way – thank you for reading!

There you have it! This concludes the “Dive Into Dairy” series on the Street Smart Nutrition Blog. A huge thanks to Midwest Dairy for sponsoring this series. They put me in touch with so many experts as I was writing these blogs.

I hope you’ll take time to check out the rest of the series, and if you’re in need of some delicious dairy inspiration, I recommend you start here with some of the Best Dairy Recipes I’ve collected from fellow dietitians!