The Dairy Queen franchise in California is a huge seller for dairy products.
And they don’t have to be the same.
The brand, which started in 1950, has evolved since its inception, offering different products at different prices, in different flavors.
They’ve changed the cheese, too.
Now they’re cooking cheese on their own farm, using a combination of cheese from different cows, to make more varieties.
I spoke with Rob, the owner of the California dairy franchise, about his experience with the company and how they’ve developed their cheese.
You can hear more about Rob in the video below.
Rob tells me he was a dairy guy when he was growing up.
“I grew up in a small town, where dairy was a big deal,” he says.
“You didn’t see the milk.
But I knew it was a lot cheaper than the milk from the dairy cows in the surrounding area.”
Rob’s family farm was small and relatively close to the city.
He says that the dairy business gave him the opportunity to see the world differently.
“When I got to California, I decided I wanted to make cheese,” he explains.
“So I took my first batch of milk and made the cheeses.
I was hooked.
I went to the cheese makers’ trade show and was really blown away by the cheese they made.”
Rob and his wife, Susan, started the Dairy Queen Dairy in 1980 and the franchise has grown to over 50 stores across the country.
I wanted him to share what he learned about the brand and what they’ve been up to.
“The main thing that we’re focused on is selling the best cheese we can,” he tells me.
“It’s our passion, and we’ve tried to make the best product we can.
We don’t just do this to make money.
We do it to have fun.”
One of the most popular brands is the Brie and Parmesan blend, which is made from a blend of milk, sour cream, and cheese.
We’ve got four different cheeses on our cheese bar.
We have two varieties, the classic Brie with butter and sour cream and Parmesan, which we call the cheese with butter.
It’s a little bit sweeter.
It doesn’t have the acidity of the traditional cheese, but it’s still good for you.
The new blend is called the BRIE & PASSAGE blend, and it’s going to be available this summer. “
They’re trying to find the perfect cheese blend to get the best flavor,” he told me.
The new blend is called the BRIE & PASSAGE blend, and it’s going to be available this summer.
It will have about 20 different cheeseries on it, including Brie, Parmesan, and Chardonnay.
The blend is currently being tested on some of the brand’s best-selling cheese products.
Rob says the company is working with farmers to make sure their cheese blends are good for consumers.
“Farmers don’t like to use cheese that’s not fresh, so we are trying to use some local ingredients that will allow them to make a better product,” he said.
“We have to make certain that our cheese blends do the same thing.”
While they are focused on cheeses, Rob says the franchise’s cheese producers have also been making a bigger splash.
They’re looking at new ingredients for their cheese bars.
Rob says that they are using organic materials and local fruit.
“Our cheese makers are also getting more sophisticated with their cheese making, and they’re using different methods to make cheeses,” he explained.
“That means different flavors, different cheesemaking methods, and different cheese making processes.
They are looking at using more of the cheese that they make, so they’re going to have a different taste to it.””
It is very exciting to see how far the company has come in five years,” Rob adds.
“These are some of our best cheeses we’ve ever made.”
He adds, “We are not the same as other cheese makers in the past.
We’re very different.
It took us five years to find our niche.”
I asked Rob about what he thinks of the idea of a dairy-free brand.
“Dairy-free means dairy-friendly,” he responded.
“A dairy-based product is a dairy product made with milk and cheese from the same farm, but not necessarily from the exact same cows.”
He said that the brand is doing a great job of focusing on their brand’s values and the best products.
“People need to eat the same things.
They need to have the same quality of life, and I think that’s the way we should be.”
Rob tells us that he’s also working to educate consumers on the differences between milk, cheese, and sourdough, which are all different types of food.
“If we were to stop using dairy and replace it with sourdye, I don’t think anyone would notice a difference,” he notes.
“And sourdyes don’t