Early Dawn Farm Products
Select, Early Dawn Farm products are available for purchase at:
105-100 Grande Blvd Cochrane, Alberta
204-1 Street Cochrane, Alberta
Bow Valley Garden Centre
60 Lincoln Park, Canmore, Alberta
Summit Hill Farm CSA Box
The Gentry Espresso and Wine Bar
#9, 312-5 Avenue, Cochrane, Alberta
Pomeroy Kananaskis Mountain Lodge
- fine dining establishments in Kananaskis Village
1 Centennial Drive, Kananaskis, Alberta
A complex cheese with a Brie-like outer shell and a hint of mushroom. With a little bit of age it is more like a Camblue. Wonderful when paired with red meat!
This is our "signature cheese".
A fresh, Italian classic with a smooth texture and a slightly nutty flavour.
A smooth goat cheese in a lightly salted brine. Creamy, rich and not too salty.
A "mozzarella like" texture, with mixed peppercorns, giving a gentle infusion of pepper taste.
A very fresh French cheese. Wonderful for spreading, mixing, and in any recipe.
Though not a true cheddar, a perfect table cheese for every farmhouse. Buttery and mild.
Unique in flavour, farm fresh goats milk is simmered and stirred on the stove with organic cane sugar and vanilla, for about 8 hours before it reaches perfection. Add to dessert, fruit, coffee, or simply enjoy by the spoonful.
Goat Milk Fudge
A gourmet take on a classic favourite. Early Dawn Farm uses their farm fresh goats milk to make cream cheese, which is then transformed into a dark chocolate or rich caramel pecan fudge.
Soaps and Lotions
For our soaps we use:
Coconut Oil- creates lots of glycerin, makes big bubbly lather, and is very stable.
Olive Oil- has natural antioxidants and gives us a creamy lather.
Vegetable lard- makes a white, stately bar that is firm and also creates lather.
Goat’s Milk- (instead of water) provides a bar rich in vitamins, minerals, and alpha hydroxyl. This helps break down the adhesion of skin cells.
Essential Oils- to provide a pleasant fragrance and other health benefits
The key ingredient in soap from Early Dawn Farm is the Milk from our Goats. Using milk instead of water for making soap changes the rules, slightly. Adding lye to milk creates a horrid smelling, burnt orange mess. Instead, the lye must be added very slowly to cold milk. To do this, we freeze the milk prior to making soap. This helps emulsify the fat particles in the milk and slows the process, allowing the reaction to happen without spoiling the milk.