The secret is out: Washington state is one of the most picturesque places in the world and the successful dairy scene in the state is unlike any other. Home to majestic mountains, breathtaking valleys, and acres upon acres of rugged greenery, people – including the many Washington dairy farmers that work the land – have put down roots here.

Washington’s dedicated dairy farmers are people with a passion for wholesome milk, cheese, and butter. With more than 250 farms, the dairy industry is strong as these artisans and farmers take the time to craft culinary wonders that are nutritious and delicious.

Jason Wilson, Chef Proprietor for The Lakehouse in Bellevue shares, “Local dairy products help our communities environmentally and economically. Producing dairy products within our region is innately a better footprint for the local environment. Best of all though, Washington grass, water, land, and air is crystal clear and delicious and contributes to the delicious taste of Washington dairy products.”

The dairy industry nationally is working to become greenhouse gas neutral (GHG-neutral) by 2050 and part of that means partnering with dairy farmers across The Evergreen State who have a deep love for their land, the community, and the cows that allow them to creatively produce dairy products that sustainably nourish the world.

It’s more than just milk, too – it’s eating, growing, and producing food that sustains communities both large and small, all while helping preserve the planet for future generations.

Kate and Ellie Steensma, fourth-generation dairy farmers at Steensma Creamery in Lynden, Washington, say that their family’s dairy farm has been in operation for more than 75 years.

“It’s meaningful to have a relationship with the land – it’s different than any other job out there,” Ellie said. “We love Washington dairy – it’s what we grew up with.”

The Steensmas explain that what makes dairy farming in Washington unique is the climate, commitment to sustainability, and the robust community of people who are passionate about supporting the local economy. She shares that during the spring and summer, their farm grows high-quality forage, which allows them to reduce their carbon footprint and better invest in the health and well-being of the cows and the land they graze on.

For Chef Wilson, buying locally, especially from those who focus on sustainability, is key in running a successful restaurant and in his ability to create flavorful dishes for his customers.

“Sustainability counts for all the products we sell and cook with,” he said. “The location matters when assessing freshness, how long the products need to travel, the environment, and the local economic and environmental impact. Overall, a local dairy will produce the best quality for its community and its chefs.”

He explains that some of his favorite Washington dishes to prepare with local dairy products are lavender panna cotta, kefir country ranch, and basil ricotta with fresh peaches. For people who are looking to integrate more Washington dairy products into their daily diet, Chef Wilson says that local kefir can be substituted into creamy dressings and cold sauces, and yogurt is very versatile and can be enjoyed with chiles, curry, or fresh herbs, and can even be used to braise potatoes.  

While the dairy industry has continued to advance in recent years, a respect and passion for the planet and its land will always be at the very root of a farmer’s success – both now and well into the future.

“The way we farm protects our land and our ecosystem,” Kate said. “Sustainability is woven into what we do. We rely on the land and the land relies on us.”

Washington Dairy comes from a special place. Home to soaring mountains, lush valleys and majestic evergreens — people love it here. Dairy farmers are no exception. Real people with a passion for wholesome milk, cheese and butter.