Crow's Dairy

Another multigenerational family with strong roots in Arizona Dairy, Wendell Crow married his high school sweetheart, Rhonda, and worked with his family on their cow dairy at 107^th Ave and Broadway in Tolleson. The couple purchased the dairy from Wendell’s father and mother in 1992.

After selling the dairy in 2006, they considered some more 9-to-5 business options, but dairy was just too alluring. In 2008, they returned to their dairy roots, partnering with their daughter Mary and son-in-law Erik. But instead of bovines, the farm took a decidedly caprine twist, milking a healthy herd of Nubian goats on a ranch in Buckeye’s charmingly named Rainbow Valley.

Nubians are beautiful animals and have distinctive floppy ears and inquisitive, friendly personalities. Their milk is extremely rich—averaging between 4% and 5% butterfat—making them ideal dairy goats, with their milk prized for cheesemaking.

Crow’s Dairy produces fresh, vat-pasteurized and raw goat milk. The goats eat a diet of local alfalfa and farm-grown oat hay along with extra rations for the milkers to keep them healthy and productive.

Their products (including chevre, quark and feta) are available at Roadrunner Farmers’ Market and other local specialty groceries, including Whole Foods and the Simple Farm. Their cheese is also the top choice of many Valley restaurants.