Read more about the article The Slow Squeeze on Small-Scale Dairy Farmers

The Slow Squeeze on Small-Scale Dairy Farmers

The image of a small dairy — sun-drenched fields, clinking milk cans, hand-cut cheeses — remains powerful. But the reality for small-scale dairy processors, those handling less than 1,000 litres of milk a day, is far less idyllic. Consumers may crave farm-fresh authenticity, but rising costs are quietly forcing small dairies out of the market. Skyrocketing prices for feed, fuel, and equipment repairs hit hardest at this scale. Unlike industrial farms, they can’t negotiate bulk discounts or absorb economic shocks. Every unexpected expense…

Continue ReadingThe Slow Squeeze on Small-Scale Dairy Farmers

Common Mistakes made in small scale cheeseries

Small-scale cheesemakers often embrace batch processing equipment for its affordability and flexibility. However, without careful management, this approach can lead to several pitfalls that compromise product quality and operational efficiency. Here are common mistakes to avoid:​ 1. Inadequate Equipment Selection Choosing equipment without a clear understanding of production goals can result in inefficiencies. For instance, selecting vats that are too large or too small for intended batch sizes can affect curd formation and consistency. It's essential to align equipment capacity with production needs…

Continue ReadingCommon Mistakes made in small scale cheeseries