Number of Vermont Cheesemakers on the Rise
The number of milk processing facilities in the state of Vermont has increased 36% since 2001. A milk processing facility is any plant that takes fluid milk and makes it into tasty things like cheese, yogurt, and ice cream. Fifty one of the 79 Vermont state facilities are on-the-farm!
Diane Bothfeld, who grew up on a dairy farm in central Vermont, is deputy secretary for dairy policy for the state’s agency of agriculture. She attributes the growth in cheese making to several factors:
• A market driven by people’s desire to know where their food comes from and who’s producing it;
• For farmers, greater control over the price they can get for their product if they process fluid milk, a phenomenon known as value-added...