LyrArc Article Gist
As the Nation looks to take care of it's farmers, a look at two farms in Wisconsin dairy country. One is a milk farm Norm Lane in Chili Wisconsin which supplies 200,000 pounds of milk to a cheesemaker Nasonville Dairy in Marshfield, Wisconsin. Shown in this story in NYT are the Master Cheesemaker Ken Heimann who runs the Nasonville Dairy which produces Colby, Cheddar and other cheeses. Also shown are Josh Meissner whose grandparents started the mil dairy Norm Lane in 1946. The economics of dairy farms are such that they depend on the government to set the price and with all the competition the margins on milk are quite thin. This is true for cheese also where there is the West Coast production of cheese that has larger output and greater mechanization than Wisconsin's cheesemakers. What keeps the dairy industry going these days is the production of whey protein a byproduct of the cheese making process. This has much higher margins with prices up from $3 a pound of whey protein to $10 a pound. On a typical day the Nasonville Dairy can turn out 150,000 pounds of cheese, and 150,000 pounds of liquid whey protein. ...
As the Nation looks to take care of it's farmers, a look at two farms in Wisconsin dairy country. One is a milk farm Norm Lane in Chili Wisconsin which supplies 200,000 pounds of milk to a cheesemaker Nasonville Dairy in Marshfield, Wisconsin. Shown in this story in NYT are the Master Cheesemaker Ken Heimann who runs the Nasonville Dairy which produces Colby, Cheddar and other cheeses. Also shown are Josh Meissner whose grandparents started the mil dairy Norm Lane in 1946. The economics of dairy farms are such that they depend on the government to set the price and with all the competition the margins on milk are quite thin. This is true for cheese also where there is the West Coast production of cheese that has larger output and greater mechanization than Wisconsin's cheesemakers. What keeps the dairy industry going these days is the production of whey protein a byproduct of the cheese making process. This has much higher margins with prices up from $3 a pound of whey protein to $10 a pound. On a typical day the Nasonville Dairy can turn out 150,000 pounds of cheese, and 150,000 pounds of liquid whey protein. ...
