Growing the Pasture-Grazed Dairy Sector in Wisconsin is the summary report of a team of researchers, dairy farmers and chefs who conducted a comprehensive investigation of the chemical and physical properties of pasture-based milk when made into cheese, butter or other products. The group, led by the Wisconsin Department of Agriculture, also explored the production, marketing and positioning of pasture-based dairy products, to help dairy farmers earn premium prices from them. As Wisconsin’s dairy industry struggles to compete with other U.S. regions in high-volume, confinement-based milk production, an emerging opportunity lies in value-added artisan products and pasture-based dairies.
This 13-minute video, From Pasture to Plate, summarizes the group’s research on the potential of grass-based dairy products in Wisconsin.
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This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.