Home Bookstore Marketplace Dairy Work Education Resources Virtual Tours Dairy Products Contact

What is Artisanal Processing?

Artisanal processing refers to making a value-added product from a raw agricultural material, in this case MILK, using traditional, usually labor-intensive, hands-on practices. In the old days lots of farmers' wives made butter and cheese for sale to their neighbors. But over the years farms have given up these direct sales, mostly because of increased regulation, and now most sell only raw milk to big dairy cooperatives, which ship the milk thousands of miles  and subject the milk to nutrient-depleting processing methods. What farmers get paid for raw milk sometimes doesn't even cover their costs, while processors rake in big bucks on "value-added" products that consist of over-processed milk, further corrupted by a variety of chemicals, artificial flavors, colors, packaging and other treatments. Small dairy farms are on the edge, being pushed out by large farms that are producing too much milk, which causes prices paid to the farmers to go down, though retail prices rise due to fancy packaging, greedy management and profit-hungry investors. Making dairy products on the farm gives the mom-and-pop operation a chance to recapture some of the profits ordinarily lost to middlemen, while offering consumers a closer link to the source of their dairy foods and, in most cases, more wholesome products.  Thanks to an increasing sophistication about wholesome foods and local production, the farmstead and artisan dairy movement is growing rapidly in the U.S.
All pages on this site are copyright © 2000-2014. Please request permission to use content.  Thank you.
Got Milk? smalldairy.com has resources you can use! Established in 1998 to assist small commercial dairies in finding information about on- farm and artisanal processing, this site now also serves homesteaders and suburban kitchen cheesemakers. Want Milk? (cheese, butter, yogurt, ice cream, kefir?) We can help you find dairy sources, including local cheesemakers, bottlers and other small-scale dairy processors.
smalldairy.com smalldairy.com smalldairy.com smalldairy.com


The featured book for April is Fancy Cheese in America: from the milk of cows, sheep and goats, by Chas. A. Publow (1910).   Gilt lettering on cloth over board cover with a few bumps and scrapes, but good for 100-year- old book. Pages yellowed consistent with age but without markings other than owner's name on front endpaper.  Illustrated.  This is the original century-old item, NOT print-on-demand. Describes a wide variety of cheeses; includes detailed make instructions for some. Take 25% off the regular price ($45) by including the following code on checkout:  XSZTN4PO469A.   The price includes free shipping by standard mail.  More information ...