The farm cheese dairy

In the last 20 years, an increasing number of dairy producers have taken the step towards processing and marketing their own milk. It has been shown that with good quality, prices can be achieved that not only cover processing costs but also contribute to the agricultural business profit. Marc Albrecht-Seidel and Luc Mertz have researched, compiled, and practically prepared experiences and insights from both theory and practice. Interested farmers will find it significantly easier to enter into on-farm milk processing through key business data for planning and useful information about setting up a farm cheese dairy. Beginners will find numerous recipes and workflows for established cheese varieties, while experienced farm cheesemakers will discover many ideas for new cheese creations in the recipe section, and consultants will also receive valuable information.