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Archive | DAIRY

It all comes down to flavor

Grazier/cheese champ Mike Gingrich sees big market potential for the unique taste of grass-fed cheese Dodgeville, Wisconsin —Three years after making his first vat of “grass-fed” cheese for commercial sale, Mike Gingrich has garnered two major, national “best of show” awards. His laboriously crafted French cave cheese sells for about $20 per pound retail. This […]

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One way to maximize dry matter intake

By Dan Vosberg, South Wayne, Wisconsin — One of the biggest mistakes many beginning graziers make is to leave their cows a little hungry. The cows aren’t accustomed to grazing, and the pastures are usually not up to speed. I’ve also seen some cases where the stored or purchased feed is of poor quality. This […]

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Small farm stands tall

Belleville, Wisconsin — I spend most of my time writing about graziers with “all-grass” mindsets who want to milk scores of cows through swing parlors and the like. But I must admit that if I had a Top 10 list of most admired dairy graziers, on it would be a guy with 72 tillable/grazing acres, […]

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One-shot rations come north

Glenn Moyer finds high-fiber feed aids milk production, profits and labor efficiency Mercersburg, Pennsylvania — Profits, both per-cow and total farm, are way up at Cove Mountain Farm, the American Farmland Trust’s dairy grazing showcase for the Northeast. Per-cow milk production in the seasonally calved herd peaked 11 pounds higher this spring compared to a […]

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You, too, can have a parlor

He’s planned them. He’s built them. He’s milked in them. Vance Haugen thinks you should consider a low-cost milking parlor. By Vance Haugen, Prairie du Chien, Wisconsin — Whether you manage 20 cows or 200 – and whether you graze your cows or not – New Zealand-style “swing” parlors are certainly worth considering. These parlors […]

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