“Cheese On Wheels” A Profitable New Farm Sideline
Instead of adding a new building, Alan and Emily Miller purchased a used “Cheese on Wheels” trailer when they decided to add cheese-making to their Minnesota dairy operation. Alan admits that it took plenty of trial and error to multiply the recipes he’d created from a home cheesemaking kit to 1,700-gal. batches. But within a couple of months he was selling Little Red Dairy cheese curds at farmers markets and local stores and restaurants.
There’s potential to make lots of cheese on their Theilman, Minn., dairy with 200 to 220 cows. And Miller’s focus on quality is attracting customer demand.
“My process is a little different in the way I do it. Our curds are softer and not as dry and hard as some curds you buy,” he says. He only keeps them on store shelves for two weeks to ensure freshness.
Miller makes 2 or 3 batches a week in the fully-equipped 53-ft. insulated trailer with a batch pasteurizer, vat, table, cheese press, walk-in cooler, utility room and compressors. Built by Darlington Dairy Supply Co. Inc. in Darlington, Wis., the trailer was about a decade old, when the Millers purchased it from partners who ended their business. Miller had to make some repairs but estimates it was about a fourth the cost of putting up a building and buying the equipment. Like any production facility it was inspected and required to meet USDA standards.
Miller started with curds because they don’t require aging and provide a faster cash flow. He makes five types of curds: plain, ranch, garlic, dill and taco. He delivers weekly to stores and restaurants in a 60-mile radius. The Millers also sell at a couple of farmers markets and have supplied curds for local events.
“It’s blown up in a good way. You just have to get people to try them and they come back,” he says.
The inspiration for the name of the business, Little Red Dairy, comes from the couple’s toddler who has red hair. She is prominent in Facebook postings that feature Miller’s curds.
Soon he will be promoting block cheddar cheese that he has been aging.
It all keeps him very busy, Miller admits, especially during the summer. He still has a dairy to run along with planting and harvesting. Haying time can be especially hectic. Miller sometimes starts the cheese-making process at 1 a.m. so curds are ready to package by 10 a.m. That gives him time to help his dad, Bill, put up hay and do other chores.
“It’s a couple of full-time jobs,” Miller notes, and only a small amount of milk is used for cheese right now.
“The game plan is to start out with a trailer. If it fails, it’s easier to walk away from,” Alan Miller says. If it succeeds, the couple can expand with a building.
Contact: FARM SHOW Followup, Alan and Emily Miller, 60150 230th Ave., Theilman, Minn. 55945 (ph 507 951-9240, littlereddairy@gmail.com; Facebook: Little Red Dairy).
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“Cheese On Wheels” A Profitable New Farm Sideline DAIRY EQUIPMENT & IDEAS Instead of adding a new building Alan and Emily Miller purchased a used “Cheese on Wheels” trailer when they decided to add cheese-making to their Minnesota dairy operation Alan admits that it took plenty of trial and error to multiply the recipes he’d created from a home cheesemaking kit to 1 700-gal batches But within a couple of months he was selling Little Red Dairy cheese curds at farmers markets and local stores and restaurants There’s potential to make lots of cheese on their Theilman Minn dairy with 200 to 220 cows And Miller’s focus on quality is attracting customer demand “My process is a little different in the way I do it Our curds are softer and not as dry and hard as some curds you buy ” he says He only keeps them on store shelves for two weeks to ensure freshness Miller makes 2 or 3 batches a week in the fully-equipped 53-ft insulated trailer with a batch pasteurizer vat table cheese press walk-in cooler utility room and compressors Built by Darlington Dairy Supply Co Inc in Darlington Wis the trailer was about a decade old when the Millers purchased it from partners who ended their business Miller had to make some repairs but estimates it was about a fourth the cost of putting up a building and buying the equipment Like any production facility it was inspected and required to meet USDA standards Miller started with curds because they don’t require aging and provide a faster cash flow He makes five types of curds: plain ranch garlic dill and taco He delivers weekly to stores and restaurants in a 60-mile radius The Millers also sell at a couple of farmers markets and have supplied curds for local events “It’s blown up in a good way You just have to get people to try them and they come back ” he says The inspiration for the name of the business Little Red Dairy comes from the couple’s toddler who has red hair She is prominent in Facebook postings that feature Miller’s curds Soon he will be promoting block cheddar cheese that he has been aging It all keeps him very busy Miller admits especially during the summer He still has a dairy to run along with planting and harvesting Haying time can be especially hectic Miller sometimes starts the cheese-making process at 1 a m so curds are ready to package by 10 a m That gives him time to help his dad Bill put up hay and do other chores “It’s a couple of full-time jobs ” Miller notes and only a small amount of milk is used for cheese right now “The game plan is to start out with a trailer If it fails it’s easier to walk away from ” Alan Miller says If it succeeds the couple can expand with a building Contact: FARM SHOW Followup Alan and Emily Miller 60150 230th Ave Theilman Minn 55945 ph 507 951-9240 littlereddairy@gmail com; Facebook: Little Red Dairy
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