What makes specialty cheese special? More specifically, what taste characteristics make cheese from pastured cows unique? These are important questions for farmers and milk processors wanting to create specialty dairy products from the milk of pastured cows. Preliminary research from UW-Madison shows that cheese from the milk of pastured cows tastes significantly different from other cheese. This study was not able to identify the chemical compounds causing the flavor differences. A consumer panel preferred the cheese made from the milk of cows fed pasture and grain, similar to the milk produced on most Wisconsin grazing dairy farms.

This worksheet, which is geared toward older elementary school children and their teachers, presents basic information about grazing dairy cows. It presents grazing as a […]

The market for specialty cheese, including pastured cheese, is growing rapidly. Graziers, cheesemakers and marketers need to know how pastured cheese is unique. This report […]

How satisfied are graziers with their lives? According to a recent survey, graziers are more satisfied with all quality of life measures than farmers who […]

Managed grazing keeps dairy and other livestock farmers profitable, promotes good land stewardship, and can save taxpayers money. A new report by the Michael Fields […]

This report summarizes statewide information about Wisconsin dairy producers who use pasture and managed grazing as feeding and farm management tools. Surveys from random samples […]

Management Intensive Rotational Grazing represents an increasingly attractive option for dairy farmers looking to cut costs and boost profits. The number of Wisconsin dairy farms […]

Farms using managed grazing typically produce less milk per cow than confinement farms. However, a series of economic studies in Wisconsin and elsewhere show that, […]

A small but growing group of consumers is paying attention to the health benefits of milk and meat from animals raised on pasture. Meat and milk from grazed ruminants have higher levels of “good fat” than ruminants fed stored feeds. Conjugated linoleic acid, or CLA, is one of those “good fats.” Some people claim that CLA can inhibit the growth of cancerous tumors, enhance immunity, reduce cholesterol, and replace fat with muscle. Can dairy farmers raising cows on pasture capitalize on these health claims with specialty cheese?

Canada thistle is a big headache for livestock producers managing pastures. Animals won’t eat this spiny, tough plant, reducing productivity of pastures and livestock. Despite being on Wisconsin’s noxious weed list and a target for serious control for many years, it is still a significant, widespread problem.