Massachusetts Farmstead Cheese

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Massachusetts

Farmstead Cheese

Introduction

In early spring 1999, the Massachusetts Department of Agricultural Resources conducted a farmstead cheese survey to collect and update information on this growing industry.

The approximate value of sales, varieties of cheese, and acres devoted to cheese production were determined. This information has provided a snapshot of the growth, potential, and new trends for the industry. The number of people who work in the industry and the social impact it has in the state were also reviewed, as were the different methods of cheese distribution. The survey showed that Massachusetts cheese producers offer a large variety of cow and goat milk cheeses. The latter has increased in the last few years, indicating a new trend among consumers.

Among the cheeses in Massachusetts are varieties of French, English, Dutch, Portuguese, Greek or Swiss origin including Camembert, Blue Cheese, Cheddar, Gouda, and Chevre plain and flavored. They are all delicious!

The Department wants to thank to everyone who patiently responded to the survey; this project could not be completed without their help.

To learn more about their specific offerings, please see "A Guide to Massachusetts Farmstead Cheeses," published by the Massachusetts Department of Agricultural Resources.

Economic Development

Production

The nine farmstead cheese makers in the state produce over 600,000 pounds of cheese per year. Production at the dairy farms ranged from 375 pounds to more than 400,000 pounds of cheese.

Some 400 cows and 180 goats are milked for cheese production, producing 24,500 gallons of milk. Several farms supplement their milk production by buying milk from another source.

Massachusetts boasts a growing, award-winning farmstead cheese industry, offering a large variety of cow and goat’s milk cheeses. Half are represented by chevre, hand-made in small batches with milk from dairy goats. The rest are crafted from cow’s milk, including Jerseys and the familiar black and white Holsteins.

Among the varieties are products of European craftsmanship including French, English, Dutch, Portuguese, Greek and Swiss origin such as Camembert, Blue Cheese, Cheddar, Gouda, Fresh Portuguese, and Feta.

Many cheese makers are flavoring their cheeses with a tremendous variety of products such as sun-dried tomato, basil, garlic, dill, chives, cracked black pepper, roasted pepper, thyme, caraway, cumin, bacon, horseradish, chocolate, cranberry, orange, plum, dried strawberries, cherries and blueberries.

Sales and Marketing

Massachusetts cheeses generate over a million dollars in sales each year. Less than 20 percent of the farmstead cheese producers sell their products on-site, the remaining 80 percent sell their cheeses either in area farmstands (22 percent) or directly to supermarkets or restaurants (58 percent).

The most common retail locations are Bread and Circus, Stop & Shop, and Roche Brothers supermarkets, as well as local specialty stores and restaurants.

Seven out of the nine farms interviewed mail their cheeses to individual customers; only two of them had developed their own direct mail catalog. None had the experience of exporting their products abroad.

Eight out of the nine farms agreed to be included in a farmstead cheese brochure published by the Department of Agricultural Resources in order to promote the industry. Five farms accept visitors by appointment.

Jobs

Farmstead cheese producers generate jobs. The cheese industry employs more than 30 people: 10 full-time, 15 part-time and the rest on a seasonal basis.

Growth Potential

Most representatives of this industry agree that there is very good potential for increasing business and they are optimistic about the future. Ninety percent mentioned growth as part of their future plans. Some planned to increase production and to introduce several new varieties of farmstead cheese. Some also mentioned the possibility of introducing cheese made from sheep’s milk or a mixture of goat and sheep’s milk.

Some producers felt that artisan cheese making is now at the same point that small wineries were 20 years ago, or microbreweries were 10 years ago. They see unlimited expansion possibilities for farmstead cheese production in Massachusetts. The producers are convinced that “If good cheese is made people will buy it”.

Most of the producers agreed their future is influenced by fluctuations in milk pricing; the cheese business depends on the health of the dairy industry. Some commented that regulations are challenging for small cheese producers and that it is expensive to start this type of business.

Priorities for the state

Cheese survey respondents called for increased publicity for the industry and access to technical assistance for start-up operations. Several of these farms have participated in the state’s Farm Viability Enhancement Program which provides technical assistance and grants to farms in exchange for temporary non-development convenants.

Massachusetts farmstead cheese producers maintain over 730 acres of open space in communities in central, western, and southeastern Massachusetts as well as the North Shore.

If you have any questions about the survey or this report, please call Bonita Oehlke at (617) 626-1753. Thanks to Laura Martino, Marketing Intern for coordinating the survey, developing a promotional Massachusetts farmstead cheese brochure and writing this report.

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