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1-800-834-9665 • editor@farmshow.com • www.farmshow.com • vol. 29, no. 5 • FARM SHOW • 7
Money-Making Ideas To Boost Farm Income
On-Farm Cheese Plant Turns Milk Into Money
By Jim Ruen, Contributing Editor
Mike Gingrich, his partner Dan Patenaude,
and their wives knew the milk from their
160-cow grass-fed dairy was an excellent
product. They just needed to find a pre-
mium market for it. Today, the 2-family
partnership sells about 30 percent of their
milk as specialty cheese and grosses at least
five times what they make selling it as milk.
“I remembered old cheese makers talk-
ing about the best milk for cheese was in
the spring when cows were first on pas-
ture,” says Gingrich. “With intensive graz-
ing, we are giving cows the equivalent of
spring grass throughout much of the sea-
son. I thought we might have an opportu-
nity to sell our milk as a specialty product
instead of as a commodity product.”
Going from selling milk to selling cheese
is not for everyone, nor can it be done over-
night. Gingrich started out by researching
types of cheese. He then ordered samples
and, with the help of friends, they selected
a French cheese called Beaufort.
He then turned to the Center for Dairy
Research at the University of Wisconsin
and to Cedar Grove, a local cheese plant.
With their help, he developed “make” pro-
cedures or recipes to try and duplicate the
Beaufort. He made 8 variations at Cedar
Grove, aged them in his basement for about
four months and then picked the best tast-
ing one.
At the same time, Gingrich was work-
ing at Cedar Grove full time. Wisconsin
requires a cheese maker have an 18-month
apprenticeship before selling cheese.
In 2000, Uplands Cheese Company (the
farm’s cheese company name) made 6,000
lbs. of cheese. Gingrich began selling the
cheese, which the partners had named
Pleasant Ridge Reserve.
“I went to a few farmer’s markets and
took samples to stores for tasting sessions,”
he says. “I figured the best way to learn
the market was to get out and work with
customers.”
Gingrich was able to dedicate the needed
time to making and selling cheese only be-
cause his wife and partners were working
with the cows. He admits they had no idea
how much time it would take.
“If you haven’t marketed a product to the
public before, don’t underestimate the time
it takes to do the selling and customer ser-
vice,” says Gingrich. “You can have some-
one else make the cheese and sell it, but then
you lose control of quality.”
The cheese is made in rounds and has to
be aged in a cave-like environment. Each
round is rubbed with salt for two days and
then turned by hand and washed with brine
at intervals of one to five days. “It takes a lot
of hard work to get it to age right,” explains
Gingrich.
The partners decided to retail it at around
$20/lb., comparable to similar handcrafted
cheeses. This meant finding stores and res-
taurants with clients who would pay the rela-
tively higher price.
Hard work and good fortune paid off when
Gingrich entered a wheel of cheese in the
2001 American Cheese Society Contest
(ACSC), one of two major national cheese
judging events. Pleasant Ridge Reserve was
judged the best cheese. In 2003, the cheese
won top honors at the other top national show,
the U.S. Cheese Championship. That made
Pleasant Ridge Reserve the only cheese to
ever capture both titles. This year, it again
captured top honors at the ACSC.
Each year for the past five years, Uplands
Cheese has expanded production of the
cheese to an expected 60,000 lbs. this year.
Most of the cheese is made in the spring and
the fall. Cheese sales start in October. Cheese
unsold by spring is held over and sold as pre-
mium 18-month “aged” cheese.
“It is too hot to ship the cheese in the sum-
mer by UPS, so we take orders for fall deliv-
ery,” explains Gingrich. “I always give past
customers for the aged cheese first opportu-
nity, and for the past three years, I haven’t
taken on a new account. Past customers take
all we have.”
With the confidence built from gradual ex-
pansion and selling out every year’s increased
production, the partners made a major invest-
ment by building a cheese plant on the farm.
Instead of hauling milk to Cedar Grove, raw
milk is pumped through a pipe from the milk
house to the cheese plant across the road.
Cheese is only made when cows are on fresh
pasture. In early spring and again in the sum-
mer when supplemental forage is fed and
pasture is growing slower, milk is sold to
Cedar Grove.
The largest part of the new 4,000-sq. ft.
building is devoted to storage for cheese,
which is aged a minimum of four months.
The company now hires the equivalent of
three full time employees in addition to
Gingrich. The new plant required a major
investment, but it was designed to reduce la-
bor costs and increase quality.
Today, Uplands sells about 15 percent of
its cheese via the internet from the company
website. The rest is still sold through stores
and restaurants with Gingrich calling pros-
pects and sending out samples.
While he won’t share his recipe for his
prize-winning cheese, he does have a
recipe for success in niche marketing of a
farm product.
“Start small and do it yourself until you
understand the business, and only then let
others take over pieces,” he advises. “The
consuming public just loves dealing direct
with farmers, knowing where their food
comes from and how the animals are
treated.”
Contact: FARM SHOW Followup,
Mike Gingrich, Uplands Cheese Com-
pany, Inc., 4540 County Rd. ZZ,
Dodgeville,Wis. 53533 (ph 608 935-3414
or 866 588-3443; fax 608 935-7030;
contact@uplandscheese.com; www.
uplandscheese.com).
Photo courtesy Graze (www.Gr azeOnline.com)
Farm Provides “Working
Vacation” For Dogs
If you like dogs and people, and you’re
looking for a new business opportunity, you
might want to take a look at Ewe-topia in
Roy, Wash. It’s a farm where city people
bring their dogs for “working vacations” by
teaching them to herd ducks, sheep and
cattle.
Dogs need to feed their instinct to be in
control, says Linda Leeman, co-owner.
“Herding teaches your dog to be in control
with running livestock. The benefits of
meeting that need transfer into your every-
day life with mailmen, dogs and cats. Over
time, with training on stock, you can get
your dog to ‘come’ and ‘stay’ with any dis-
traction. It really makes your dog a better
pet.”
And the demand for pet services is boom-
ing as young childless professionals and
baby boom empty nesters have money to
spend on their pets. Owners will spend 36
billion dollars on their pets this year accord-
ing to theAmerican Pet Products Manufac-
turers Association.
Along with Joe Kapelos, Linda spends
her time training dogs and their owners about
herding, on top of running the business. Both
are also judges in several herding trial pro-
grams.
Training dogs is one thing, but the patience
and “people” skills to deal with customers is
another. Visitors come from all over the U.S.
and all walks of life including doctors, law-
yers, farriers and massage therapists. “Some
of the people who come out here don’t listen
to you. They have their own agenda,” Linda
says. “You have to be pretty persistent, pa-
tient and nice.” They all come because they
love dogs though. “When people find out this
is a great place to come out to, they do.” Some
even pitch a tent for a long weekend of herd-
ing. Many bring RV’s or stay with friends or
at a local motel.
Ewe-topia has a dog park and snacks avail-
able. She says their place feels like a state
park, and requires repairing fences and gates
along with general litter cleaning. “When you
get 150 people a week coming through,
there’s a lot of repair and upkeep,” says
Linda.
And unlike most herding trainers, Ewe-
topia accepts all kinds of dogs, even mixed
breeds. “Most people laugh at the fact that
we take most any breed. Yet, all dogs have
herding instincts.” Some aren’t as good at the
tasks but, with time, they can get by, she adds.
The couple holds lessons on Tues., Wed.,
and Thurs. evening and Sat. afternoon les-
sons for $11. On Sundays, they have $8 les-
sons starting at 9:30 am. All are on a first
come first served basis.
They also sell a story book called “Pa-
tience the Herd Dog” for children through
age 8. It sells for $11.95 plus $3 S&H.
Contact: FARM SHOW Followup, Ewe-
topia, 6311 S. 288th
St., Roy, Wash. 98580
(ph/fax 253 843-2929; www.ewe-topia.
com).
City people say teaching their dogs to herd makes them better pets.
Uplands Cheese Company sells its cheese for about $20/lb. to stores and restaurants.
Most of the 60,000 lbs. they’ll produce this year was made last spring to be sold in the
fall. Unsold cheese is held over and sold the next spring as premium “aged” cheese.
By DawnThroener, Associate Editor

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