Chet and Renee Baker love dairy farming with every cell in their body. Yet, the husband-and-wife team is barely hanging on.
The farm is often paid below the cost of production for conventional milk due to a national oversupply of milk. A transition to raw milk production for raw-milk cheeses for Jasper Hill will soon change that.
A Working Lands grant is making it possible for the Bakers to build a storage shed to hold dry sawdust and hay; required for raw milk production. The Bakers will be one of the first in Vermont to shift from pasteurized-milk cheese to raw-milk cheese production.
Read more on the WLEI Blog
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