The family dairy is worth keeping.

A way of life under pressure

Dairy is some of the hardest work in agriculture. Cows are milked every day of the year, and margins rise and fall with milk prices the farmer does not control. Over the past few decades, a great many small and mid-size family dairies have closed, and much of the country’s milk now flows to a handful of very large processors. When a family dairy sells off its herd, the barns, the know-how and the local supply usually go with it.

Many of those that remain are profitable and well run. What they lack is a plan for the next generation — a partner who will keep the herd, the land and the people together.

Where we see the value

We look at dairy the same way we look at beef: build around an anchor and connect it to supply. A regional creamery, cheese maker or bottler gives the dairies around it a dependable buyer close to home. Owned and allied dairies give the creamery a steady supply of milk raised to the standard its customers expect. Each side makes the other more durable.

What we look for

• Established, profitable operations — family dairies, creameries, cheese makers and bottlers with a record of quality and food safety.
• Value close to the farm, such as a regional brand, on-farm processing, or direct-to-consumer and retail channels that keep more of each gallon’s value local.
• Owners who want the business to continue, whether they stay and build, step back over time, or hand it off cleanly.
• Room to grow through new products, more capacity, or more supply from owned and allied farms.

Keeping the herd and the people

The best dairies run on the judgment of the people who know the herd. Preserving a dairy means keeping that crew, supporting the next generation of herd managers, and backing the veterinary care and nutrition that keep animals healthy. Read how we train the next generation.