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WI regs.....  

post #1 of 3
3/12/07 at 6:48am
Thread Starter 
WI has some interesting cheese maker regs.....to sell raw milk you have to put a pink dye in it or sell it as puppy food....there are hoops to jump through for makers that other states do not have, how does that affect you?

Mo.'s dairy regs were setup for the big boys and having a cheesemaking operation is a monstrous undertaking, only a few have persued. What's it like in WI for small guys?
post #2 of 3
3/12/07 at 3:49pm
We buy truck loads of raw milk...and it is white. We just can't sell raw milk for drinking direct to the consumer. We can also make raw milk cheese but we age it for 60 days before it reaches commercial channels. Actually the regs for the most part are sensible and the Wisconsin Dept of Ag. is very knowledgeable about proceedure for food safety. Sure, there are a few things that could change, but for the most part.........it's pretty good here when I talk to cheese makers from other states. We have a heritage of cheese making and many of our regulators have been cheese makers.

Sid Cook

Sid Cook
post #3 of 3
3/13/07 at 6:04am
Thread Starter 
Aren't you required by the state to take fairly extensive classes?
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