Released July 9, 2007
BOISE, Idaho — Idahoans interested in developing small-scale dairy processing operations or improving the farmstead or artisan cheeses they’re already making can apply for subsidized expert help from the Small Scale Dairy Processing Assistance Program.
Between July 2007 and April 2009, participants can receive the assistance of a master cheesemaker and can work with the program’s sales and marketing experts to improve market visibility and sales revenues. They can learn how to prevent food contamination, design a quality-control program and develop nutritional labels that meet FDA requirements.
The Small Scale Dairy Processing Assistance Program is underwritten by United Dairymen of Idaho and coordinated through University of Idaho Extension, University of Idaho Department of Food Science and Toxicology and TechHelp Idaho. Examples of artisan and farmstead dairy products include bottled milks, fermented milks, butter, ice cream and a wide variety of cheeses.
In addition to expert help, the program subsidizes two-day farmstead and artisan cheesemaking workshops at the University of Idaho’s Caldwell Food Technology Center as well as workshops in food safety and marketing. Its purpose is to preserve the competitiveness of small family dairies in Idaho, provide strategies for value-added milk processing, promote sustainable agriculture in Idaho and grow Idaho’s dairy economy. Previous participants include Ballard Family Dairy and Cheese in Gooding and Blue Ribbon Artisans in Meridian.
Qualified individuals must live in Idaho or have a farm or business in the state. Applications are due by Sept. 14. For more information, contact Drew Dalgetty at (208) 795-5333 in Caldwell.
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Contact: Drew Dalgetty, (208) 795-5333, dalgetty@uidaho.edu
