DBIC Sponsored Research

During the past seven years, the Dairy Business Innovation Center has partnered with industry organizations to sponsor a variety of educational sessions and studies. A complete list of these research projects, listed from most recent to least recent, follows.

NEW! Starting a Cheese Plant Checklist
DBIC Consultant Tom Johnson created a checklist detailing the major steps involved in getting started with a cheese plant. Each step allows the user to enter who will complete each task, how long it is expected to take, and how much it will cost. The total financial and time budgets are then calculated automatically.
Starting a Cheese Plant Checklist
Note: This spreadsheet was created using the newest version of Excel. If the link doesn’t open on your computer, email us and the DBIC will send you the spreadsheet as an attachment.

NEW! Understand the Carbon Footprint of Cheese
The DBIC partnered with the University of Wisconsin-Madison in 2011 to study the energy use and global sustainability of making cheese. This paper includes a companion document called the Cheese Carbon Calculator.
Understand the Carbon Footprint of Cheese
Cheese Carbon Calculator

NEW! Exploring the Concept of Terroir and Wisconsin Raw Milk Cheeses
The DBIC explored the possibility in 2011 of adapting the French concept of “terroir” to unpasteurized cheeses made in the unglaciated, rolling hills of Wisconsin’s Drifltess region. Written by DBIC Team Member Gigi Cazaux.
Application of the Concept of Terroir in the American Context: Taste of Place and Wisconsin Unpasteurized Milk Cheeses 

Probiotic Cheese: A Problem Child?
DBIC Team Member Gigi Cazaux wrote a paper in 2010 challenging the logic and effectiveness of marketing probiotic cheeses.
Probiotic Cheese: A Problem Child?
Additional Information Regarding Probiotic Cheeses

Sustainability Resource Directory
The DBIC compiled a resource tool for dairy producers and processors in 2010 interested in learning more about how to implement sustainable practices in their operations.
Sustainability Resource Directory

Why Your Label Matters: A Branding Session with the DBIC
The DBIC presented a 3-1/2 hour session at the 2010 International Cheese Technology Exposition, providing attendees with an in-depth look at marketing through cheese labels, labeling terms and retail branding. Panelists discussed how cheesemakers’ product labels can best express their company’s branding message and what consumers are seeking when making purchases in the dairy case. Links to each portion of the presentation are provided below.
Introduction and Trends Analysis by Janet Ady, Andrea Neu, Jim Gage
Building Your Brand, Joe Burns, Brunkow Cheese
Building Your Brand, Shirley Knox, Maple Leaf Cheese & Edelweiss Creamery
Building Your Brand, Bartlett Durand, Otter Creek Organic Farm

Market Assessment of the Local Foods Market In the Twin Cities Area
This 2010 market assessment is focused on the local foods and high-end grocery shopper in Minneapolis, Saint Paul, and their surrounding suburbs, and specifically within that subset, the Twin Cities area cooperatives.
Twin Cities Market Assessment

Raw Milk Cheese Discovery Session
The DBIC invited a host of industry professionals in July, 2009, to discuss the current status and future of raw milk cheese production in Wisconsin. Additional resources are also listed below.
Raw Milk Cheese Discovery Session Presentation Summary
Raw Milk Group Brainstorm
Wisconsin Companies Producing Raw Milk Cheese
Raw Milk Cheese Legislation
Consumer Preference of Raw Milk Cheese
Labeling Terms for Raw Milk Cheese.

Uses of Whey in the Farmstead Setting
What can farmstead or small cheese plants do with the whey generated during cheesemaking? A 2009 study published by Dr. Bill Wendorff, professor emeritus at the University of Wisconsin, provides some new insight into this age-old question with a concise, easy-to-read, 20-page publication.
Uses of Whey in the Farmstead Setting

Protecting Your Brand Assets
As dairy brands and new product variety names are constantly being developed, it is good business practice to protect your investment by spending time and dollars to utilize and properly register your product names and logos.
Protecting Your Brand Assets
Trademark Seminar

2007 Wisconsin Dairy Producer Survey
In 2007, Wisconsin dairy farmers were asked about the future of their operations. Results showed nearly three quarters of the respondents planned to be milking in five years, with nearly half planning to keep the same number of milk cows, and a quarter indicating they would increase their herd size by 2012.
Dairy Producer 2007 Survey

Cheese Tourism in Wisconsin: Issues & Prospects
This study was designed for Wisconsin cheesemakers and other dairy processors who are interested in expanding or developing tourism for their businesses.
Cheese Tourism Report

Everything is Marketing
This PowerPoint presentation demonstrates why understanding marketing, pricing and distribution is key to a profitable business.
Part 1: Distribution, the Never Ending Challenge,
Part 2: Managing the Chain of Distribution 
Part 3: Strategies for Pricing

The World of Cheese
This PowerPoint presentation is a great introduction to the diverse world of cheese.
World of Cheese Part 1
World of Cheese Part 2

Transportation & Logistics
This presentation discusses issues related to getting product from your business to your customer’s door.
Transportation and Logistics

Resources to Grow Wisconsin Value Added Dairy
This presentation outlines financial resources - including grants, loans and in-kind services - available to the dairy industry.
Resources to Grow WI Value Added Dairy

Affinage Discovery Session - Crave Brothers Farmstead Cheese
Sponsored by DATCP’s Agricultural Development and Diversification (ADD) grant program, this one-day session brought together 12 resource people from the cheese community to discuss critical topic areas involved with affinage.
Affinage Discovery Session Report

Cheese Names Reflecting Geographical Characteristics of Wisconsin
Use these four documents to learn how to creatively name new cheeses. To learn more about geographical regions and how they can affect names of cheeses: Geographical Regions of Wisconsin. To learn more about how to design the name of an artisan cheese: How to Design the Name of an Artisan Cheese. To view a map of Wisconsin regions: Land Poster. Finally, to put it all together, use this worksheet: Chart For Cheese Names.

Specialty Cheese in Wisconsin - Opportunities & Challenges
This report records the rise of specialty cheese in America’s Dairyland, and addresses the challenges and opportunities available to producers and processors who live here. Early recommendations from this report helped inspire the creation of the DBIC.
Specialty Cheese in Wisconsin

Working with Retail Buyers
This report provides background information for dairy producers considering selling their products through retail stores. Is retail the right option for you and your products? How can you prepare yourself and your products for sale? What do buyers need, and what do they like and dislike about locally produced goods? This report can help you answer these questions and prepare for retail marketing.
Retail Buyers