From cows to curds: How Dimock Dairy makes its cheese - Daily Republic
In business since 1931, Dimock Dairy sells 23 flavors of hard cheese, eight flavors of processed cheese spread -- ranch flavored is its most recent concoction -- as well as butter and cheese bites. Voelker said Dimock Dairy makes about 250 pounds of butter each week, and 2,300 pounds of cheese each day, three to four days a week. And in the back, the facility houses everything from milk trucks to milk silos to cheese-making equipment to the machines and tools to package and sell the cheese and cheese products once they are made. They milk around 90 cows, and are one of the 11 farms that provides milk to Dimock Dairy. Marty describes milking as his way of getting into farming -- his mom, Anita, milked, and he got started while still in grade school. Now 45, Neugebauer estimated he is one of the youngest people in the area still milking cows. He’s been selling to Dimock Dairy since 1986 -- his mom started with the co-op -- and Dimock Dairy picks up the milk every other day. In a recent interview with The Daily Republic, Neugebauer and his four children described the process of milking. They milk twice a day, once in the early morning -- they start around 5 a. m. -- and once in the early evening. Neugebauer said his brother typically handles the feeding while he does the milking. Source: www.mitchellrepublic.com
