Dairy farming is in our roots here in Wisconsin. For generations, families have been passing down the farm and the culture of taking care of their land and communities. Today the Wisconsin dairy industry generates $52.8 billion in economic impact each year and employs roughly 120,700 Wisconsinites. And while those are big numbers, 99% of Wisconsin’s dairy farms are still family owned.
Family farms put Wisconsin dairy on the map
Every month, 2.6 billion pounds of milk are produced in Wisconsin, contributing to 14% of the country’s milk supply. That’s a lot of milk and families gathered around a table to enjoy it together. There’s also a family just like yours behind all the dairy products you love.
We’ve mapped out two family farms for you to learn about with more to come in the future.
Second Look Holsteins
Corey and Tammy Hodorff are fifth-generation dairy farmers managing a herd of 1,300 cows and 1,200 acres of cropland at Second Look Holsteins. The Hodorffs have made great strides in sustainability through innovative farming practices. Five years ago, the family shifted from growing haylage to corn, allowing them to feed their entire herd from crops grown on their own land. To maintain soil health, they plant radishes as cover crops and practice no-till farming.
The Hordorffs are also active members of the Sheboygan River Progressive Farmers, a group that concentrates their efforts on improving water quality in their region.
Riverview Farm
Ali and Taylor Strachinske are the fifth generation of hardworking family farmers behind Riverview Farms. The farm became a century farm in 2018, and today the family manages 250 dairy cows and 600 acres of cropland and pasture. The Strachinskes use water management practices to keep the local water supply clean and preserve soil health through planting cover crops.
Ali advocates for advancing agriculture through sustainable farming practices and innovative technology. She participates in Wisconsin Farm Tech Days and serves on the Dairy Farmers of Wisconsin Board. In her spare time, she coaches middle school and club volleyball in her community.
Tracing dairy from Wisconsin dairy farms to your table
Milk production on a Wisconsin dairy farm happens 24/7/365. The process starts with milking, and each cow is milked 2 to 3 times daily. The milk flows directly from the cows, into sterile piping and through plate coolers.
Plate coolers are an energy-efficient way of cooling the milk from its initial 101.5 degrees to around 65° degrees Fahrenheit, leveraging the cooler temperature of ground water rather than electrical cooling. The same ground water is recaptured and used again on the dairy farm up to four times.
The cooled milk moves to the bulk tank where it is quickly chilled to 36 degrees. It remains in the bulk tank until it is ready for transport (often daily) in refrigerated trucks. The milk trucks take the fresh milk to various creameries across the state where it is tested, refined and made into the dairy products you love.
In America’s Dairyland, buying dairy supports local dairy farms
From family farms and truck drivers to retail stores and restaurants, the flow of milk through Wisconsin is a collaborative effort that generates thousands of jobs and feeds millions of people.
The next time you’re enjoying a bowl of ice cream, a piece of cheese or glass of milk, think about the 5,000 dairy farmers like the Eberts or the Hodorffs and the thousands of other Wisconsinites you’re supporting in each delicious drink or bite.
Through practices of preserving and protecting the environment, nurturing animals and building communities, Wisconsin dairy farmers are living out their commitment to building a sustainable industry that can flourish long into the future.