The amount of butterfat in the milk supply has gone up dramatically in the past 5 years – and a significant drop in butter pricing isn’t the only consequence. The high fat content in dairy milk is also affecting the process of making cheese. Cheese makers are experimenting with separators…but they are costly imported machines with tariffs.

Pete Hardin and Bert Zipperer discuss how cheese plants and dairy farmers are adapting, in this edition of “The Milkweed.”

Photo by Caroline Roose on Unsplash.