Charlevoix Cheese Company
Michigan Family Dairy Spilling Into a New Cheesemaking Craft
Sandra Yerges
Farming through generations makes a large impact on an area, especially when the agricultural craft has slowly dwindled throughout time. In Charlevoix, Michigan, there is a decades-old business continuing to defy the norm and sustain in the state’s drying up dairy industry. Boss Dairy Farms, owned by Matt and Mandy Thompson, is one-of-a-kind in its ability to withstand the years of being in operation as many of its neighbors have not been able to last.
“There are only four remaining dairy farms in Charlevoix County,” shared Mandy.
The enduring quality they had that allowed them to continue over the years was their future-focused viewpoint. When Matt and Mandy began leading the operation in the early 2010s, they knew strictly producing Boss Dairy Farms milk would be challenging with the ever changing and volatile dairy industry. Therefore, they developed a plan to take the milk they were already producing from their herd of cows and transform some of it into an entirely new product: farmstead cheese.
To begin this launch into cheesemaking, they created a new business called Charlevoix Cheese Company, nodding to the name of their town. On their farm, they prioritize the management of all aspects of the process, from the health and nutrition of the animals to the production of their value-added cheese.
“Our vertical integration is a very unique aspect that you don’t see very often, especially in Michigan,” Mandy explained.
Although this type of integrated farming is not common, the offerings they create through this process are familiar favorites. Varieties of cheddar and jack cheeses, soft quark, snackable curds, and an upcoming gruyere cheese all make up the well-known selection of Charlevoix Cheese Company products. Providing customers with these goods and meeting them face-to-face brings Mandy a strong sense of fulfillment.
“For us, it’s not so much about producing cheese, it’s about being a farmer,” she stated. “Our whole aspect of farming is providing healthy, local food to the consumer.”
A few years ago, this customer-centered goal became a primary focus for the business. After being reminded of the Value-Added Producer Grant (VAPG) from the Michigan State University (MSU) Product Center, the owners knew this funding opportunity would help them introduce more direct sales outlets to their operation.
Mandy noted that she received application assistance to draft this grant, which was highly impactful in her journey toward becoming a recipient in 2022. Because she could be involved in the process while also having someone take on the bulk of the writing, she was able to devote her time to the beginning stages of Charlevoix Cheese Company. Additionally, her continued partnership with the MSU Product Center was important for last-minute grant reviews before submission. All of these resources were so helpful to her that she recommends farmers research and utilize them in their own VAPG journeys, even as early entrepreneurs.
“When you’re a start-up, you are expecting that you’re going to be running in the red for multiple years,” Mandy indicated.
However, this financial strain was reduced with the support of the VAPG. With the $242,000 they were granted, they took on all of the activities their new business required with eased minds. Working with a marketing professional, for example, made a large impact on the brand’s overall look. They made product packaging, advertisement, and logo changes, which in turn, gave Matt and Mandy confidence in their new venture’s image.
Every stage of their small operation was also enhanced by the grant. From funding a new cheesemaking role to creating an online store to sell the cheese made by their additional employee, they found cyclical benefits from the funding. Throughout the entire process, the VAPG made it possible to combat the many costs thrown their way.
“It was really instrumental in being able to get the bills paid and get all of the supplies that we needed to hit the ground running with a high-quality product,” Mandy expressed.
Because the grant period coincided with the start of Charlevoix Cheese Company, she and Matt knew there was no room for error when it came to utilizing the funds for building their brand and creating their cheese product. Sustaining a culture of returning customers was their aim, so their grant experience was guided by that idea.
Even though they have seen many positive outcomes with the VAPG thus far, the two have yet to complete their time with the grant. Due to initial timing constraints in the early months of their VAPG, they decided to prolong their funding to work on new projects in addition to their existing undertakings. With these extra few months, Mandy shared that the farm is working on boosting labor surrounding its social media marketing and cheesemaking tasks.
By being immersed in the process, Mandy knows how much of a “lifesaver” the VAPG can be for businesses who push past any hesitation. Grants require a determined mindset but so do aspirations. To achieve expensive goals, there are grant programs like the VAPG waiting to help and guide the next rising producer.
