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A group from the Kyrgyzstan Dairy Union visits Cedar Grove Cheese near Plain, Wisconsin, to discuss how to improve milk quality and cheese production. Kneeling from left are Karen Nielsen of Global Dairy Outreach and translator Nurdoolot Kenzhebek. Back row from left are Makhamadali Makhmudov, Mariia Rakhmanova, CEO Bob Wills of Cedar Grove Cheese, Kubanychbek Shabdanbek uulu, Syimyk Taichabarov, and Dan Smith of Cooperative Network.
Syimyk Taichabarov is the executive director of the Kyrgyzstan Dairy Union; he says they need to increase his country's dairy exports.
Members of the Kyrgyzstan Dairy Union talk with Bob Wills about milk prices. They're currently receiving about 48 cents per liter for milk. From left are Mariia Rakhmanova, Nurdoolot Kenzhebek, Bob Wills, Makhamadali Makhmudov and Kubanychbek Shabdanbek uulu. Rakhmanova is director of Agralis KG, which provides consulting services to dairy processors and farmers. Kenzhebek is a translator. Wills is the owner of Cedar Grove Cheese. Makhmudov is director of SP Makhmudov, a dairy-processing company, and Shabdanbek uulu is chairman of AC Mai Bashaty Birimdik; his company is engaged in dairy and crop farming. He raises dairy cows as well as corn, alfalfa, wheat, barley, sugar beets, fodder beets and onions.
Employees at Cedar Grove Cheese produce about 26,000 pounds of cheese curds per week. After the curds are processed the crew produces cheese such as Gouda, Fontina and farmers cheese. Afternoons are dedicated to producing organic-cheese products.
Bob Wills, left, talks to Mariia Rakhmanova about curd production. Curds have a two-week shelf life, he says.
Bob Wills, left, talks to Kyrgyzstan Dairy Union members about different types of cheese his company produces. His company purchases milk from about 30 small-scale farmers that produce on average 2,000 pounds of milk per day.
PLAIN, Wis. – A group from the Kyrgyzstan Dairy Union recently visited Wisconsin with a mission of learning how to improve their farming as well as dairy-processing practices. They also were interested in future export opportunities, said Syimyk Taichabarov, the organization’s executive director.
Lynn Grooms writes about the diversity of agriculture, including the industry’s newest ideas, research and technologies as a staff reporter for Agri-View based in Wisconsin.
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A group from the Kyrgyzstan Dairy Union visits Cedar Grove Cheese near Plain, Wisconsin, to discuss how to improve milk quality and cheese production. Kneeling from left are Karen Nielsen of Global Dairy Outreach and translator Nurdoolot Kenzhebek. Back row from left are Makhamadali Makhmudov, Mariia Rakhmanova, CEO Bob Wills of Cedar Grove Cheese, Kubanychbek Shabdanbek uulu, Syimyk Taichabarov, and Dan Smith of Cooperative Network.
Members of the Kyrgyzstan Dairy Union talk with Bob Wills about milk prices. They're currently receiving about 48 cents per liter for milk. From left are Mariia Rakhmanova, Nurdoolot Kenzhebek, Bob Wills, Makhamadali Makhmudov and Kubanychbek Shabdanbek uulu. Rakhmanova is director of Agralis KG, which provides consulting services to dairy processors and farmers. Kenzhebek is a translator. Wills is the owner of Cedar Grove Cheese. Makhmudov is director of SP Makhmudov, a dairy-processing company, and Shabdanbek uulu is chairman of AC Mai Bashaty Birimdik; his company is engaged in dairy and crop farming. He raises dairy cows as well as corn, alfalfa, wheat, barley, sugar beets, fodder beets and onions.
Employees at Cedar Grove Cheese produce about 26,000 pounds of cheese curds per week. After the curds are processed the crew produces cheese such as Gouda, Fontina and farmers cheese. Afternoons are dedicated to producing organic-cheese products.
Bob Wills, left, talks to Kyrgyzstan Dairy Union members about different types of cheese his company produces. His company purchases milk from about 30 small-scale farmers that produce on average 2,000 pounds of milk per day.
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