Blue Marble Dairy, a small Wisconsin farm, is redefining the dairy industry with its commitment to quality, sustainability, and community. Discover how this microdairy is making a big impact.
As a native Wisconsinite, I've always had a deep appreciation for dairy products. My family prefers skim milk, but I’ve always stuck to 2%, believing skim to be nothing more than diluted water. That was until I discovered Blue Marble Dairy, a small farm that changed my perspective entirely.
Nick Kirch took over his family farm and, in 1995, realized his dream by establishing Blue Marble Dairy. Nick’s connection to his land and animals is palpable. He chose not to build a milking parlor, preferring to milk his cows in their stalls to reduce stress and maintain a hands-on approach. His farm is home to a pig named Wilbur, who roams freely after learning to climb out of his pen. Nick’s pride in his farm is evident in every aspect of its operation.
Nick’s vision for Blue Marble Dairy is to reconnect farmers and consumers. "I started Blue Marble to bring the farmer and the consumer back together," Nick explains. "We need to sustain the Earth and make it a better place." This philosophy is reflected in every decision he makes, from farming practices to product distribution.
Nick’s decision to build his own dairy stemmed from concerns about bovine growth hormone (BGH). "Some larger milk processors told me people didn't care about BGH, they just want cheap food. That struck me the wrong way," Nick recalls. He believes BGH is harmful to cows and shortens their productive lives. Blue Marble’s cows are grass-fed using rotational grazing, ensuring they always have fresh growth to eat. This method contributes to the exceptional quality of their milk, which meets standards that less than 10% of U.S. milk can achieve.
Grass-fed cows produce milk with higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), which have numerous health benefits. According to a study published in the Journal of Dairy Science, grass-fed milk contains 62% more omega-3 fatty acids than conventional milk (Source: Journal of Dairy Science).
Blue Marble Dairy is one of the few microdairies producing liquid milk products. They use no additives and produce cream line milk, which is pasteurized at low temperatures but not homogenized. This process preserves the fat molecules, resulting in milk and cream with a richer taste. Blue Marble’s products are available only in glass bottles, which Nick believes are superior for keeping milk colder and are environmentally friendly.
Glass bottles are not only better for preserving the quality of milk but also have a lower environmental impact compared to plastic. According to a study by the Environmental Research Letters, glass bottles can be reused up to 50 times, significantly reducing waste (Source: Environmental Research Letters).
In 2005, Blue Marble Express was launched to deliver their products directly to customers. The service offers a range of local products, including Sugar River Dairy Yogurt, Local Choice Farm Market meats, and Brad B's honey. Customers can order online, and deliveries are made to coolers outside their homes. Blue Marble charges a small delivery fee, with free delivery for orders over $100.
Nick is always looking for ways to improve and expand. He is exploring partnerships with Natural Farms in Madison to offer a wider range of products and is considering setting up a pickup site in Madison to provide additional savings for customers.
Nick Kirch is reviving the tradition of the milkman, ensuring that customers receive the freshest products while maintaining a personal connection. His dedication to quality, sustainability, and community sets Blue Marble Dairy apart in an industry dominated by large corporations.
Blue Marble Dairy 7571 Kirch Road Barneveld, WI 53507 (608) 924-2721www.artisanfoodsdelivered.com
By focusing on quality and sustainability, Blue Marble Dairy is proving that small farms can make a big difference. Their commitment to reconnecting farmers and consumers is a model for the future of agriculture.
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