Micro-Scale Cheese Processing at Jubilee Heritage Cheese in Pennsylvania

The Nissley family operates Jubilee Heritage Cheese in Dauphin County, Pennsylvania, using micro-processing and direct-to-consumer sales to maintain their dairy farm's viability. With a herd of 200 Holstein cows, they direct less than 1% of their raw milk into artisanal cheese production, while the rest is sold to Mount Joy Cooperative.

Initially planning to manufacture cheese on-site, the family discovered through state inspections that required facility renovations were financially prohibitive. As a result, they opted for a toll-processing model, contracting a professional cheesemaker to process their milk while Kendra Nissley manages recipe formulations and flavor blends.

Since 2015, the farm's specialized 'Cheese Shed' has allowed them to capture niche markets with distinct cheddar and Colby cheeses. Their products have gained recognition, winning awards such as the first place for '5 Pepper Party Colby' at the 2024 Pennsylvania Farm Show.

To sustain customer interest, the Nissleys promote their cheese at the Elizabethtown Farmers Market and partner with local producers like Red Hill Produce. Their retail approach also serves as an educational tool, bridging the gap between urban consumers and agriculture.

While expanding into local wholesale channels, such as Masonic Village and Moo-Duck Brewery, they maintain a controlled processing volume to ensure manageable operations. The dairy asset was transitioned to Kendra and Jeff Nissley in 2024, supported by planning sessions at the Delaware Valley Family Business Center.

The family plans to offer their children opportunities for expansion, including potential small-batch ice cream production, supported by grants, to ensure the farm's economic sustainability.