Mississippi State University's Impact on Campus-Based Cheese Production

Mississippi State University (MSU) is recognized as the second largest campus-based cheese producer nationwide, following Washington State University. The university's dairy division produces an impressive 350,000 pounds of cheese products each year. This production is significantly driven by the demand during Thanksgiving and Christmas, during which two-thirds of the annual sales occur. The cheese is shipped globally, from Starkville to locations as far as Tahiti.

Dr. Darrin Dodds, associate director of the school of agriculture, highlighted the volume of shipments during the fall season, noting that between 15,000 and 20,000 individual orders are fulfilled globally. The on-campus store manages an additional 15,000 to 20,000 transactions, bringing the total number of products, including cheese, milk, and ice cream, to nearly 100,000.

A distinctive feature of the MSU dairy operation is its complete vertical integration. The milk used for cheese, ice cream, and fluid milk products is sourced exclusively from MSU’s own dairy, the last operational dairy in Oktibbeha County. This highlights the university's adaptation to the changing local dairy industry over the decades.

Financially, the cheese and dairy product sales at MSU generate nearly $4 million a year. However, the operation is designed to be a break-even enterprise, with any profits reinvested into the program for upgrades and renovations. This ensures the continuation and modernization of educational and production facilities.