In the last 20 years, an increasing number of dairy producers have taken the step towards processing and marketing their own milk. It has become evident that with good quality, prices can be achieved that not only cover processing costs but also contribute to the agricultural business profit. Marc Albrecht-Seidel and Luc Mertz have researched and compiled experiences and valuable insights from theory and practice, presenting them in a practical manner. Interested farmers will find it significantly easier to enter into on-farm milk processing with the help of key business data for planning and useful information about setting up a farm cheese dairy. Beginners will find numerous recipes and process plans for established cheese varieties, while experienced farm dairies will discover many suggestions for new cheese creations in the recipe section, and consultants will also receive valuable information.