There are only a handful of dairy processors in Nebraska, and even fewer dairies that process their own on-farm dairy products.

Dave Jisa and his team at Jisa Farmstead Cheese near Brainard, Neb., have been operating an on-farm plant since 2005, so they are good at it. The family dairy began with Dave’s father, Lad, in 1946, after he returned from military service in World War II. The dairy became Grade A in 1950.

MANY VARIETIES: Jisa’s offers a unique and wide range of different flavors of cheeses.

Today, the family farms around 2,500 acres, but they also have found a way to combat fluctuating milk prices and to make their 300 Holstein milk cows pay their way by developing a cheese plant and retail store on the farm.

With help from the University of Nebraska Food Science and Technology department, Jisa came up with a plan for their new venture in cheesemaking: building a 6,000-square-foot, on-farm cheese plant, acquiring the necessary coolers, vats and equipment.

Jisa and his team now process their own pasteurized whole-fluid milk into myriad cheese flavors like Smoked Bacon, Spinach and Artichoke, Tomato Basil, Buffalo Wings or Garlic Parsley. You can’t forget California Garlic Pepper, Havarti Bell, and Dill and Ranch — but over the years, Havarti Bell has been one of their bestsellers.

POINTING THE WAY: The cheese plant and on-farm retail store are near Brainard, Neb.

The cheeses made at Jisa’s farm have been award-winning in contests around the country. And the unique flavors Jisa and his staff have developed have allowed them to compete and build their customer base over time, providing products in various forms like grab-and-go packages of nuggets; block cheese in bars; deli loaves; and huge blocks, along with shredded cheese.

You can learn more about Jisa’s cheese products, unique flavors and about the on-farm plant and retail store online at jisacheese.com.