The key to Wohlstadt’s profitability lies in a strategic pivot made about 15 years ago: abandoning the commodity model of selling raw milk to a processor in favor of converting all raw production into food. He highlights the crucial distinction that traditional farmers often produce a “commodity,” not food. By adopting a non-industrial farming ethos, Wohlstadt controls every step of the process, enabling him to produce value-added items like butter, cream, buttermilk, and high-end Italian cheeses, including ricotta, stracciatella, and mozzarella, all while using a simple, four-stand walk-through milking machine built 40 years ago.

The commitment to full utilization of the dairy stream is evident in the farm’s circular economy. Beyond the human-grade products, the pigs—a mixture of heritage breeds—are uniquely raised on a combination of whole milk, skim milk, and whey. Wohlstadt believes this makes his one of the only milk-fed pig herds in Australia. Furthermore, male dairy calves are utilized for veal production, ensuring that every component of the milk output drives revenue or supports another part of the diversified business model, maximizing financial uplift from his modest-sized herd.

This approach offers significant non-monetary benefits in addition to enhanced financial returns. Wohlstadt actively engages with chefs and maintains a strong following at two farmers’ markets, providing him with direct, instantaneous feedback on his products. This close connection to the consumer allows him to deliver precisely the product the market is seeking, ensuring high quality and relevance—a massive advantage over the detached nature of commodity production. He notes that the award, nominated by chefs, validates this dedication to flavor, taste, and appeal that is often lost in industrial-scale production.