Quesos Vaca Negra: Spurring Innovation in Puerto Rico’s Dairy Industry with SDBII Support
By Shep Stearns; University of Tennessee Extension Specialist
Nestled in the dairy capital of Puerto Rico, Hatillo, Quesos Vaca Negra (QVN) has been a steadfast advocate for local dairy farmers while pioneering artisanal dairy production. Founded and operated by microbiologist Wanda Otero, QVN initially emerged as an extension of her milk quality laboratory, which provides critical services to dairy farmers. When economic hardship made it difficult for farmers to pay for lab services, Wanda began accepting milk as payment, leading to the creation of her now-renowned aged cheeses. However, QVN’s innovation didn’t stop there.
Recognizing a growing market for value-added dairy products, Wanda expanded her offerings to include drinkable yogurts infused with native Puerto Rican fruits. This move not only diversified QVN’s product line but also strengthened the business’s commitment to local agriculture. Today, QVN’s yogurts stand out for their fresh, tropical flavors and high-quality ingredients, providing a unique taste of Puerto Rico in every bottle.
A pivotal moment in QVN’s growth came in 2022, when the business was awarded a Specialty Processing Equipment Grant (SPEG) from the Southeast Dairy Business Innovation Initiative (SDBII), housed at the University of Tennessee Knoxville’s Animal Science Department. This grant enabled QVN to install a new bottling line, which streamlined yogurt packaging, increased production efficiency, and enhanced product consistency. As a direct result of these improvements, QVN’s sales have grown by approximately 70% since receiving the grant—a testament to how targeted support can drive substantial business expansion.
Beyond economic growth, QVN plays a crucial role in sustaining Puerto Rico’s dairy farms, especially during natural disasters. The company operates with solar panels, providing reliable energy even when storms disrupt power grids. In the aftermath of hurricanes like Hurricane Maria, when dairy farms lost access to cooling systems, QVN stepped in to rescue surplus milk that would have otherwise been discarded. By collecting and processing this milk into yogurt and cheese, QVN not only reduced waste but also provided financial relief to struggling farmers.
In addition to production, QVN fosters an appreciation for local dairy through its “Make Your Own Cheese” agrotourism experience, where visitors engage in the cheese-making process firsthand. This initiative, alongside its expanded yogurt production, has solidified QVN’s reputation as both an industry innovator and a champion for Puerto Rico’s dairy farmers.
The impact of Quesos Vaca Negra extends far beyond its own success. With the support of the SDBII grant, QVN has strengthened its production capacity, expanded its market reach, and reinforced its role as a lifeline for Puerto Rican dairy farmers. By blending innovation, sustainability, and community support, Wanda Otero and Quesos Vaca Negra are not only preserving Puerto Rico’s dairy heritage but also paving the way for a more resilient future. For more information on Quesos Vaca Negra, visit vacanegra.com.