Artisanal cheesemakers may be getting support from Washington to boost their businesses.

Sen. Christopher S. Murphy, D-Conn., this week introduced legislation to increase federal support and resources for small cheese producers.

According to Murphy, the Local Cheese Promotion and Dairy Support Act would strengthen local dairy supply chains through a $5 million grant program to help small cheese producers grow.

The legislation also includes support for local agriculture with preference for cheese producers who use raw materials, including raw milk, for their products.

"Cheesemakers like Rustling Wind Creamery in Falls Village and Cato Corner in Colchester are becoming increasingly valuable parts of the United States' $177 billion farming sector. They're creating good jobs, worldwide brands, and award-winning cheeses," said Murphy. "But for new and small cheesemakers, it can be particularly challenging to get the equipment and training they need to launch their businesses."

Murphy said the legislation "will level the playing field and help small producers get the support and capital they need to grow their business, all while putting local farms first."

According to Murphy, the act will provide grants that small cheesemakers can apply for to assist with purchasing equipment, renovating or repairing production facilities, developing business plans, marketing products, and paying for financial literacy or food safety trainings. The bill will also set aside 10 percent of funding to allow land grant universities, experienced producers, and nonprofit organizations to establish cheesemaking resource centers and assist new producers.

Joan Lamothe, who has been making cheese at Rustling Wind Creamery for about 22 years, said the legislation could provide resources to educate people about raw milk.

"We do raw milk products and every time you turn around you hear how bad raw milk is for you and how bad raw milk things are for you and anything that would change people's view on that, it would help," she said.

Lamothe's raw milk comes from her three Jersey cows and 14 Sanaan goats. It's no trouble selling the milk and cheese locally, but state laws in New York and Massachusetts ban her from selling directly there.

That's not to stop a resident from visiting her farm and taking raw milk or cheese home, back across state lines, but it stops her from shipping to people who can sell it in other states.

"I have had people call me from New York or Massachusetts that wanted to buy raw milk to make different things with and I can't do that," she said.

In Connecticut there are about 16 artisanal cheesemakers, according to the American Cheese Society in Colorado. Nationwide there are about 900.

"These producers are revitalizing rural economies and communities through their commitment to their land, animals, and cheese," said Nora Weiser, executive director.

According to Murphy's office, artisanal cheese is a growing part of the dairy sector. Connecticut's dairy producers contribute nearly $1.3 billion and 4,286 jobs to the state annually. Small cheesemakers often face thin profit margins and long hours, making it difficult for them to grow their businesses and plan for the future, he said.