In coordination with the PA Cheese Guild, we are organizing a letter writing campaign to the Pennsylvania Director of the Bureau of Food Safety and Laboratory Services. We encourage you to download our draft letter and submit before September 4th, 2018.
With the exception of Roquefort all other types of imported raw milk cheese will only be permitted for sale in the future if accompanied by recognised government to government certification showing they have been produced in line with the Australian production standards for unpasteurised milk cheese. These were announced in 2016 and have proved to be so strict and impractical, that few local producers have managed to meet all the requirements.
Congratulations to all the winners and specially to the cheesemakers of Pennsylvania, who welcomed us in their state and shared their wonderful cheeses during our first-ever fundraising event.
Bon Appétit asked seven U.S.-based cheese experts to select their favorite American cheeses. Highlighting regional producers, our own Carlos Yescas selected four cheeses that showcase the current state of American cheesemaking and represent innovative flavors and traditional cheesemaking practices. Read the article.
Now, we would love to hear from you. Tell us, what are your favorite U.S. made cheeses? We will share your opinions on our next CheeseMatters Quarterly.
Over the course of the past year, our Research Associate Daniel has been compiling a series of profiles on cheesemaking in several states across the USA. Through this project we have gained insight into cheesemaking methods and regulations across the country. Our final state for this project was Maine, a state with regulations different from any other state we have looked at up to this point.
October was American Cheese Month and if you follow us on Instagram you know we’ve been celebrating every weekend with an extension of our “Fromage Friday” weekly member cheese posts called: “Weekend Wedge!” These posts celebrated American Cheesemakers who are Members of the Oldways Cheese Coalition!
As the weather begins to cool, you may notice the resurgence of a popular and cheesy food trend of the last few years: Raclette! You may see this dish being served at get-togethers amongst your friends and family or on the newest seasonal menu at your favorite restaurant, however you may be wondering if this is a new culinary wonder or a classic dish? The answer is the latter but read more below to find out the history and significance of this hearty, warming dish!
Throughout this year we have been conducting research on cheesemaking in the United States. We now have information on several states, covering approximately 1/3 of total cheesemaking in the country. Most recently, we have completed our investigation into Pennsylvania, which is the first state we’ve delved into that the majority of cheese production is done using raw milk!
One of the raw milk cheeses on exhibit at this year’s Cheese festival in Bra was Pecorino di Farindola. This is a particularly interesting cheese as it is the only cheese made in Italy (possibly the whole world) in which the milk is coagulated by a pig’s rennet!
During our recent look into cheesemaking in New York, we noticed a saddening trend of several smaller cheesemakers closing the doors of their creameries or transitioning their farms to other agricultural operations in an effort to stabilize their revenue. We decided to take a deeper look into this trend, not just in terms of cheesemaking in New York but the dairy industry as a whole in order to give us a better picture of the hurdles these producers are facing and the impact it is having throughout the state.