Oldways Cheese Coalition
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Blog

Let’s Support Pennsylvania Cheesemakers

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.

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Carlos Yescas
An ongoing battle

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.

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Carlos Yescas
The results are in!

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.

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Carlos Yescas
2018: A year of cheese

In 2018, members will have the opportunity to participate in two cheese-giveaways. Membership is a wonderful way to support our work and benefit from all the work we do, but also support education of consumers like you.

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Carlos Yescas
Wrapping Up Our Research on American Cheesemaking: Maine & Heat-Treated Cheese

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.

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Daniel McElligott
Why us?

We rely on cheese-lovers to fund some of our campaigns. Your membership and donations help us research, produce, print, and disseminate information about raw milk cheese and other traditional cheesemaking practices.

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Carlos Yescas
Brazilian Cheese

Brazilian cheese history has been documented in various books, which are now part of the growing collection the Coalition keeps on cheesemaking from around the world. That history traces back to Portuguese and Italian colonizers and settlers, and then to German immigrants.

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Carlos Yescas
American Cheese Month Wrap-Up

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!

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Daniel McElligott
Raclette: A Cheese and a Dish

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!

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Daniel McElligott
Counter Culture Philadelphia

Next weekend, October 22-24, is the latest installment in the "Counter Culture" series of seminars put on by Culture Magazine! These free seminars offer education and tastings for members of the cheese industry!

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Daniel McElligott
Fall Update on Cheesemaking in the United States

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!

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Daniel McElligott
Is Cheese a Superfood?

A recent study performed by scientists in South Korea has been making waves across the internet through click-baiting headlines in which cheese, specifically Emmentaler, is being called a "superfood." But what are the dangers of using buzzwords such as "superfood" in this sense? 

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Daniel McElligott