Frederic Melton
Organic cheese is made with organic milk from an organic dairy farm. The cows are grass-fed with natural pasture, and their milk is not treated with antibiotics. Organic farming methods are beneficial as they produce pest-resistant crops, secure our food sources for the future, and are better for the environment. Organic cheese is also higher in nutritional value and can prevent contamination with hormones, chemicals, and toxins. To be classified as organic, the milk used must be subject to strict regulations, and the herd must consume organically certified crops.
| Characteristics | Values |
|---|---|
| Number of ingredients | Few |
| Ingredients | Milk, rennet, lactic ferments, salt |
| Flavoured cheese ingredients | Thyme, chives, paprika, seaweed, edible flowers |
| Milk | Organic, strict regulations, from organic dairy farm |
| Cows | Grass-fed with natural pasture |
| Cows | Not exposed to proteins or antibiotics |
| Production | Strictly regulated |
| Breeding | Extensive farming |
| Herd | Consume organically certified crops |
| Soil | Soil-enriching agents cannot contain chemical fertilisers, use of manure preferred |
| Pesticides | Forbidden |
| GM products | Forbidden |
| Daily food ration | 60% high fibre, e.g. grass, beetroot, corn |
| Animal well-being | Taken into account, grazing pastures and living space |
| Number of dairy cows per hectare | 2 |
| Local breeds | Encouraged |
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What You'll Learn
Organic milk from organic farms
To create organic cheese, organic milk from an organic dairy farm is required. This means that the cows are grass-fed with natural pasture, which improves the quality of the milk. The cattle are not exposed to proteins or treated with antibiotics when they are sick. The milk is subject to strict regulations, and the breeding process involves big restraints. The production and transformation of the milk are also regulated, but to a lesser extent. The herd must consume organically certified crops, and the soil-enriching agents cannot contain chemical fertilisers. Instead, the spreading of manure is preferred.
Organic milk contains 50% more omega-3 fatty acids, which are essential for overall health. It also reduces the chances of your body absorbing any chemicals used in farming. The daily food ration for the cows must be composed of dry matter, 60% of which must be high-fibre such as grass, beetroot and corn, either fresh, dried or ensiled. The well-being of the animals is taken into account, including the size of grazing pastures and living space. The maximum number of dairy cows per hectare is two.
Organic farming strongly encourages the use of local breeds, adapted to the climate. This is linked to the control of prophylaxis, or the prevention of the appearance or development of disease. The use of pesticides and other chemical products, as well as GM products, is forbidden. Even if certain corn crops or silage are suitable for organic farming, it is highly advised to sow species that encourage good fertility in the soil, such as legumes and those naturally resistant to bad weather and disease.
Organic cheese can be made on the farm, or the cheese producer can collect the organic milk from a dairy and transform it themselves.
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Grass-fed cows
The process of making organic farm cheese starts with grass-fed cows. These cows are allowed to graze freely on lush, green pastures, eating a variety of fresh grasses and plants. This diet is not only more natural and humane but also contributes to the unique flavour of the cheese. The quality of milk is directly linked to the happiness and health of the cows, and grass-fed cows are generally healthier and live longer.
In the United States, certified grass-fed milk is defined as milk obtained from cows that are fed a diet exclusively of grass or forage. These cows have access to pasture year-round and are only supplemented with hay, silage, or other non-grain feed when necessary. Similarly, in Switzerland, it is believed that a cow needs to be fed a minimum of eleven different types of grass to produce good-quality milk. This is why many cheesemakers opt for pasture-raised dairy, allowing their cows to spend as much time outdoors as possible.
The milk produced by grass-fed cows is also nutritionally superior to that of grain-fed cows. Research has shown that grass-fed milk has significantly higher levels of omega-3 fatty acids, conjugated linoleic acid (CLA), vitamin A, vitamin E, and antioxidants. These nutrients offer a range of health benefits, including reduced inflammation and improved immunity.
Some cheesemakers, like the Barber family in Somerset, have their cows graze on the lush pastures of the region. This results in rich, creamy milk, which is then turned into cheddar cheese using traditional cheese starter cultures. Other cheesemakers, like Rogue Creamery in Oregon, go beyond just grass-fed milk. They are committed to sustainability, building soil health, growing native plants, and aiding in carbon sequestration, which further enhances the quality and flavour of their cheese.
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Natural pasture
Organic farms prioritize the well-being of their animals, ensuring they have ample grazing pastures and living space. The maximum number of dairy cows allowed per hectare on an organic farm is two, compared to 13.3 for sheep and goats. This lower density allows for more natural, spacious living conditions for the animals.
The pasture itself is also subject to strict regulations. To be certified as organic, the pasture must be free from pesticides and other chemical products, as well as GM crops. Instead, organic farms focus on encouraging good fertility in the soil through the use of organically certified crops and natural soil-enriching agents like manure.
By adhering to these practices, organic farms create a more sustainable and natural environment for their animals, resulting in higher-quality milk and cheese products that are free from chemicals and other harmful substances. This approach aligns with the overall principles of organic farming, which prioritize health benefits, positive environmental impacts, and improved animal welfare.
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Strict regulations
To be classified as organic, the milk used to make cheese must adhere to strict regulations. These regulations cover the breeding process, the production and transformation of the milk, and the treatment of animals.
Organic regulations require extensive farming practices, with a focus on developing the natural fertility of the soil. Soil-enriching agents cannot contain chemical fertilisers, and the use of manure is encouraged. The herd must consume organically certified crops, and the daily food ration must consist of 60% high-fibre dry matter, such as grass, beetroot, and corn.
The use of pesticides, chemical products, and GM products is forbidden in organic farming. While certain corn crops or silage may be suitable, it is advisable to sow species that promote good soil fertility and are naturally resistant to adverse weather conditions and diseases.
The well-being of the animals is also a key consideration, with regulations specifying the size of grazing pastures and living space. The maximum number of dairy cows per hectare is restricted to two, with higher limits for sheep and goats. Organic farming also encourages the use of local breeds adapted to the climate, as this helps control prophylaxis, or the prevention of disease development.
The use of antibiotics and chemically based medications is highly restricted in organic farming. While sick animals may be treated with antibiotics in some countries, such as the UK, the milk from these animals is not used for cheese production.
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Organic ingredients
Organic cheese is made with organic ingredients, primarily organic milk from an organic dairy farm. The milk is subject to strict regulations, and the breeding process is also tightly controlled. The herd must consume organically certified crops, and the soil-enriching agents used to improve the natural fertility of the soil cannot contain chemical fertilisers. Instead, manure is used to enrich the soil.
The cows that produce the milk are grass-fed with natural pasture, which improves the quality of the milk. The milk is also unpasteurised, or raw, and free from antibiotics and other medications. The use of pesticides, chemical products, and GM products is forbidden in organic farming.
Organic cheese is also made with rennet, which is used for the coagulation of milk into curd, lactic ferments, and salt. Some flavoured organic cheeses contain additional ingredients, either in the cheese itself or in the rind, such as thyme, chives, paprika, seaweed, or edible flowers.
Organic Farm, a semi-hard cheese from Käserebellen, is made from daily-fresh organic hay-milk processed on organic farms in the valley of the Großes Walsertal, the forest of the Bregenzerwald, and the Bavarian Allgäu. This cheese is "allergy-friendly", 100% GMO-free, and free from fermented foodstuffs.
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Frequently asked questions
Organic cheese is made from organic milk, which comes from cows that are grass-fed with natural pasture. The milk is processed on organic farms.
Organic cheese is made without the use of pesticides, chemical products, or GM products. It has been proven to be more nutritious, containing 50% more omega-3 fatty acids, and can prevent contamination with hormones, chemicals, and toxins.
Organic cheese is made with organic ingredients and in a workplace certified as organic. The milk used to make organic cheese is subject to strict regulations, and the breeding process involves big restraints.
Organic cheese can be purchased from specialty cheese shops, organic farms, and some supermarkets and grocery stores.
