Patrick Oconnell
Maryland has a thriving cheese culture, with several cheesemakers in the state offering a variety of delicious, locally made cheeses. From raw-milk cheeses to pasteurized goat's milk cheeses, Maryland cheesemakers are innovating and creating unique, award-winning cheeses. Strict regulations have contributed to the growth of the industry, ensuring high standards of hygiene and record-keeping, which has helped cheesemakers establish relationships with large supermarkets. The state's dairy history and local farms provide the perfect backdrop for a burgeoning cheese culture, with products like Chapel's Country Creamery's Chesapeake Brie and FireFly Farms' Cabra LaMancha leading the way.
| Characteristics | Values |
|---|---|
| Maryland-made cheese | Chapel's Country Creamery, FireFly Farms, P.A. Bowen Farmstead |
| Location | Easton, Maryland |
| Types of cheese | Brie, Blue Cheese, Queso Fresco, Cream Cheese, Cheddar, Bloomy Breeze Brie, Carpenter's Wheel, Cabra LaMancha, Allegheny Chèvre, Bûche Noire, Merry Goat Round, Mountain Top Bleu, Otterly Pale Cheddar, Trace of Crab Cheddar Cheese, DC Cheese, Dreamy Creamy, Aquasco Jack, Chesapeake Brie, Woodbine |
| Other products | Cheese Trio Box, Valentine's Day Gift Box, Deluxe Gift Box, Cheeseboards, Cheeseboard-flavoured Gelato |
| Regulations | Strict code for hygiene, record-keeping, labelling, and safety procedures |
Explore related products
What You'll Learn
Maryland-made cheese includes raw-milk and pasteurized varieties
Maryland is home to several cheese producers, including Chapel's Country Creamery in Easton, which makes natural farmstead cheese, and P.A. Bowen Farmstead, the only working dairy farm in Prince George's County.
Chapel's Country Creamery offers a range of cheeses, including brie, blue cheese, quesofresco, cream cheese, and various cheddar flavours. They also offer a Cheese Trio box, which includes brie, blue cheese, and their Chapel Cheddar. In addition, they have unique flavours like the Otterly Pale Cheddar, a beer-washed cheese featuring Space Otter American Pale Ale, and the Trace of Crab Cheddar Cheese, which has the taste of crab spice.
P.A. Bowen Farmstead, on the other hand, produces four artisan cheeses, including their signature natural-rinded blue cheese, which has a complex and creamy flavour due to the species of grass in their pastures. They also make DC Cheese, a blue cheese without the blue mould, and Aquasco Jack Cheese, which has won awards at the American Cheese Society competition and the Los Angeles International Dairy Competition.
Maryland-made cheese includes both raw-milk and pasteurized varieties. While raw milk for human consumption is a subject of debate, raw-milk cheese is considered a natural probiotic, offering health benefits such as beneficial bacteria and anti-inflammatory factors. P.A. Bowen Farmstead's cheesemaking process is regulated by the Maryland Department of Health and Mental Hygiene, with their raw-milk cheese production beginning with a pilot program in 2009 and becoming permanent in 2013. Their milk and cheese are regularly tested for cleanliness and pathogens, and their production facility maintains strict sanitation standards.
Jarlsberg Cheese: What Milk is Used and Why?
You may want to see also
Strict regulations have encouraged cheesemakers to innovate
Maryland's strict regulations on cheesemaking have pushed cheesemakers to innovate and improve their practices. While the regulations were initially seen as a challenge, they have ultimately benefited the industry by promoting high standards of quality and food safety.
One of the key regulations in Maryland is the requirement for pasteurization. The state's regulations mandate the use of pasteurized milk in cheesemaking, which involves heating the milk to kill off bacteria. Although pasteurization can impact the flavor of the cheese, cheesemakers have risen to the challenge by working creatively to enhance the flavor and texture of their products. For example, FireFly Farms, a popular cheesemaker in Maryland, uses pasteurized goat's milk to create unique cheeses like Cabra LaMancha, a Manchego-Tallegio hybrid, and ash-coated Bûche Noire. By embracing pasteurization, FireFly Farms has positioned itself to work with major supermarkets that prioritize good management practices and food safety.
Chapel's Country Creamery, another renowned Maryland cheesemaker, also exemplifies innovation in the face of strict regulations. In the past, making cheese from raw milk was illegal in Maryland, which presented challenges for the Creamery. However, the owners, Holly and Eric Foster, successfully advocated for the state to rescind its prohibition against raw milk cheeses. As a result, Chapel's Country Creamery can now produce award-winning cheeses, such as Chapel Cheddar and Chesapeake Brie, while still adhering to stringent standards for testing, record-keeping, labeling, and safety procedures.
P.A. Bowen Farmstead is another cheesemaker that operates under the Maryland Department of Health and Mental Hygiene's strict regulations for raw-milk cheeses. Their signature product is a natural-rinded blue cheese made with milk from grass-fed cows, which has a complex and fluctuating flavor profile due to the diverse species of grass in their pastures. P.A. Bowen Farmstead's commitment to quality and innovation has resulted in award-winning cheeses, including their aged Jack cheese, which won second place at the 2015 American Cheese Society competition.
Overall, while Maryland's strict regulations on cheesemaking initially presented challenges, they have ultimately driven cheesemakers to innovate and excel. By embracing high standards of quality and food safety, Maryland cheesemakers have gained recognition and established themselves in the market, contributing to the thriving local economy and enhancing the state's reputation for artisanal, high-quality cheese products.
Cheese-Making Before Cultures: Ancient Techniques, Modern Taste
You may want to see also
Cheesemakers in Maryland work with local farmers
Cheesemakers in Maryland work closely with local farmers to create a thriving local economy. For instance, Chapel's Country Creamery, an independent, family-owned and operated farm in Easton, Maryland, uses fresh raw milk from their herd of Jersey and Holstein cows to create handcrafted artisanal cheeses. They also offer a variety of cheeses, including brie, blue cheese, quesofresco, cream cheese, and cheddar, which can be purchased online or at local farmers' markets.
FireFly Farms, another cheesemaker in Maryland, also works with local farmers to ensure fair pricing and long-term sustainability. Their seven cheeses, including Allegheny Chèvre and Bûche Noire, are made from pasteurized goat's milk. The strict regulations in Maryland have helped FireFly Farms grow and manage relationships with large supermarkets, contributing to the development of a unique Mid-Atlantic cheesemaking identity.
Cedar Hill Farm, located at Highland Heights Farm, is home to Hawks Hill Creamery and has been in the same family since 1924. They produce raw cow's milk cheeses such as Meadow, Deer Creek, Cocoa-Cayenne, and Coffee Thyme, which are known for their grassy flavors.
Shepherds Manor Creamery, another cheesemaker in Maryland, ages raw sheep's milk cheeses on-site. With around 26 cheesemakers in the state, Maryland is witnessing a rise in cheesemaking, driven by consumers' demand for farm-to-table authenticity, farmers' innovation, and government cheese reform.
Pilgrims Choice Cheese: A Tasty Tour of Origins
You may want to see also
Explore related products
Maryland cheese is available in-state and out-of-state
Maryland's cheesemakers are on the rise, with the state now boasting 15 cheesemakers that ship milk out-of-state, eight that make cheese in-state from pasteurized milk, and three raw-milk farmstead producers. This growth is partly due to the state's strict regulations, which have helped cheesemakers develop relationships with large supermarkets and manage their businesses effectively.
One of the popular cheesemakers in Maryland is Chapel's Country Creamery in Easton, which offers a variety of cheeses, including Chesapeake Brie, Otterly Pale Cheddar, and Crab Spice Cheddar. They also provide a Cheese Trio box, featuring brie, blue cheese, and chapel cheddar. Chapel's Country Creamery was the first farm in the Farmstead Cheese Pilot Study Program established in 2007, and they cooked up Maryland's first legal batch of raw-milk cheese, Bay Blue, in 2009.
FireFly Farms, another renowned cheesemaker in Garrett County, has racked up numerous awards for its seven pasteurized goat's milk cheeses, including a gold medal at the World Cheese Awards. Their cheeses, such as Cabra LaMancha, Allegheny Chèvre, and Bûche Noire, are known for their unique flavors and textures. FireFly Farms' adherence to Maryland's strict regulations has also contributed to their business success.
Maryland's cheesemakers are scattered across the state, and their products are available both in-state and out-of-state. The availability of Maryland cheese in other states showcases the growing recognition of the state's dairy industry and the quality of its artisanal cheeses. The state's rich dairy history, dating back to 1858, and its designation of milk as the official state drink in 1998, further emphasize the significance of dairy and cheese production in Maryland.
The Art of Making Nut Cheese
You may want to see also
Maryland's dairy history includes a period of reliance on imported cheese
Maryland's dairy history is a rich tapestry of innovation and adaptation, with cheesemaking playing a significant role. While the state has a long history of dairy farming, there was a period when Maryland relied on imported cheese due to regulatory hurdles and the challenges of local cheese production.
In the nineteenth century, Maryland farmers began diversifying their agricultural output, transitioning from traditional crops like wheat and tobacco to dairy, fruits, and vegetables. By the early twentieth century, dairy operations became more specialized, with farmers adopting new barn designs that prioritized sanitation and milk safety. Concrete block and structural terracotta tile construction became common to meet stricter sanitation standards.
Despite this shift towards dairy, making cheese from raw milk was illegal in Maryland for a period. This meant that local cheesemakers, such as the Fosters, had to transport their milk to nearby states like Pennsylvania, where it could be legally crafted into cheese. This cheese would then be brought back to Maryland to be sold, highlighting the irony of the situation.
The turning point came in 2006 when Holly Foster prepared a cheese table for a fundraiser attended by local politicians, including state Senator Richard F. Colburn. Her locally sourced and crafted cheeses, such as Talbot Reserve and Chapel Cheddar, caught the attention of the politicos, who were surprised to learn that making such cheese was prohibited in Maryland. This sparked conversations and advocacy that led to the establishment of the Farmstead Cheese Pilot Study Program in 2007, marking a significant step forward in Maryland's dairy history.
Since then, Maryland's cheesemakers have been on the rise, embracing innovation and creativity. The strict regulatory environment, while initially challenging, has positioned cheesemakers well to meet the high standards of supermarkets and consumers. FireFly Farms, for example, has thrived by working closely with local farmers and creating unique cheeses, such as their Manchego-Tallegio hybrid, Cabra LaMancha. Chapel's Country Creamery in Easton, Maryland, is another example of a successful local cheesemaker, offering a range of natural farmstead cheeses, including brie, blue cheese, and cheddar.
Cheetos Cheese Puffs: What's Inside?
You may want to see also
Frequently asked questions
Yes, there are several cheesemakers in Maryland. Some popular ones are Chapel's Country Creamery, FireFly Farms, and P.A. Bowen Farmstead.
Chapel's Country Creamery makes a variety of cheeses, including brie, blue cheese, quesofresco, cream cheese, and different cheddar flavours.
FireFly Farms makes seven cheeses from pasteurized goat's milk, including Allegheny Chèvre, Bûche Noire, Merry Goat Round, Mountain Top Bleu, and Cabra La Mancha.
