Bushra Griffith
New York is home to over 4,000 dairy farms, making dairy the largest agricultural sector in the state. The state has a long history of dairy farming and an environment that is prime for raising ruminants that produce high-quality milk. This has led to a thriving cheese-making industry, with New York being one of the leaders in America's artisan cheese movement. From Dutch cow's milk gouda to innovative goat's milk blue, New York's cheesemakers offer a range of delicious cheeses that have gained recognition from cheese lovers across the nation.
| Characteristics | Values |
|---|---|
| Number of dairy farms | Over 4,000 |
| Agricultural sector | Largest in the state |
| Location | Upstate New York |
| Cheese types | Innovative goat's milk blue, Dutch cow's milk gouda, Kunik, Barkeater Bûche, Tilsit, CamemBertha, Inagadda Ricotta, St. Stephen, Cheesemaker’s Folly, Three Sisters, Old Chatham's gouda, fresh cranberry goat cheese, Three-Milk Gouda |
| Cheese producers | Nettle Meadow, Old Chatham Creamery, Four Fat Fowl, Asgaard Farm, Sugarhouse, McCadam |
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What You'll Learn
Nettle Meadow's Kunik
New York is home to over 4,000 dairy farms, making dairy the largest agricultural sector in the state. The windswept landscape of upstate New York provides the ideal environment for raising ruminants that produce high-quality milk. This, combined with a demand for locally crafted food, has led to a boom in artisan cheesemaking.
One such artisanal cheese is Nettle Meadow Kunik, a decadent triple-crème cheese made with a combination of goat's milk and Jersey cow's cream. Nettle Meadow is an Adirondack goat farm owned by cheesemakers Sheila Flanagan and Lorraine Lambiase. The pair moved from California to the farm in 2005, initially making goat cheese as a hobby. Their goats graze on a variety of grasses and wild herbs, resulting in high-quality, flavourful milk.
Kunik is created by combining this goat's milk with fresh cream from nearby Jersey cows, increasing the butterfat content. The final product is a rich, buttery cheese with notes of lemon zest and button mushrooms. When young, Kunik has a texture similar to cold butter and a light, tangy flavour. As it ages, it becomes more supple and develops a stronger goat cheese flavour. Each 4oz wheel is aged for 4-6 weeks and can be purchased with a natural rind or washed with Adirondack beer and bourbon, resulting in a golden rind.
Nettle Meadow Kunik has received acclaim from cheese experts such as Ivy Ronquillo of Second Mouse Cheese, who describes it as "a hefty puck triple creme enhanced with goat milk, a massive crowd-pleaser." It is best enjoyed sliced like fudge, paired with garlic dill pickles and a fruity rosé. For a sweeter treat, try it with wildflower honey or quince and apple-fig black tea jam.
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Asgaard Farm's goat cheese
New York's Asgaard Farm & Dairy, located near AuSable Forks, is the former home of artist, writer, and political activist Rockwell Kent. The farm was acquired by David Brunner and Rhonda Butler in 1988. After several years of restoration, the couple put the farm back into production, initially growing certified organic grains and hay. Asgaard Farm is now a 1,500-acre farm that is home to a herd of Alpine, Nubian, and Saanan goats, whose milk is used to make about a half-dozen different kinds of cheeses. The cheeses are produced in small batches and are mainly influenced by French cheesemaking traditions, resulting in fresh and semi-hard cheeses with names like Whiteface Mountain and Au Sable Valley Tomme. The farm also offers grass-fed beef, whey-fed pork, and pastured poultry, all contributing to a regenerative and sustainable management of their soils.
The farm's journey into cheesemaking began unexpectedly when the couple bought a pet goat for their daughter. This led to their interest in raising a herd of milking goats and eventually crafting award-winning cheeses. Asgaard Farm's dedication to regenerative farming practices and French-inspired cheesemaking has resulted in a diverse range of goat cheese products that are well-regarded within the industry.
Asgaard Farm is more than just a cheese producer; it is a model of sustainable and regenerative agriculture. The farm is part of the American Tree Farm System, managing its woodlands using sustainable forestry practices. The diverse offerings of the farm, including grass-fed beef, whey-fed pork, and pastured poultry, contribute to a holistic approach to farming that benefits both the land and the local community. Asgaard Farm's participation in initiatives like the Essex County Cheese Tour and their engagement with local restaurants, cheese shops, and specialty grocers showcase their commitment to sharing the fruits of their labor with a wider audience.
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Four Fat Fowl's St. Stephen
New York is home to over 4,000 dairy farms, making dairy the largest agricultural sector in the state. The state has a long history of dairy farming, and its windswept landscape is ideal for raising ruminants that produce high-quality milk. As a result, New York has become a hub for artisan cheesemaking, with a variety of cheeses being produced, from Dutch cow's milk gouda to innovative goat's milk blue.
One of the notable cheesemakers in New York is Four Fat Fowl, which crafts the award-winning St. Stephen. This flagship cheese is a handcrafted triple cream that bursts with buttery and milky flavours. It has a smooth, silky texture made from fresh, all-natural jersey cow's milk and cream. The soft, bloomy rind adds an earthy flavour with nutty undertones. St. Stephen is a versatile cheese that can be enjoyed any time of the day, whether spread on toast for breakfast, served as an appetizer, or dressed up with honey or berries for dessert.
The Four Fat Fowl website invites customers to fill their carts with "cheesy goodness." They also offer parts of their building, an old elementary school, as free workspace for local artists. This combination of cheese expertise and community engagement adds to the appeal of Four Fat Fowl and their signature St. Stephen cheese.
St. Stephen has received acclaim for its exceptional quality and taste. Described as award-winning by Four Fat Fowl, this cheese stands out in the competitive world of cheesemaking. While the specific awards it has garnered are not mentioned, the recognition it has received speaks to its excellence within the New York cheese community and beyond.
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Old Chatham Creamery's gouda
New York is home to over 4,000 dairy farms, making dairy the largest agricultural sector in the state. The state's cheese offerings range from authentic Dutch cow's milk gouda to innovative goat's milk blue. One of the most popular varieties of gouda produced in New York is the one crafted by Old Chatham Creamery.
Old Chatham Creamery has been producing award-winning, artisan sheep's and cow's milk cheeses and yogurts for over 25 years. The creamery uses milk directly from its own flock of sheep and herd of cows, employing cutting-edge production methods and expert cheesemakers to create classic, flavorful cheeses.
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McCadam's award-winning cheese
New York is home to over 4,000 dairy farms, making dairy the largest agricultural sector in the state. This rich history of dairy farming has led to a thriving cheese-making industry, with many award-winning cheeses being produced in the state. One of the most notable cheese producers in New York is McCadams Cheese, which has been in operation for over 140 years.
McCadams Award-Winning Cheese
McCadams Cheese was established in 1876 by William McCadam in the small community of Heuvelton, New York. The company has become a staple of New York's high-quality dairy food reputation and is known for its award-winning cheeses. McCadam's expertise in cheese-making was first recognised nationally when it won the first medal at the Chicago Exposition in 1894. Since then, the company has continued to produce exceptional cheeses that are loved by consumers and critics alike.
McCadams sources its milk from local dairy farms, ensuring the highest quality and freshness. The company works closely with farmers to maintain the welfare of the cows and the quality of the milk. This commitment to excellence begins at the grass level, with cows grazing on nutrient-rich pastures and being cared for according to the highest standards.
McCadams offers a variety of cheeses, including classic favourites and innovative new creations. One of their signature cheeses is the McCadams New York State Cheddar, a sharp and flavourful cheese aged for a minimum of 12 months. This cheddar has a smooth and creamy texture, with a complex flavour that lingers on the palate. It is perfect for grilled cheese sandwiches, macaroni and cheese, or simply enjoyed on its own.
Another popular variety is the McCadams Adirondack Jack, a Monterey Jack-style cheese with a mild and creamy flavour. This cheese is crafted with part-skimmed milk, resulting in a lower-fat content without compromising on taste. Adirondack Jack is a versatile cheese that can be melted over nachos, grated into omelettes, or shredded into salads.
In addition to their traditional cheeses, McCadams also experiments with unique flavours and combinations. They have created a line of flavoured cheddars, such as the McCadams New York State Cheddar with Garlic and Herb. This cheese elevates dishes with its subtle yet distinct flavour, making it a favourite among gourmet chefs and home cooks alike. McCadams also offers a smoked cheddar, adding a delicate smoky flavour to their classic cheddar through a traditional cold-smoking process.
McCadams Award-Winning Cheese has become a beloved brand in New York and beyond, with their cheeses being featured in restaurants, specialty grocers, and farmer's markets. The company's commitment to quality, innovation, and community has solidified its place as one of the leading cheese producers in the state. Whether enjoyed in a recipe or on its own, McCadam's cheeses offer a taste of New York's dairy excellence.
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Frequently asked questions
New York is home to over 4,000 dairy farms, making dairy the largest agricultural sector in the state. Some popular cheeses made in New York include:
- Kunik by Nettle Meadow
- CamemBertha, Inagadda Ricotta, and St. Stephen by Four Fat Fowl
- Barkeater Bûche, chevre, and Fet.a.ccompli by Talbott & Arding Cheese
- Gouda by Old Chatham Creamery
- Tilsit by the Brovetto family
Some famous cheese shops in New York include Saxelby Cheese, Adams Cheese Shop, and Second Mouse Cheese.
Some famous cheese manufacturers in New York include the New York State Cheese Manufacturers' Association, McCadam Cheese, and Sugarhouse.
New York is a leader in America's artisan cheese movement, with a variety of unique cheeses made in the state. Some examples include a soft Camembert called CamemBertha, a ricotta called Inagadda Ricotta, and a vegetable ash-coated log called Barkeater Bûche.
