Bushra Griffith
The mechanization of the cheese industry has led to a market flooded with mass-produced, industrialized cheese. However, for those seeking a more artisanal product, there are still options available. Artisanal cheese is typically made by hand in small batches, with milk sourced from cows, goats, or sheep. This results in a wider range of flavour compounds, and the cheese is often aged in cheese caves to develop further texture and flavour. To find non-industrialized cheese, consumers may need to look beyond the regular dairy section of their grocery store and instead seek out local farmers' markets, cheese shops, or natural food stores that carry products from small-scale cheesemakers. While industrialized cheese is often more affordable and accessible, the growing preference for artisanal foods reflects a desire for unique, handcrafted products that showcase delicate craftsmanship.
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What You'll Learn
Farmer's markets and cheese shops
Farmers' markets and cheese shops are excellent places to find non-industrialized cheese. These venues often feature small-batch cheeses from local producers, offering a range of unique and artisanal options.
Farmers' markets bring together local farmers, producers, and artisans, providing a platform for them to sell their products directly to consumers. At these markets, you can expect to find a variety of fresh and specialty cheeses, including aged cheddars, goat cheeses, and even unique offerings like ash-covered goat cheese. The producers themselves are often present at these markets, allowing you to connect with them, learn about their cheese-making processes, and gain insights into the unique characteristics of their products.
Cheese shops, on the other hand, offer a more specialized experience. These shops are dedicated solely to cheese and typically carry a carefully curated selection of artisanal cheeses. For example, Scardello Artisan Cheese in the Dallas Farmers Market is a cut-to-order cheese shop that focuses on handcrafted cheeses, primarily sourced from Texas and other domestic producers. Such shops provide an opportunity to explore a diverse range of cheeses and gain guidance from knowledgeable staff.
One notable aspect of shopping at farmers' markets and cheese shops is the opportunity to sample cheeses. For instance, Stamper Cheese in Florida offers sampling sessions at various farmers' markets across the state, allowing customers to discover new cheeses and make informed purchases. These sampling experiences can enhance your understanding of different cheese varieties and help you develop your palate.
By visiting farmers' markets and cheese shops, you not only gain access to non-industrialized cheese but also support local businesses and artisans. These markets and shops showcase the craftsmanship and dedication of small-scale producers, contributing to the preservation of traditional cheese-making practices. So, the next time you're seeking unique and flavorful cheeses, consider exploring the offerings at your local farmers' market or specialty cheese shop.
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Artisanal cheese makers
Artisanal cheeses are made by hand in small batches, using milk from cows, goats, or sheep. The milk is often sourced from the cheesemaker's herd, in which case the product can be called 'farmstead cheese'. Some artisanal cheesemakers use raw milk, which preserves indigenous microflora that would otherwise be lost during pasteurization. This bacteria creates additional flavours through the enzymatic breakdown of proteins, fats, and lactose. The curds are pressed overnight under low pressure, resulting in a unique texture. Many artisanal cheeses are also aged on wooden boards, which impart further flavours.
Artisanal cheeses are harder to find than their mass-produced counterparts, as they are produced in small quantities by smaller companies. They can often be found at farmer's markets, cheese shops, and specialty sections of grocery stores. These cheeses are usually more expensive, but the lengthy and intricate production process results in a high-quality, unique product.
When seeking out artisanal cheeses, it is important to note that the term 'processed' can have various meanings. Some consider any cheese from the dairy aisle to be processed, while others define it as the addition of chemicals and additives. It is also worth noting that some foods, such as tomatoes and flaxseeds, increase their nutritional value through processing. Therefore, it is up to the consumer to decide what level of processing they are comfortable with and to read labels carefully to understand the manufacturing process and ingredients used.
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Raw milk cheese
In the United States, the sale of raw milk cheeses aged less than 60 days is prohibited due to health concerns. However, some famous raw milk cheeses, such as Gruyère, Parmigiano-Reggiano, and traditional English cheddars, are aged beyond this mark, making them safe and full of flavor. Raw milk cheese production is more common in some European countries and a few American dairies, like Mecox Bay Dairy in New York, still use this method.
While raw milk cheese has a more complex flavor profile, there are safety concerns due to the possibility of bacterial contamination. The FDA and CDC have issued warnings against consuming raw milk and its products, as harmful microbes such as Salmonella, Listeria, and E. coli can be present. However, some raw milk cheese producers, like RAW FARM, follow strict food safety protocols to minimize pathogens.
For those interested in making their own raw milk cheese, it is important to have a trusted source of raw milk and maintain strict sanitization practices. The longer the aging process, the stronger the flavor becomes, and proper storage is crucial to prevent surface mold issues.
Overall, raw milk cheese offers a unique taste experience, but consumers should be aware of potential health risks associated with consuming unpasteurized dairy products.
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Organic dairy products
When it comes to dairy products, there is a clear distinction between industrialized and non-industrialized cheese. The former, a product of the industrial revolution, is mass-produced in factories using pasteurized milk and assembly lines. This production method has made cheese more accessible to the general public. However, some cheese enthusiasts prefer farmhouse or artisanal cheese, which is crafted with delicate and intricate craftsmanship. These cheeses are harder to find as they are produced in smaller quantities by smaller companies, but they are valued for their unique taste and texture.
One suggestion for finding non-industrialized cheese is to look for smaller companies that produce cheese with fewer industrial ingredients. Aged cheeses, for instance, are considered to be of higher quality and are less processed. Cheese crystals are another indication of a high-quality cheese. Old Croc, for example, offers a widely available cheddar that is considered a good option for those seeking a more natural taste.
For those seeking organic dairy products, there are several options available. Aurora Organic Dairy is a leading producer and processor of organic dairy products in the United States. They manage the entire production process, from producing their own certified organic feed without synthetic pesticides or fertilizers to grazing and caring for over 20,000 dairy cows on their organic pastures. They also source from approximately 100 independent farmers growing organic feed. This integrated model allows them to deliver fresh, high-quality, and affordable organic milk to consumers. Horizon Organic is another brand to consider, as they were the first organic dairy brand sold nationwide and offer a range of products with key nutrients for growing children.
In addition to cheese, other organic dairy products are available. Butter and cream, for example, can be found at specialty stores like the Gourmet Food Store, which offers a range of artisan cheeses. These stores provide a platform for farmhouse or artisanal cheese producers to reach consumers seeking non-industrialized cheese options.
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Smaller companies
Non-industrialised cheese is often pressed overnight under low pressure, resulting in a different texture to mass-produced cheese. Many artisanal producers use permeable wrapping that admits oxygen, allowing bacteria to survive longer. Most of these cheeses are aged on wooden boards, which also impart additional flavours. The production process is more intricate and complex, and the cheese is carefully monitored. The farms or fromageries tend to be very small, producing small quantities of high-quality cheese, which are typically moulded by hand.
Artisanal cheeses can be harder to find, and they are often more expensive. However, they are worth seeking out for those who appreciate the delicate craftsmanship that goes into their production. These cheeses can be found at farmer's markets, cheese shops, and some grocery stores with separate cheese sections.
Some smaller companies that produce non-industrialised cheese include Applegate Organics, which has been a leader in the organic meat and cheese industry for over 30 years. Their products are free from artificial ingredients, preservatives, added fillers, and GMO ingredients. Another option is Boar's Head, which can be found at deli counters across the country. Their cheese is sliced fresh and wrapped in thin paper, adding a touch of decadence to any grilled cheese sandwich.
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Frequently asked questions
Non-industrial cheese, also known as artisanal or farmhouse cheese, can be found at farmer's markets, cheese shops, and some grocery stores. You may also find them at natural food stores or local farmers' markets.
Some non-industrial cheese brands include Old Croc, Tillamook, and GV. Applegate Organics is another dairy producer that has been a leader in the organic meat and cheese industry for over 30 years, offering products free from artificial ingredients, preservatives, added fillers, and GMO ingredients.
Non-industrial cheeses are typically made by hand in small batches and may be molded by hand. They are usually produced in small quantities by small companies or farms. The cheese may be aged in a "cheese cave" and packaged in permeable wrapping that admits oxygen. Additionally, non-industrial cheeses may have fewer industrial ingredients and taste more natural. However, the quality of industrial cheese can also be good depending on the producer and their manufacturing process.
