One of the general sessions this year was about cheesemaking in the Northeast. Clark Wolf who has a NYC based company that does restaurant and hospitality consulting was our moderator and did a great job of synthesizing information from the three presentations and posing broader questions to us all at the end. Louis Aird of Saputo in Montreal shared the history of cheese production in Canada with us and Jeff Roberts, author of the Atlas of American Artisan Cheese shared some facts and statistics about cheesemakers in the Northeast that he’d collected during his research for the book.
My ten minute talk was based on findings from our tour last summer. Below is a basic outline of my talk with audio pieces laid in where I played them. Have a read and a listen.
The Cheese by Hand lens: Our project only looked at producers making cheese by hand. We made every effort to cover the major milk types- cow, sheep, goat- and to represent the density of cheesemaking in certain regions (i.e. we saw more dairies in Wisconsin, Vermont, and California than anywhere else).
In the Northeast we visited the following farms in this order: Jasper Hill Farm, Twig Farm, Vermont Butter & Cheese, Willow Hill Farm, Appleton Creamery, Westfield Farm, and Cato Corner Farm. All are first generation cheesemakers, two are farmstead, three use milk from their own herds and buy in milk to supplement, and two are purchasing all of their milk.
These producers are, in many ways, representative of those we visited around the country- they come from diverse background and face many of the same issues as their colleagues in the Midwest, Pacific Northwest, and even the South. I’ll cover three larger topics that came up everywhere and explain to you how the Northeasterners had a unique perspective on each.
First: The loss of landscape. This includes not only the land but all the services that support farms- large animal vets, mechanics, and slaughterhouses). The audio clip below features Michael Lee (Twig Farm), and Willow Smart and David Phinney (Willow Hill Farm).
The terminology- working landscape- is something we only heard in the Northeast. Maybe their connection to the landscape comes from an awareness of the rich history of dairying and farming in the region? Ultimately on this issue we felt that the producers in this area were ‘on message’ meaning that everyone had similar thoughts and desires to see the land back in use for agriculture.
Second: An eye towards their competition (Europe). Cost of Business clip starts with Allison Hooper (Vermont Butter & Cheese), Caitlin Hunter (Appleton Creamery), Michael lee (Twig Farm). Educating the public starts with Caitlin (AC), Debbie Stetson (Westfield Farm), Mateo Kehler (Jasper Hill Farm), Michael Lee (TF).
Cheesemaking is expensive everywhere but the reference point for NE cheesemakers is always Europe- whether they are discussing healthcare, cost of infrastructure, or subsidies. This may happen because the two big markets are NYC and Boston, both of which have a bounty of imported cheeses. One stinging factor is that there is a perception that most European cheeses are made by hand- Michael Lee pointed out in another part of our interview that EU cheeses that are made in the way he makes his cheeses in Vermont would not be cheaper. There is a serious educational component for these cheesemakers- not just about cheese but about the state of agriculture in our own country.
Third: The concept of local. This word is as loose as “natural” or “artisan”- listen to how differently it is used by these producers. Some call their products local when all the inputs are local and some use the term local to define the inputs and the market where it is sold. In this audio clip you will hear Michael Lee (TF), Mateo Kehler (JHF), and Mark Gillman (Cato Corner Farm).
The NE region is going to push the word local and possibly force it to be defined. Again, this has a lot to do with the two big metropolitan markets within (NY, Boston) because clientele there can support the reclaimation of the working landscape. NE was the only place where we heard producers talking about AOC cheeses- about products that must be created in a specific place- maybe also a result of the proximity and comparison to European products in the market.
In closing- some thoughts from NE producers about unifies them and what they imagine is in store for the future of artisan cheesemaking… You will hear Willow Smart (WHF) and Michael Lee (TF).
Add comment August 9th, 2007