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her response, Metz said the use of wooden surfaces to ripen cheese does not conform to the
Current Good Manufacturing Practices. Metz cited 21 CFR 110.40(a), to support her stance on the issue. This statement caused concern among those involved in the artisanal cheesemaking process, and consumers who enjoy such cheeses. It was feared this direction as stated by the FDA would harm local American cheesemakers, but also affect cheeses that follow the same practices that are imported from other nations. Many groups including the American Cheese Society, a nonprofit trade association which promotes and supports American cheeses, created a letter on June 10, 2014, arguing against the FDA stance on using wooden surfaces to ripen cheese. The American Cheese Society stressed their stance on strict safety standards during the American cheesemaking process. Additionally, they commented on how such a ruling would affect the non-manufactured cheese industry, affecting the U.S. consumer's ability to access a multitude of different cheeses, including those created locally or abroad. On June 11, 2014, the FDA sent an update regarding their earlier stance on the issue. In the update, the FDA stressed that they are not requiring the prohibiting or banning of wooden surfaces in the cheesemaking process. Furthermore, they stated there is no Food Safety Modernization Act that specifically mentions the use of wooden surfaces needed in the cheesemaking process. The FDA advised they would reach out to and engage the artisanal cheesemaking community, in coming together to resolve the issue.
57:, “The word ‘artisan’ or ‘artisanal’ implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker's art and thus using as little mechanization as possible in production of the cheese. Artisan, or artisanal, cheese may be made from all types of milk and may include various flavorings.” While it is something that is debated by some, those involved in the industry still share a passion for making hand-created products, which may or may not include some manufacturing equipment, that will be enjoyed by many consumers.
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In the last decade, the
American artisanal cheese industry has seen an increase larger than that in the twenty years prior, in artisan creameries being licensed for commercial business. This translates to approximately 450 different artisan cheese makers existing in the United States today. Three
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January 2014, Monica Metz, Branch Chief of the Food and Drug Administration's Center for Food Safety and Applied Nutrition's Dairy and Egg Branch, responded to a New York State Department of Agriculture request asking the FDA to clarify if using wooden surfaces to age cheese was acceptable. In
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The artisanal cheesemaking process can be quite extensive and resembles modern chemistry in many aspects. Many different factors affect a finished artisanal cheese product; these include, but are not limited to, what species of grass is consumed by the cattle that provided the milk source, any
45:, made traditionally with milk from the producer's own herds of cows, sheep, and goats. Artisan cheeses may be made by mixing milk from multiple farms, whereas the more strict definition of farmstead cheese (or farmhouse cheese) requires that milk come only from one farm.
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regions have come to lead the way in this category, New
England, Wisconsin, and California. This rise in the popularity of artisan cheesemaking has also coincided with a rise in the number of dairy farms, while traditional cattle ranching has been decreasing in numbers.
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sudden changes of heat, and any loss of cultivated yeast, or changes in barometric pressure. These factors to an extent are different from large commercial cheesemakers, and affect artisanal cheese more heavily.
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The Cheese
Chronicles: A Journey through the Making and Selling of Cheese in America, from Field to Farm to Table
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The Cheese
Chronicles: A Journey through the Making and Selling of Cheese in America, from Field to Farm to Table
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Farmstead
Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business
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of the cheeses to develop flavor and textural characteristics. One type of artisanal cheese is known as
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There has been a lot of discussion relating to what truly defines artisanal cheese. According to the
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produced by hand using the traditional craftsmanship of skilled
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Eat the rind, don't sweat the sweat – an artisan cheese primer
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Part of the artisanal cheese-making process is the aging and
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Cheeses produced by hand using traditional craftsmanship
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The Life of Cheese
Crafting Food and Value in America
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139:List of cheesemakers
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383:Ancil, Brandon. "
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150:References
70:Popularity
49:Definition
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88:See also
39:ripening
61:Process
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407:Cheese
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