Maryland Artisan Cheese

A Guide to Local Delights

Artisan cheese (how long does cheese last?) production in Maryland has grown significantly, reflecting a broader national trend toward locally-sourced, crafted food products. Over the past decade, the number of cheesemakers in the state has seen a substantial increase, with many small scale producers focusing on quality and traditional cheesemaking methods. Maryland cheesemakers harness the rich, diverse dairy produced by various breeds of cows and goats, such as Jerseys, Holsteins, and Ayrshires to create cheeses (What wine goes well with cheese?) that are distinctive to the region.

These Maryland-based cheese artisans are committed to the entire process of cheesemaking, from pasture to the final product, ensuring that their creations are not only fresh but also authentically linked to the local agricultural landscape. The state's cheesemakers have garnered recognition for their work, producing award-winning cheeses that begin with the careful management of their herds and extend into meticulous aging and flavor profiling.

Characterized by a community of passionate producers, Maryland's cheese scene is one of innovation and dedication to artisan principles. Whether producing a classic, tangy cheddar or exploring more unique flavor profiles, Maryland's cheesemakers contribute to a vibrant, growing sector that reflects the consumer's desire for farm-to-table authenticity and top-notch quality.

History and Tradition of Maryland's Artisan Cheese

Maryland's artisan cheese industry reflects a vibrant fusion of history and innovation, where tradition-rich dairy farms contribute to a diversifying cheesemaking landscape.

From Milk to Market: The Evolution of Maryland Cheese

Maryland has witnessed significant growth in its artisan cheese sector. What began as a modest industry has transformed due to a variety of pressures, including consumer demand for farm-to-table products and farmers' desire for innovation. Twenty-six cheesemakers now call Maryland home—a remarkable increase from a mere two a decade ago. The evolution from milk to market signifies not only an increase in quantity but an enhancement in the quality and variety of American cheese.

Historically, farms in Maryland have been an integral part of this evolution, as many dairy farmers veered into cheesemaking, bringing their rich dairy history to the mix. One notable example is the longevity of cheesemaking traditions, such as at Maryland Farm, where the craft has been passed down through six generations, maintaining a strong connection with the past while embracing present techniques and tastes.

The Role of Dairy Farms in Shaping Local Traditions

Farmers have long been the backbone of Maryland's dairy history, defining the state's agricultural identity. Cheesemaking, originally a method to preserve surplus milk, has flourished into a full-fledged craft deeply intertwined with local traditions and sustainable farming practices. Dairy farms are often family-owned and operated, like Chapel's Country Creamery, a testament to the state's commitment to quality and the personal care invested in producing high-caliber cheeses.

Farms utilize the milk from their herds—the Jersey and Holstein cows, noted for their quality—and implement meticulous practices such as hand milling and careful aging. For instance, the Chesapeake Cheddar is made with precise aging in monitored environments to achieve its distinctive flavor profile. This handmade, farmstead approach has reinforced Maryland's position on the artisan cheese map, demonstrating that tradition and craft drive the state's dairy distinction.

Maryland's Cheese Spectrum

The cheese industry in Maryland boasts a wide assortment of artisanal cheeses, ranging from traditional staples such as cheddar and colby to innovative blends that reflect the state’s diverse dairy heritage.

Hard, Soft, and Fresh: A Diversity of Textures and Flavors

Maryland’s artisans craft a variety of cheeses that include hard, soft, and fresh offerings, each with its distinctive texture and flavor. Hard cheeses from local creameries, like Chapel's Country Creamery, mature over time to develop a deep and complex taste. Soft cheeses, such as those from FireFly Farms, offer a creamy and sometimes spreadable consistency perfect for a cheese platter. Fresh cheeses (What wine goes well with fresh cheeses?), akin to the Hispanic Queso Fresco, are prized for their mild flavor and versatility in culinary applications. This range ensures that consumers can access the perfect cheese for any occasion, whether it be snacking, cooking, or entertaining.

Iconic Maryland Cheeses: Cheddar, Colby, and More

The state's cheesemakers also produce classic varieties that have become signatures of the region:

• Cheddar: Perhaps the most recognized style, Maryland cheddar, including the Chesapeake Cheddar, is known for its rich, sharp flavor and slightly crumbly texture. It remains a favorite for its bold taste that can stand alone or enhance a dish.

• Colby: Colby cheese is another beloved variety, softer and moister than cheddar with a mild to mellow flavor, making it a versatile cheese for both table cheese and melting purposes.

• Queso Fresco: This cheese brings a Hispanic influence to Maryland's dairy offerings. Its fresh, milky flavor and crumbly texture make it a preferred choice for garnishing or incorporating into traditional Latin American dishes.

Maryland cheesemakers are dedicated to crafting a broad spectrum of high-quality cheeses to cater to diverse palates and culinary needs.

The Artisanal Process

In Maryland, the production of artisan cheese involves a dedication to natural ingredients and meticulous handcrafted techniques. The final flavors are a result of carefully controlled aging and culturing processes. Each cheese reflects the unique character of its locale, embracing the milk’s inherent qualities to produce an array of palate-pleasing flavors.

Natural Ingredients and Handcrafted Techniques

Artisan cheese makers in Maryland start with the finest natural ingredients. The core of these ingredients is high-quality raw milk, typically from Jersey and Holstein cows. This milk is rich in fat and cream, providing a necessary foundation for flavor and texture. Producers often emphasize that small batches are key to maintaining quality and ensuring the distinctiveness of each cheese variety.

• Ingredients:

  • Milk: Freshly obtained and full of natural fats.

  • Cultures: Select bacteria added to develop specific cheese characteristics.

  • Rennet: An enzyme used to coagulate milk, forming curds and whey.

The craft relies on these core components: milk, cultures, and rennet, blended with time-honored techniques such as stirring, cutting curds, and pressing. Unlike large-scale commercial operations, Maryland’s creameries often avoid pasteurizing the milk to preserve the original flavor profiles. This process requires close attention to the milk’s pH levels and cleanliness to create safe and delicious artisan cheeses.

Aging and Culturing: The Science Behind the Flavors

Once formed, the cheeses are transferred to an aging room, where they are nurtured to maturity. Here, precision in temperature and humidity control is crucial. This environment is deliberately tailored to allow the cultures within the cheese to grow, contributing to both the texture and the taste of the final product.

• Aging Process:

  • Time: Ranging from weeks to years, depending on cheese type.

  • Conditions: Constantly monitored for optimal temperature and humidity.

Throughout the aging phase, the cheeses may be turned or rubbed with additional ingredients to foster proper development. Maryland's artisan cheeses are not just aged; they are cared for as they develop their robust and distinctive flavors. This complex interplay of natural ingredients and science ensures that each cheese is a testament to the cheesemaker’s craft.

Health and Safety Regulations

When it comes to the production of artisan cheese in Maryland, health and safety regulations are meticulously overseen to ensure high-quality products that are safe for consumption. These regulations are focused on controlling potential health hazards, such as pathogens, and ensuring cheese quality through strict oversight.

Understanding Pasteurization and Raw Milk Policies

Pasteurization is a process where milk is heated to a specific temperature for a set period to kill harmful bacteria. Maryland artisan cheesemakers must adhere to guidelines set forth by the Maryland Department of Health and Mental Hygiene, which govern the pasteurization of milk. This step is critical in controlling pathogens and maintaining the safety of cheese produced in Maryland.

• Raw Milk Cheeses: To be sold legally, raw milk cheeses must be aged for a minimum of 60 days, which is considered sufficient time to reduce the risk of pathogen growth.

• Antibiotics: The state closely monitors the use of antibiotics in dairy farming, ensuring that milk used for cheese production is free from such residues.

Ensuring Quality: Oversight by the Maryland Department of Health

The role of the Maryland Department of Health in overseeing the production of artisan cheese cannot be overstated. The department's mandate is to ensure that all cheese products meet safety standards and are of high quality for consumers.

• Inspections: Frequent inspections are carried out to verify that cheesemakers comply with health and safety guidelines.

• Food Safety Support: Cheesemakers have access to resources such as the artisan dairy food safety support hotline for guidance on best practices in food safety.

By following these stringent regulations, Maryland cheesemakers can assure customers of the quality and safety of their artisan cheese products.

Local Cheese in the Maryland Economy

The artisanal cheese industry in Maryland plays a vital role in the local economy through its partnerships with eateries and retailers and its contribution to tourism and agricultural business.

Fostering Relationships with Restaurants and Retailers

Restaurants in Maryland increasingly feature local cheeses on their menus, both to support nearby farms and to offer unique, locally-sourced dishes. This not only helps to elevate the dining experience but also bolsters the local economy through investment in small-scale producers. Retailers, including farmers markets and stores, showcase Maryland artisanal cheeses, often labeled with information about the farms of origin, production methods, and suggested pairings. These practices ensure that pricing reflects the quality and craftsmanship of the products, which in turn supports the agricultural sector.

Cheese as a Catalyst for Tourism and Agri-business

Local cheese production has become an integral part of Maryland's agriculture, leading to increased agri-business opportunities. Many farms that produce artisanal cheese also host tours and cheese-tasting events, inviting the public to learn about the cheese-making process and the importance of sustainable farming. These activities serve as a catalyst for tourism, drawing visitors not just to farms but also to regional food festivals and markets, further stimulating the local economy.

Pairings and Culinary Uses

In Maryland, artisan cheese plays a pivotal role both on the tasting board and in culinary creations, with wine pairings and cooking applications that showcase the state's rich dairy offerings and complement its culinary traditions.

Cheese and Wine: A Classic Maryland Ensemble

Maryland's artisan cheeses are often enjoyed alongside a variety of wines, each pairing crafted to enhance the flavors of both the cheese and wine. Notable Maryland wineries source local grapes to produce wines that beautifully match the state's cheese varieties. For example, a bold Maryland Cabernet Franc pairs well with a sharp, aged cheddar, its robust tannins cutting through the richness of the cheese. A crisp Maryland Vidal Blanc complements the creamy and subtle flavors of a local goat cheese, while a sweeter Maryland Riesling or ice wine serves as a perfect counterbalance to the saltiness and intensity of a Maryland blue cheese. These pairings have become a staple in both social gatherings and restaurant menus, proudly presented by local chefs.

A select list of Maryland cheese and wine pairings:

• Aged Cheddar with Cabernet Franc

• Goat Cheese with Vidal Blanc

• Blue Cheese with Riesling or Ice Wine

Beyond the Board: Cooking with Artisan Cheese

Maryland's chefs incorporate local artisan cheeses into recipes, transforming simple dishes into gourmet fare. Soft cheeses like Brie or Camembert, produced within the state, can be baked with herbs and served as elegant appetizers or main courses, while a farmstead gouda might be grated into pasta dishes for a rich, nutty flavor profile. The culinary versatility of these cheeses is evident in the array of dishes on restaurant menus, from cheese-stuffed Maryland crab (What wine goes well with crab?)cakes to roasted vegetable gratins topped with melted artisanal cheese. Inclusive of all palates and diets, vegetarian dishes (What wine goes well with vegetarian dishes?) often feature cheese as a primary source of protein and flavor, further cementing its role in Maryland's culinary identity.

Culinary applications for Maryland artisan cheese:

• Baked Brie with Herbs as an Appetizer

• Farmstead Gouda in Pasta Dishes

• Cheese-Stuffed Maryland Crab Cakes (What wine goes well with crab cakes?)

Sustainable Farming Practices

Maryland artisan cheese producers are increasingly adopting sustainable farming practices that prioritize the well-being of animals and the environment. By focusing on ethical animal husbandry and a deep understanding of agriculture's role in ecology, these cheesemakers ensure the production of high-quality cheese with minimal ecological impact.

Ethical Animal Husbandry and Pasture Management

Artisan cheesemakers in Maryland understand the importance of ethical treatment of livestock. In the case of cows, goats, and sheep, this involves providing ample space to roam, graze, and engage in natural behaviors. Access to fresh pasture is central to their welfare, leading to healthier animals and, by extension, better milk for cheese production. The practice of rotational grazing—where animals are moved between different pasture areas—ensures that no single area is overgrazed, promoting soil health and grass regrowth. A diet rich in natural forage and hay also reduces reliance on supplemental feeds, aligning with the principles of sustainable agriculture.

Table 1: Ethical Practices for Livestock Care

Animal Practice Cows Rotational Grazing Goats Natural Forage Diet Sheep Ample Grazing Land

The Intersection of Agriculture and Eco-Consciousness

The cheesemakers' approach to agriculture is deeply intertwined with their commitment to eco-consciousness. Employing sustainable principles, they recognize that healthy ecosystems contribute to the overall quality of their cheese. For many, this includes the use of solar power to operate their farms and creameries, cutting down on fossil fuel consumption. Waste management strategies, such as composting and responsible water use, further showcase their dedication to protecting the local environment. By integrating these practices, Maryland's artisan cheesemakers not only produce delectable cheeses but also reinforce the vital connection between sustainable agriculture and ecological stewardship.

List of Sustainable Agricultural Practices:

• Solar-powered operations

• Composting waste products

• Responsible water management

Community and Education

In Maryland, the artisan cheese scene is bolstered by a diverse array of educational opportunities and a strong sense of community among cheesemakers and consumers.

Workshops, Classes, and Cheese-Centric Events

Maryland cheesemakers offer a variety of workshops and classes aimed at sharing the craft of cheese-making with the public. These educational encounters range from beginner cheese appreciation classes to advanced hands-on cheese production workshops. They often focus on understanding different milk products used in cheese-making, their origins, and the subtleties in flavor and texture they impart. Local cheese-centric events further enrich these educational experiences, providing an arena where enthusiasts can deepen their knowledge and appreciation for artisan cheeses.

• Example classes:

  • Basic Cheese-making 101

  • Advanced Artisanal Techniques

  • Seasonal Cheese Pairings

Building a Community of Artisan Cheese Advocates

The artisan cheese community in Maryland is committed to supporting and promoting local cheese producers. This community network includes consumers, farmers, and specialty shop owners who frequently collaborate to host events and market local cheeses. By connecting through guilds and associations, these stakeholders work collectively to navigate regulatory challenges and foster a sustainable cheese-making industry in Maryland. They underscore the importance of locally-produced dairy, advocating for the benefits of farm-to-table consumption.

• Community tools:

  • Online forums for cheesemakers

  • Cheese guild newsletters

  • Annual Maryland cheese festivals

Through these sub-sections of education and community connection, Maryland's artisan cheese industry continues to thrive and expand, marked by a commitment to quality, innovation, and shared knowledge.

Buying Guide for Maryland Cheese

When exploring the diverse world of Maryland cheese, one has numerous options to obtain these decadent delights. Whether preferring the in-person experience of local farmers markets and farm stores, or the convenience of online ordering, Maryland offers both for cheese enthusiasts.

Navigating Farmers Markets and Local Farm Stores

Farmers Markets and Farm Stores are treasure troves for discovering Maryland’s finest artisan cheeses. Visitors should look for the likes of Chapel’s Country Creamery and Chesapeake Gold Farms—families that transform fresh milk from their herds into award-winning cheese.

• What to look for:

  • Variety: Artisan cheeses such as farmstead cheddars, blue cheeses, (What wine goes well with blue cheeses?) and more

  • Freshness: Cheeses produced from recent milkings

  • Location: Often found in or near the farm’s locale; for example, P.A. Bowen Farmstead is based in Prince George’s County

• How to engage:

  • Speak with the cheesemakers

  • Inquire about the seasonal availability

  • Sample the flavors

  • Look for special Gifts that many farm stores offer

Online Orders: Accessibility and Convenience

For those who can’t visit in person, many Maryland cheese makers provide Online ordering systems. Customers can browse selections and place an Order directly through the farms' websites or via Email.

• Steps to Order Online:

  1. Visit the maker’s website (e.g., BUY CHEESE page on Chapel’s website)

  2. Select cheeses

  3. Add to cart

  4. Provide shipping information

  5. Complete payment

• Benefits:

  • Accessibility: Order from anywhere, at any time

  • Convenience: Delivered directly to your door

  • Variety: Full access to the range of products offered, including cheese, butter, and yogurt

By utilizing local markets or the robust online platforms, connoisseurs can indulge in the rich tapestry of Maryland’s cheese offerings with ease and satisfaction.

Profiles of Maryland's Cheese Artisans

Maryland's artisan cheese scene is thriving, with cheesemakers like P.A. Bowen Farmstead and Shepherds Manor Creamery leading the forefront in crafting high-quality cheeses. They blend traditional techniques with modern ethos, focusing on sustainability and local production.

P.A. Bowen Farmstead: A Case Study

P.A. Bowen Farmstead stands out as a prime example of artisan cheesemaking in Maryland. They are known for their Chesapeake Cheddar, a cheese that embodies the essence of the region with its creamy texture and distinctive buttermilk tang. Key to their cheesemaking process is a patience-driven approach, hand milling, and attentive ageing for over six months, ensuring the flavors are fully developed. The dairy farm prides itself on providing a product that not only tastes good but is also made using principles of environmental stewardship and animal welfare.

Shepherds Manor Creamery and Other Pioneers

Shepherds Manor Creamery is another beacon in Maryland's artisan cheese industry, showcasing the depth of the state's dairy farming and cheesemaking excellence. As a producer of artisan cheeses, they emphasize the importance of milking practices and the overall quality of milk, which is crucial for exceptional cheese production. They are among the dedicated pioneers in the region, working tirelessly to deliver a variety of cheeses that reflect both the terroir and the expertise of Maryland's artisans. This dedication contributes to a growing appreciation for local, farm-to-table products and a more robust, diverse cheesemaking community in the state.

Innovation in Maryland's Cheese Industry

Maryland’s cheese industry is experiencing significant growth, fueled by inventive approaches and the development of unique cheese varieties. Understanding the state's progressive endeavors and governmental support sheds light on how the industry is transforming.

Exploring New Flavors and Cheese Varieties

Cheesemakers in Maryland are recognized for their creativity and willingness to experiment with new flavors and seasonings. These artisans are continually expanding their product lines, offering consumers a rich array of cheese varieties that go beyond traditional flavors. By incorporating local herbs, spices, and even beer or wine in the cheesemaking process, they are not only innovating but also capturing the essence of Maryland's diverse agriculture and culinary scene.

Local Flavors & Seasonings Tapped by Maryland Cheesemakers:

• Locally-sourced herbs

• Craft beer-infused cheeses

• Wine-soaked cheese varieties

• Spices endemic to the Chesapeake Bay area

The Maryland Cheese Pilot Program

The Maryland Cheese Pilot Program serves as a testament to the state's commitment to fostering innovation within the industry. This initiative supports local producers in navigating health department regulations, which were once a significant barrier to entry. The program's aim is to encourage the production of safe, high-quality local cheeses, including some made from raw milk. It connects cheesemakers with markets in the Baltimore-Washington corridor, helping to drive the public's demand for local, artisanal products.

Key Aspects of the Maryland Cheese Pilot Program:

• Objective: Facilitate local cheesemakers' compliance with health regulations.

• Outcome: Growth in the number of cheese producers and an expanded variety of cheeses available.

• Impact: Increased local cheese availability and consumer access to farm-to-table products.