New York Artisan Cheese
A Guide to the Empire State's Finest Cheesemakers
New York's rich tradition of cheesemaking has elevated it into a hub for artisan cheese (how long does cheese last?), reflecting the state's historical commitment and contemporary passion for quality and craftsmanship in dairy production. With 85 cheese-manufacturing plants as noted by the United States Department of Agriculture, the state boasts a diverse climate of cheesemaking that ranges from small-scale, independent dairy farms to larger, more established creameries. Artisan cheese (What wine goes well with cheese?) in New York is more than just a product; it's a craft that infuses the local terroir into a variety of unique flavors and textures that are savored by enthusiasts and casual consumers alike.
The art of cheesemaking in New York is exemplified by purveyors who are dedicated to creating cheeses with big, bold flavors and distinctive profiles. These cheese artisans are committed to using traditional methods and often source their milk from the rolling pastures of the state, whether it be from the Adirondacks to the Hudson Valley. Each cheese is a testament to the cheesemaker's skill and the quality of the ingredients, with every slice aiming to offer a memorable tasting experience, whether it be enjoyed alone or as part of a meal.
Artisanal cheeses from New York can range from soft, fresh goat cheeses (What wine goes well with goat cheeses?) to rich, aged cheddars. Companies such as Nettle Meadow Farm not only produce an array of cheeses but also reflect the integration of sustainable farming practices and animal welfare into their operations. The result is a burgeoning scene of artisan cheese that's interwoven with the fabric of New York's agricultural heritage, now making its mark on the palates of both local and international cheese lovers.
History of New York Artisan Cheese
Artisan cheesemaking in New York has a storied tradition, evolving from humble beginnings to a distinguished craft recognized for its diversity and quality.
Early Beginnings
Artisanal cheesemaking in New York can trace its roots to family farms scattered across the state. Farmstead cheese, in particular, is a product made entirely on the farm from the milk produced by the farm's own herd. Traditional European cheese-making techniques were often used, with adaptations suitable for New York's climate and terroir.
Growth of Artisanal Cheesemaking
By the 21st century, New York had witnessed a remarkable renaissance in artisanal cheesemaking. Makers embraced innovation, while honoring the craft's authenticity, to create cheeses with distinct flavors. The growth is marked by a surge in small-scale producers who focus on quality and sustainable practices. This period also saw an increase in the types of milk used, with goat and sheep milk cheeses gaining popularity alongside the traditional cow's milk offerings. Today, New York boasts a vibrant community of cheesemakers contributing to the state's rich gastronomic tapestry.
Notable New York Cheesemakers
New York State boasts an impressive array of artisan cheesemakers, each with unique offerings that contribute to the state's rich cheesemaking reputation. Focusing on tradition, quality, and distinctive flavors, these creameries stand out for their exceptional products and commitment to cheesemaking craft.
Nettle Meadow Farm
Nettle Meadow Farm, nestled in the Adirondack Mountains, is the collective passion of cheesemakers Lorraine Lambiase and Sheila Flanagan. Known for its Kunik cheese, a unique triple crème wheel made from goat milk and Jersey cow cream, the farm practices humane and sustainable farming, with over 300 goats and sheep grazing its lands.
Sprout Creek Farm
Located in the Hudson Valley, Sprout Creek Farm extends its influence beyond cheesemaking into educational programs, emphasizing the connection between food, culture, and environment. They produce a variety of cheeses, including the award-winning Margie cheese, a mild, brie-like cheese celebrated for its creamy texture and bloomy rind.
Dancing Ewe Farm
Dancing Ewe Farm merges New York terroir with Old World tradition, bringing Tuscan cheesemaking to the rolling hills of Washington County. Owners Jody Somers and Luisa Scivola Somers honor Luisa's heritage from the Maremma region of Tuscany by producing authentic Italian cheeses, such as Pecorino Toscano and Ricotta Salata, alongside Italian-style cured meats (What wine goes well with cured meats?).
Cheese Varieties and Flavors
In New York's bustling artisan cheese scene, connoisseurs and casual consumers alike revel in the diversity of flavors and textures. From the creamy bliss of Kunik to the boldness of smoked Gouda, each type offers a unique tasting experience.
Kunik and Amber Kunik
Kunik is a luxurious, triple crème cheese that combines goat's milk with cow cream, leading to a rich, buttery flavor and a smooth, melt-in-the-mouth texture. Its counterpart, Amber Kunik, offers a similar profile with a slightly tangy taste that adds complexity to its velvety foundation.
Chevre and Feta
Chevre, or goat cheese, presents a vibrant, tangy quality that energizes the palate. This malleable cheese is perfect for spreading on crackers or crumbled over salads. Feta, traditionally made from sheep's milk or a blend with goat's milk, brings a salty, crumbly presence to the table, well-known for its use in Mediterranean dishes.
Mozzarella and Smoked Gouda
Mozzarella made in New York often honors the time-honored traditions of Italian cheesemaking, yielding a soft, delicate cheese with a mild yet slightly sweet profile. Smoked Gouda, on the other hand, is renowned for its aromatic smoke-infused rind and rich, creamy interior, which gives a depth of savory flavor that appeals to those seeking a cheese with a pronounced character.
Local Production and Farming Practices
In New York, artisan cheese production is interwoven with a commitment to sustainable farming practices and stringent animal welfare standards. Local farms are recognized for their high-quality output, including both goat cheeses and those made from cow cream.
Sustainable Farming
New York's artisan cheese farms proactively adopt sustainable agriculture methods. They often utilize rotational grazing, which ensures that animals have continual access to fresh pasture and helps maintain the health and fertility of the land. Many cheesemakers source their milk from farms that strictly manage their grain and feed inputs to minimize environmental impact, thereby producing cheeses with a distinctive local terroir.
Animal Welfare
The welfare of animals on artisan cheese farms in New York is a central concern. Farms providing milk for cheese production often adopt practices that exceed industry standards for animal husbandry. These include providing spacious living conditions, ensuring the well-being of goats and cows, and employing gentle handling techniques. Animal health is directly linked to the quality of cheeses produced, positioning animal welfare not only as an ethical imperative but also as essential to the craft of cheesemaking.
Regions of Cheese Production
New York State boasts a rich tradition of cheese-making spread across various regions. Each area brings its unique flavor profile and cheese-making styles, reinforcing the state’s prominence in the craft.
Hudson Valley
The Hudson Valley is renowned for its diverse range of artisan cheeses. Cheese enthusiasts can find a dazzling selection that includes blues, cheddars, bloomy rinds, and chèvres. In this region, collaboration between cheesemakers and local breweries is common, resulting in unique offerings such as seasonal ale-washed cow's milk cheese.
Finger Lakes
Moving to the Finger Lakes, this region is not only celebrated for its wines but also for its cheese production. Cheesemakers here harness the fertile land and climate to produce high-quality milk, which is the foundation for their award-winning cheeses. Producers in cities like Groton are recognized among some of the best in the country.
Adirondacks
The Adirondacks area, with its sprawling dairy farms and fresh mountain pastures, provides ideal conditions for cheese-making. Artisanal dairy farms and creameries take full advantage of the natural environment to craft cheeses that reflect the terroir of this scenic region.
Pairings and Recipes
In pairing and recipes, the focus is on matching the rich flavors of local New York artisan cheeses with complementary herbs and ingredients. These combinations are a testament to the versatility of cheese as a culinary staple.
Cheese and Herb Pairings
New York's artisan cheese scene is abundant with flavors ranging from bold to subtle. Cheeses from this region can be effectively paired with a variety of herbs.
Arugula: (how long does arugula last?) This peppery green enhances the creamy texture of a soft cheese such as goat cheese.
Basil: Pairs well with mozzarella to create a classic flavor profile.
Thyme: Complements aged cheddar and adds an earthy note.
Rosemary: Goes well with gouda, offering a resinous, woodsy flavor.
When considering cheese and herb pairings, one must remember that the strength of the herb should match the intensity of the cheese to avoid overpowering the palate.
Incorporating Cheese into Meals
Artisan cheeses from New York can be incorporated into various meals to elevate the flavor profile.
Breakfast:
A frittata with sheep’s milk cheese and a pinch of spices can start the day with a flavorful kick.
Soft cheeses (What wine goes well with soft cheeses?) spread over toast with a drizzle of honey create a sweet and savory balance.
Lunch:
Open-faced sandwiches with sharp cheddar and a touch of mustard pair beautifully.
Arugula salads topped with shaved cheese and a vinaigrette offer a light yet satisfying option.
Dinner:
A cheese-centric main course, like macaroni and cheese, benefits from a blend of local cheeses for depth of flavor.
For a simple yet gourmet pizza, gorgonzola, figs, and a balsamic glaze can be combined on a crisp crust.
The key is to ensure that the cheese is the highlight of the meal without overwhelming the other components.
Purchasing and Supporting Local
In New York, consumers have a wealth of options when it comes to sourcing locally produced artisan cheeses. From dedicated cheese shops to online marketplaces, supporting local businesses has never been easier.
Finding Local Cheese Shops
Local cheese shops like Saxelby Cheesemongers, situated in Chelsea Market, represent a hub for cheese aficionados. They offer a collection of over 50 small-scale, local producers' finest farmstead and artisan cheeses. Consumers can visit these stores to experience and purchase an array of rare and locally-made cheeses. For those looking to explore the Hudson Valley's offerings, cheese shops there provide a chance to purchase cheeses made from the milk of locally grazed cows, goats, and sheep.
Local Cheese Shops:
Saxelby Cheesemongers
Hudson Valley artisan cheese retailers
Online Presence and E-commerce
Many cheese shops and producers maintain an online presence, enhancing accessibility for consumers who cannot visit in person. Websites and e-commerce platforms become critical for small-scale businesses to reach a broader audience. For instance, shops like Cheese Grotto tout the benefit of being a New York-made business online, while ensuring the details of their product are communicated clearly to potential buyers.
Online Cheese Businesses:
Cheese Grotto's Website
E-commerce platforms of local New York cheese producers
Consumer Education and Events
In New York, enthusiasts of local artisan cheeses have ample opportunities to enhance their palette and knowledge through various consumer education events, including cheese tastings and cheesemaking workshops. These events cater to both novices and connoisseurs, offering a platform to explore the rich variety of New York's cheese offerings.
Cheese Tasting and Reviews
Cheese tastings provide an immersive experience for consumers to explore the complexity of flavors inherent in local cheeses. Reviewers often guide these sessions, articulating the nuances of each cheese sample, from the initial aroma to the aftertaste. Participants gain insight into the cheese-making process, the origins of different cheese types, and pairing options that can enhance their dining experience. Notable venues for such events include:
Chelsea Market: Known for transforming into a hub for cheese enthusiasts during certain events.
Union Market, Brooklyn: Offers a specialty selection where the hottest categories in artisan cheese are featured and reviewed.
Cheesemaking Workshops
For those interested in the art of cheesemaking, workshops provide hands-on experience and technical knowledge. Led by experts in the field, attendees learn various techniques for crafting artisan cheese, including:
Milk selection: Understanding the impact of terroir and animal diet.
Curd processing: Techniques for cutting, cooking, and washing curds.
Aging: How aging conditions affect texture and taste development.
Cornell University has played a pivotal role in supporting the artisanal cheese industry in New York, and together with entities like Wegmans Food Markets, it encourages not only the production but also education in the field of cheesemaking. Collaboration with regional food scientists and cheesemongers has resulted in award-winning creations, further stimulating the interest in locally made artisan cheeses.
The Future of Artisan Cheese in New York
The artisan cheese industry in New York is poised for change, with innovation and market expansion driving a new era for local cheesemakers.
Innovation in Cheesemaking
New York cheesemakers are embracing advanced techniques to refine their products. They're experimenting with different aging processes, and incorporating local ingredients that impart unique flavors. This focus on innovation reflects a dedication to quality and originality—a hallmark of the artisan cheese movement. For example, a cheesemaker in Warrensburg may utilize native bacteria strains to develop a cheese that's distinct to the Adirondack region.
Community and Market Expansion
Artisan cheese producers in New York are increasingly connecting with regional communities, strengthening the market for local specialties. Farmers' markets and food festivals are pivotal platforms for expanding their customer base and for fostering interactions with new consumers. The industry is also seeing growth in digital marketing efforts, reaching cheese lovers who value the stories behind their food.
Farmers' Markets: Places like the Warrensburg Farmers' Market become hotspots for artisan cheese exposure.
Digital Presence: Cheesemakers strengthen their online footprint, enhancing visibility for a global audience.
