Home Precision Agriculture Why Seasonality Matters for Cheese

Why Seasonality Matters for Cheese

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We simply settle for that summer season is the time for candy corn and tomatoes, and fall is the season for hearty squashes and orchard fruits—not less than the place I stay within the northern hemisphere. However hardly ever can we give the identical thought to cheese.

Why not? Cheese is an agricultural product, too, made primarily from milk, and sure cheeses are solely made and/or launched throughout sure seasons.

“Most cheese companies are not utilizing seasonality, because consumers drive year-round demand for consistency,” says Brian Civitello, founder and cheesemaker at Mystic Cheese Co. in Groton, Connecticut. And but, each cheesemaker is aware of that the ebb and movement of the seasons has a major influence on their cheese. Milk modifications in composition and character all year long primarily based on what the herds are consuming, the temperatures exterior and animals’ replica cycle—when cows (or sheep or goats) are going out and in of lactation.

“The fat-to-protein ratio in the milk is the major factor that shifts according to the seasons,” in response to Civitello. Fats and protein from milk, separated from the liquid by the use of fermentation, are the elemental constructing blocks of cheese. As a result of markets normally demand relative consistency—prospects need to know precisely what they’re getting once they minimize right into a sure wedge or wheel—most cheesemakers “change their timing, temperatures and recipes ever so slightly if that ratio gets too far out of whack,” explains Civitello. Even so, “cheese is definitely not the same year-round.” Nor ought to it must be.

A scrumptious instance that showcases the fantastic thing about seasonality in cheese is Grayson, made by Meadow Creek Dairy in Virginia’s Blue Ridge Mountains solely when their cows are on pasture, from April to October. It’s then aged wherever between 60 and 90 days, which means it comes out and in of availability all year long. It’s beefy, oniony and intense, and but the wheels rework in taste and depth from one month to the following, making them a cheesemonger favourite and a cheese lover’s thrill.

When occupied with cheese and the seasons, it helps to zoom method out. “Cheese has always been an economic response to a landscape, a way for humans to create nourishment and wealth wherever they are in the world,” says Zoe Brickley, director of communications and e-commerce at Jasper Hill Farm in Greensboro, Vermont.

A wonderful instance of that resourcefulness is Comté, a cheese made in France’s Jura Mountains, proper on the border of Switzerland. Comté was born out of necessity, not luxurious, a couple of thousand years in the past. Its course of marked the unfolding of every 12 months. The Jura winters are brutal, snowy and lengthy. Making Comté cheese was a method to protect milk into hearty wheels that might feed villages for many months. Farmers led their herds up the mountains in the summertime to make the most of the quick season of inexperienced grass and plentiful blossoms, then returned to lower-altitude pastures when the primary frosts got here. Because the herds ambled downward in autumn, the native cows had been celebrated with flower garlands and city festivities—a cow parade known as transhumance that continues to today.

Spring and summer season provide each benefits and challenges to cheesemakers. The professionals: First grasses and wildflowers imply animals’ milk is flavorful and nuanced, which might present up as beautiful notes in cheese. The cons: “It’s hard to work with,” says Brickley, since summer season milk has much less fats and the next water content material. Historically, recipes for cheeses made with partially skimmed milk (resembling Alpine wheels and Parmigiano-Reggiano) are effectively suited to summer season milk, which will probably be made within the heat seasons and put aside to age for months and even years to return.

I like the cheeses comprised of winter milk, when the herds eat extra hay and grains, and the fats content material of their milk skyrockets. This milk is good for high-moisture, gooey cheeses resembling Vacherin Mont d’Or one of many world’s most sought-after wheels. The runny, funky cheese is made close to the place Comté is produced, proper throughout the border in Switzerland, from fall and winter milk. The cows produce much less milk as the times get shorter and cooler, however the milk they do give is richer in fats, which is preferable for making small, delicate, oozy wheels resembling Vacherin.

Winnimere, Jasper Hill’s tackle a Jura Mountain cheese. Picture courtesy of Jasper Hill Farm.

In Vermont, Jasper Hill makes its personal tackle Comté known as Winnimere, crafted completely throughout winter months when the farm’s Ayrshire cows produce super-rich, hay-fed uncooked milk. In a sensible method, advertising this “exciting, rare cheese helps sales and momentum going” in January, when cheese gross sales dip after the vacation growth, in response to Brickley.

With regards to goats, many smaller producers relaxation their herds in the course of the colder months of winter. With sheep, ewes lamb annually, so sheep’s milk is generally obtainable in spring and summer season. For those who’re shopping for “fresh” goat and sheep cheeses exterior of these seasons, it’s most definitely made with powdered milk or frozen curds—a bit “of an industry secret nobody wants to talk about,” says Civitello.

An effective way to dig into cheese and seasonality is to discover small-batch, handmade cheeses (even higher if you will discover a trusted cheesemonger to information you). Possibly they’ll share a style of high-summer Grayson, or Rush Creek Reserve, obtainable solely within the late fall from Upland Cheese in Wisconsin, a soft-ripened cheese wrapped in spruce bark that tastes like savory pudding and pure luxurious. For the last word cozy, celebratory expertise, serve some Rush Creek Reserve with warmed autumn apples wrapped in bacon or pancetta. It’s a scrumptious sufficient custom to sit up for annually.

Hannah Howard is the writer of the memoirs Feast and Lots.



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