Learn To Make Cheese

There are different ways the cheesemaking process can contribute to greenhouse gases.  First of all, the feed production, methane and animal waste associated with raising milk cows has implications for water and air quality.

Some studies have tried to determine the ounce-for-ounce amount of carbon dioxide that may be created as a result of cheesemaking.  In some instances, cheesemaking may even lead to more CO2 than producing meat products.

How do you reduce your cheesemaking carbon footprint?  Look for farms that are using new techniques such as generating electricity from the manure produced by cows.  Their milk could be considered more ‘eco-friendly.’  Sheep actually produce more methane than cows and goats based on milk volume, so cow and goat milk cheese may be better for the planet from that perspective.

Also, look for fresh or young cheeses which have not been aged, and thus not stored in electricity-using climate controlled environments for as long a period of time.  In general, the less processing and aging, the better.  Some soft chevre or fresh mozzarella can be relatively eco-friendly cheeses.

Different cheeses have varying environmental impacts; sheep cheese is harshest – washingtonpost.com.

Possibly due to a resurgence of people being interested in the food they consume, and the change in the country’s leadership, there is a philosophical and political shift taking place in Washington.  There is a new focus on local and regional agricultural production as evidenced by federal initiatives including grants to small formers and sustainable agriculture initiatives.

One Nebraska cheesemaker is experiencing this first hand:

“Know Your Farmer, Know Your Food” is an example of renewed efforts in the U.S. Department of Agriculture to connect consumers more directly with the people who grow what they eat.

It could also be said the government’s biggest food promoter and food regulator is putting more of its money closer to where the mouths are. In one week, according to USDA officials, the funding total for “Know Your Farmer, Know Your Food” added up to $65 million.

Krista Dittman – whose 10 years in food production in the Lincoln area has taken her from selling a few dozen eggs to making and marketing a dozen different kinds of cheese – likes the message she’s getting from a new federal initiative and from growing numbers of customers.

“There’s kind of a resurgence, maybe, of people being interested in the food they eat,” she said.

USDA putting more money into food producer-consumer connection.