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.

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