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In 2012, the state produced nearly three billion pounds, a quarter of all the cheese made in the U.S. With that cheese comes a lot of waste in the form of nutrient rich, milky water which is spread over farmland.\u003c/p>\n\u003cp>Only about 10 percent of the milk used by cheese makers turns into actual cheese. That leaves a lot of milky wastewater – something like the milky water you're left with when you rinse out an empty glass but on a much bigger scale.\u003c/p>\n\u003cp>If done incorrectly, the wastewater can pollute rivers and lakes. But a startup company in the small village of Turtle Lake Wisconsin is now turning that waste into energy.\u003c/p>\n\u003cp>\u003ca title=\"Comstock Creamery\" href=\"http://media.eatwisconsincheese.com/resources/wi_cheese_company_search/companydetail.aspx?companyid=11&companyinfoid=21\" target=\"_blank\">Comstock Creamery\u003c/a> is a small cheese producer in western Wisconsin. Assistant Executive Manager Tom Messicci said they produce about 50,000 gallons of wastewater per day that needs to be either treated or spread over farm fields as a low grade fertilizer. Since they can’t afford a treatment plant, he said, they’ve been sending their waste to the farm.\u003c/p>\n\u003cfigure id=\"attachment_64001\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003cimg class=\"size-medium wp-image-64001\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/RKtrucks-379x253.jpg\" alt=\"Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. \" width=\"379\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. Photo credit: Rich Kremer, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>“We did land spreading and we used Northern Liquid Waste Management to do that for us, but that became problematic with regulations,” said Messicci.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Land spreading is tightly regulated by the Wisconsin Department of Natural Resources. The wastewater has high levels of phosphorus and nitrogen that could run off into nearby lakes and streams, causing oxygen depletion and blooms of noxious algae.\u003c/p>\n\u003cp>In the community of \u003ca title=\"Turtle Lake, Wisconsin\" href=\"http://www.mapquest.com/maps?city=Turtle%20Lake&state=WI\" target=\"_blank\">Turtle Lake\u003c/a>, a startup company called \u003ca title=\"Greenwhey Energy\" href=\"http://greenwheyenergy.com/\" target=\"_blank\">GreenWhey Energy \u003c/a>is using wastewater from Comstock Creamery and other cheese plants to make natural gas, and produce electricity for the local grid, as well as heat. The $30 million construction project, which included green-energy tax credits and loans, wrapped up this spring.\u003c/p>\n\u003cp>The centerpiece is what’s called an “upflow anearobic digester.” Eric Ludy, a lab technician and son of one of the company’s founders, pointed to a huge concrete wall laced with dozens of large pipes. “The whole plant is built around two two-million gallon reactors,” he said. “So, behind this wall … there’s four million gallons of water.”\u003c/p>\n\u003cp>That water is filled with anaerobic bacteria that eat the dairy wastewater and produce methane gas. Ludy said the gas is treated and eventually powers two 20-cylinder generators.\u003c/p>\n\u003cp>“They look like massive locomotive engines and that’s basically what they are,” said Ludy. “They’re powered entirely on biogas, which is a mix of methane and carbon dioxide, trace amounts of other materials like hydrogen sulfide, and they pump out about 3.2 megawatts of electricity.”\u003c/p>\n\u003cp>Some dairy plants, meat processors, and even breweries have their own biodigesters. In Milwaukee, the Forest County Potawatomi tribe has just started operating a biodigester that's similar to GreenWhey's but smaller. But co-founder Tom Ludy said his is the first privately owned company to contract for multiple sources of food wastes.\u003c/p>\n\u003cp>“We also do soy waste from soy protein,” said Ludy. “We do mustards and dressings and horseradish waste food products here –-several different ones besides dairy. But dairy is the main one.”\u003c/p>\n\u003cp>Before Ludy could start GreenWhey, he had to buy his bacteria –- which he calls “bugs” –- in the form of feed sludge from a brewery in La Crosse and a meatpacking plant in Green Bay.\u003c/p>\n\u003cp>“The secret is, the more you put in to start with, the less time it takes to start,” said Ludy. “So, we hauled in here as much as we could afford and now we are going through our startup process.”\u003c/p>\n\u003cp>GreenWhey is running at about 50 percent capacity as they wait for their bacteria to reproduce. But they’re already having a big impact on the area. Ludy said they’re keeping hundreds of thousands of gallons of wastewater off the ground every day. He also said testing shows that they’re keeping about 1,000 pounds of phosphorus from getting into rivers and lakes each day.\u003c/p>\n\u003cp>Looking to the future, Ludy hopes to make and sell excess natural gas, sell heat to nearby cheese plants, and process their leftover sludge to make fertilizer.\u003c/p>\n\u003cp>As America’s obsession with cheese continues to grow, so do the possibilities of turning leftover waste, once considered a liability, into a valuable commodity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Wisconsin produces a quarter of all the cheese made in the United States. Since only about ten percent of the milk becomes cheese, there is an abundance of milky-water waste. Comstock Creamery and GreenWhey Energy have teamed up to turn this wastewater into natural gas and electricity.","status":"publish","parent":0,"modified":1450497669,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":779},"headData":{"title":"From Cheese to Energy | KQED","description":"Wisconsin produces a quarter of all the cheese made in the United States. Since only about ten percent of the milk becomes cheese, there is an abundance of milky-water waste. Comstock Creamery and GreenWhey Energy have teamed up to turn this wastewater into natural gas and electricity.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63215 http://science.kqed.org/quest/?p=63215","disqusUrl":"https://ww2.kqed.org/quest/2013/11/25/from-cheese-to-energy/","disqusTitle":"From Cheese to Energy","source":"Food","sourceUrl":"https://ww2.kqed.org/quest/category/food/","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/GREENWHEYQUEST.mp3","path":"/quest/63215/from-cheese-to-energy","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wisconsin dominates when it comes to cheese production. In 2012, the state produced nearly three billion pounds, a quarter of all the cheese made in the U.S. With that cheese comes a lot of waste in the form of nutrient rich, milky water which is spread over farmland.\u003c/p>\n\u003cp>Only about 10 percent of the milk used by cheese makers turns into actual cheese. That leaves a lot of milky wastewater – something like the milky water you're left with when you rinse out an empty glass but on a much bigger scale.\u003c/p>\n\u003cp>If done incorrectly, the wastewater can pollute rivers and lakes. But a startup company in the small village of Turtle Lake Wisconsin is now turning that waste into energy.\u003c/p>\n\u003cp>\u003ca title=\"Comstock Creamery\" href=\"http://media.eatwisconsincheese.com/resources/wi_cheese_company_search/companydetail.aspx?companyid=11&companyinfoid=21\" target=\"_blank\">Comstock Creamery\u003c/a> is a small cheese producer in western Wisconsin. Assistant Executive Manager Tom Messicci said they produce about 50,000 gallons of wastewater per day that needs to be either treated or spread over farm fields as a low grade fertilizer. Since they can’t afford a treatment plant, he said, they’ve been sending their waste to the farm.\u003c/p>\n\u003cfigure id=\"attachment_64001\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003cimg class=\"size-medium wp-image-64001\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/RKtrucks-379x253.jpg\" alt=\"Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. \" width=\"379\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. Photo credit: Rich Kremer, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>“We did land spreading and we used Northern Liquid Waste Management to do that for us, but that became problematic with regulations,” said Messicci.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Land spreading is tightly regulated by the Wisconsin Department of Natural Resources. The wastewater has high levels of phosphorus and nitrogen that could run off into nearby lakes and streams, causing oxygen depletion and blooms of noxious algae.\u003c/p>\n\u003cp>In the community of \u003ca title=\"Turtle Lake, Wisconsin\" href=\"http://www.mapquest.com/maps?city=Turtle%20Lake&state=WI\" target=\"_blank\">Turtle Lake\u003c/a>, a startup company called \u003ca title=\"Greenwhey Energy\" href=\"http://greenwheyenergy.com/\" target=\"_blank\">GreenWhey Energy \u003c/a>is using wastewater from Comstock Creamery and other cheese plants to make natural gas, and produce electricity for the local grid, as well as heat. The $30 million construction project, which included green-energy tax credits and loans, wrapped up this spring.\u003c/p>\n\u003cp>The centerpiece is what’s called an “upflow anearobic digester.” Eric Ludy, a lab technician and son of one of the company’s founders, pointed to a huge concrete wall laced with dozens of large pipes. “The whole plant is built around two two-million gallon reactors,” he said. “So, behind this wall … there’s four million gallons of water.”\u003c/p>\n\u003cp>That water is filled with anaerobic bacteria that eat the dairy wastewater and produce methane gas. Ludy said the gas is treated and eventually powers two 20-cylinder generators.\u003c/p>\n\u003cp>“They look like massive locomotive engines and that’s basically what they are,” said Ludy. “They’re powered entirely on biogas, which is a mix of methane and carbon dioxide, trace amounts of other materials like hydrogen sulfide, and they pump out about 3.2 megawatts of electricity.”\u003c/p>\n\u003cp>Some dairy plants, meat processors, and even breweries have their own biodigesters. In Milwaukee, the Forest County Potawatomi tribe has just started operating a biodigester that's similar to GreenWhey's but smaller. But co-founder Tom Ludy said his is the first privately owned company to contract for multiple sources of food wastes.\u003c/p>\n\u003cp>“We also do soy waste from soy protein,” said Ludy. “We do mustards and dressings and horseradish waste food products here –-several different ones besides dairy. But dairy is the main one.”\u003c/p>\n\u003cp>Before Ludy could start GreenWhey, he had to buy his bacteria –- which he calls “bugs” –- in the form of feed sludge from a brewery in La Crosse and a meatpacking plant in Green Bay.\u003c/p>\n\u003cp>“The secret is, the more you put in to start with, the less time it takes to start,” said Ludy. “So, we hauled in here as much as we could afford and now we are going through our startup process.”\u003c/p>\n\u003cp>GreenWhey is running at about 50 percent capacity as they wait for their bacteria to reproduce. But they’re already having a big impact on the area. Ludy said they’re keeping hundreds of thousands of gallons of wastewater off the ground every day. He also said testing shows that they’re keeping about 1,000 pounds of phosphorus from getting into rivers and lakes each day.\u003c/p>\n\u003cp>Looking to the future, Ludy hopes to make and sell excess natural gas, sell heat to nearby cheese plants, and process their leftover sludge to make fertilizer.\u003c/p>\n\u003cp>As America’s obsession with cheese continues to grow, so do the possibilities of turning leftover waste, once considered a liability, into a valuable commodity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/63215/from-cheese-to-energy","authors":["10509"],"categories":["quest_11765","quest_3229","quest_17"],"tags":["quest_12452","quest_252","quest_3505","quest_12453","quest_755","quest_984","quest_12269","quest_12454","quest_12392","quest_12355","quest_13364","quest_3106"],"featImg":"quest_64121","label":"source_quest_63215"},"quest_38296":{"type":"posts","id":"quest_38296","meta":{"index":"posts_1591205157","site":"quest","id":"38296","score":null,"sort":[1337180404000]},"guestAuthors":[],"slug":"try-this-at-home-fresh-cheese","title":"Try This at Home: The Chemistry of Fresh Cheese","publishDate":1337180404,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/queso-fresco-resize/\" rel=\"attachment wp-att-38350\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/queso-fresco-resize-300x169.jpg\" alt=\"queso fresco\" title=\"queso fresco resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-38350\">\u003c/a>\u003c/p>\n\u003cp>Opening the refrigerator to find a gallon of spoiled milk is a rotten way to start the day. But for fresh cheese makers, every day begins with sour milk. Here’s why: 80% of the proteins in milk belong to a family called caseins. Adding acid to milk, like lemon juice or vinegar, makes these invisible proteins visible as a white, chunky solid we call the curds.\u003c/p>\n\u003cp>In a glass of milk, caseins aggregate into small spheres called micelles. The outside of each protein cluster is negatively charged, causing neighboring spheres to repel each other. Thus, these micelles remain evenly distributed throughout the milk. \u003c/p>\n\u003cp>Acidic vinegar neutralizes the negative charge on the spheres. With the repulsive force gone, the protein clusters clump together and form an observable solid, the curds. When chefs collect the curds and discard the liquid whey, they have \u003ca href=\"http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408\">queso fresco\u003c/a>. Try it yourself with \u003ca href=\"http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011\">this recipe\u003c/a>. \u003c/p>\n\u003cp>Stretching the hot curds instead of pressing them into a cake gives you homemade mozzarella cheese. I've tried to make mozzarella using \u003ca href=\"http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html\">this kit\u003c/a>, but it only worked once. That's because the quality of the curds depends on the type of milk that you use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/caprese-image/\" rel=\"attachment wp-att-38341\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/caprese-image.jpg\" alt=\"caprese salad\" title=\"caprese image\" width=\"212\" height=\"320\" class=\"size-full wp-image-38341\">\u003c/a>\u003c/p>\n\u003cp>Most milk from the grocery store has been ultra-pasteurized, meaning it's been heated to temperatures above 172° Fahrenheit. That extra heat disturbs the casein proteins. Curds from ultra-pasteurized milk don't stick together and stretch as nicely as they do when made from milk that has been pasteurized. I've had a hard time finding milk not labeled UP or UHP, so I haven't tried to make mozzarella at home again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now I'm hankering for a mozzarella, tomato and basil salad. Guess I'd better find some pasteurized milk before summer comes! \u003c/p>\n\n","blocks":[],"excerpt":"You can make cheese at home with some milk and a little bit of chemistry. Here's how. ","status":"publish","parent":0,"modified":1337113973,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":299},"headData":{"title":"Try This at Home: The Chemistry of Fresh Cheese | KQED","description":"You can make cheese at home with some milk and a little bit of chemistry. Here's how. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38296 http://science.kqed.org/quest/?p=38296","disqusUrl":"https://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/","disqusTitle":"Try This at Home: The Chemistry of Fresh Cheese","path":"/quest/38296/try-this-at-home-fresh-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/queso-fresco-resize/\" rel=\"attachment wp-att-38350\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/queso-fresco-resize-300x169.jpg\" alt=\"queso fresco\" title=\"queso fresco resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-38350\">\u003c/a>\u003c/p>\n\u003cp>Opening the refrigerator to find a gallon of spoiled milk is a rotten way to start the day. But for fresh cheese makers, every day begins with sour milk. Here’s why: 80% of the proteins in milk belong to a family called caseins. Adding acid to milk, like lemon juice or vinegar, makes these invisible proteins visible as a white, chunky solid we call the curds.\u003c/p>\n\u003cp>In a glass of milk, caseins aggregate into small spheres called micelles. The outside of each protein cluster is negatively charged, causing neighboring spheres to repel each other. Thus, these micelles remain evenly distributed throughout the milk. \u003c/p>\n\u003cp>Acidic vinegar neutralizes the negative charge on the spheres. With the repulsive force gone, the protein clusters clump together and form an observable solid, the curds. When chefs collect the curds and discard the liquid whey, they have \u003ca href=\"http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408\">queso fresco\u003c/a>. Try it yourself with \u003ca href=\"http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011\">this recipe\u003c/a>. \u003c/p>\n\u003cp>Stretching the hot curds instead of pressing them into a cake gives you homemade mozzarella cheese. I've tried to make mozzarella using \u003ca href=\"http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html\">this kit\u003c/a>, but it only worked once. That's because the quality of the curds depends on the type of milk that you use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/caprese-image/\" rel=\"attachment wp-att-38341\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/caprese-image.jpg\" alt=\"caprese salad\" title=\"caprese image\" width=\"212\" height=\"320\" class=\"size-full wp-image-38341\">\u003c/a>\u003c/p>\n\u003cp>Most milk from the grocery store has been ultra-pasteurized, meaning it's been heated to temperatures above 172° Fahrenheit. That extra heat disturbs the casein proteins. Curds from ultra-pasteurized milk don't stick together and stretch as nicely as they do when made from milk that has been pasteurized. I've had a hard time finding milk not labeled UP or UHP, so I haven't tried to make mozzarella at home again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now I'm hankering for a mozzarella, tomato and basil salad. Guess I'd better find some pasteurized milk before summer comes! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/38296/try-this-at-home-fresh-cheese","authors":["10331"],"categories":["quest_5","quest_3229"],"tags":["quest_3505","quest_11113","quest_3351","quest_11114","quest_11115","quest_2349","quest_13202"],"collections":["quest_3354"],"featImg":"quest_38350","label":"quest_3354"},"quest_17564":{"type":"posts","id":"quest_17564","meta":{"index":"posts_1591205157","site":"quest","id":"17564","score":null,"sort":[1305768660000]},"guestAuthors":[],"slug":"the-science-art-of-cheese","title":"The Science & Art of Cheese","publishDate":1305768660,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\u003c/p>\n\u003cp>Cheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged - and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/\" target=\"_blank\">this video and cheese\u003c/a> with the Producer's Notes.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Cheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged - and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.","status":"publish","parent":0,"modified":1457663963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":72},"headData":{"title":"The Science & Art of Cheese | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17564 http://science.kqed.org/quest/video/the-science-art-of-cheese/","disqusUrl":"https://ww2.kqed.org/quest/2011/05/18/the-science-art-of-cheese/","disqusTitle":"The Science & Art of Cheese","videoEmbed":"https://youtu.be/8G6yzLSByHQ","path":"/quest/17564/the-science-art-of-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>Cheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged - and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/\" target=\"_blank\">this video and cheese\u003c/a> with the Producer's Notes.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17564/the-science-art-of-cheese","authors":["6176","10239"],"categories":["quest_4","quest_5","quest_3422","quest_3233"],"tags":["quest_3505","quest_7917","quest_3351","quest_2141","quest_2349","quest_13","quest_2893"],"collections":["quest_3354"],"label":"quest_3354"},"quest_17568":{"type":"posts","id":"quest_17568","meta":{"index":"posts_1591205157","site":"quest","id":"17568","score":null,"sort":[1305682380000]},"guestAuthors":[],"slug":"web-extra-the-terroir-of-cheese","title":"Web Extra: The Terroir of Cheese","publishDate":1305682380,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to \u003ca href=\"http://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/\" target=\"_blank\">artisan cheese\u003c/a>, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Watch this QUEST web extra to learn how \"terroir\" - or the characteristics of a specific region such as its climate, soil and topography - indelibly influences the production of award-winning, artisan cheese.","status":"publish","parent":0,"modified":1457663768,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":69},"headData":{"title":"Web Extra: The Terroir of Cheese | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17568 http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/","disqusUrl":"https://ww2.kqed.org/quest/2011/05/17/web-extra-the-terroir-of-cheese/","disqusTitle":"Web Extra: The Terroir of Cheese","videoEmbed":"https://www.youtube.com/watch?v=u1PLoCdhToU","path":"/quest/17568/web-extra-the-terroir-of-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to \u003ca href=\"http://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/\" target=\"_blank\">artisan cheese\u003c/a>, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17568/web-extra-the-terroir-of-cheese","authors":["6176"],"categories":["quest_4","quest_5","quest_3233"],"tags":["quest_3505","quest_3351","quest_2141","quest_2349","quest_13","quest_2893"],"collections":["quest_3354"],"label":"quest_3354"},"quest_19228":{"type":"posts","id":"quest_19228","meta":{"index":"posts_1591205157","site":"quest","id":"19228","score":null,"sort":[1305657927000]},"guestAuthors":[],"slug":"producers-notes-the-science-of-cheese","title":"Producer's Notes: The Science & Art of Cheese","publishDate":1305657927,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>To borrow a quote from the immortal Monty Python film, \u003cu>Life of Brian,\u003c/u>“blessed are the cheesemakers.” Joking aside, cheesemaking is a veritable craft that has been around for thousands of years, with historical accounts attesting to the richness and popularity of cheese among different cultures and epochs. Roman author and philosopher Pliny the Elder wrote about the unique flavor of blue cheese more than 1,900 years ago, and Parmigiano-Reggiano cheese, or rather a grated mountain of it, was fancifully imagined by Bocaccio in his medieval collection of novellas, the \u003cu>Decameron\u003c/u>. \u003c/p>\n\u003cfigure id=\"attachment_18197\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-025-resized1.jpg\" alt=\"QUEST production crew filming inside the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18197\">\u003cfigcaption class=\"wp-caption-text\">QUEST production crew filming inside the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Today, it’s hard to pin down exactly how many different cheeses exist in the world. As \u003ca href=\"http://faculty.vetmed.ucdavis.edu/faculty/bcweimer/\">Professor Bart Weimer\u003c/a> of UC Davis said in my \"QUEST\" science of cheese story, “cheese is evolving.” New cheeses are being created through the masterful brushstrokes of artisan cheesemakers who mix and match colonies of mold, yeast and bacteria to coax new shapes, textures and aromas into the canvas of the cheese curd. A “British Cheese Lovers Society” Facebook page, set up in association with the \u003ca href=\"http://www.britishcheese.com/\">British Cheese Board\u003c/a>, claims that there are over 700 varieties of cheese – in Britain alone. \u003c/p>\n\u003cp>The poet T.S. Eliot once quipped, “Never commit yourself to a cheese without having first examined it.” But that’s a tough task to accomplish, given the thousands of cheese available for savory consumption. So is there an intimidation factor when entering a crème-de-la-crème cheese shop like the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley, where a blackboard lists the du jour cheese selections, from an Abondance semi-hard raw milk French cheese to Yarg, a semi-hard English cheese? (The goat and sheep’s milk cheese listings are equally prodigious). \u003c/p>\n\u003cfigure id=\"attachment_18199\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-041-resized.jpg\" alt=\"Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18199\">\u003cfigcaption class=\"wp-caption-text\">Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco cheese author and educator \u003ca href=\"http://www.laurawerlin.com/\">Laura Werlin \u003c/a>certainly thinks so, “because we didn’t grow up with cheese on the table or a variety of cheeses”, she said. “There’s very little cheese education, if you will, in this country,” she added, “and that makes it tough to know where to start.” \u003c/p>\n\u003cfigure id=\"attachment_18198\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-028-resized.jpg\" alt=\"Laura Werlin at the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18198\">\u003cfigcaption class=\"wp-caption-text\">Laura Werlin at the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>So to navigate this crumbly, creamy and fragrant labyrinth of cheeses, Werlin came up with a classification system to break down all the varieties of cheese into easily digestible styles: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, aged, washed rind, and last but certainly not aromatically least, blue cheeses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve broken it down into eight different families, the idea being that if you understand a few characteristics that are particular to each of those families, then you can understand pretty much every cheese that’s in the case,” Werlin said. \u003c/p>\n\u003cp>“For instance, if you like brie, and you see a cheese that looks like brie but it isn’t labeled brie, try it, because it’s going to have some of the same characteristics, the creaminess, a little bit of salt, that you might be familiar with. And then you’re on your way to trying a whole new set of cheeses, but not in a scary way,” she added. Brie is an example of a soft-ripened cheese, one that has a ‘bloomy’, edible rind created by the addition of a mold, typically \u003cem>penicillium candidum\u003c/em>. \u003c/p>\n\u003cp>Of the eight families, I find the washed rind cheeses to be the most intriguing. These cheeses are submerged in a solution of salt, wine or beer to break down the natural rind that would normally form around the cheese, thereby facilitating the growth of new microbes, like the \u003cem>B. linens\u003c/em> bacteria that is essential to the flavor and look of Cowgirl Creamery’s triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Red Hawk cheese\u003c/a>. The bacteria in a washed rind cheese not only gives the cheese a pungent aroma but it also produces the tell-tale orange, red or pinkish rind, as seen in an Epoisses or Taleggio cheese. \u003c/p>\n\u003cfigure id=\"attachment_18200\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18200\">\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>Laura Werlin also offered her expertise in answering the vexing age-old question, ‘to eat or to not eat the rind?’ “There are what are called natural rind cheeses (cheddar and gruyere, for example), and then there are wax rind cheeses, which I don’t recommend eating. And then there are what are called bloomy rind cheeses, which are the white rinds that you find on brie and other cheeses like brie,” she said. “And so with those cheeses, you can eat the rind. The natural rind cheeses, you really shouldn’t eat. There’s nothing wrong with them; it won’t hurt you. It’s just diminishes the overall flavor. So the thing with rinds to remember is that unless it’s an inedible material, like wax, it is edible. You can eat it. But you won’t know whether or not you should or whether you like it until you try it,” Werlin said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So a spirit of gourmet adventure is in order next time you are at the cheese counter and wondering if that artisan cheese with the strange name and even stranger appearance is going to make your tastebuds do a somersault of unexpected, flavorful joy. \u003c/p>\n\n","blocks":[],"excerpt":"Today, it’s hard to pin down exactly how many different cheeses exist in the world. As Professor Bart Weimer of UC Davis said in “The Science of Cheese” story, “cheese is evolving.”","status":"publish","parent":0,"modified":1457663670,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":945},"headData":{"title":"Producer's Notes: The Science & Art of Cheese | KQED","description":"Today, it’s hard to pin down exactly how many different cheeses exist in the world. As Professor Bart Weimer of UC Davis said in “The Science of Cheese” story, “cheese is evolving.”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19228 http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/","disqusUrl":"https://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/","disqusTitle":"Producer's Notes: The Science & Art of Cheese","videoEmbed":"https://www.youtube.com/watch?v=8G6yzLSByHQ","path":"/quest/19228/producers-notes-the-science-of-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>To borrow a quote from the immortal Monty Python film, \u003cu>Life of Brian,\u003c/u>“blessed are the cheesemakers.” Joking aside, cheesemaking is a veritable craft that has been around for thousands of years, with historical accounts attesting to the richness and popularity of cheese among different cultures and epochs. Roman author and philosopher Pliny the Elder wrote about the unique flavor of blue cheese more than 1,900 years ago, and Parmigiano-Reggiano cheese, or rather a grated mountain of it, was fancifully imagined by Bocaccio in his medieval collection of novellas, the \u003cu>Decameron\u003c/u>. \u003c/p>\n\u003cfigure id=\"attachment_18197\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-025-resized1.jpg\" alt=\"QUEST production crew filming inside the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18197\">\u003cfigcaption class=\"wp-caption-text\">QUEST production crew filming inside the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Today, it’s hard to pin down exactly how many different cheeses exist in the world. As \u003ca href=\"http://faculty.vetmed.ucdavis.edu/faculty/bcweimer/\">Professor Bart Weimer\u003c/a> of UC Davis said in my \"QUEST\" science of cheese story, “cheese is evolving.” New cheeses are being created through the masterful brushstrokes of artisan cheesemakers who mix and match colonies of mold, yeast and bacteria to coax new shapes, textures and aromas into the canvas of the cheese curd. A “British Cheese Lovers Society” Facebook page, set up in association with the \u003ca href=\"http://www.britishcheese.com/\">British Cheese Board\u003c/a>, claims that there are over 700 varieties of cheese – in Britain alone. \u003c/p>\n\u003cp>The poet T.S. Eliot once quipped, “Never commit yourself to a cheese without having first examined it.” But that’s a tough task to accomplish, given the thousands of cheese available for savory consumption. So is there an intimidation factor when entering a crème-de-la-crème cheese shop like the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley, where a blackboard lists the du jour cheese selections, from an Abondance semi-hard raw milk French cheese to Yarg, a semi-hard English cheese? (The goat and sheep’s milk cheese listings are equally prodigious). \u003c/p>\n\u003cfigure id=\"attachment_18199\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-041-resized.jpg\" alt=\"Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18199\">\u003cfigcaption class=\"wp-caption-text\">Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco cheese author and educator \u003ca href=\"http://www.laurawerlin.com/\">Laura Werlin \u003c/a>certainly thinks so, “because we didn’t grow up with cheese on the table or a variety of cheeses”, she said. “There’s very little cheese education, if you will, in this country,” she added, “and that makes it tough to know where to start.” \u003c/p>\n\u003cfigure id=\"attachment_18198\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-028-resized.jpg\" alt=\"Laura Werlin at the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18198\">\u003cfigcaption class=\"wp-caption-text\">Laura Werlin at the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>So to navigate this crumbly, creamy and fragrant labyrinth of cheeses, Werlin came up with a classification system to break down all the varieties of cheese into easily digestible styles: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, aged, washed rind, and last but certainly not aromatically least, blue cheeses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve broken it down into eight different families, the idea being that if you understand a few characteristics that are particular to each of those families, then you can understand pretty much every cheese that’s in the case,” Werlin said. \u003c/p>\n\u003cp>“For instance, if you like brie, and you see a cheese that looks like brie but it isn’t labeled brie, try it, because it’s going to have some of the same characteristics, the creaminess, a little bit of salt, that you might be familiar with. And then you’re on your way to trying a whole new set of cheeses, but not in a scary way,” she added. Brie is an example of a soft-ripened cheese, one that has a ‘bloomy’, edible rind created by the addition of a mold, typically \u003cem>penicillium candidum\u003c/em>. \u003c/p>\n\u003cp>Of the eight families, I find the washed rind cheeses to be the most intriguing. These cheeses are submerged in a solution of salt, wine or beer to break down the natural rind that would normally form around the cheese, thereby facilitating the growth of new microbes, like the \u003cem>B. linens\u003c/em> bacteria that is essential to the flavor and look of Cowgirl Creamery’s triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Red Hawk cheese\u003c/a>. The bacteria in a washed rind cheese not only gives the cheese a pungent aroma but it also produces the tell-tale orange, red or pinkish rind, as seen in an Epoisses or Taleggio cheese. \u003c/p>\n\u003cfigure id=\"attachment_18200\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18200\">\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>Laura Werlin also offered her expertise in answering the vexing age-old question, ‘to eat or to not eat the rind?’ “There are what are called natural rind cheeses (cheddar and gruyere, for example), and then there are wax rind cheeses, which I don’t recommend eating. And then there are what are called bloomy rind cheeses, which are the white rinds that you find on brie and other cheeses like brie,” she said. “And so with those cheeses, you can eat the rind. The natural rind cheeses, you really shouldn’t eat. There’s nothing wrong with them; it won’t hurt you. It’s just diminishes the overall flavor. So the thing with rinds to remember is that unless it’s an inedible material, like wax, it is edible. You can eat it. But you won’t know whether or not you should or whether you like it until you try it,” Werlin said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So a spirit of gourmet adventure is in order next time you are at the cheese counter and wondering if that artisan cheese with the strange name and even stranger appearance is going to make your tastebuds do a somersault of unexpected, flavorful joy. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/19228/producers-notes-the-science-of-cheese","authors":["6176"],"categories":["quest_4","quest_3422","quest_3233"],"tags":["quest_3505","quest_3506","quest_3351","quest_3634","quest_2349","quest_2893"],"featImg":"quest_13727","label":"quest"},"quest_12023":{"type":"posts","id":"quest_12023","meta":{"index":"posts_1591205157","site":"quest","id":"12023","score":null,"sort":[1296854330000]},"guestAuthors":[],"slug":"local-cheese-makers-fear-a-raw-deal-2","title":"Local Cheese Makers Fear a Raw Deal","publishDate":1296854330,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\" alt=\"\" title=\"cows\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12029\">\u003c/a>\u003c/p>\n\u003cp>To raw-milk cheese lovers, pasteurization is the enemy of locavore cheese. Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s \u003ci>terroir\u003c/i>, the unique taste associated with a particular place. \u003c/p>\n\u003cp>At a recent Fancy Food Show at San Francisco’s Moscone Center, I met Gildas Cochennec, a director of export with Fromi Rungis, a French cheese exporter. \u003c/p>\n\u003cp>In France, Cochennec explained, there are no limits on the kinds of unpasteurized cheeses that can be sold in stores. (Here in the US, raw-milk cheese must be aged 60 days.) That gives the French access to a range of fresh, soft raw-milk cheeses we Americans don’t get. (For instance, “true” camembert, which in France is produced with unpasteurized milk.) \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I asked Cochennec what we’re missing. \u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/French Importer.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to Gildas Cochennec discuss the flavor of raw-milk vs. pasteurized milk cheese.\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>Meanwhile, for our radio story, we paid a visit to \u003ca href=\"http://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Compan\u003c/a>y, which is situated on 700 spectacular acres of farmland overlooking Tomales Bay. \u003c/p>\n\u003cp>Farmstead is best known for its award- winning Original Blue. Jill Giacomini-Basch -- one of four sisters who grew up here and, in 2000, returned to start the company -- says this cheese couldn't be made anywhere else. \u003c/p>\n\u003cp>“The milk here is really reflective of the climate, the grasses, the moderate temperature,” she says.\u003c/p>\n\u003cp>Every step involved in making this 20 dollar-a-pound blue cheese takes place here, in Point Reyes. The dairy's Holstein cows graze these fields, and every afternoon, their milk is pumped uphill to the make-house, where it’s mixed with cultures, blue mold, salt, and enzymes. Then the curds are poured into round plastic forms, salted, wrapped, and aged.\u003c/p>\n\u003cp>At no point is the milk pasteurized, or, heated to kill bacteria. \u003c/p>\n\u003cp>“Besides destroying the potential bad bacteria,” says head cheesemaker Kuba Hemmerling, pasteurization also destroys “the good bacteria. So obviously you take some of the flavors out of your cheese.”\u003c/p>\n\u003cp>The French have a word for this: \u003cem>terroir\u003c/em>. It refers to the flavor of a particular place at a particular time of year. “I would call it more -- in a good way – farmy,” says Hemmerling. “You taste more of the farm, where the cows were, and what was happening.”\u003c/p>\n\u003cp>Selling raw, or unpasteurized, milk \u003ca href=\"http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm\">is illegal in most states\u003c/a>. But, under federal law, raw-milk \u003ci>cheese\u003c/i> is OK, as long as it’s been aged at least 60 days. \u003c/p>\n\u003cp>Here at Farmstead, the cheese is aged for about five months, well over that minimum. The idea is that the aging process both adds to the flavor and kills off harmful bacteria like e. coli O157-H7, which can make its way from an animal’s manure into its milk.\u003c/p>\n\u003cp>But in recent months, two recalls involving e. coli in raw-milk cheese have brought that law into question: in November, \u003ca href=\"http://www.fda.gov/safety/recalls/ucm234691.htm\">at Bravo Farms\u003c/a>, near Fresno, then in December, at \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm237304.htm\">Sally Jackson Cheese\u003c/a>, in Washington State.\u003c/p>\n\u003cp>David Acheson, a former associate commissioner for the U.S. Food and Drug Administration, says laboratory tests have suggested that e.coli O157, and possibly other microbes, as well, can survive the 60-day aging process. \u003c/p>\n\u003cp>“There’s real concern that the 60 days isn’t long enough,” he says.\u003c/p>\n\u003cp>On average, there are about 40 reported cases a year of people getting sick from raw-milk cheese, nationwide, according to the Centers for Disease Control. During a 15-year period between 1993 and 2008, two people died from those illnesses.\u003c/p>\n\u003cp>That's a small fraction of the outbreaks that have been traced back to ground beef, for example, and the number has stayed fairly constant. Still, the FDA says raw-milk cheese is a growing concern. \u003c/p>\n\u003cp>So, the agency is increasing inspections at creameries across the country and, officials there say, revisiting the science behind the 60-day rule. \u003c/p>\n\u003cp>Depending on what it finds out, the FDA could extend its minimum aging period. Or, it could follow the lead of Australia and Korea, and outlaw raw-milk cheese entirely.\u003c/p>\n\u003cp>Christine Hyatt, who heads the \u003ca href=\"http://www.cheesesociety.org/\">American Cheese Society\u003c/a> says this scare over raw-milk cheese gives her a sense of déjà vu, to the early 2000s, when a series of cheese recalls created, she says, “a similar energy, or vibe, shall we say, in the industry.” \u003c/p>\n\u003cp>Those concerns died down, Hyatt says, once Americans realized that as much as a third of the cheese on supermarket shelves comes from raw milk. \u003c/p>\n\u003cp>“Parmigiano-Reggiano, Gruyere, Roquefort,” she lists, “they are all made with raw milk and have been for thousands of years.”\u003c/p>\n\u003cp>Hyatt says rather than outlaw raw-milk cheeses, the FDA \u003ca href=\"http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=304\">should work with producers\u003c/a> to make sure their facilities are as clean as possible. \u003c/p>\n\u003cp>The recalls, she says, have been a wake up call “that cheesemakers need to bump it up a notch. And I think a majority of our cheesemakers already do that, as evidenced by the fact that these issues don’t really surface that often.”\u003c/p>\n\u003cp>Before Jill Giacomini Bacsh and I take off our hairnets and plastic booties, which are required in the make-room, we step through what looks like a stream of bubbles that pulses onto the floor every ten minutes. \u003c/p>\n\u003cp>Giacomini Basch says precautions like these are life or death to her family's operation. The recalls are a reminder of just how easy it would be to lose this land whose flavors her family works so hard to preserve.\u003c/p>\n\u003cp>“You really can’t be too careful,” she says.\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-07-quest.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/local-cheese-makers-fear-a-raw-deal\">Local Cheese Makers Fear a Raw Deal\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\" alt=\"\" title=\"vat\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.17667141871774 -122.75161743164062\u003c/p>\n\n","blocks":[],"excerpt":"Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s \u003ci>terroir\u003c/i>, the unique taste associated with a particular place.","status":"publish","parent":0,"modified":1371064532,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1049},"headData":{"title":"Local Cheese Makers Fear a Raw Deal | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12023 http://www.kqed.org/quest/blog/2011/02/04/local-cheese-makers-fear-a-raw-deal/","disqusUrl":"https://ww2.kqed.org/quest/2011/02/04/local-cheese-makers-fear-a-raw-deal-2/","disqusTitle":"Local Cheese Makers Fear a Raw Deal","path":"/quest/12023/local-cheese-makers-fear-a-raw-deal-2","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-07-quest.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/cows2.jpg\" alt=\"\" title=\"cows\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12029\">\u003c/a>\u003c/p>\n\u003cp>To raw-milk cheese lovers, pasteurization is the enemy of locavore cheese. Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s \u003ci>terroir\u003c/i>, the unique taste associated with a particular place. \u003c/p>\n\u003cp>At a recent Fancy Food Show at San Francisco’s Moscone Center, I met Gildas Cochennec, a director of export with Fromi Rungis, a French cheese exporter. \u003c/p>\n\u003cp>In France, Cochennec explained, there are no limits on the kinds of unpasteurized cheeses that can be sold in stores. (Here in the US, raw-milk cheese must be aged 60 days.) That gives the French access to a range of fresh, soft raw-milk cheeses we Americans don’t get. (For instance, “true” camembert, which in France is produced with unpasteurized milk.) \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I asked Cochennec what we’re missing. \u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/French Importer.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to Gildas Cochennec discuss the flavor of raw-milk vs. pasteurized milk cheese.\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>Meanwhile, for our radio story, we paid a visit to \u003ca href=\"http://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Compan\u003c/a>y, which is situated on 700 spectacular acres of farmland overlooking Tomales Bay. \u003c/p>\n\u003cp>Farmstead is best known for its award- winning Original Blue. Jill Giacomini-Basch -- one of four sisters who grew up here and, in 2000, returned to start the company -- says this cheese couldn't be made anywhere else. \u003c/p>\n\u003cp>“The milk here is really reflective of the climate, the grasses, the moderate temperature,” she says.\u003c/p>\n\u003cp>Every step involved in making this 20 dollar-a-pound blue cheese takes place here, in Point Reyes. The dairy's Holstein cows graze these fields, and every afternoon, their milk is pumped uphill to the make-house, where it’s mixed with cultures, blue mold, salt, and enzymes. Then the curds are poured into round plastic forms, salted, wrapped, and aged.\u003c/p>\n\u003cp>At no point is the milk pasteurized, or, heated to kill bacteria. \u003c/p>\n\u003cp>“Besides destroying the potential bad bacteria,” says head cheesemaker Kuba Hemmerling, pasteurization also destroys “the good bacteria. So obviously you take some of the flavors out of your cheese.”\u003c/p>\n\u003cp>The French have a word for this: \u003cem>terroir\u003c/em>. It refers to the flavor of a particular place at a particular time of year. “I would call it more -- in a good way – farmy,” says Hemmerling. “You taste more of the farm, where the cows were, and what was happening.”\u003c/p>\n\u003cp>Selling raw, or unpasteurized, milk \u003ca href=\"http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm\">is illegal in most states\u003c/a>. But, under federal law, raw-milk \u003ci>cheese\u003c/i> is OK, as long as it’s been aged at least 60 days. \u003c/p>\n\u003cp>Here at Farmstead, the cheese is aged for about five months, well over that minimum. The idea is that the aging process both adds to the flavor and kills off harmful bacteria like e. coli O157-H7, which can make its way from an animal’s manure into its milk.\u003c/p>\n\u003cp>But in recent months, two recalls involving e. coli in raw-milk cheese have brought that law into question: in November, \u003ca href=\"http://www.fda.gov/safety/recalls/ucm234691.htm\">at Bravo Farms\u003c/a>, near Fresno, then in December, at \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm237304.htm\">Sally Jackson Cheese\u003c/a>, in Washington State.\u003c/p>\n\u003cp>David Acheson, a former associate commissioner for the U.S. Food and Drug Administration, says laboratory tests have suggested that e.coli O157, and possibly other microbes, as well, can survive the 60-day aging process. \u003c/p>\n\u003cp>“There’s real concern that the 60 days isn’t long enough,” he says.\u003c/p>\n\u003cp>On average, there are about 40 reported cases a year of people getting sick from raw-milk cheese, nationwide, according to the Centers for Disease Control. During a 15-year period between 1993 and 2008, two people died from those illnesses.\u003c/p>\n\u003cp>That's a small fraction of the outbreaks that have been traced back to ground beef, for example, and the number has stayed fairly constant. Still, the FDA says raw-milk cheese is a growing concern. \u003c/p>\n\u003cp>So, the agency is increasing inspections at creameries across the country and, officials there say, revisiting the science behind the 60-day rule. \u003c/p>\n\u003cp>Depending on what it finds out, the FDA could extend its minimum aging period. Or, it could follow the lead of Australia and Korea, and outlaw raw-milk cheese entirely.\u003c/p>\n\u003cp>Christine Hyatt, who heads the \u003ca href=\"http://www.cheesesociety.org/\">American Cheese Society\u003c/a> says this scare over raw-milk cheese gives her a sense of déjà vu, to the early 2000s, when a series of cheese recalls created, she says, “a similar energy, or vibe, shall we say, in the industry.” \u003c/p>\n\u003cp>Those concerns died down, Hyatt says, once Americans realized that as much as a third of the cheese on supermarket shelves comes from raw milk. \u003c/p>\n\u003cp>“Parmigiano-Reggiano, Gruyere, Roquefort,” she lists, “they are all made with raw milk and have been for thousands of years.”\u003c/p>\n\u003cp>Hyatt says rather than outlaw raw-milk cheeses, the FDA \u003ca href=\"http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=304\">should work with producers\u003c/a> to make sure their facilities are as clean as possible. \u003c/p>\n\u003cp>The recalls, she says, have been a wake up call “that cheesemakers need to bump it up a notch. And I think a majority of our cheesemakers already do that, as evidenced by the fact that these issues don’t really surface that often.”\u003c/p>\n\u003cp>Before Jill Giacomini Bacsh and I take off our hairnets and plastic booties, which are required in the make-room, we step through what looks like a stream of bubbles that pulses onto the floor every ten minutes. \u003c/p>\n\u003cp>Giacomini Basch says precautions like these are life or death to her family's operation. The recalls are a reminder of just how easy it would be to lose this land whose flavors her family works so hard to preserve.\u003c/p>\n\u003cp>“You really can’t be too careful,” she says.\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/02/2011-02-07-quest.mp3\"]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/local-cheese-makers-fear-a-raw-deal\">Local Cheese Makers Fear a Raw Deal\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/vat2.jpg\" alt=\"\" title=\"vat\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-12027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2011/02/vat2-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.17667141871774 -122.75161743164062\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/12023/local-cheese-makers-fear-a-raw-deal-2","authors":["210"],"categories":["quest_12"],"tags":["quest_3455","quest_3465","quest_252","quest_3505","quest_3513","quest_3538","quest_3572","quest_3573","quest_3625","quest_13203","quest_3689","quest_2246","quest_3731","quest_3811"],"featImg":"quest_12026","label":"quest"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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