{"id":3233,"date":"2020-05-15T15:54:11","date_gmt":"2020-05-15T15:54:11","guid":{"rendered":"https:\/\/www.luxurylink.com\/blog\/?p=3233"},"modified":"2020-05-15T20:09:01","modified_gmt":"2020-05-15T20:09:01","slug":"save-artisan-cheese","status":"publish","type":"post","link":"https:\/\/www.luxurylink.com\/blog\/save-artisan-cheese\/","title":{"rendered":"Save Artisan Cheese!"},"content":{"rendered":"

Did you know that restaurants and related food services account for nearly half of all the food that is eaten? Because of this, the closure of restaurants around the world due to COVID-19 has affected farmers and the food community especially hard.<\/p>\n

While demand from supermarkets has increased for some products, most artisan foods\u2014cheese in particular\u2014don\u2019t have anywhere to go until restaurants reopen. Jasper Hill, one of the most successful American cheesemakers, had to sell an entire herd of cattle, and makers of the more perishable soft cheeses have no choice but to give their product away\u2014if they can find a distribution channel to do so.<\/p>\n

But, with challenge comes innovation, and when the cheeseboard is empty, cheese lovers rally to the cause. The Save British Cheese box was created by Jason Hinds of Neal\u2019s Yard Dairy<\/a>, an artisanal cheese retailer in Great Britain. The box was sold direct to consumers and included three types of cheese that were most at risk and needed to be sold quickly.
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The Save British Cheese Selection from Neal’s Yard Dairy<\/figcaption><\/figure><\/p>\n

Neal\u2019s Yard Dairy had expected to sell about 2,500 of the boxes in a week, but they sold out in four hours. According to Joe Schneider, the owner of Stichelton Dairy, those boxes saved his business. Even Prince Charles has contributed to the cheese awareness campaign, sharing his favorite recipe for cheesy baked eggs<\/a>.<\/p>\n

But how can we support cheese artisans here at home? Order some cheese to be delivered to your home, that’s how. Better yet, sign up for a cheese club subscription and keep the cheese coming year-round. We’ve listed some of our favorite cheesemakers below and encourage you to support them.<\/p>\n

Jasper Hill Farm<\/h2>\n

Jasper Hill is a working dairy farm with an on-site creamery in Northeast Vermont and is a relative newcomer to the zenith of American artisanal cheesemakers. Their Winnimere is made from their raw cow’s milk and then wrapped in spruce bark strips and washed in beer brewed on the farm.
\nShop their online store<\/a> | Join their cheese of the month club<\/a>
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Wheels of Winnimere from Jasper Hill Farm<\/figcaption><\/figure><\/p>\n

Cowgirl Creamery<\/h2>\n

After careers in some of San Francisco\u2019s best restaurants, Sue Conley and Peggy Smith\u00a0began making cheese using milk from the neighboring Straus Family Creamery. Since then, they have expanded to two creameries and four retail stores. One of their top winners is Red Hawk, an usual washed-rind, triple-cr\u00e8me cheese made from organic cow’s milk with a high 75% butterfat content. It was voted Best Cheese in America in 2003.
\nShop their online store<\/a> | Join their cheese of the month club<\/a>
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Cowgirl Creamery<\/figcaption><\/figure><\/p>\n

Saxelby Cheesemongers<\/h2>\n

Anne Saxelby opened Saxelby Cheesemongers in 2006 in the historic Essex Street Market on Manhattan’s Lower East Side, selling only regional American farmstead cheeses. Joined by Frenchman Benoit Breal, the company has grown from a tiny stall to a booming business selling cheese from many of the cheesemakers listed here.
\nShop their online store<\/a> | Join their cheese of the month club<\/a>
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Timberdoodle from Woodcock Farm is one of the artisan cheeses available from Saxelby Cheesemongers<\/figcaption><\/figure><\/p>\n

Laura Chenel and Northbay Creameries<\/h2>\n

Laura Chenel, the original Chef’s goat cheese, started a new chapter in American cheese by introducing French farmstead goat cheese making techniques to Sonoma, California in 1979. Northbay Creameries continues her commitment to care, quality, and community by crafting award-winning cheese, supporting family farms, and respecting the environment with its certified sustainable creamery.
\nShop their online store<\/a>
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Laura Chenel<\/figcaption><\/figure><\/p>\n

Cypress Grove<\/h2>\n

Another California goat cheese pioneer, Cypress Grove\u2019s Humboldt Fog soft-ripened cheese won the American Cheese Society Award, First Place, in 2019. The dairy is managed primarily with the health and happiness of its herd in mind, and the American Humane Association endorsed its model dairy as Humane Certified with a 100 percent score three years running.
\nShop their online store<\/a>
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Cypress Grove Humboldt Fog drizzled with honey<\/figcaption><\/figure><\/p>\n

Vermont Shepherd<\/h2>\n

Vermont Shepherd is a 250-acre farm in Westminster, Vermont with 300-700 sheep which are herded by two Border Collies and eight Maremma Sheepdogs\u2014and of course shepherds. In addition to their award winning cheeses, they sell wool and other farm products in their online store.
\nShop their online store<\/a>
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Vermont Shepherd<\/figcaption><\/figure><\/p>\n

The Gourmet Cheese of the Month Club<\/h2>\n

Founded over 25 years ago, this was one of the first subscription box services. About half of their cheeses come from American farmers, including (this month) Beecher\u2019s Flagship, Sartori Reserve Espresso BellaVitano\u00ae, and Redhead Creamery – Little Lucy.
\nJoin their cheese of the month club<\/a><\/p>\n

Artisanal vs. Farmstead<\/h2>\n

Just in case you\u2019re interested, there is a difference between \u201cartisanal\u201d and \u201cfarmstead.\u201d Artisanal cheese is made in small batches by hand, using traditional tools and manual techniques with little mechanization. If the cheesemaker uses milk produced by his or her own animals, then it is also known as farmstead cheese. So, not all artisanal cheese is farmestead cheese\u2014and vice versa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Did you know that restaurants and related food services account for nearly half of all the food that is eaten? Because of this, the closure of restaurants around the world due to COVID-19 has affected […]<\/p>\n","protected":false},"author":1,"featured_media":3235,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editors-choice"],"_links":{"self":[{"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/posts\/3233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/comments?post=3233"}],"version-history":[{"count":13,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/posts\/3233\/revisions"}],"predecessor-version":[{"id":3256,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/posts\/3233\/revisions\/3256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/media\/3235"}],"wp:attachment":[{"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/media?parent=3233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/categories?post=3233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxurylink.com\/blog\/wp-json\/wp\/v2\/tags?post=3233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}