[Applause] welcome to the American cheese
welcome to the American cheese
welcome to the American cheese revolution it’s an artisan revival of
revolution it’s an artisan revival of
revolution it’s an artisan revival of our dairy heritage you probably even
our dairy heritage you probably even
our dairy heritage you probably even realize what’s happening it really has
realize what’s happening it really has
realize what’s happening it really has been going on ever since in 1916 our
been going on ever since in 1916 our
been going on ever since in 1916 our dairy heritage started to be taken from
dairy heritage started to be taken from
dairy heritage started to be taken from us with the first patent for processed
us with the first patent for processed
us with the first patent for processed she’s coming out so Who am I to make
she’s coming out so Who am I to make
she’s coming out so Who am I to make such a claim I’m a cheese monger
such a claim I’m a cheese monger
such a claim I’m a cheese monger cheesemongers more than a funny sounding
cheesemongers more than a funny sounding
cheesemongers more than a funny sounding title or a job that involves eating
title or a job that involves eating
title or a job that involves eating cheese all day but I never let that keep
cheese all day but I never let that keep
cheese all day but I never let that keep me away from my half pound a day
me away from my half pound a day
me away from my half pound a day a cheese monger is a craft that goes
a cheese monger is a craft that goes
a cheese monger is a craft that goes back to the 1500s it’s a union of taste
back to the 1500s it’s a union of taste
back to the 1500s it’s a union of taste makers who put only their stamp of
makers who put only their stamp of
makers who put only their stamp of approval on dairy products of the
approval on dairy products of the
approval on dairy products of the highest quality so we’re gonna start
highest quality so we’re gonna start
highest quality so we’re gonna start passing out some cheese trays everybody
passing out some cheese trays everybody
passing out some cheese trays everybody be patient they’ll get everybody will
be patient they’ll get everybody will
be patient they’ll get everybody will get one there’s more than enough and try
get one there’s more than enough and try
get one there’s more than enough and try not to rush ahead I’m going to talk
not to rush ahead I’m going to talk
not to rush ahead I’m going to talk about each cheese on the cheese tray and
about each cheese on the cheese tray and
about each cheese on the cheese tray and prompt you to eat them okay so yeah just
prompt you to eat them okay so yeah just
prompt you to eat them okay so yeah just help out passing them out and such in
help out passing them out and such in
help out passing them out and such in order to know where we’re going with the
order to know where we’re going with the
order to know where we’re going with the cheese industry it’s important we
cheese industry it’s important we
cheese industry it’s important we understand where we’ve been C cheese is
understand where we’ve been C cheese is
understand where we’ve been C cheese is one of those really early foodstuffs
one of those really early foodstuffs
one of those really early foodstuffs associated with civilization similar to
associated with civilization similar to
associated with civilization similar to cereal grains and the invention of beer
cereal grains and the invention of beer
cereal grains and the invention of beer and bread cheese allows us to stop
and bread cheese allows us to stop
and bread cheese allows us to stop laundering and set of communities
laundering and set of communities
laundering and set of communities so the first cheeses are feta like or
so the first cheeses are feta like or
so the first cheeses are feta like or ricotta like cheese’s but then we as we
ricotta like cheese’s but then we as we
ricotta like cheese’s but then we as we get towards the Middle Ages and the rise
get towards the Middle Ages and the rise
get towards the Middle Ages and the rise of a monastic movement as well as large
of a monastic movement as well as large
of a monastic movement as well as large stately manors a time is ushered in the
stately manors a time is ushered in the
stately manors a time is ushered in the author Paul kin stet refers to as the
author Paul kin stet refers to as the
author Paul kin stet refers to as the age of cheese diversification so during
age of cheese diversification so during
age of cheese diversification so during this time cheese starts to tell you a
this time cheese starts to tell you a
this time cheese starts to tell you a lot about a person a community where
lot about a person a community where
lot about a person a community where they’re coming from so let’s take for
they’re coming from so let’s take for
they’re coming from so let’s take for instance traditional cheddar if I tell
instance traditional cheddar if I tell
instance traditional cheddar if I tell someone I’m a traditional cheddar maker
someone I’m a traditional cheddar maker
someone I’m a traditional cheddar maker I’m saying quite a bit about myself
I’m saying quite a bit about myself
I’m saying quite a bit about myself first I work within or live within
first I work within or live within
first I work within or live within Somerset County
Somerset County
Somerset County within the United Kingdom right by
within the United Kingdom right by
within the United Kingdom right by cheddar gorge in terms of resources I
cheddar gorge in terms of resources I
cheddar gorge in terms of resources I have access to salt through much of
have access to salt through much of
have access to salt through much of history would be a thing worth noting
history would be a thing worth noting
history would be a thing worth noting see as I hand salt my curd as as opposed
see as I hand salt my curd as as opposed
see as I hand salt my curd as as opposed to making a brine salted cheese means
to making a brine salted cheese means
to making a brine salted cheese means I’m using my salt fairly and efficiently
I’m using my salt fairly and efficiently
I’m using my salt fairly and efficiently actually so I have access I have cows as
actually so I have access I have cows as
actually so I have access I have cows as they’re the more predominate dairy
they’re the more predominate dairy
they’re the more predominate dairy animal in the region as opposed to sheep
animal in the region as opposed to sheep
animal in the region as opposed to sheep or goat and lastly you know something
or goat and lastly you know something
or goat and lastly you know something about how my cheese is made
about how my cheese is made
about how my cheese is made the cheddar isn’t just a cheese nor is
the cheddar isn’t just a cheese nor is
the cheddar isn’t just a cheese nor is it just a geography it’s an actual
it just a geography it’s an actual
it just a geography it’s an actual process right
process right
process right so to understand chattering let’s first
so to understand chattering let’s first
so to understand chattering let’s first just do a little basic talk about cheese
just do a little basic talk about cheese
just do a little basic talk about cheese making right we all have seen a cup of
making right we all have seen a cup of
making right we all have seen a cup of yogurt that solid mass in the middle has
yogurt that solid mass in the middle has
yogurt that solid mass in the middle has occurred the liquid around it his way as
occurred the liquid around it his way as
occurred the liquid around it his way as I cut the curd more way as exposed so
I cut the curd more way as exposed so
I cut the curd more way as exposed so that’s basic cheese making right for
that’s basic cheese making right for
that’s basic cheese making right for cheddar once you have fairly dry curds
cheddar once you have fairly dry curds
cheddar once you have fairly dry curds you feed it into a mill you cut it into
you feed it into a mill you cut it into
you feed it into a mill you cut it into pieces that are about the size of a
pieces that are about the size of a
pieces that are about the size of a fingernail that’s when you would hand
fingernail that’s when you would hand
fingernail that’s when you would hand salt it and then you start stacking the
salt it and then you start stacking the
salt it and then you start stacking the cheese you stack these curds eventually
cheese you stack these curds eventually
cheese you stack these curds eventually they knit together enough that you can
they knit together enough that you can
they knit together enough that you can put it into a hoop or a brick and that’s
put it into a hoop or a brick and that’s
put it into a hoop or a brick and that’s why cheddar as it ages you get this
why cheddar as it ages you get this
why cheddar as it ages you get this really crumbly texture we’ve designed it
really crumbly texture we’ve designed it
really crumbly texture we’ve designed it that way and this relationship between
that way and this relationship between
that way and this relationship between cheese and resources is not unique to
cheese and resources is not unique to
cheese and resources is not unique to cheddar you have countless examples you
cheddar you have countless examples you
cheddar you have countless examples you have the Oso arathi and the Pyrenees the
have the Oso arathi and the Pyrenees the
have the Oso arathi and the Pyrenees the lo are of Buescher owns you know of the
lo are of Buescher owns you know of the
lo are of Buescher owns you know of the Gris heirs of the Swiss Alps the Swiss
Gris heirs of the Swiss Alps the Swiss
Gris heirs of the Swiss Alps the Swiss ALP Trier is another really good example
ALP Trier is another really good example
ALP Trier is another really good example of this reflection of resources and
of this reflection of resources and
of this reflection of resources and people it’s the solution to a problem
people it’s the solution to a problem
people it’s the solution to a problem the top of the mountain and the height
the top of the mountain and the height
the top of the mountain and the height of summer I have access to all this lush
of summer I have access to all this lush
of summer I have access to all this lush grass an abundance of really
grass an abundance of really
grass an abundance of really high-quality milk but I know in the dead
high-quality milk but I know in the dead
high-quality milk but I know in the dead of winter I’m going to have very little
of winter I’m going to have very little
of winter I’m going to have very little feed for the cows let alone the
feed for the cows let alone the
feed for the cows let alone the community and we’re gonna have really
community and we’re gonna have really
community and we’re gonna have really terrible wetter weather so we’re going
terrible wetter weather so we’re going
terrible wetter weather so we’re going to be at the bottom of our valley so how
to be at the bottom of our valley so how
to be at the bottom of our valley so how do I solve this without killing a cow in
do I solve this without killing a cow in
do I solve this without killing a cow in the middle of winter make a really big
the middle of winter make a really big
the middle of winter make a really big cheese so Greer is at 80 pound wheel
cheese so Greer is at 80 pound wheel
cheese so Greer is at 80 pound wheel that’s going to survive any inclement
that’s going to survive any inclement
that’s going to survive any inclement weather and it’s going to feed the
weather and it’s going to feed the
weather and it’s going to feed the entire community in fact it sustains the
entire community in fact it sustains the
entire community in fact it sustains the community the Greer is an example of a
community the Greer is an example of a
community the Greer is an example of a village cooperative system somebody’s
village cooperative system somebody’s
village cooperative system somebody’s responsible for the herd somebody’s
responsible for the herd somebody’s
responsible for the herd somebody’s responsible for making the cheese
responsible for making the cheese
responsible for making the cheese there’s an entire profession devoted to
there’s an entire profession devoted to
there’s an entire profession devoted to aging the cheese and then other people
aging the cheese and then other people
aging the cheese and then other people are selling and importing the cheese the
are selling and importing the cheese the
are selling and importing the cheese the whole village is sustained on one
whole village is sustained on one
whole village is sustained on one product and this relationship continues
product and this relationship continues
product and this relationship continues to this day and has been going on for a
to this day and has been going on for a
to this day and has been going on for a millennia but where did it all kind of
millennia but where did it all kind of
millennia but where did it all kind of start to fall apart some might say the
start to fall apart some might say the
start to fall apart some might say the Dutch the Dutch did a really good job of
Dutch the Dutch did a really good job of
Dutch the Dutch did a really good job of making a global cheese market very
making a global cheese market very
making a global cheese market very quickly have you ever noticed how Goudas
quickly have you ever noticed how Goudas
quickly have you ever noticed how Goudas are those perfect round shapes always
are those perfect round shapes always
are those perfect round shapes always well they fit great in a barrel for
well they fit great in a barrel for
well they fit great in a barrel for overseas journeys well-protected so
overseas journeys well-protected so
overseas journeys well-protected so quickly you have a growth market and the
quickly you have a growth market and the
quickly you have a growth market and the Dutch are cornering
Dutch are cornering
Dutch are cornering I’m so with let’s talk about the global
I’m so with let’s talk about the global
I’m so with let’s talk about the global come out of your market we’re gonna take
come out of your market we’re gonna take
come out of your market we’re gonna take a moment and go start with our cheese
a moment and go start with our cheese
a moment and go start with our cheese tray so everybody should have a cheese
tray so everybody should have a cheese
tray so everybody should have a cheese tray by now right
tray by now right
tray by now right alright make sure there’s processed
alright make sure there’s processed
alright make sure there’s processed sliced cheese is your 12 o’clock eye and
sliced cheese is your 12 o’clock eye and
sliced cheese is your 12 o’clock eye and we’re gonna start with that cheese and
we’re gonna start with that cheese and
we’re gonna start with that cheese and while you’re eating the slice process
while you’re eating the slice process
while you’re eating the slice process cheese think about flavor think about
cheese think about flavor think about
cheese think about flavor think about texture think about milk right that’s
texture think about milk right that’s
texture think about milk right that’s where it starts from see if you can
where it starts from see if you can
where it starts from see if you can think about milk while you’re eating
think about milk while you’re eating
think about milk while you’re eating this cheese so with that our cheese
this cheese so with that our cheese
this cheese so with that our cheese story is going to start to join up with
story is going to start to join up with
story is going to start to join up with the Americas right so as the Dutch have
the Americas right so as the Dutch have
the Americas right so as the Dutch have this international cheese market growing
this international cheese market growing
this international cheese market growing and it’s happening all around Europe
and it’s happening all around Europe
and it’s happening all around Europe pecorino cheddar is Goudas Greer’s
pecorino cheddar is Goudas Greer’s
pecorino cheddar is Goudas Greer’s they’re shipped all around the world
they’re shipped all around the world
they’re shipped all around the world everybody is enjoying them the new world
everybody is enjoying them the new world
everybody is enjoying them the new world starts to become a pivotal part for this
starts to become a pivotal part for this
starts to become a pivotal part for this the New England colonies are exporting
the New England colonies are exporting
the New England colonies are exporting more cheddar to the UK than is being
more cheddar to the UK than is being
more cheddar to the UK than is being made at home at that point right and
made at home at that point right and
made at home at that point right and cheeses from all sorts of different
cheeses from all sorts of different
cheeses from all sorts of different Geographic traditions are made in the
Geographic traditions are made in the
Geographic traditions are made in the new world what happens with any strong
new world what happens with any strong
new world what happens with any strong growth market that starts to grow from
growth market that starts to grow from
growth market that starts to grow from this well you get fraud you get to seat
this well you get fraud you get to seat
this well you get fraud you get to seat poorly made products or race towards
poorly made products or race towards
poorly made products or race towards profits cheese is no exception to that
profits cheese is no exception to that
profits cheese is no exception to that rule so how do we even get orange cheese
rule so how do we even get orange cheese
rule so how do we even get orange cheese right that’s not natural so cheese is of
right that’s not natural so cheese is of
right that’s not natural so cheese is of a really deep yellowish hue are coming
a really deep yellowish hue are coming
a really deep yellowish hue are coming from the butterfat of the cheese and
from the butterfat of the cheese and
from the butterfat of the cheese and cow’s milk at least see cows carry a
cow’s milk at least see cows carry a
cow’s milk at least see cows carry a carotene through the grass through their
carotene through the grass through their
carotene through the grass through their fat into the final cheese product well
fat into the final cheese product well
fat into the final cheese product well around this time of growth cheesemongers
around this time of growth cheesemongers
around this time of growth cheesemongers and cheese makers realized they could
and cheese makers realized they could
and cheese makers realized they could sell even more dairy products to the
sell even more dairy products to the
sell even more dairy products to the market so they start skimming their milk
market so they start skimming their milk
market so they start skimming their milk to get butter thus removing the fat as
to get butter thus removing the fat as
to get butter thus removing the fat as well as the color from their cheese as
well as the color from their cheese as
well as the color from their cheese as the market begins to grow and get wise
the market begins to grow and get wise
the market begins to grow and get wise to this cheeses of a dollar nature sell
to this cheeses of a dollar nature sell
to this cheeses of a dollar nature sell less whether or not that’s due to
less whether or not that’s due to
less whether or not that’s due to skimming from for fat or doing a pasture
skimming from for fat or doing a pasture
skimming from for fat or doing a pasture variations to seasonality these cheeses
variations to seasonality these cheeses
variations to seasonality these cheeses of duller color aren’t doing well so
of duller color aren’t doing well so
of duller color aren’t doing well so cheese makers start using annatto seed
cheese makers start using annatto seed
cheese makers start using annatto seed otherwise known as the a chayote seed to
otherwise known as the a chayote seed to
otherwise known as the a chayote seed to get a uniform color of orange in their
get a uniform color of orange in their
get a uniform color of orange in their cheese no longer can the market tell
cheese no longer can the market tell
cheese no longer can the market tell what season my cheese is made whether or
what season my cheese is made whether or
what season my cheese is made whether or not I skim my cheese to be getting my
not I skim my cheese to be getting my
not I skim my cheese to be getting my milk before I made it into cheese hell
milk before I made it into cheese hell
milk before I made it into cheese hell they can’t even tell if the
they can’t even tell if the
they can’t even tell if the eating grass at this point so that love
eating grass at this point so that love
eating grass at this point so that love of orange cheese carries over our
of orange cheese carries over our
of orange cheese carries over our beloved American cheese with our close
beloved American cheese with our close
beloved American cheese with our close ties to the British dairy world see
ties to the British dairy world see
ties to the British dairy world see America’s cheese and culture similar to
America’s cheese and culture similar to
America’s cheese and culture similar to a whole story of America builds from our
a whole story of America builds from our
a whole story of America builds from our immigrant groups right predominantly
immigrant groups right predominantly
immigrant groups right predominantly it’s British in the beginning but it has
it’s British in the beginning but it has
it’s British in the beginning but it has strong ties from Swiss Italian German so
strong ties from Swiss Italian German so
strong ties from Swiss Italian German so lesser degree French Greek they all
lesser degree French Greek they all
lesser degree French Greek they all start to play a role in this
start to play a role in this
start to play a role in this so as cheese and the industry grows you
so as cheese and the industry grows you
so as cheese and the industry grows you also you see a race towards profits
also you see a race towards profits
also you see a race towards profits towards control that’s the only way we
towards control that’s the only way we
towards control that’s the only way we can finally get this mechanization that
can finally get this mechanization that
can finally get this mechanization that we need so as cheese uh sure in
we need so as cheese uh sure in
we need so as cheese uh sure in civilization and then it occurred in
civilization and then it occurred in
civilization and then it occurred in globalization you now have cheese being
globalization you now have cheese being
globalization you now have cheese being on the forefront of industrialization
on the forefront of industrialization
on the forefront of industrialization right for industrialization it’s always
right for industrialization it’s always
right for industrialization it’s always a matter of control she’s being a
a matter of control she’s being a
a matter of control she’s being a product of another mother nature as
product of another mother nature as
product of another mother nature as always odds with control but around the
always odds with control but around the
always odds with control but around the 1900s in the beginning of them you start
1900s in the beginning of them you start
1900s in the beginning of them you start to get some major technological advances
to get some major technological advances
to get some major technological advances from refrigeration to transportation and
from refrigeration to transportation and
from refrigeration to transportation and lastly pasteurization we’re able to get
lastly pasteurization we’re able to get
lastly pasteurization we’re able to get a really uniform product for milk but
a really uniform product for milk but
a really uniform product for milk but what happens when you start getting a
what happens when you start getting a
what happens when you start getting a uniform product from milk well you take
uniform product from milk well you take
uniform product from milk well you take away its fingerprints you’ve taken away
away its fingerprints you’ve taken away
away its fingerprints you’ve taken away its soul I don’t know if the cows were
its soul I don’t know if the cows were
its soul I don’t know if the cows were Holstein were they Guernsey where they
Holstein were they Guernsey where they
Holstein were they Guernsey where they Jersey Brown Swiss were they eating at
Jersey Brown Swiss were they eating at
Jersey Brown Swiss were they eating at the top of a hill low in a valley or
the top of a hill low in a valley or
the top of a hill low in a valley or once again where they even eating grass
once again where they even eating grass
once again where they even eating grass to begin with in the early 1900’s this
to begin with in the early 1900’s this
to begin with in the early 1900’s this patent for processed cheese comes out
patent for processed cheese comes out
patent for processed cheese comes out and so what James L craft is discovered
and so what James L craft is discovered
and so what James L craft is discovered as a way to take cheese cook it down
as a way to take cheese cook it down
as a way to take cheese cook it down with sodium citrate extended shelf-life
with sodium citrate extended shelf-life
with sodium citrate extended shelf-life changed the textures and make it much
changed the textures and make it much
changed the textures and make it much more pliable so let’s look at American
more pliable so let’s look at American
more pliable so let’s look at American cheese that same way we just looked at
cheese that same way we just looked at
cheese that same way we just looked at cheddar cheese it certainly tells us
cheddar cheese it certainly tells us
cheddar cheese it certainly tells us something of geography comes from
something of geography comes from
something of geography comes from America kind of a large place might
America kind of a large place might
America kind of a large place might cover any possible margin for error
cover any possible margin for error
cover any possible margin for error there is with our industrial pooling
there is with our industrial pooling
there is with our industrial pooling system it certainly tells a story of
system it certainly tells a story of
system it certainly tells a story of resources it tells a story of abundance
resources it tells a story of abundance
resources it tells a story of abundance a growing market a need for efficiencies
a growing market a need for efficiencies
a growing market a need for efficiencies and mechanizations right and it
and mechanizations right and it
and mechanizations right and it definitely tells us something about
definitely tells us something about
definitely tells us something about process but the process it tells us of
process but the process it tells us of
process but the process it tells us of that shine final cheese product we know
that shine final cheese product we know
that shine final cheese product we know very little about the cheese that goes
very little about the cheese that goes
very little about the cheese that goes into American cheese this idea of cheese
into American cheese this idea of cheese
into American cheese this idea of cheese and identity are now really separated I
and identity are now really separated I
and identity are now really separated I would say that this is the cheese
would say that this is the cheese
would say that this is the cheese culture most of us have grown up in
culture most of us have grown up in
culture most of us have grown up in cheese’s even those with really exotic
cheese’s even those with really exotic
cheese’s even those with really exotic names feel like there’s no connection
names feel like there’s no connection
names feel like there’s no connection between people and place help
between people and place help
between people and place help parmigiano-reggiano the king of cheese
parmigiano-reggiano the king of cheese
parmigiano-reggiano the king of cheese and one of our oldest cheese’s comes to
and one of our oldest cheese’s comes to
and one of our oldest cheese’s comes to us in the grocery market
us in the grocery market
us in the grocery market it’s either shredded its flaked or its
it’s either shredded its flaked or its
it’s either shredded its flaked or its snowglobe depending on our preference
snowglobe depending on our preference
snowglobe depending on our preference but that’s until the revolution really
but that’s until the revolution really
but that’s until the revolution really begins
begins
begins so unlike the American Revolution the
so unlike the American Revolution the
so unlike the American Revolution the American cheese revolution contains no
American cheese revolution contains no
American cheese revolution contains no one shot heard around the world
one shot heard around the world
one shot heard around the world it’s instead a series of cheese makers
it’s instead a series of cheese makers
it’s instead a series of cheese makers and cheesemongers arriving at the same
and cheesemongers arriving at the same
and cheesemongers arriving at the same conclusion the market needs better
conclusion the market needs better
conclusion the market needs better cheese so with that you should locate at
cheese so with that you should locate at
cheese so with that you should locate at around your six o’clock a cup of fresh
around your six o’clock a cup of fresh
around your six o’clock a cup of fresh goat cheese right
goat cheese right
goat cheese right it’s from Laura chanel goat cheese which
it’s from Laura chanel goat cheese which
it’s from Laura chanel goat cheese which is called chef chef it’s their freshest
is called chef chef it’s their freshest
is called chef chef it’s their freshest product going to take a shot
product going to take a shot
product going to take a shot everybody please try it I know goat
everybody please try it I know goat
everybody please try it I know goat cheese can be a polarizing flavor but
cheese can be a polarizing flavor but
cheese can be a polarizing flavor but you should taste milk you should taste
you should taste milk you should taste
you should taste milk you should taste goat you should know that it is goat
goat you should know that it is goat
goat you should know that it is goat cheese so round the late sixties early
cheese so round the late sixties early
cheese so round the late sixties early seventies you have a generation of
seventies you have a generation of
seventies you have a generation of female goat cheese makers finding their
female goat cheese makers finding their
female goat cheese makers finding their voice at the same time from Redwood hill
voice at the same time from Redwood hill
voice at the same time from Redwood hill farms to laura chanel all the way to
farms to laura chanel all the way to
farms to laura chanel all the way to vermont creamery Marin Sonoma all the
vermont creamery Marin Sonoma all the
vermont creamery Marin Sonoma all the way to Vermont a movements really
way to Vermont a movements really
way to Vermont a movements really starting around that same time cheese
starting around that same time cheese
starting around that same time cheese makers who have been on the sidelines
makers who have been on the sidelines
makers who have been on the sidelines this whole time with truly unique
this whole time with truly unique
this whole time with truly unique cheeses that did tell a story of people
cheeses that did tell a story of people
cheeses that did tell a story of people and places they learned to differentiate
and places they learned to differentiate
and places they learned to differentiate their products in a growing market words
their products in a growing market words
their products in a growing market words like artisan start being thrown around a
like artisan start being thrown around a
like artisan start being thrown around a lot a great example is the vela family
lot a great example is the vela family
lot a great example is the vela family so the vela family and is also going to
so the vela family and is also going to
so the vela family and is also going to be your cheese at 3 o’clock should be
be your cheese at 3 o’clock should be
be your cheese at 3 o’clock should be cubed it’s going to be like the
cubed it’s going to be like the
cubed it’s going to be like the straightest cube the other one’s a
straightest cube the other one’s a
straightest cube the other one’s a little more irregular the vela family
little more irregular the vela family
little more irregular the vela family has been making cheese since the 1930s
has been making cheese since the 1930s
has been making cheese since the 1930s in northern california like many of the
in northern california like many of the
in northern california like many of the italian immigrants in the area they made
italian immigrants in the area they made
italian immigrants in the area they made a dry Jack cheese now dry jack is a
a dry Jack cheese now dry jack is a
a dry Jack cheese now dry jack is a variation of the local Monterey Jack and
variation of the local Monterey Jack and
variation of the local Monterey Jack and during World War 2 as we couldn’t get
during World War 2 as we couldn’t get
during World War 2 as we couldn’t get parmesan in the
parmesan in the
parmesan in the country due to Italian embargoes this
country due to Italian embargoes this
country due to Italian embargoes this cheese had been refined and elevated to
cheese had been refined and elevated to
cheese had been refined and elevated to being a parmesan substitute it’s one of
being a parmesan substitute it’s one of
being a parmesan substitute it’s one of America’s first original recipes in 1969
America’s first original recipes in 1969
America’s first original recipes in 1969 Tom and his son Ignacio egg Villa moved
Tom and his son Ignacio egg Villa moved
Tom and his son Ignacio egg Villa moved the center of operation down to wine
the center of operation down to wine
the center of operation down to wine country in Sonoma and they start using
country in Sonoma and they start using
country in Sonoma and they start using this word artisan the cheese quickly
this word artisan the cheese quickly
this word artisan the cheese quickly becomes iconic in the region and part of
becomes iconic in the region and part of
becomes iconic in the region and part of this growing movement so where are we
this growing movement so where are we
this growing movement so where are we now with cheese this I feel like we’re
now with cheese this I feel like we’re
now with cheese this I feel like we’re in our last iteration of the cheese
in our last iteration of the cheese
in our last iteration of the cheese revolution
revolution
revolution I believe it got started really and
I believe it got started really and
I believe it got started really and became official in 1983 when the
became official in 1983 when the
became official in 1983 when the American cheese Society was formed and
American cheese Society was formed and
American cheese Society was formed and in the late 80s or early 80s you start
in the late 80s or early 80s you start
in the late 80s or early 80s you start getting cheesemongers for joining the
getting cheesemongers for joining the
getting cheesemongers for joining the forces so you have Steve Jenkins who
forces so you have Steve Jenkins who
forces so you have Steve Jenkins who authors a book called the cheese primer
authors a book called the cheese primer
authors a book called the cheese primer still handed out to most cheesemongers
still handed out to most cheesemongers
still handed out to most cheesemongers on their first day he sets up a market
on their first day he sets up a market
on their first day he sets up a market fairway market in New York and then you
fairway market in New York and then you
fairway market in New York and then you have already an pall of Zingerman’s
have already an pall of Zingerman’s
have already an pall of Zingerman’s setting up in Ann Arbor so now in this
setting up in Ann Arbor so now in this
setting up in Ann Arbor so now in this final movement almost 40 years later
final movement almost 40 years later
final movement almost 40 years later what have we done I believe we’ve an
what have we done I believe we’ve an
what have we done I believe we’ve an elevated cheese from something of food
elevated cheese from something of food
elevated cheese from something of food to back being a story of identity people
to back being a story of identity people
to back being a story of identity people at this point want food to have context
at this point want food to have context
at this point want food to have context so similar to the Renaissance we have
so similar to the Renaissance we have
so similar to the Renaissance we have experienced in craft beer sourdough
experienced in craft beer sourdough
experienced in craft beer sourdough bread heirloom seed varietals and
bread heirloom seed varietals and
bread heirloom seed varietals and organic produce we want more from our
organic produce we want more from our
organic produce we want more from our food we want story without connection
food we want story without connection
food we want story without connection and I believe that that’s what cheese
and I believe that that’s what cheese
and I believe that that’s what cheese has to offer now you have cheese makers
has to offer now you have cheese makers
has to offer now you have cheese makers like Matteo Keller of Jasper Hill Farms
like Matteo Keller of Jasper Hill Farms
like Matteo Keller of Jasper Hill Farms along with his brother Andy see Jasper
along with his brother Andy see Jasper
along with his brother Andy see Jasper Hills is more than your average Creamery
Hills is more than your average Creamery
Hills is more than your average Creamery they make some cheeses they manage three
they make some cheeses they manage three
they make some cheeses they manage three herd a cow all specific breed of cow
herd a cow all specific breed of cow
herd a cow all specific breed of cow offer a specific cheese and then they
offer a specific cheese and then they
offer a specific cheese and then they also have the cave now the cave at
also have the cave now the cave at
also have the cave now the cave at Jasper Hills has been built directly
Jasper Hills has been built directly
Jasper Hills has been built directly into the Vermont landscape blasted into
into the Vermont landscape blasted into
into the Vermont landscape blasted into their farm and they aged cheeses make
their farm and they aged cheeses make
their farm and they aged cheeses make that make that they make themselves as
that make that they make themselves as
that make that they make themselves as well as cheeses from other creameries
well as cheeses from other creameries
well as cheeses from other creameries what Andy and Matteo have done is create
what Andy and Matteo have done is create
what Andy and Matteo have done is create a pipeline for small creameries that
a pipeline for small creameries that
a pipeline for small creameries that wouldn’t have necessarily been able to
wouldn’t have necessarily been able to
wouldn’t have necessarily been able to get to market to be able to sell their
get to market to be able to sell their
get to market to be able to sell their cheese more easily families like the Von
cheese more easily families like the Von
cheese more easily families like the Von Trapp family creamer
Trapp family creamer
Trapp family creamer who many years later after escaping
who many years later after escaping
who many years later after escaping Nazis have come and moved to northern
Nazis have come and moved to northern
Nazis have come and moved to northern Vermont to make cheese they make a
Vermont to make cheese they make a
Vermont to make cheese they make a cheese called OMA which means
cheese called OMA which means
cheese called OMA which means grandmother and it’s very similar to the
grandmother and it’s very similar to the
grandmother and it’s very similar to the wash Ryan cheese’s of the Bavarian Hills
wash Ryan cheese’s of the Bavarian Hills
wash Ryan cheese’s of the Bavarian Hills that once we’re so alive with the sound
that once we’re so alive with the sound
that once we’re so alive with the sound of music my favorite cheese in the
of music my favorite cheese in the
of music my favorite cheese in the cellars is Cabot clothbound and it
cellars is Cabot clothbound and it
cellars is Cabot clothbound and it should be the last cheese on your plate
should be the last cheese on your plate
should be the last cheese on your plate if you miss the Vella eat it enjoy it
if you miss the Vella eat it enjoy it
if you miss the Vella eat it enjoy it but really savor this cat of clothbound
but really savor this cat of clothbound
but really savor this cat of clothbound you already know a little bit about it
you already know a little bit about it
you already know a little bit about it it’s been shuttered so notice that
it’s been shuttered so notice that
it’s been shuttered so notice that texture see Cabot was the first cheese
texture see Cabot was the first cheese
texture see Cabot was the first cheese to be a collaborator Cabot was the first
to be a collaborator Cabot was the first
to be a collaborator Cabot was the first Creamery to be a collaborator in the
Creamery to be a collaborator in the
Creamery to be a collaborator in the cave too many season that sentence they
cave too many season that sentence they
cave too many season that sentence they around 2005 helped form the cave and
around 2005 helped form the cave and
around 2005 helped form the cave and they make cheddar using only the finest
they make cheddar using only the finest
they make cheddar using only the finest milk they have available for them forth
milk they have available for them forth
milk they have available for them forth to them for the Cabot clothbound they
to them for the Cabot clothbound they
to them for the Cabot clothbound they then ship it down to Jasper Hill cellars
then ship it down to Jasper Hill cellars
then ship it down to Jasper Hill cellars who binds it in cloth and actually puts
who binds it in cloth and actually puts
who binds it in cloth and actually puts this cheese back into the Vermont
this cheese back into the Vermont
this cheese back into the Vermont landscape so what you should get is a
landscape so what you should get is a
landscape so what you should get is a cheddar that tastes distinctly more than
cheddar that tastes distinctly more than
cheddar that tastes distinctly more than just a cheese but of the place that
just a cheese but of the place that
just a cheese but of the place that actually came from once again connecting
actually came from once again connecting
actually came from once again connecting a people a culture and a cheese so how
a people a culture and a cheese so how
a people a culture and a cheese so how do you take part in this growing
do you take part in this growing
do you take part in this growing movement well ask questions engage your
movement well ask questions engage your
movement well ask questions engage your local cheese monger ask questions about
local cheese monger ask questions about
local cheese monger ask questions about the feed the breed they should know that
the feed the breed they should know that
the feed the breed they should know that and if they approach those questions and
and if they approach those questions and
and if they approach those questions and answers with love then you know that the
answers with love then you know that the
answers with love then you know that the food they’re feeding you is also going
food they’re feeding you is also going
food they’re feeding you is also going to be approached with love and look for
to be approached with love and look for
to be approached with love and look for cheesemongers and cheese makers who’ve
cheesemongers and cheese makers who’ve
cheesemongers and cheese makers who’ve been certified cheese professionals by
been certified cheese professionals by
been certified cheese professionals by the American cheese society as my pen
the American cheese society as my pen
the American cheese society as my pen indicates we’re here to tell you stories
indicates we’re here to tell you stories
indicates we’re here to tell you stories about cheese and once again connect you
about cheese and once again connect you
about cheese and once again connect you to something more than just the food but
to something more than just the food but
to something more than just the food but to a people a place a culture thank you
”
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