The rise of independent cheesemakers
Artisanal cheesemakers represent a new version of an old American dream: people making living doing what they want, where they want, on their own land. An MIT anthropologist looks inside the growing world of do-it-yourself American cheesemakers.
Note to Stir It Up! readers: This is an article from the Massachusetts Institute of Technology (MIT) about a new book that delves into the state of artisnal cheesemakers in the United States. I found it interesting, as it reflects culinary themes and trends that we have explored at CSMonitor.com, and I trust that you will find it informative, too.Skip to next paragraph
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Crafting high-quality artisanal cheese is not complicated, but it’s also not easy. Basically, heat a lot of milk, add bacterial cultures and enzymes to thicken it into a curd, drain it, salt it, and let it ferment and age. Of course, to make cheese like this, you must first buy fresh milk or own a farm and stock it with cows or sheep or goats plus equipment, and spend endless strenuous hours carrying around heavy pails and obsessively cleaning equipment to make sure it’s sanitary. Do this day after day, until you have enough cheese to distribute, market and sell in a crowded marketplace. Then repeat the whole process.
Does this sound like a job you would enjoy? For a growing subculture of Americans, it does: The number of independent cheesemakers in the United States has doubled since 2000. Some of these people are rebelling against what they see as an overly corporatized, factory-scale system of food production in America. Others are trying to preserve local landscapes, jobs, and a traditional way of life.
But for all the stress and strain of running a farm and selling a product, artisanal cheesemakers represent a new version of an old American dream: people who make a living doing what they want, where they want, on their own land.
“They get life out of it,” says Heather Paxson, an associate professor of anthropology at MIT, who has spent years studying artisanal cheesemakers. “They find joy in the alchemy of working with this fluid substance that becomes something glorious, and they don’t get tired of it.”
Now Ms. Paxson has turned her research into a new book, “The Life of Cheese” – published in December 2012 by the University of California Press – which delves into the ethos, methods and politics of artisanal cheese-making. At a time when the ethics of food is an important issue for many Americans, the work offers a unique glimpse of people who have taken foodmaking into their own hands.
A sense of where you are
The roots of America’s current artisanal cheese movement date to the back-to-the-land movement of the 1970s. Many of today’s cheese artisans, Paxson found, are well-educated former white-collar workers who either burned out in their previous jobs or are living a long-held dream of farming, often in a place that is meaningful to them. “They love where they live,” Paxson says.
Take, for instance, Vermont Shepherd cheese, made in Putney, Vt., and run by a Harvard University graduate, David Major, who sees cheesemaking as a way of keeping his family’s property intact and of remaining “directly engaged with the land.” Other cheesemakers Paxson visited see their businesses as a way of preventing their home areas from becoming suburbanized, or disused, and overgrown.
Many see their cheesemaking in distinctly political terms. Mateo Kehler, a maker of artisanal cheese at Jasper Hill Farm in Vermont, has said his enterprise was a “response to globalization,” adding, “at a time when the extractive efficiency of capitalism … threatens to collapse the planet’s natural systems, it is totally appropriate to remember that all capital originates with sunshine and soil.”