Posts Tagged: Cheese

Cottage food industry on growth trend in California

A little more than a year ago, a California law went into effect that gave small farmers and even home gardeners a new opportunity to sell value-added products. The California Homemade Food Act permits individuals to produce certain foods in home kitchens to sell in limited quantities to the public.

That sounds simple, but like most laws, there are plenty of caveats. The legislation has stipulations about the types of foods allowable, registration, permits and labeling requirements. UC Cooperative Extension has been helping farmers and home gardeners who produce fruits, vegetables, nuts, herbs, and honey take advantage of the new opportunity at workshops around the state, reported the Stockton Record.

Shermain Hardesty, UC Small Farm Program extension economist, is coordinating the project. Hardesty thinks that marketing may be the hardest part of creating a successful cottage food businesses for many farmers and other entrepreneurs. At the workshops, Hardesty teaches the basic "Four P's" of marketing: product, place, price and promotion.

In other news ...

Also catching the entrepreneurial spirit is UC Master Gardener Janet Fletcher, reported Paul Franson in the Napa Valley Register. Fletcher - an author, cheese expert and editor of the Napa County Master Gardener newsletter - is launching her own new online newsletter, called "Planet Cheese."

Fletcher wrote a cheese column for the San Francisco Chronicle for 10 years. The column was discontinued with the upcoming coalescence of food and wine coverage in the newspaper's home section, the Register article said.

Planet Cheese is a way for Fletcher to keep writing and learning about her favorite subject. The weekly newsletter on all things cheese - products, people, places and news - includes seasonal recipes, class announcements, and commentary on food, wine, beer, gardening and culinary travel. Sign up for the free newsletter at http://janetfletcher.com.

Artisan cheese is where wine was 30 years ago

Falling milk prices and rising production costs have prompted some California family dairies to augment their income by marketing handmade, artisan cheese, reported Ben Wortham in the Wall Street Journal.

Wortham cited the UC Cooperative Extension publication Coming of Age: The Status of North Bay Artisan Cheesemaking, written by UCCE community development advisor Ellie Rilla and published earlier this year. Of the 22 artisan cheese producers in Marin and Sonoma counties in 2010, 10 were dairy farms that use their own milk, the report says. Four more artisan cheese producers are in the process of starting up, even as four dairies in the two counties went out of business last year.

These 22 producers in total made almost eight million pounds of cheese last year, covering 95 varieties, which sold at retail for as much as $30 a pound, according to the report.

"We're where wine was 30 years ago," Rilla told the reporter. "It doesn't look like there's any chance of a bubble popping in the foreseeable future."

Artisan cheesemaking coming of age in California

The development of an artisan cheesemaking industry in Sonoma and Marin counties is enhancing the ambience of agriculture in the picturesque rural community, according to Stephanie Larson, the director of UC Cooperative Extension in Sonoma County.

She made the comment in an article that ran over the weekend in the Santa Rosa Press-Democrat about dairies adding value to their product by creating gourmet cheeses. Much of the data shared in the story came from a report developed by UCCE community development advisor Ellie Rilla, Coming of Age: The Status of North Bay Artisan Cheesemaking, which was released in January.

Marin and Sonoma counties have 22 commercial cheese plants which produce 8 million pounds of artisan cheese each year, with a retail value of $119 million, according to the study.

"It's the largest concentration in California," the story quoted Rilla. She said one-third of the businesses have been making cheese for three years or less.

Though growing, the North Bay's artisan cheese business is tiny compared to California's commodity cheese industry, which produces 2 billion pounds of cheese annually, half of it mozzarella.

Many artisan cheesemakers turn to organic production and special blends to set themselves apart. For example, producer Craig Romanni plans to be the area's first buffalo mozzarella maker and the Bohemian Creamery near Sebastopol makes nine different cheeses, including a sheep/cow blend infused with cacao nibs, the story said.

The UCCE report on artisan North Bay cheesemaking.

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