Janet Fletcher’s April newsletter article places New York as her #4 pick in her Top 5 States for Cheese. We are proud to say that we have worked with many of the Cheesemakers and retailers mentioned in her article, and many more of the fantastically innovative cheesemakers in New York State and beyond.
There are many barriers to success in the cheese business. Our team works to help break those barriers by providing practical resources to businesses to promote the production of high-quality dairy products. These resources include collaboration with the Food Processing Development Laboratory, Product and Process Development, increased market accessibility, Food Safety and Quality Plan guidance, and dairy specific coursework as part of the Certificate Program.
Food Processing Development Laboratory: Our FPDL pilot plant provides businesses with the equipment and technical resources that they need. For businesses looking to make a new or different style of cheese, equipment costs and product development can be a major bottleneck. The FPDL equipment is available for companies to utilize, allowing them to avoid capital costs of new equipment for different products. This resource allows New York cheesemakers to make innovation more affordable. Additionally, our staff can provide cheesemakers with valuable input for product development. This resource allows companies’ visions come to life in examples like the partnership between the FPDL, Murray’s Cheese, and Old Chatham Sheepherding Company.
Product and Process Development: Product and process development are easier said than done. There are endless possibilities for cheese flavor profiles and how to achieve them. Moisture and pH levels? What type of cheese press to use? What type of cultures? There is always more to learn in the cheese business. Whether or not businesses utilize our FPDL, we work with cheesemakers to answer their specifics questions on the cheese making processes and how to best achieve the product profile they are looking for.
Linking to markets: “If you build it they will come” is not always true! To ensure consumers can enjoy the breadth of fantastic cheese produced in New York and the Northeast, partnering with retailers is critical. We have helped foster connections between cheesemakers and retailers such as Wegmans. Old Chatham Creamery, Nettle Meadow, Sprout Creek, Consider Bardwell, and Goats and Gourmets are some of the cheesemakers who we have helped partner with Wegmans. Sometimes, a barrier for cheesemakers entering the retail market can be food safety and quality plans. We work with companies through workshops and individual consultation to help them.
Food Safety and Quality Plans: While people do not enter the cheese making business to begin writing food safety plans, they are extremely important. If done well, they prevent problems from occurring. If ignored, there can be major ramifications that impact the cheese industry. Our entire Dairy Foods Extension staff makes food safety a top priority, and we assist plants with developing strong food safety plans, and reacting to food safety issues. The Food Safety Modernization Act emphasizes the importance of proper food safety plan development in hazard analyses, record keeping, and corrective actions. We provide resources to cheesemakers of all sizes through our Artisan Dairy Food Safety Coaching Workshops, Certified HACCP Workshops, Preventive Controls for Qualified Individuals Workshops, SQF Quality and Safety Workshops, and one-on-one food safety plan development meetings.
Certificate Program: Knowing the “why” behind the steps we take is key to fully understanding a process. Dairy processing is no different. Our Dairy Foods Certificate Program is designed for participants to learn the “why” behind the most critical steps in dairy processing. Business owners and employees attend our workshops to elevate their knowledge and understanding to the next level. Participants who complete our Dairy Science and Sanitation course, a Food Safety Course, our Pasteurization course (Vat or HTST), and our Cheesemaking course, can achieve a Cornell University Dairy Foods Extension Certificate in the Science of Cheesemaking at a basic or advanced
We look forward to continuing the growth and success of the New York State Cheese Industry!
