Taste the Goodness Michigan Has to Offer

Welcome to the official site for Michigan Cheese Makers. Each of us take pride in producing all natural, hand made Artisan and Farmstead cheeses.

Not only are we supporting the local agricultural economies in the state, we are adding value to farm crops and keeping a bigger share of profits in local communities. Local cheese is truly a delicacy – artisan cheeses have more complex flavors, textural characteristics and varieties that you won’t find with most processed cheeses.

With nationally recognized award winning Artisan and Farmstead cheese makers across the state, each dairy and creamery stresses quality, sustainability and care of our natural resources. We invite you to learn more about our craft, where you can find Michigan cheese and meet our cheese makers. We are Great Lakes, Great Cheese.

FDA Backs Down In Fight Over Aged Cheese

The FDA is backing away (at least temporarily) from a policy statement that declared cheese makers would no longer be able to age their cheese on wooden boards. The statement caused outrage in the artisan cheese community and consumers quickly came to the aid of the industry signing onto a petition and expressing their outrage through social media. The American Cheese Society released a position statement, and it was clear that the industry was prepared to fight back if the FDA did not change its position.

Today, the FDA claimed that it in fact had not issued a new policy, they stated:

“The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.

In the interest of public health, the FDA’s current regulations state that utensils and other surfaces that contact food must be “adequately cleanable” and properly maintained. Historically, the FDA has expressed concern about whether wood meets this requirement and has noted these concerns in inspectional findings. FDA is always open to evidence that shows that wood can be safely used for specific purposes, such as aging cheese.

The FDA will engage with the artisanal cheese-making community to determine whether certain types of cheeses can safely be made by aging them on wooden shelving.”

See the rest of Greg McNeal’s article in Forbes here.

American Cheese Gets an Artisanal Makeover

More American-made fine cheese are hitting the shelves.

Read the whole story here:

NotYourGrandmothersAmericanCheese

New Michigan Cheese Producer Data

As February 2012, and recorded by MDA, there are 31 cheese producers (recorded) in Michigan, 9 goat cheese producers, 22 cows milk cheese producers, 1 sheep milk cheese producer. 4 raw milk cheese producers.

Mario Batali Loves The Leelanau Cheese Company’s Raclette.

Read the whole story here.

http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/07/mario-batali-travel-michigan.html