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919
Terroir: science based or marketing gimmick
The concept of terroir is rapidly gaining importance in the U.S. marketplace in alignment with the growth of the local food sector. Terroir for products such as coffee and wine are well recognized, but there is little science to support terroir for dairy products. Nevertheless, it’s common to see promotions for regional cheeses such as Wisconsin cheese or NY Cheddar. This presentation will evaluate factors that influence farm and regional milk sources and their impact on cheese characteristics. Our current research has focused on the simple question: If all other factors are kept constant, will milk from different farms and regions produce cheeses that are different? Initial results have demonstrated that milk from farms, selected due to similar herd management principles, produce Cheddar cheeses that are different based on sensory and flavor chemistry profiles. Non starter lactic acid bacteria (NSLAB) profiles are unique to individual farms. The link to the individual farms (terroir effect) is more pronounced in 5 month aged Cheddar than in 9 month aged Cheddar. Milk from coastal regions appear to be particularly suited for cheese production; likely due to complex NSLAB profiles and flavor development.
Keywords:
Milk source, cheese, flavor