Practices and programs to ensure the safety of artisan cheese

Abstract Text: Historically, milk processing and cheesemaking were conducted on farms.  In the mid-1800s the factory system for cheesemaking was introduced in the United States and quickly came to dominate the industry. By the beginning of the 20^thcentury, farmstead cheesemaking in the U.S. had all but disappeared.  More recently, small-scale and on-farm processing of dairy products is experiencing a resurgence as producers are looking to add value to milk while consumers are increasingly looking for unique and locally produced products with minimal processing. This growth is particularly apparent in the artisan cheese sector that has seen the number of U.S. producers increase from ~75 in 1990 to ~1000 today. Increasing demand provides opportunities for selling and marketing unique dairy products in local, national, and international markets. From a food safety perspective, artisan and farmstead cheese producers face common as well as unique risks and challenges including those related to on-farm processing, the production of higher risk cheese varieties, and the renewed interest in the use of unpasteurized milk. Many small and very small establishments may also lack the resources, capital, technical expertise, or training to implement robust food safety programs and related technology. With the changing food safety and regulatory landscape and the expansion of international trade, there is a need to preserve traditional practices and products while ensuring food safety.  Using examples from various countries, including efforts in the U.S., this presentation addresses these food safety risks and challenges and discusses food safety programs and best practices. 

Keywords: safety, small-scale, cheese