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One cheese to rule them all - Page 27

post #391 of 445
I was going to write more but realized it's far too foo.gif already.

Had some old mimolette recently. Not a huge fan.
And Picandou - PĂ©rigord. yummy.
post #392 of 445
Yeah- I don't get Mimolette, young or old (funny enough-the cheese that was the first post in this thread).
post #393 of 445
Hey CG (or anyone else who knows), could you tell me a little about what determines cheese pricing? I'm sure this is a complicated matter, but I'm curious whether the key determinants are ingredient prices, labor, aging & storage, or mostly just a matter of what the market will fetch. I ask because the retail prices of various cheeses I like vary so widely. (Am currently eating Fromager D'Affinois, which I like, but only because it was so much cheaper at the store today than Humboldt Fog.)
post #394 of 445
It can get complicated and you've hit on the basics.

Biggest issue is milk cost. If it's a farmstead variety, meaning they also raise the cattle, that factors in.
Other factors: type of milk source. In order of yield:
Cow
Goat
Sheep (with by far the lowest yield)

There are cow varieties that give 12-14 gallons a day.
Goats average about one gallon a day.
Sheep1/2 gallon or less a day.
But a gallon of sheep milk yields the most cheese per gallon because it's higher in solids. Nonetheless, you can see why sheep milk aged cheeses can be so expensive.

A general rule: 1 pound of cheese requires 10 pounds (or about 5 quarts) of cow or goat milk and about 6 pounds of sheep milk.
A big drum of Montgomery cheddar weighs 56lbs. That's about 560lbs of milk PER DRUM! It would take entire large herds of sheepto makeone cheese.


Breed to breed especially, the daily yield varies significantly. So if you aren't picky about cow type and just want bulk, you buy anything and homogenize it. Cheap. But if you want a variety of Friesan with Higher fat content per yield, and you want single source, and organic, and raw... Much more expensive.

Then there's fat molecules... Protein content... It matters depending on the cheese you want to make. And fat makeup affects total yield, again affecting your end yield. A harder goat cheese might use Saanen goats, if you want a softer cheese, you might use Nubian goats. Different pices from region to region.

If it is aged, especially for longer periods, that also adds up. A fresh new cheddar might sell to n finer for $6-8 a pound. But if the affinity ges it for 18 months, that might double or triple the retail price. And for retail, most monsters want to sell at 2x retail. 2.5-3 is aspirational. Sometimes you see 1.5x but then they might be breaking even.

And as always, small artisan yields don't get he efficiency of bulk production.
Edited by Cary Grant - 7/31/12 at 7:38pm
post #395 of 445
^ Thanks for the detailed response! I guess I'd never thought about exactly how much milk it takes to make cheese, and I'd never given any thought to the differences in milk across breeds of the same species.
post #396 of 445
It's the big driver behind why artisan cheeses come and go annually , they're seasonal.
You don't milk when calving for example. It's why spring milking versions of th Sam cheese can be very different from summer milking... Both in taste and price.


Really not unlike wines in many regards.
post #397 of 445
post #398 of 445
I went to Murray's cheese bar awhile ago. Was very pleased. They have an excellent eclectic beer and wine list. Got some epoisse and realized the first time I tried it was from a way overripe cheese. Petit billy is good but bland. I think my favorite goat cheese is still tomme fleur vert


Any suggestions in what I should try there next time? I love goat cheeses but I'm willing to try pretty much everything.
post #399 of 445
They just opened, right?

From my neck of teh woods, try the Pleasant Ridge Reserve. Try the Mitibleu... fairly rare, raw sheep's milk blue
post #400 of 445
2nd breakfast...

post #401 of 445
Jasper Hills cheese in development, round two:






Getting better than the babies last Spring but still not a great cheese. There's a lot of competition in this style and these are bland. Rumored to be aiming for a Christmas release with one year's age on.
More on the blog.
post #402 of 445
PSA- October is American Cheese month- some pretty substantial discounts (20-40%) via the Passport program next month
post #403 of 445
I'm reviewing 31 cheeses in 31 days for American Cheese month... gonna need to up the cardio.
post #404 of 445
or just be content with a little extra gas in the tank
post #405 of 445
And why is it, as a rule, that American Camembert & Brie generally suck?

Oh... well it could be because Camembert in general is over-rated?
smack.gif
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