CA has the new cheese capital?
We do have CA Water Buffalo mozzarella, the cows are milked in the beautiful Chino Valley dairy preserve (which grows smaller every day and is so much unlike the rolling green hills you see on the CA Happy Cows commercials) and the product is on shelves in higher-end markets and cheese shops; Bubalis bubalis brand. The native bison (our Great Plains and beyond animal), has not been domesticated, and would be pretty hard to milk. I love water buffalo, they get very tame and make great pets. Unfortunately or fortunately for the rest of the states and world, California is always trying to out-do everyone else.
Re the buffalo mozzarella producer 'Bubalus Bubalis', here is their website:
First saw them on Huell Howser and in the MDR Costco.
Recently I came across an article about their plans to relocate to Northern California - at least they'll have a chance to stay in business.
Like most anything else, the first line of food education is YOUR PARENTS who raised you - I was very fortunate!
Lactose intolerance is hitting baby-boomers - say cheese please.
Santa Barbara has a true cheese store - "C'est Cheese" on Santa Barbara street a few doors down from primo bread spot - Our Daily Bread. C'set Cheese lets itself smell like a real cheese store - memories of Swizerland.
Notice how the article talked about developing american versions of "exotic cheeses" - huh? Like strip it of flavor and nuance and make it last forever?
How about getting some really, really fresh high fat content buffalo milk mozarello ..... available everywhere. TurnNebraska back to the buffalos and let's do things right -not Americanize mozarello into thick, tasteless rubber.
I believe the problem with fresh buffalo milk cheese in California is not the lack of ability, but the health department standards. The NYTimes has published more than one article in the last few years about the problem in that city; the health inspectors have been known to leeve fines and dump clorine in the soaking water of fresh italian cheeses made by local shops. The law there, and in most states, demands that cheese be pasteurized or aged a minimum of 30 or 60 days (something like that).
As a medical student in San Diego, I hear the stories about kids who have contracted tuberculosis and listeria meningitis from fresh mexican cheese. But it would be nice to have the option.
IMO volume isn't as important as variety and quality. The large volume producers in California (Hilmar, etc) produce pretty mediocre cheese at best. Wisconsin still has a few small, adventurous producers of specialty and uniquely flavored cheeses that are insanely hard to find here in Cali. For that matter, good sharp California cheddar is much harder to find than when I was growing up @#% years ago, so I usually get Tillamook.
For a start, let's outlaw MILD CHEDDAR, a synonym for Yellow Cheese-like Fat. Tough part will be quantifying 'mild' though.
BTW where is that food product made that embarrassingly calls itself 'American cheese'? Now there's a total waste of dairy.
Of course, Cali wins hands down on the marketing end due to the 'talking cows' spots, but that's another thread!