Oregon's artisan cheese industry is aging well with OSU's help

Oregon’s artisan cheese industry has grown from two in 1999 to 24 in 2013.
Oregon’s artisan cheese industry has grown from just two operations in 1999 to 20 in 2013. (Photo by Lynn Ketchum.)
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Extension specialist teaches entrepreneurs to make gourmet cheese

In the past, most artisan cheeses consumed in the U.S. have been imported. The OSU Extension Service is working to change that and, along the way, add value to Oregon's dairy products.

It helped launch and is now helping sustain the state's artisan cheese industry, which grew from just two operations in 1999 to 20 in 2013. Lisbeth Goddik, the dairy processing specialist with OSU Extension, provides training for all levels of artisan cheese makers, including assistance with improvements in product quality, shelf-life and safety. She consults closely with them to solve specific challenges, and she serves as a technical liaison with the Oregon Department of Agriculture’s Food Safety Division. A number of artisan cheese entreprenuers have also worked with OSU researchers to write business plans, a key step to success in a niche industry with high startup costs. 

Source: Lisbeth Goddik

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