Buying creamy and eco-friendly organic cheese

Readers may be wondering, can I afford to feed my family and friends organic cheese? Can I afford not to? In this Examiner’s experience, good food accomplishes three things: initially, it delights the palate, then it supports the body, and, finally, it pleases the mind. As American public demand increases, organic cheeses are becoming more widely available. Let’s take a quick look at how readily-available organic cheeses rate on this Examiner’s good food scale.

 To do this, I must explain what organic cheese is. The United States Department of Agriculture, or USDA, defines organic cow’s milk cheese as cheese made from the milk of cows raised under organic dairy farming techniques. These cows live on organic farms or are kept separate herds from non-organic dairy cows. Organic dairy cow are not given growth hormones or antibiotics, and they are fed eighty percent to one hundred percent organic feed. Dairy cows raised under organic farming techniques are also grazed or put to pasture on grass managed under specific farming conditions. The USDA also monitors the processes used to make and pack any cheese labeled “organic,” to ensure that no extra preservatives, genetically-engineered rennet, or coloring agents get added.

Organic cheese certainly sounds appealing. Dairy cows on organic farms eat mostly grass (not corn or mixed grains) like cows have for centuries. Many award winning artisan-made and imported cheeses, available only in specialty shops, have been crafted according to organic standards. In addition, cheese gains most of its nutritional value from milk. Employing hormone-free milk to create ripe, flavorful cheese seems like the ideal cheese-making process. Ideal, that is, if one can find and afford an organic market. Not everyone can. So, how do these ideals fare in the harsh lighting of the mass-market grocery store? This Examiner checked out some urban and suburban markets to investigate the availability, price, and most importantly, taste of organic cheese. Selections varied widely, but organic cheddar and Monterey Jack were readily available in all the markets that I visited. Comparing prices, I found that the organic cheeses cost me an average of eighty cents to one dollar more than the non-organic versions.

Let’s talk taste. Do you have to sacrifice flavor to jump on the green, trendy organic bandwagon? Connoisseurs can rest assured that they will be able to find a ripe, complex organic cheese (for something different, try imported, organic Stilton) worthy of their cheese board. Do guests notice a difference when you introduce organic cheese? The sharp, rich Vermont and medium English organic cheddars my family sampled won us over. They noticed a positive difference. I later served the tangy, smooth, organic Monterey Jack produced by a California dairy to a dinner guest and he enjoyed it immensely. Foodies shudder at the thought, but Moms I know rejoice to learn that one can even easily find organic string cheese to pop in kid’s school and summer camp lunches. Clearly, one does not have to sacrifice flavor, texture, and variety to support organic farming.

It’s more expensive, but is organic cheese really more nutritious? This question is currently under intense debate. There is research (funded by different segments of the dairy farming industry) to support both the affirmative and the negative response. However, a consensus seems to be emerging that organic dairy cows consuming more pasture (or grass) produce milk containing higher levels of Omega 3 fatty acids. As you may know, these helpful fats support heart health, aid joint health, and strengthen bones and teeth. Cheese marketed under the USDA organic label should be made from the milk of primarily pasture-fed cows. Research also suggests that organic dairy products, including cheese, made from organic milk contain higher levels of beta carotene and linoleic acid. Some nutritionists have recently linked diets rich in linoleic acid to the possible prevention of cancer. So, as more independent research comes to light, organic cheese may indeed win out as the healthier alternative.

It’s tasty and healthy, but is buying organic smarter and greener? The animals on organic dairy farms must be treated according to a certain standard for the products to retain their organic label. Cows on organic farms should have access to pasture, sunlight, exercise, and fresh air. A growing movement of American farmers, chefs, and consumers feel that organic dairy farming supports a cycle of health that treats both the animals and the environment well. If you are lucky enough to live in New England, California, or Wisconsin, organic dairy farming is a local and environmentally sound option. However, if you live in other areas of North America and buy organic dairy products to shop in an eco-friendly way, you should also consider the environmental impact of shipping from the farm to the cheese maker to your market or your home.

Organic cheeses rate highly on this Examiner’s good food scale. They please your palate and your support your health. The one glaring problem with organic dairy products is that, despite widening consumer demand, they remain a luxury available only to the upper and upper middle classes in certain parts of America. Check back here for more ideas on incorporating organic cheeses into your budget and your recipes. For more information on the health benefits of the organic lifestyle consult the practical advice of the Organic Food Examiner at www.examiner.com/x-693-Organic-Food-Examiner.