Caves master PJ Jenkelunas, rear, and his assistant Krista Jacobsen inspect cheese in the company’s cheese caves in New York City. Photo by Cornell University Step into your local supermarket and chances are the cheese section looks vastly different than it did just a few years ago. Artisan cheesemakers experimenting with intricate flavors and bold styles are reshaping the contours of the cheese market in New York, providing consumers with expanded choices of tastes, textures and aromas.Step into your local supermarket and chances are the cheese section looks vastly different than it did just a few years ago. Artisan cheesemakers experimenting with intricate flavors and bold styles are reshaping the contours of the cheese market in New York, providing consumers with expanded choices of tastes, textures and aromas.
And at the center of it all has been Cornell's College of Agriculture and Life Sciences (CALS). Cheesemakers large and small from across the Northeast have turned to CALS' Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes.
In 2014, Murray's Cheese in New York City had an idea for a clothbound cheddar modeled on classic British versions. But developing the unique flavor profile posed a challenge for the team from Murray's and their partner, Old Chatham Sheepherding Creamery.