Experience Local Agriculture
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats or sheep. During production, the milk is usually acidified and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. A newly produced cheese is usually salty and bland in flavor and requires time to age. The “aging” or “ripening” process lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor.
In-Season: Year-round
Nutritional Facts: The amount of nutrients found in cheese may vary depending on the composition of the milk used as well as how the cheese is made, however the major nutrients include the following:
- Protein – important for growth and development, and helping to build and repair tissues in the body.
- Calcium – important for the health of bones and teeth, and for normal nerve and muscle function.
- Zinc – can contribute to the structure of skin, can assist in wound healing, and can also help support immune function.
- Phosphorus – important for the health of bones and teeth.
- Vitamin A – a fat soluble vitamin which is important for vision, for maintaining the health of skin, as well as being important for bones.
- Vitamin B2 (Riboflavin) – is involved in converting energy from food, for use by the body.
Farms in CT:
Sankow’s Beaver Brook Farm
Beltane Farm
Cato Corner Farm
Sweet Pea Cheese
