Mother’s Day advertising is blossoming all over the television, the newspapers, magazines, walking through the mall, et cetera, as the countdown to May 9th continues. Remember good ol’ Mom! May comes along and we inevitably think of mothers and Mother’s Day, yes?
Although some artisan cheese dairies and creameries practice extended lactation management, the following appear to be the norm:
It struck me, as I was eating some fresh goat chevre, that I wouldn’t be enjoying that delectable treat if it weren’t for a mother, or lots of mothers; goa
t mothers, sheep mothers, cow mothers, buffalo mothers.
t mothers, sheep mothers, cow mothers, buffalo mothers. Bless those mothers!
I enjoy this time of the year when babies are being born; they are so adorable. Who isn't emotionally moved by cuddly young babies? I love, too, that milk is starting to flow and cheeses are being created. Some cheeses are enjoyed fresh, others need to age before they’re at the point of enjoyability—is there such a term?
As I talk with folks throughout my day-to-day activities, there sometimes seems still to be a disconnect about how food is made before it is delivered to our supermarkets and placed on the market shelf or in the refrigerated cooler. Not only ar
e some children clueless about where milk and cheese come from—or French fries, bread, or hot dogs, or catsup and mustard—but some adults also aren’t cognizant that the “mother” has to be lactating in order for there to be milk, and therefore, cheese.
Cow’s milk is a major industry here in the United States and the availability is managed so that cow's milk is combined from many different sources so that it’s in the store refrigerator year around.
But, if you’re an artisan creamery, and you have a finite number of cows, or sheep, or goats, then the lactation cycle is much more obvious; some cheeses are only available d
uring a specific time of the year.
I enjoy this time of the year when babies are being born; they are so adorable. Who isn't emotionally moved by cuddly young babies? I love, too, that milk is starting to flow and cheeses are being created. Some cheeses are enjoyed fresh, others need to age before they’re at the point of enjoyability—is there such a term?
As I talk with folks throughout my day-to-day activities, there sometimes seems still to be a disconnect about how food is made before it is delivered to our supermarkets and placed on the market shelf or in the refrigerated cooler. Not only ar
e some children clueless about where milk and cheese come from—or French fries, bread, or hot dogs, or catsup and mustard—but some adults also aren’t cognizant that the “mother” has to be lactating in order for there to be milk, and therefore, cheese. Cow’s milk is a major industry here in the United States and the availability is managed so that cow's milk is combined from many different sources so that it’s in the store refrigerator year around.
But, if you’re an artisan creamery, and you have a finite number of cows, or sheep, or goats, then the lactation cycle is much more obvious; some cheeses are only available d
uring a specific time of the year.Although some artisan cheese dairies and creameries practice extended lactation management, the following appear to be the norm:
Ewe (sheep) lactation
is about 180 days.
Doe (goat) lactation
Doe (goat) lactation
is about 300 days
Cow lactation
Cow lactation
is about 305 days
I’m not sophisticated enough to understand the animal husbandry whys and wherefores, but I know that during certain months I can’t get some of the cheeses I enjoy. However, that makes those cheeses that more appealing and cherished when they are available at my cheesemonger’s counter!
Therefore, I want to applaud mothers everywhere and in every realm!
Happy Mother’s Day!
Happy Mother’s Day!
Postscript
On Fox News a few weeks ago, there was a mention of a NY restaurant owner, Daniel Angerer, who made cheese from his fiancee’s milk. Public reactions were mixed, which seems a little silly to me. If I had been interested in artisan cheese when I was lactating with my two sons, I think I would have been curious enough to try to make some cheese from my own milk.
Does it creep you out that patrons were eating cheese made from human mommy’s milk?
Does it creep you out that patrons were eating cheese made from human mommy’s milk?
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