New York State Cheese Council
At the heart of New York's vibrant agricultural landscape lies the New York State Cheese Council (NYSCC), a dedicated champion for cheese artisans. The NYSCC is passionate about nurturing the rich tapestry of local cheeses that New York has to offer. Through events and educational initiatives, they're not only raising awareness of diverse cheese offerings but also boosting the economic growth and sustainability of the cheese industry. Their goal is to ensure that New York's cheeses are cherished and celebrated throughout the state, enhancing New York's culinary reputation.
The NYSCC is full of incredible talent, each member bringing their own unique flavor to the community. From the loving hands that craft each cheese to the friendly faces that sell them, members include creamery owners, makers, affineurs, distributors, specialty shop owners, mongers, and charcuterie artists.
Their board is composed of experienced and dedicated individuals. This includes Rachel Banks (NYSCC President and a cheesemaker at Ordinary Farmstead), Benoit Breal (owner of Saxelby Cheesemongers), Pete and Steve Messmer (owners at Lively Run Dairy), Sarah Simiele (owner at The Curd Nerd) and Emily Smith (Plant Manager/Cheesemaker at Eden Valley). Each member's passion and dedication shine through in the quality and creativity of their products, contributing to the vibrant culture of cheese-making in New York state.
Being part of the NYSCC means joining a community that's open-hearted and eager to include all cheese professionals within New York State. If you share their passion for cheese and community, becoming a member is as simple as sending them an email at newyorkstatecheesecouncil@gmail.com.
The NYSCC loves welcoming new members to their council! Their mission is to elevate the awareness and production of New York-made cheese, advocate for better distribution, and provide a nurturing environment for education and professional growth. They are committed to supporting each other and promoting a thriving cheese culture that everyone can be a part of.
Through several yearly meetings, the NYSCC is dedicated to ensuring that its actions align with the needs and wants of the rest of the cheese professionals in the state. From their annual gathering in historic Little Falls to their exciting summer conference in Buffalo, they create spaces where learning and celebration go hand in hand.
The NYSCC said, “As a council, our biggest efforts will center around building a network with which we can ask one another questions, provide opportunities for education and professional development, build awareness for New York State cheese, provide help understanding and navigating food safety and regulation, and to support our small farmers, producers, and businesses.”
New York State has such a long, rich history of dairying, and the cheese community here has incredible potential! Sadly, many farms are facing hardships though. However, the NYSCC is dedicated to turning things around by building a supportive network of professionals who want to help one another.
They want to engage the community and bring awareness to where their food comes from and the value of locally produced goods. In the near future, they hope to release a map of cheese producers and businesses throughout the state. The goal is to shine a light on them and help the community find them. Supporting the council can be as simple as supporting locally made cheeses or local cheese professionals.