How does terroir influence the flavor of cheese?
Terroir in the U.S. is defined as “a sense of place,” referring to subtle local influences in the flavor of food or wine. However, just because a cheese is made in a place doesn’t mean the place is in the cheese. In the European sense of the term, terroir is not magic but a formal, well-defined tradition that is the result of clear choices, hard work and cooperation between regulatory authorities and local growers and producers over time. In France, the idea that you can create terroir began in the 14th century. That tradition continues today and takes into account both environmental and cultural influences. U.S. cheesemakers can create terroir by skillfully managing a number of practices. These include choosing the right animal breed for their climate, feeding them on pasture that includes local vegetation, allowing indigenous microbes into their starter culture, and letting as much environmental influence into their aging room as regulations will allow.
