Melting for marketshare

When operations consider making cheese from their milk and they weigh everything that comes with it – adding a creamery or the necessary facili- ties, nding a market niche – it’s tempting to stick to what is known: cheddars, jack cheeses, Swisses. However, a recent Penn State Extension webinar moderated by educator Sarah Cornelisse suggested there’s market value in unconventional cheese varieties, highlighted through the experiences and successes of three cheesemakers.