Pacific Northwest cheese : a history / Tami Parr.

Format:

Book

Author/Creator:

Parr, Tami J.

Language:

English

Subjects (All):

Cheese--Northwest, Pacific--History.

Cheese.

Cheesemakers--Northwest, Pacific--History.

Cheesemakers.

Cheese factories--Northwest, Pacific--History.

Cheese factories.

Physical Description:

1 online resource (208 p.)

Edition:

1st ed.

Place of Publication:

Corvallis : Oregon State University Press, 2013.

Language Note:

English

Summary:

In this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It's a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho. For years, farmers in the Pacific Northwest made and sold cheese to support themselves, but over time the craft of cheesemaking became a profitable industry and production was consolidated into larger companies and cooperatives. Eventually, few individual cheesemakers were left in the region. In the late sixties and early seventies, influenced by the counterculture and back-to-the-land movements, the number of small farms and cheesemakers began to grow, initiating an artisan cheese renaissance that continues today. Along with documenting the history of cheese in the region, Parr reveals some of the Pacific Northwest's untold cheese stories: the fresh cheese made on the Oregon Trail, the region's thriving blue cheese and regional swiss cheese makers, and the rise of goat's milk and goat's milk cheese (not the modern phenomenon many assume it to be).

Contents:

Intro

Contents

Acknowledgments

Map of the Pacific Northwest

Introduction

Map of the Oregon Country, 1818-1846

Chapter 1: Furs, Cattle, and Empire: English Cheese in the Pacific Northwest

From Fur Traders to Farmers

From Wheat and Barley to Milk, Butter, and Cheese

The Capendales' Short Tenure at Fort Vancouver

The Decline of English-made Cheese in Oregon

Chapter 2: Milk and Cheese in Oregon Country

Dutch Cheese

Farmstead Dairies

The Rise of an Industry

The Cheese Heist of 1889

Chapter 3: From Farm to Factory: Cheese Becomes Big Business

Rapid Growth and Change

Brown Farm

The Evolving Marketplace

Tuberculosis and the Rise of Goat's Milk

Chapter 4: Expansion and Innovation

Kraft Comes to the Pacific Northwest

Red Rock Cheese Co.

Goat's Milk Cheese Arrives

Industry Innovations

Blue Cheese in the Pacific Northwest

Langlois Blue Star Cheese Co.

Guler Cheese Co. and Black Rock Cheese Co.

Darigold Blue Cheese

Rogue River Valley Creamery

Canned Cheese Boom and Bust

Another War, More Cheese

The Cheese Factory at Tenas Illihee

Chapter 5: The Mass Production Era

The Food Standardization Movement

Rindless Cheese-An Industry Revolution

Smaller-scale Cheese Factories

Swiss Cheese in the Pacific Northwest

Swiss Village Cheese Co.

Italian Cheese in Washington

Green River Cheese Co.

Mazza Cheese Co.

Tempest in Tillamook

Ladino Cheese Factory Purchased by Cult

Chapter 6: Back to the Farm: The Artisan Cheese Renaissance

The Re-emergence of Farmstead Cheese

An Emerging Food Revolution

Idaho Goes Its Own Way

Current trends

The Future of Artisan Cheese in the Pacific Northwest

Toledo Cheese Days

Appendix A: A Short History of Cheese in Alaska.

Appendix B: Artisan Cheesemakers of the Pacific Northwest 2012

Notes and Sources

Index.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-87071-705-7

OCLC:

857080693