CHEESEMAKERS HOPE TO RECOUP AFTER LOCKDOWN

The loss of restaurant and farmer’s market sales has farm-based artisan producers reeling. You are probably aware that the COVID-19 pandemic has caused a variety of disruptions in the US food supply, but you may not have heard about how it is impacting American artisan cheesemakers. While the best cheeses in the US are typically made on farms in areas with low population densities, most of that cheese is sold locally, to restaurants and at local farmers markets, and directly from on-farm shops. With these sales outlets cut off, or severely hampered since mid-March, most artisan cheesemakers have seen a good portion of their business dry up. As a result, many have reduced staff, slowed produc

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