Food Safety – Quality Control Program for Farmstead Sheep Cheese

Project Overview

FNE01-363
Project Type: Farmer
Funds awarded in 2001: $10,093.00
Projected End Date: 12/31/2002
Matching Non-Federal Funds: $8,000.00
Region: Northeast
State: New Hampshire
Project Leader:

Commodities

  • Animals: sheep

Practices

  • Animal Production: preventive practices
  • Education and Training: demonstration, farmer to farmer, focus group, networking, on-farm/ranch research, technical assistance
  • Farm Business Management: risk management
  • Pest Management: sanitation
  • Production Systems: holistic management

    Proposal summary:

    Farmstead sheep cheese gets much of its distinctive flavor from raw milk, but concerns about food-borne illness may affect consumer confidence and lead to pasteurization regulations. An alternative is to develop safety and quality controls that assure consumers that the cheese is safe and encourage other cheese producers to adopt them. The project includes sampling, testing, and adopting model food safety procedures.

    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.