Oklahoma’s artisan cheese scene has quietly blossomed into a culinary gem of the Sooner State. Local cheesemakers are crafting exceptional products that reflect the region’s agricultural heritage and innovative spirit. These small-scale producers are creating award-winning cheeses that rival those from more well-known dairy regions.
The roots of Oklahoma’s artisan cheese industry can be traced back to the state’s dairy farming history. In 1943, Oklahoma’s dairy cow population peaked at 912,000, producing an impressive 2.7 million pounds of milk annually. Today, that legacy continues through passionate artisans who transform high-quality local milk into unique, flavorful cheeses.
From Lovera’s Handcrafted Foods’ acclaimed Caciocavera to Swan Bros. Dairy’s farm-fresh varieties, Oklahoma’s cheese offerings showcase a diverse range of styles and flavors. These artisanal creations not only satisfy local cheese enthusiasts but also attract attention from food lovers beyond state borders, putting Oklahoma on the map as a rising star in the world of artisan cheese.
History of Artisan Cheese in Oklahoma
Oklahoma’s artisan cheese industry has evolved from humble beginnings to a thriving sector, showcasing the state’s agricultural heritage and culinary innovation. The journey reflects both challenges and triumphs in developing a unique cheese-making tradition.
Early Beginnings
Oklahoma’s cheese-making history dates back to the early 20th century. Small family farms began producing cheese as a way to preserve excess milk. The Watonga Cheese Factory, established in 1940, became a pioneering force in the state’s cheese industry.
This factory put Oklahoma on the map for cheese production, specializing in cheddar and colby varieties. Local dairy farmers supplied milk to the facility, fostering a symbiotic relationship between agriculture and artisanal food production.
Growth and Expansion
The 1940s marked a significant period for Oklahoma’s dairy industry. By 1943, the state boasted 912,000 dairy cows producing 2.7 million pounds of milk annually. This abundance of milk created ideal conditions for cheese-making to flourish.
In recent decades, a new wave of artisan cheese producers has emerged. These small-scale operations focus on crafting unique, high-quality cheeses. Lovera’s Handcrafted Foods gained recognition for their Caciocavera, an Italian-style cheese with Oklahoma flair.
The Oklahoma Food Coop has played a crucial role in supporting local artisan cheese makers. It provides a platform for these producers to reach consumers, offering a variety of handcrafted cheeses alongside other locally-made products.
Key Artisan Cheese Producers
Oklahoma’s artisan cheese scene boasts several notable producers creating unique, high-quality products. These cheesemakers combine traditional techniques with local ingredients to craft distinctive flavors that showcase the state’s dairy heritage.
Lovera’s Italian Market
Lovera’s Italian Market stands out as a prominent artisan cheese producer in Oklahoma. Located in Krebs, this family-owned business has been crafting Italian-style cheeses since 1946. Their signature product is Caciocavera, an award-winning cheese that blends Italian tradition with Oklahoma flair.
Caciocavera is a stretched-curd cheese similar to Caciocavallo. It’s made from cow’s milk and aged for various periods, resulting in different flavor profiles. Lovera’s offers several varieties, including plain, peppered, and smoked.
The market also produces other cheeses like mozzarella and ricotta. Visitors can tour the facility and watch cheese being made. Lovera’s commitment to quality and tradition has earned them recognition in national competitions.
Watonga Cheese Factory
Watonga Cheese Factory has been a staple of Oklahoma’s cheese industry since 1940. Located in Watonga, this historic factory produces a range of cheeses using milk from local dairy farms.
Their most famous product is Watonga cheese, a type of cheddar with a distinctive tangy flavor. The factory offers several varieties, including mild, sharp, and extra sharp cheddar, as well as flavored options like jalapeño and garlic.
Watonga Cheese Factory also produces cheese curds, a popular snack in the region. The factory welcomes visitors for tours and tastings, providing insight into their cheesemaking process and history.
Christian Cheese
Christian Cheese, based in Kingfisher, is a family-run dairy and cheese producer known for its wide variety of cheddar cheeses. The Christian family has been in the dairy business for generations, bringing their expertise to artisan cheesemaking.
Their product line includes traditional cheddars as well as flavored varieties like jalapeño, garlic, and smoked cheddar. Christian Cheese focuses on using high-quality milk from their own herd of dairy cows, ensuring freshness and consistency in their products.
The company offers farm tours, allowing visitors to see the cheesemaking process from cow to final product. Their commitment to sustainable farming practices and artisanal methods has earned them a loyal following among local cheese enthusiasts.
Swan Bros. Dairy
Swan Bros. Dairy, located in Claremore, has been a family-operated dairy since 1923. In recent years, they’ve expanded into artisan cheesemaking, producing a range of fresh and aged cheeses.
Their cheese selection includes cheddar, colby, and pepper jack, all made from milk produced by their own herd of Holstein cows. Swan Bros. is known for their cheese curds, which are popular among locals and visitors alike.
The dairy offers tours where visitors can see the milking and cheesemaking processes. Swan Bros. Dairy’s commitment to quality and freshness has made them a respected name in Oklahoma’s artisan cheese community.
Cheese Varieties and Specialties
Oklahoma’s artisan cheese scene boasts a diverse array of flavors and textures. Local cheesemakers craft unique varieties that showcase the state’s dairy heritage and innovative spirit.
Caciocavallo
Caciocavallo, known locally as Caciocavera, is a standout Oklahoma cheese. This Italian-style cheese has a smooth texture and mild flavor that sharpens with age. Artisans hand-stretch and hang the cheese to age, preserving traditional methods.
Caciocavera’s versatility makes it popular among chefs and home cooks. Its melting properties suit it well for cooking, while its flavor profile allows it to shine on cheese boards.
Local producers often experiment with flavors, infusing the cheese with herbs or spices to create unique variations.
Cheddar Varieties
Oklahoma cheddar cheeses range from mild to sharp, offering something for every palate. The Christian family in Kingfisher produces a wide array of cheddar varieties.
Some popular Oklahoma cheddar types include:
- Aged sharp cheddar
- Smoked cheddar
- Herb-infused cheddar
- Jalapeño cheddar
These cheeses often use milk from local dairy farms, ensuring freshness and supporting the state’s agricultural community.
Italian Cheese Types
Beyond Caciocavera, Oklahoma artisans produce other Italian-inspired cheeses. These varieties reflect both traditional techniques and local innovation.
Common Italian-style cheeses made in Oklahoma include:
- Mozzarella
- Ricotta
- Provolone
- Parmesan-style hard cheeses
Many of these cheeses are crafted using small-batch methods, allowing for careful quality control. Local cheesemakers often age their Italian-style cheeses to develop complex flavors and textures.
Some producers offer cheese-making classes or tours, giving visitors a chance to see the artisanal process firsthand.
Cheese-Making Process
Artisan cheese production in Oklahoma involves several intricate steps, from sourcing high-quality milk to carefully aging the final product. Local cheesemakers employ time-honored techniques alongside modern innovations to craft their distinctive offerings.
Sourcing Fresh Milk
Oklahoma artisan cheesemakers prioritize obtaining fresh, high-quality milk. Many source from local dairy farms, often within hours of milking. Some producers, like Swan Bros., operate their own dairy farms to ensure full control over milk quality.
The milk’s characteristics, influenced by factors such as cow breed, feed, and season, play a crucial role in the final cheese flavor. Artisans may use raw milk for certain cheeses, though this requires rigorous testing and careful handling.
Cheesemakers typically begin their process in the early morning hours when the milk is at its freshest. This prompt start helps preserve the milk’s natural qualities and flavors.
Culturing and Curdling
The cheese-making process begins with warming the milk and adding cultures. These cultures help develop flavor and acidity. Next, rennet is added to coagulate the milk, forming curds.
Once curds form, they are cut and stirred. The size of the curd cut affects the final cheese texture. Smaller cuts lead to harder cheeses, while larger cuts result in softer varieties.
The curds are then heated and stirred further. This process, known as “cooking,” helps expel whey and develop the desired texture. Artisans carefully monitor temperature and acidity throughout this stage.
Aging and Maturation
After draining excess whey and shaping the cheese, the aging process begins. This stage is crucial for developing flavor, aroma, and texture.
Aging conditions, including temperature and humidity, are carefully controlled. Some Oklahoma artisans use traditional aging rooms, while others employ modern climate-controlled facilities.
The duration of aging varies widely, from a few days for fresh cheeses to several months or even years for hard, aged varieties. During this time, cheesemakers regularly inspect and turn the cheeses to ensure even maturation.
Unique local molds and bacteria can influence flavor development, contributing to the distinctive character of Oklahoma artisan cheeses. This natural terroir helps create cheeses that truly reflect their local origins.
Contributions to Local Cuisine and Culture
Oklahoma’s artisan cheese industry has made significant impacts on the state’s culinary landscape and cultural identity. Local cheesemakers have elevated traditional dishes and inspired new creations, while fostering a sense of pride in Oklahoma-made products.
Pairing With Local Products
Oklahoma artisan cheeses complement a variety of local ingredients, creating unique flavor combinations. Cheesemakers often collaborate with local farmers to pair their cheeses with seasonal produce. Fresh goat cheese enhances salads made with Oklahoma-grown corn, while aged cheddar elevates dishes featuring Italian sausage produced in the state.
Local restaurants in Oklahoma City showcase these pairings on their menus, highlighting the versatility of artisan cheeses. Wine bars and craft breweries offer tasting boards featuring an assortment of Oklahoma cheeses alongside local wines and beers.
Farmers markets across the state have become hubs for cheese enthusiasts to discover new pairings. Vendors often provide recipe cards and pairing suggestions, encouraging customers to experiment with local cheeses in their home cooking.
Influence on Local Gastronomy
Oklahoma’s artisan cheese industry has sparked innovation in the state’s culinary scene. Chefs in Oklahoma City and beyond incorporate local cheeses into both traditional and modern dishes, creating a distinct regional cuisine.
Food festivals now feature cheese-centric events, showcasing the creativity of local chefs and cheesemakers. Annual cheese competitions have emerged, fostering healthy competition and driving quality improvements across the industry.
Artisan cheeses have found their way into unexpected dishes, such as cheese-infused ice creams and savory cheesecakes. This trend has inspired home cooks to experiment with local cheeses in their own kitchens, leading to a greater appreciation for Oklahoma’s dairy heritage.
Cooking classes focused on artisan cheese have gained popularity, teaching participants about cheese production, flavor profiles, and culinary applications. These educational efforts have helped cultivate a more discerning cheese consumer base in Oklahoma.
Visiting Oklahoma’s Cheese Producers
Oklahoma’s artisan cheese scene offers visitors unique opportunities to explore local dairies and taste award-winning creations. From guided tours to farmers markets, cheese enthusiasts can immerse themselves in the state’s rich dairy traditions.
Tours and Tastings
Several Oklahoma cheese producers welcome visitors for tours and tastings. Swan Bros. Dairy in Claremore, a fourth-generation family farm, offers guests a chance to see their cheesemaking process firsthand. Visitors can observe the meticulous crafting of their handmade cheeses and sample fresh products.
Lovera’s Handcrafted Foods in Krebs hosts cheese tours every second Saturday from April to October. These events coincide with their Maker’s Market, featuring local artisans and farmers. Guests can enjoy music, activities, and tastings of Lovera’s award-winning Caciocavera cheese.
Christian Cheese in Kingfisher invites cheese lovers to explore their dairy and learn about their diverse cheddar varieties. Farm tours provide insights into the cheesemaking process and the care of dairy cows.
Shopping at Local Markets
Oklahoma’s farmers markets and specialty shops offer excellent opportunities to purchase local artisan cheeses. The Lovera’s Italian Market in Krebs is a must-visit destination for cheese enthusiasts. This family-owned store showcases a wide selection of handcrafted cheeses, including their famous Caciocavera.
Many Oklahoma City and Tulsa farmers markets feature local cheese producers. Visitors can find booths selling fresh cheeses, often with the cheesemakers themselves present to answer questions and offer recommendations.
Farm stores like Swan Bros. Dairy’s shop in Claremore allow customers to purchase cheeses and fresh milk directly from the source. These on-site stores often carry exclusive products not available elsewhere.
Supporting Local Economy
Purchasing Oklahoma artisan cheese directly benefits the state’s economy. It creates jobs for local cheesemakers, farmers, and retailers.
These small businesses often source ingredients from nearby farms, fostering a robust agricultural network. This strengthens rural communities and preserves farmland.
Artisan cheese production also attracts tourism. Food enthusiasts visit creameries and attend cheese festivals, boosting local hospitality and retail sectors.
Money spent on local artisan cheese tends to circulate within the community. This multiplier effect enhances economic growth more than buying mass-produced alternatives.
Supporting artisan cheesemakers helps preserve traditional craftsmanship and regional flavors. It contributes to Oklahoma’s unique culinary identity and cultural heritage.
Local cheese producers often engage in sustainable practices. This can lead to long-term environmental and economic benefits for the state.
By choosing Oklahoma artisan cheese, consumers invest in their community’s future. They help maintain diverse local food systems and enhance food security.
