S3E35: Climate Change vs. Artisanal Cheesemaking—w/ Andy Hatch of Uplands Cheese

While large, industrial cheesemakers are known for consistency and scale, small operations like Uplands Cheese make boutique cheeses unique to the land where they’re produced.And these small, pasture-based dairy farms have their own unique concerns when it comes to climate change.So, how is extreme weather already affecting operations like Uplands Cheese? How does climate factor into future planning for a 300-acre dairy farm?Cheesemaker Andy Hatch is Co-Owner at Uplands, a dairy farm and cheesemaking operation in Southern Wisconsin. Andy’s team produces two award-winning artisan cheeses, Pleasant Ridge Reserve and Rush Creek Reserve.On this episode of Reversing Climate Change, Andy joins Ross to explain why his team uses a seasonal model for cheesemaking, describing how Pleasant Ridge Reserve is made in the tradition of Alpine cheeses while Rush Creek is modeled after Vacherin Mont d’Or.Andy discusses how warmer, wetter weather is impacting his cows and what Uplands Cheese is doing to reduce its carbon footprint.Listen in for insight on trends in dairy farming influenced by climate change and learn how to support small dairy farmers like Andy who are good stewards of natural resources.Connect with NoriPurchase Nori Carbon RemovalsNori's websiteNori on TwitterCheck out our other podcast, Carbon Removal NewsroomCarbon Removal Memes on TwitterCarbon Removal Memes on InstagramResourcesUplands CheeseLiz Thorpe on Reversing Climate Change S3EP31The Book of Cheese by Liz ThorpeDeLaurentiDan Saladino on Reversing Climate Change S3EP16Eating to Extinction by Dan SaladinoColston Bassett Blue StiltonJasper Hill Farm Bayley Hazen BlueRoelli Cheese Dunbarton BluePoint Reyes Farmstead Cheese