The Cornerstone Project is a collaboration and a conversation about the choices and possibilities in natural cheese making.
Three cheesemakers made the same cheese, or did they? What happens when we all follow one recipe, propagate acidifying cultures from our cheese milk, use the same forms, and encourage wild rinds?
In response to John Greeley of the ACS Judging Committee’s call for American Original cheeses, we hatched a plan...
THE RULES OF PRODUCTION
What happens when we all follow one recipe, propagate acidifying cultures from our cheese milk, use the same forms, and encourage wild rinds?
Cornerstone is Raw Milk, Produced on Grass; Autochthonous Cultures; Traditional Rennet; Local Salt; Wild Rinds; & Limited Production.
You can produce elevated natural cheese where you are with the resources you have.
Cornerstone demonstrates innovation by returning to tradition, eschewing modern conveniences of production and economies of scale in favor of methods and ingredients proven to produce cheeses of the highest quality and the clearest expression of terroir.
Bon Appetit, The 25 Most Important Cheeses in America
Cheese Reporter, New Cornerstone Project
Edible Green Mountains, Its All About the Milk
HRN Cutting the Curd: Episode 283, Cornerstone Project
Modern Farmer, These Creameries Are on the Cusp of Creating a Totally Original American Cheese
Perspectives, The Dixon Brothers in Dairyland
Perspectives Videos, Learn Cheese Production from World Class Cheesemakers