Many of the european countries support their cheesemakers with significant subsidies, even to the point of selling their product on the American market at below cost. That just doesn't happen in the US.Eloy said:I guess my question is why there is little domestic production of sheep cheese. I buy pecorino romano and pecorino toscana at an import shop for $5 AND $10 per pound respectively.
Labor costs are a large part of it, but there are also very large start up costs to making cheese commercially in the US. Equipment cost can run into the hundreds of thousands of dollars, and are very difficult to recoup with a small volume, artisan-type cheese. The economics are set up to benefit the mass production of Velveeta, not small scale traditional cheese.Eloy said:Perhaps the process is too labor intensive (ergo, expensive) in the US?
Oh no, they can be milked mechanically very successfully. They don't give a lot, at least compared to Holstein cattle, of course, but the solids content of sheeps milk is very high compared to cattle and goats, and that gives you a boost in cheese yield.Eloy said:Do sheep not lend themselves to mechanical milking?