Good yogurts and cheeses are made using dairy sourced from farms with responsible animal husbandry, without the use of hormones, and without the use of synthetic inputs on the pastures.
The Good Food Guild relies on the expertise of the cheese community to develop, revise and set standards for the category. As US dairies and cheese crafters evolve, so do our standards. Read on to learn what those standards are and meet the cheesemakers of the Good Food Guild.
In order to join the Good Food Guild, cheese companies must meet the following criteria for at least 50% of their product line:
- Made in the USA or US territories.
- Made by the entrant’s own company, with milk from animals raised using good animal husbandry* with access to the outdoors.
- Made without the use of synthetic herbicides, pesticides, fungicides or fertilizers on the pastures.
- Made without hormones or sub-therapeutic antibiotics.
- Made with rBGH-free milk.
- Made with sustainable repurposing of byproducts, such as whey, where possible.
- Made with milk from animals fed local, GM-free feed where available. Where it is not, the crafter is invested in being an agent of change towards greater availability, by working with suppliers and local granges, vocalizing their interest in this type of local feed if and when it becomes available.**
- Made with other ingredients, such as rennet, starter cultures, yogurt additions, herbs and washes that are sourced domestically or locally (where possible) and produced without the use of synthetic herbicides, pesticides, fungicides, fertilizers and non-GMO.
*The Good Food Foundation will refer to GAP guidelines to define “good animal husbandry” should there be any questions as to eligibility based on this criterion.
**Our intention is that producers make their best efforts to balance the realities of feed supplies with the ideals of responsible and sustainable production methods.