When I was growing up, a common dairy advertising jingle on the radio went, ‘Cows in Berkeley? Moooo.’
There may not be many cows around the Oakland and Berkeley area, yet there are several people involved with creating cheese at North Oakland’s Counter Culture Labs.
According to the Water Footprint Network, a global group of researchers and professionals dedicated to analyzing the world’s water use, a pound of cheese requires 381 gallons of water to produce.
Even after the Bay Area’s rainy winter, many people recognize that our state is prone to droughts. So molecular biologist Craig Rouskey and others are developing cheeses less reliant on heavy water use.

