Olives For The Ages

Organic Kalamata Crops Thrive In Kefalas Village

Olives For The Ages

After a fire ravaged the tiny greek village of Kefalas in 1997—endangering the olive trees that have stood for more than 150 years and the livelihood of its 21 farms that produce a variety of olives making up the local co-op, the word ‘cooperative’ took on a truer meaning. The frightening experience inspired villagers to work together to ensure the town would not face this kind of peril again. They converted their vehicles into hybrid fire trucks—with pumps that could be fitted with water hoses—just in case a similar blaze threatened the groves of Kefalas again.

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Celebrating 40 Years of BelGioioso

This provider of all-American Italian cheese from Wisconsin has a long history of tradition and many years of accolades.

Celebrating 40 Years of BelGioioso

Cheese is truly amazing—from only milk, salt, culture and rennet, thousands of unique cheeses come to life. But what really makes cheese so fascinating is its stories, which sprout from generations of culture, tradition and innovation. Telling the stories of cheeses means telling the story of people, places and lives.

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CMI’s Ultimate Bites

Cheesemonger Invitational’s (CMI) Adam Moskowitz has rounded up a few of his event’s best bites, complete with photos and descriptions.

CMI’s Ultimate Bites

Held twice a year around the Specialty Food Association’s Fancy Food Shows in San Francisco in January and New York City in June, and a recently added Chicago competition in April, the Cheesemonger Invitational has become an iconic competition to separate the best from the best cheesemongers from across the country.

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Mary Quicke: Upholding 14 Generations on the Farm

Continuing her family’s tradition of making clothbound cheeses on and off for 14 generations, Mary Quicke reveals the history of her family’s namesake company, the traditions it adheres to and her dedication to the cheese industry.

Mary Quicke: Upholding 14 Generations on the Farm

The Brits take their cheddar seriously, and this is definitely the case at UK clothbound cheesemaker Quicke’s.

“Our philosophy is to see farming as a great responsibility,” says Mary Quicke, who runs her family-owned company. “Not only are we committed to doing right by the land, but we take great pride in creating things for the enjoyment of others. Our cheese is the perfect expression of this; it is our crown.”

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Boonts Corners

First Cheese a Charm for Pennyroyal Farm

The corners was one of the original names of Boonville, the tiny Mendocino County, California enclave first located at the corner of Highways 128 and 253. Due to the small size of the town, one could easily miss it driving through the area. That is not the case for its namesake cheese, 2 Month Boont Corners Tomme from Pennyroyal Farms, an award-winner made from fresh, raw milk. The 3-pound wheels are distinguishable, as these are aged on wooden planks to promote their unique flavor profile.

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