Reflecting Its Roots: Lively Run Dairy’s Finger Lakes Reserve

Reflecting Its Roots: Lively Run Dairy’s Finger Lakes Reserve

Good things happen when cheese has the back of the region it’s created in.

Interlaken, NY-based Lively Run Dairy’s focus is on supporting family farms and using their milk to make original cheese. One of its most heralded is Finger Lakes Reserve, which won first place at the 2019 American Cheese Society (ACS) conference in the Goat Cheese Aged Over 60 Days category. It also was in the top 15 out of 1,700 cheeses for ACS’ top prize, the Best in Show.

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SAPUTO CHEESE USA’s Kiss My Ash

SAPUTO CHEESE USA’s Kiss My Ash

A Cheese of Visual Intrigue

Montchevre Kiss My Ash was first launched in 2018 by Saputo Cheese USA, headquartered in Lincolnshire, IL, a few months after its acquisition of Betin Inc., doing business as Montchevre, a Wisconsin-based goat cheese manufacturer and marketer.

Through its Montchevre brand acquisition, Saputo Cheese USA not only broadened its presence in the specialty cheese landscape, but also has offered its customers a variety of new products that round out its goat cheese offerings, including the award-winning Montchevre Kiss My Ash.

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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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Caves of Faribault’s St. Pete’s Select

A Traditional Blue with a Twist

Caves of Faribault’s  St. Pete’s Select

Named after the caves in which it is aged, St. Pete’s Select from Caves of Faribault in Faribault, MN, has quite a history behind it.

It was 1936 when a series of 13 sandstone caves in Minnesota were commandeered by Felix Frederiksen for Blue cheese aging. The conditions were ideal. Because the caves’ stone was 99 percent quartzite and there were no stalactite or stalagmite formations, water moved vertically as opposed to horizontally, contrary to most caves. The environment also was perfect, with 99 percent humidity and a temperature of 52 degrees F all year.

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BelGioioso Cheese’s Crescenza-Stracchino

A Cheese by Two Names

BelGioioso Cheese’s Crescenza-Stracchino

The master cheesemakers at Belgioioso Cheese began crafting Crescenza-Stracchino with a purpose a few years ago, mostly to fill the need of a customer’s request. That purpose soon turned into a passion, as the talented group of cheesemakers at the company’s Langes Corners plant in Denmark, WI, fell in love with the challenging process and the nuances of the finished cheese.

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Avalanche’s Hand Bandaged Goat Cheddar Slides to Success

Avalanche’s Hand Bandaged Goat Cheddar Slides to Success

It may be surprising to some that Aspen, CO-based Avalanche Cheese’s much lauded Hand Bandaged Goat Cheddar was inspired by not just traditional English Cheddars, but also Scottish cheesemakers.

Yet, it was 2006, the year Wendy Mitchell, the dairy’s co-founder and head cheesemaker spent living in Edinburgh, Scotland that served as the inspiration for this cheese.

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