They say the third time’s a charm, but in the case of Jasper Hill Farm’s Harbison, a spruce bark-wrapped, soft ripened, bloomy rind cheese, it took four tries to win the American Cheese Society’s coveted Best of Show award for 2018.
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.
As a 1930s Farm Girl, Dorothy Kolb fell in love with the cows at her grandfather’s Illinois creamery, which grew into Kolb-Lena, the first European-style cheesery in the Midwest.
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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.
Like its namesake, a centuries-old Catholic church nestled in a primarily Protestant section of Coatesville, PA, The Farm at Doe Run’s St. Malachi Reserve cheese stands apart in the cheese world.
“This cheese doesn’t fit into a category in terms of cheese type,” says Matthew Hettlinger, who serves as the farm’s co-cheesemaker with Samuel Kennedy.
When the two began working together at the end of 2013, St. Malachi was in the research and development phase. Unlike many award-winning cheeses, however, this one didn’t require much trial and error to perfect.