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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St. Malachi Reserve: Award-Winning Originality

This cheese from The Farm at Doe Run stands apart

St. Malachi Reserve:  Award-Winning Originality

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.

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