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.

Continue reading →

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.

Continue reading →

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.

Continue reading →

The Swiss Chällerhocker Renaissance

Putting the innovation back into Swiss cheese

The Swiss Chällerhocker Renaissance

For decades, the words “swiss cheese” were riddled with sapless connotations and visions of yellow apertured cheese with a bland texture.

The reputation was gleaned largely from large, format-style cheeses, including mass produced versions of Emmentaler, Gruyère and Raclette, which were exported at the expense of artisan varieties. But those days are over. Once ruled by the subsidies and production controls of the government-funded cheese cartels, the Swiss cheese market has experienced a renaissance, as cheesemakers have begun to reimagine the identity of this variety.

Continue reading →