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.
Esquirrou
A Unique Ossau Iraty from Savencia
There is a reason Esquirrou (pronounced ehs-keer-oo and meaning ‘bell’ in france’s béarnaise dialect) bested a record-breaking 3,402 entries from 26 countries in the 2018 World Championship Cheese Contest, held in Madison, WI.
Caves of Faribault’s St. Pete’s Select
A Traditional Blue with a Twist
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.
Jasper Hill Farm’s Harbison: A Just Reward
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.
BelGioioso Cheese’s Crescenza-Stracchino
A Cheese by Two Names
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.
Dorothy’s Cheese: A Fitting Tribute
Kolb-Lena and Savencia Fromage & Dairy partnership produces two signature cheeses
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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