Vermont Creamery’s Bonne Bouche
The signature geotrichum-rinded aged goat cheese harkens to the cheeses of France’s Loire Valley.
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The Magazine of Tasteful Living!
The signature geotrichum-rinded aged goat cheese harkens to the cheeses of France’s Loire Valley.
The unique and creative Rogue River Blue from Rogue Creamery in Oregon won Best Cheese in the World at the World Cheese Competition held in Bergamo, Italy. It also is our Centerfold cheese, starting on page 26. This is an amazing cheese and all cheese lovers should strive to taste
A Coveted Blue Rogue Creamery’s iconic Rogue River Blue Cheese recently achieved a monumental first for the American specialty and farmstead cheese industry: it won the coveted title of World Champion Cheese at the 2019 World Cheese Awards in Bergamo, Italy.
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
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.
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.
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
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.
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
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
Patterned after New Zealand Cheddar, cave-aged Chandoka by LaClare Farms is the result of a successful collaboration between Pipe, WI-based cheesemaker LaClare Farms, which makes the cheese, and Chicago-area retailer Standard Market, which ages it.
