The Magazine of Tasteful Living!
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.
First Cheese a Charm for Pennyroyal FarmThe 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
A Unique Ossau Iraty from SavenciaThere 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.
A Traditional Blue with a TwistNamed 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
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.
A Cheese by Two NamesThe 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,
Kolb-Lena and Savencia Fromage & Dairy partnership produces two signature cheesesAs 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
This cheese from The Farm at Doe Run stands apartLike 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
LaClare Farms Cheese’s and Chicago’s Standard Market’s Award WinnerPatterned 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.
Putting the innovation back into Swiss cheeseFor 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
Sweet And Creamy Blue For All Cheese LoversWhy buy the cow? For brothers and cheese-makers Andy and Mateo Kehler it wasn’t about getting the milk for free. Their farm in Greensboro, VT was the result of “the quest for meaningful work in a place we love,” says Mateo. For more
