Cheese CONNOISSEUR - Centerfold Cheeses

BelGioioso_Cheese

BelGioioso Cheese’s Crescenza-Stracchino

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,

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Dorothy's Cheese

Dorothy’s Cheese: A Fitting Tribute

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.

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avalanche cheese

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

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St. Malachi

St. Malachi Reserve: Award-Winning Originality

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

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Chandoka wheel

Chandoka: A Complex Collaboration

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.

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Challerhocker wedges

The Swiss Chällerhocker Renaissance

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

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Bayley Hazen

Bayley Hazen

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

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Rogue River Blue

Rogue River Blue

Beginning at 5 a.m. on a summer’s day in June, the folks at Rogue Creamery spent their morning in southern Oregon’s Rogue Valley, picking Syrah grape leaves that will be macerated in local pear brandy from Clear Creek distillery — to later serve as an earthy wrap for the creamery’s

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