It was 18 years ago when Russell glover and Angela Miller went searching for a nice quiet second home in the country and came across a huge farmstead and 300-plus acres in the stunning rolling hills of Vermont’s Champlain Valley.
With more than two decades of operations, two creameries, four retail stores, dozens of honors and 2,000 tons of cheese, it’s safe to say Cowgirl Creamery, located in picturesque Point Reyes Station, CA, is a success. And to think, it all started thanks to a journey in a baby blue Chevy van.
You see, in 1975, friends Sue Conley and Peggy Smith graduated from the University of Tennessee, Knoxville, packed up the van, and drove cross country to the then-counter-culture cuisine epicenter—the Bay Area.
In 2002, Sarah Hoffmann was struck with an idea — she would use her family’s Weston, MO-based farmland to make artisanal sheep’s milk as a way to be economically sustainable. The problem was, she didn’t really know how to make cheese, and she didn’t know how to milk sheep.
Laura Chenel’s was founded by its namesake in 1979, though starting a cheese company was not her initial goal. As a young woman, Chenel was someone who traveled a great deal and was an early adaptor of the belief that one should provide their own food. She grew and made what she could, and acquired some goats, too, in the process.
Towering grassy cliffs emerge from the atlantic ocean to form what some call “The Island of Cheese.”
Nine hundred miles off the coast of Portugal, the island of São Jorge is a sparsely populated outcropping in the Azores covered with wild hydrangeas, rolling hills, churches and thousands of cows. It’s estimated that twice as many cows live on the island as people, since there are just 9,000 human inhabitants here.
Childhood memories of local cheeses made in the Savoie region of the French Alps were a strong pull for Carine Goldin of Goldin Artisan Cheese, headquartered in Molalla, OR. Her formative years spent there with her cheese-loving grandmother, nearby dairy farms and creameries making local favorites like Tomme de Savoie, Raclette and Tome des Bauges stoked a taste for interesting, full-flavored cheese.