The Evolution Of Laura Chenel

How a love of goats led to a cheese empire

The Evolution Of Laura Chenel

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.

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The Presence Of São Jorge

Discover what makes this cheese, produced on a small island off the coast of Portugal, so special

The Presence Of São Jorge

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.

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Oregon’s Goldin Artisan Cheese

At Goldin Artisan Cheese, rustic, seasonal goat cheeses bring flavors of the Savoie to the Northwest 

Oregon’s Goldin Artisan Cheese

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.

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Sartori Makes A Splash

Unique cheeses’ Italian roots breed modern classics

Sartori Makes A Splash

Humility is among the core values Chief Executive Jim Sartori lists as central to his family-owned cheese business, Sartori Co. But maintaining that tenet is no simple feat for a business that’s made a name for itself by producing some of the world’s best cheeses.

In March, Sartori Reserve Black Pepper BellaVitano was named the best cheese in the country, outscoring more than 2,000 entries from 33 states. The cheese headed up a laundry list of Wisconsin-made cheeses that earned top honors in the 2017 U.S. Championship Cheese Contest.

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The Making of Point Reyes Farmstead Cheese

This Northern California Farm is all in the family

The Making of Point Reyes Farmstead Cheese

It wasn’t sisters lynn giacomini stray, Diana Giacomini Hagan and Jill Giacomini Basch’s intention to return to the family farm where they grew up in Northern California’s West Marin. But it makes plenty of sense that they did end up here — Point Reyes Farmstead Cheese Co. is a sort of magical place. The farm is about 40 miles north of San Francisco, perched on Tomales Bay, which opens dramatically onto the Pacific Ocean. In the morning, the pristine air becomes dense with the Pacific coastal fog that settles over and lightly salts the pastures of the Giacomini dairy. The ocean views are stunning, and rye grasses grow tall.

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New York’s Sprout Creek Farm

Where education and award-winning cheeses inspire kudos

New York’s Sprout Creek Farm

When I arrive at Sprout Creek Farm in New York’s Hudson Valley just outside of Poughkeepsie, it’s snowing for the first time this season. The grey sky blankets the farm’s rolling 200 acres with gentle white flurries. The last of fall’s vibrant foliage blazes from the trees. It’s gorgeous here.

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