The Magazine of Tasteful Living!
By combining the cheese producing values of Switzerland and Wisconsin, Emmi Roth has become a cheesemaker to remember. Switzerland and Wisconsin are considered two of the world’s most important cheesemaking regions, with very similar traditions and local values. That’s why the marriage of the two behind Monroe, WI-based specialty cheesemaker
Bellwether Farms has been counting on sheep for more than three decades. Some people count sheep to help them fall asleep but for the Callahan family, this ritual is part of the family legacy—and one that has helped them become a leading cheese farm in the U.S.
Cheese veterans team up to bring artisanal flavors to Indianapolis.It was back in 2014 when Laura Davenport and Fons Smits decided to start their own creamery after working together for more than 10 years at two other creameries, Traders Point Creamery and Ludwig Farmstead Creamery.
This Wisconsin cheesemaker is renowned for its award-winning Brick cheese.You need to turn the history books back more than 80 years to find the humble beginnings of Widmer’s Cheese Cellars of Wisconsin, the Theresa, WI-based cheese company that started when John O. Widmer moved from Switzerland to the United States.
Consider Bardwell Farm has found success continuing a century-old Vermont cheesemaking traditionIt 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
Cowgirl Creamery doesn’t horse around when it comes to making great cheese.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,
Green Dirt Farm’s sustainable approach to cheesemaking goes above and beyond the norm.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
How a love of goats led to a cheese empireLaura 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
Discover what makes this cheese, produced on a small island off the coast of Portugal, so specialTowering 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
At Goldin Artisan Cheese, rustic, seasonal goat cheeses bring flavors of the Savoie to the Northwest 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
Unique cheeses’ Italian roots breed modern classicsHumility 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
This Northern California Farm is all in the familyIt 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 —
