Cheese CONNOISSEUR - Cheesemaker Profile

Laura Chenel

The Evolution Of Laura Chenel

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

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Sao-Jorge-Cheese

The Presence Of São Jorge

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

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Goldin Artisan Cheese’s Carine Goldin

Oregon’s Goldin Artisan Cheese

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

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Sartori Parmesan Sarvecchio

Sartori Makes A Splash

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

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Point Reyes Farmstead

The Making of Point Reyes Farmstead Cheese

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 —

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Sprout Creek Cow

New York’s Sprout Creek Farm

Where education and award-winning cheeses inspire kudosWhen 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

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Minnesota’s Shepherd’s Way Farm

First came milk, then the sheep cheeseShepherd’s Way Farm, a farmstead sheep dairy and creamery, conjures images of the ancient pastoral seasonal rhythm that has guided our collective agrarian history. Flocks of animals are grazing, moving from pasture to pasture, gathering sustenance and producing milk that would nourish the community

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Mystic Cheese

Mystic Cheese — Where Cheesemaking Comes Alive

Founder Brian Civitello gives it his all, and discovers himself at the same timeBrian Civitello, Mystic Cheese’s founder and cheesemaker, was sitting in traffic watching trucks haul shipping containers down Interstate 95 when he had an epiphany. Shipping containers! The perfect modular, mobile infrastructure for making cheese.

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Andy Hatch

An Uplands Upbringing

Farm produces award-winning cheeses in the heart of Wisconsin’s DairylandFor Andy Hatch, there is an image that sticks in his mind: Last spring, his wife, Caitlin, and their farming partner, Liana Mericka, cared for the nearly 200 calves born on Uplands’ farm in April and May, while simultaneously nurturing their

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Cascadia Creamery cheese

Cascadia Creamery — Rural, Idyllic And Picture Perfect

Four popular varieties bode well for cheesemaker’s futureNestled in the shadow of Mount Adams, about 20 miles north of the Columbia River, sits the tiny town of Trout Lake, WA, population 557. Here, Cascadia Creamery, is reviving a cheesemaking tradition that dates back 125 years. No doubt about it, this

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Judy Schad

Whey To Go, Capriole

After a clumsy start, cheesemaker Judy Schad hits her strideUnless you’re a professional rally racer, the crushed gravel road leading to Capriole Goat Cheeses forces you to drive at about 10 mph. The unusually harsh winter of 2014 pocked the soft road with holes, which are now brimming with grey

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