The Magazine of Tasteful Living!
Mozzarella has been a boon for Wisconsin’s Crave Brothers Farmstead Cheese. In the early 80s, a group of four brothers acquired a farm in Waterloo, WI and started raising and milking 90 cows on a 200-acre property. Today, the farm is still run by brothers Charles, Thomas and Mark, while
Georgia’s Sweet Grass Dairy At Thomasville, GA’s Sweet Grass Dairy, it’s the bovines that set its cheese apart. The operation is owned by the husband and wife duo of Jeremy and Jessica Little, who together run the cheese production facility as well as a cheese shop and restaurant. Jeremy serves
Aged cheeses influenced by trips abroad. George Malkemus and Tony Yurgaitis, former president and vice president, respectively, of shoe giant Manolo Blahnik in North and South America, and partners in life for some three-dozen years, acquired the 350-acre Arethusa Farm in Litchfield, CT, in 1999 with the dream of preserving
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.
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.
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.
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
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
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
