Cheese CONNOISSEUR - Cover Stories

Stephanie Clark: Champion of Cheese

The Iowa State University professor bestows her passion for dairy onto her students while making a difference in the industry. Although Stephanie Clark is Virginia M. Gladney Professor for Ames, Iowa-based Iowa State University’s department of food science and human nutrition, it’s not her only role. Admittedly one who stretches

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A New Focus On Feta

Celebrating the most popular Greek cheeseFor the lucky, such as Greek-American chef and cookbook author Michael Psilakis, Feta cheese has held a long celebrated place in the kitchen and in cuisine since childhood. “My memories of Feta growing up are very vivid,” he says. “It was always on the kitchen

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Vermont Creamery Icons: Bob Reese and Allison Hooper

Vermont Creamery founders discuss their journey and the next chapter. It has been about three years since Vermont Creamery co-founders Allison Hooper and Bob Reese sold their business to Land O’Lakes. Now both are giving back, providing other businesses with the benefits of their experiences, while also enjoying the more

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Mary Quicke

Mary Quicke: Upholding 14 Generations on the Farm

Continuing her family’s tradition of making clothbound cheeses on and off for 14 generations, Mary Quicke reveals the history of her family’s namesake company, the traditions it adheres to and her dedication to the cheese industry. The Brits take their cheddar seriously, and this is definitely the case at UK

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Jennifer Bice and Dog

Jennifer Bice, A Woman Of Vision

Leveraging her love of goats, Jennifer Bice, CEO of Redwood Hill Farm & Creamery, talks about her evolving passion for all things wild and wonderful.Jennifer Bice found her life’s work early on. As a child, she and her siblings enjoyed teaching the goats tricks on the family farm. Later, she

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Stephanie Ciano

Stephanie Ciano’s Cheese Destiny

Coming into cheese through her family’s business, world’s best cheese’s, stephanie ciano has made a name for herself in the industry. Coordinating the shipment of containers full of cheese from France, introducing new cheeses from Australia to the U.S. market, and forecasting future cheese trends—it’s all in a day’s work

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Diplomat Turned Cheese Advocate

Carlos Yescas brings a world of experience from a diverse background to his role as cheese advocate.Carlos Yescas has been a diplomat, professor and united nations expert. He still juggles a number of jobs, including raw milk cheese advocate, cheese judge and researcher. Born in Mexico, Yescas, 40, also distributes

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