Bringing Italy’s Finest to the U.S.: Ambrosi Food USA’s CEO Giacomo Veraldi

Bringing Italy’s Finest to the U.S.: Ambrosi Food USA’s CEO Giacomo Veraldi

One man’s mission to increase awareness of an Italian cheesemakers authentic offerings.

When Italian Giacomo Veraldi joined Ambrosi in 2007, little did he know how far his mission to market the company’s cheeses would take him.

Fast forward almost a decade and a half later, and his goal to make a name for the company’s hard, washed rind, fresh, semi-hard and blue cheeses in the U.S. has been a rousing success. Among the highly-regarded varieties are Parmigiano Reggiano, Pecorino Romano and Grana Padano. As for the brands, the most sought after are the White Gold, Millennials and Tradizione lines.

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Pioneer of Artisan Goat Cheese: Cypress Grove’s Founder MARY KEEHN

Pioneer of Artisan Goat Cheese: Cypress Grove’s Founder  MARY KEEHN

Learn how a small time producer spearheaded America’s goat cheese segment.

When Mary Keehn, a single mother of four and self-proclaimed serious hippie, adopted two of her neighbor’s goats back in the 70s, she didn’t have a business plan, or any plan, to start her own business.

“My start was serendipic and an offshoot of the land movement of the 60s and 70s,” she says. “Back then, I made my kids’ clothes, had a big garden and raised goats for milk with which I made cheeses.”

It wasn’t until 1983 that Keehn created Cypress Grove with a $10,000 loan from her family.

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Vermont Creamery Icons: Bob Reese and Allison Hooper

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 relaxed pace of semi-retirement.

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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.

Mary Quicke: Upholding 14 Generations on the Farm

The Brits take their cheddar seriously, and this is definitely the case at UK clothbound cheesemaker Quicke’s.

“Our philosophy is to see farming as a great responsibility,” says Mary Quicke, who runs her family-owned company. “Not only are we committed to doing right by the land, but we take great pride in creating things for the enjoyment of others. Our cheese is the perfect expression of this; it is our crown.”

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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, A Woman Of Vision

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 raised dairy goats for 4H, and then she continued showing goats as an adult. Eventually, Bice’s hobby became a career in her role as the longtime CEO of Redwood Hill Farm & Creamery in Sebastopol, CA, one of the country’s most respected goat dairies and creameries.

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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.

Stephanie Ciano’s Cheese Destiny

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 for Stephanie Ciano. As the vice president of international purchasing for Armonk, NY-based World’s Best Cheese, one of the United States’ leading cheese distributors, Ciano is responsible for bringing quality and cutting-edge cheeses into the United States. It’s quite possible that you can thank her for the selection at your local cheese shop.

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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.

Diplomat Turned 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 Mexican cheeses and is currently setting up a Latin American cheesemaker network to connect producers there with “scientists, gastronomers, chefs, researchers and historians,” from around the world. He hopes to keep traditional cheesemaking going and growing in Latin America and around the globe, which he explains is in danger of disappearing. Oh, and he also throws clay in his spare time.

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Margaret Cicogna: The Cheese Lady of Italy


America’s Long-Time Ambassador Of All Things Italian

Margaret Cicogna: The Cheese Lady of Italy

Margaret Cicogna is one of the United States’ leading authorities on Italian cheese. “People call me the Cheese Lady,” she told Cheese Connoisseur over coffee in New York City. “But I do a lot more than cheese. I went to school. I have a family.” Still, Cicogna’s deep knowledge and passion for cheese, and close relationships with the producers she’s worked with over many decades, have more than earned her the title.

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