The Magazine of Tasteful Living!
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
A quest for tradition leads this notable cheesemaker down multiple paths over the course of his career. For some, it can take a big chunk of a lifetime to discover their purpose and passion. That has been the case for Peter Dixon, cheese industry veteran and owner of Westminster West,
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
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
For 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 table, and I was always
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
A CPA turned CCP, John Antonelli took the leap from crunching numbers to cutting cheese.
After his father created Italy’s first refinement laboratory and cheese aged in wine and marc, he helped put La Casearia Carpenedo on a world stage.
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
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
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’
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
