A fourth-generation cheesemaker for Carr Valley Cheese in Lavalle, Wis., Cook was at McCaffrey’s supermarket in Lower Makefield last week to introduce shoppers to some of his creations ... more
He is friendly, engaging and soft-spoken, but there is a little bit of a mad genius in Willi Lehner, who makes cheeses to die for and ages them out by Blue Mounds in an underground fortress he compares to an air-raid bunker ... more
Les Hardesty first made cheese in his home kitchen. With a kit he purchased, Hardesty, who worked at a dairy at the time, would come home from work and begin to mix the milk and rennet, an enzyme that helps milk solidify ... more
David Jisa's family has been in the dairy business more than 60 years, but three years ago Jisa saw a new opportunity in consumers' increased appetite for locally produced food ... more
In many ways, the story of Karl Santos and his three brothers and the Westport farm that has been in their family for three generations is typical of what is happening to other
dairy farmers in New England ... more
If you don't speed right by it you'll spot a covered wagon alongside the roadway with a sign that says, "Winchester Cheese Company." ... Yes, you've arrived in gouda country ... more
When City Pages asked me to name an artist of the year, one thought rang out in my mind like a church bell's peal: Shepherd's Way Farms, Jodi Ohlsen Read and Stephen Read, no question, no second thought, they're the ones ... more
Deneane Ashcraft literally has farming in her blood. A sixth-generation California farmer who grew up in Sonoma County and moved to the north state about 20 years ago, Ashcraft and her husband, Mark, own and operate North Valley Farms Chevre Inc. in Cottonwood ... more
Mr. Casiello’s enthusiasm for the art of cheese making and its results are infectious. He describes the refined artisanal process of making cheese with such passion and enthusiasm that you know is sure to reflect upon the end product itself ... more
In 2003, Somers renovated a crumbling building at Dancing Ewe
Farm... and turned it into a caseficio, or cheese house, where he makes authentic Tuscan style cheeses ... more
First, Anne Jones earned a veterinary degree. Later, she earned a master's degree in marketing. Then, she bought five acres in the country and got a goat ... more
The smell was irresistibly wonderful. I was standing in the cheese room at Locust Grove Farms and... as I became aware of the redolent odor of aging cheese it became the distraction, until I interrupted Clark to exclaim, "It smells wonderful in here!" ... more
For four generations, Dave Randles's family has raised cows, milked them, and shipped the product from the 225-acre Fairview Farm in Argyle. Now Randles, 58, is bucking tradition and trying something new -- producing gourmet cheese ... more
Observing the increased demand for local, pasture-raised products, raw milk and raw milk cheeses, the Millers realized they could use a portion of the many gallons of high-quality raw milk at their disposal to make cheese - a most efficient way to add value to their farm ... more
Andy and Mateo Kehler never intended to make cheese. In the mid-1990s, the brothers... bought a couple hundred acres outside Greensboro and then set about figuring out what to do with it ... more
DeCastilhos spent years researching cheese production and found goat milk was not being used often for aged cheese. He and his wife opened Tumalo Farms two years ago and found instant success ... more
Twenty five happy kunana (goats) on Bob and Louisa Wooton’s organic farm are producing healthful and delicious fresh goat’s cheese exclusively for Kaua‘i ... more
Like many area dairy farmers, the Santos brothers — Karl, Kevin, Arthur and Norman — were only hoping to find a way to keep the family business going. Two years ago, they took a gamble and sent one of the brothers to France to learn how to make cheese ... more
The roughly 125 milking ewes on Karen Weinberg and Paul Borghard ’s 3-Corner Field Farm spend their days roaming 100-plus acres of luscious green pastures, protected by a staff bodyguard (Roquefort, an Italian Maremma sheepdog) ... more
Give Michael Moss credit for his patience. In January 2002, his family purchased 64 acres on Sterling Creek Road not far from Woodrat Mountain, and he soon developed the goal of raising goats and producing cheese from their milk ... more
A thorough cleaning begins the day at Three Shepherds of the Mad River Valley. Cheesemaker Larry Faillace says, "Scrupulous cleanliness is really critical." ... more
The scent of fresh milk hangs in the air at the Beehive Cheese Co.'s store, which is hidden among a group of businesses at the mouth of Weber Canyon ... more
These were supposed to be their Golden Years ... Instead, they are working 12-hour days, seven days a week, running their upstart Lake Erie Creamery, Ohio's only licensed goat cheese producer ... more
The first time Holly Foster visited Cowgirl Creamery in downtown Washington, she slowly examined the high-end offerings produced by some of the country's most respected cheesemakers... Then she walked out. Excited but intimidated by the artisanal displays, Foster called her husband, Eric, who told her to turn around and take her own cheese into the shop ... more
Cabot was formed in 1919 as a cooperative of 94 farmers ... Cabot receives milk from dairy farmers in Massachusetts, Connecticut, New Hampshire, Vermont, Maine and New York ... more
It all began as a hobby for Russell Gift of Hardesty, Okla ... The goats began producing more milk than his family could drink, and Gift decided to finally try his hand at cheese-making ... more
Mark Hackett is a big cheese in Vermont. But he and his company like to bill him as the "spokesfarmer" for Cabot Creamery. It's a job he likes to milk for all it's worth as he travels the country,
pitching Vermont cheddar to the nibbling public ... more
Heick, the company [Bubalus Bubalis] president, has been in the buffalo-milk mozzarella business since 2002, when he and a partner bought an existing 3-year-old business. But Heick's wife, Grazia Perrella, comes from a mozzarella-making family in Naples ... more
Small goat cheese producers such as the Neilsons are popping up all over Oregon. Six farmstead cheese producers, meaning producers who make cheese from the milk of animals raised on their farm, have started up within the last five years ... more
A battered blue sign with the outline of a goat’s head and the words “Belle Chevre” hangs on a fencepost beside an unpaved driveway off Bethel Road in northern Limestone County ... more
Sue Conley has more than 80 first cousins in the Washington area. And that just happens to be the number of cheeses available at the new cheese shop she co-owns in Northwest Washington ...
more
As a young artist studying in Baltimore, Will O'Donnell found himself drawn irresistibly to one recurring feature of the many gallery openings he attended: the fuzzy white imported cheeses on the hors d'oeuvres table ... more
In the space of 3½ years, David Gremmels and Cary Bryant have converted a company on the brink of extinction into a thriving enterprise that has grown from three to 35 employees and expects to have 55 on the payroll by year’s end ... more
Sonoma County cheesemaker Laura Chenel built her business on fresh goat cheese, but her heart lies with her two ripened cheeses: crottin and Taupiniere ... more
It's summer, but school is in session. Near the old barn, I'm standing with five other students, gingerly gripping our recently killed Cornish Cross chickens by their feet ... more
