Kosher cheeses have seen dramatic growth during the past five years, says Rabbi Andrew Gordimer, who oversees dairy for the Orthodox Union, the nation's largest kosher-certifying agency ... more
At 7 a.m. every other day, John Hoyt drives his truck over to Dennis and Joan Garvin's dairy farm in Cedar to pick up their milk and then heads to the creamery at Black Star Farms -- a 30-mile trip ... more
Wisconsin has joined the United States of Arugula, and its cheese producers, until recently outclassed by the offerings emerging from Vermont and California, have learned the magic word artisanal ... more
The export of a Southern Oregon blue cheese is stunning picky Europeans while being touted at home as another
advance in the business of introducing small-scale
artisan Oregon products to the world ... more
The Taylor Farm is one of 34 on the Vermont Cheese Trail, a creation of the Vermont Cheese Council to promote a product for which the state is famous. The 34 cheese-makers in the group produce more than 150 farmstead and artisanal varieties ... more
Local cheese aficionados agree — people are starting to choose gourmet and specialty cheeses over commercial varieties, an interest that has grown exponentially in the past 10 years ... more
It's a strange turn for a nation that for years judged its cheeses by how well they melt in the microwave. But suddenly the nation is being inundated by high-end cheeses that challenge the palate in ways industrial cheese couldn't dream ... more
Concerns about the safety of some soft cheeses, including those made from unpasteurized milk, have prompted a federal review of the production and sale of mold-ripened cheeses such as domestic Bries and Camemberts. It's a move producers fear could stymie the burgeoning industry ... more
Outsourcing in the artisanal cheese world? It may seem an unlikely course for a food niche so defined by its hands-on, back-to-the-farm ethic, but cheesemakers large and small are welcoming the opportunity to shift some of their burden ... more
On a cold January morning at Town Farm Dairy here, people steadily flowed into a tiny office, exchanging empties for bottles of fresh milk. About half of them headed to the right side of the cooler, where the raw milk is stored ... more
Massachusetts is among 28 states in which raw milk can be sold for human consumption, and in the past two years the number of dairies licensed to sell it here has gone from 12 to 23 ... more
I started wondering how easy it would be to find the unpasteurized, nonhomogenized milk in Washington, considering it's still banned in some states.
The answer: It's here, it's legal (within certain guidelines), and it's not even hard to find ... more
The Works are part of a growing group of established careerists who are stepping off their professional ladders to learn such skills as tending goats and decanting whey ... more
The Fosters are among a group of Maryland farmers who have turned to value-added agriculture, a catch-all term includes any method that increases the value of a farm’s harvest ... more
The Raw Milk Cheesemakers' Association, a national organization, was formed recently to address a growing threat by the Food and Drug Administration to issue new regulations on the sale of raw milk cheese ... more
Maine’s reputation as a leader in artisanal cheese is growing, and a summer competition in Vermont proved that Maine can compete with the rest of the country ... more
Hoping to head off regulation that might make their
products illegal, several prominent American dairies, including Redwood
Hill Farm in Sebastopol, have formed the Raw Milk Cheesemakers Association ... more
Mr. Durand is an icon in Camembert country. He claims to be the last dairy farmer in Normandy to be commercially making Camembert from hand-ladled unpasteurized milk. But Camembert purists like Mr. Durand are infuriated these days because two of France’s largest dairy producers want to change the rules ... more
For many, the mild, slightly nutty flavor of Gruyère is the perfect addition to a steaming bowl of French onion soup or a ham sandwich, but for the medieval peasants who first created it, the flavor was secondary to matters of survival and location ... more
Even as California is poised to steal Wisconsin’s crown as the cheese-making capital of the country, pioneers such as Butler are gaining ground making artisan cheeses from sheep and other non-bovine milk ... more
Richard Hebron, 41, was driving along an anonymous stretch of highway near Ann Arbor, Mich., last October when state cops pulled him over, ordered him to put his hands on the hood of his mud-splattered truck and seized its contents: 453 gal. of milk ... more
Two days before last Thanksgiving, the Suttons opened St. James Cheese Co. on Prytania Street, offering more than 150 cheeses from about a dozen countries including France, England, Italy, Norway, the Netherlands and Australia ... more
Adam VanDen Bosch likes dairy farming, but not working with cows, so about four years ago he persuaded his father to switch the family dairy farm to one that milks goats ... more
Saying that Maniaci knows cheese is like saying that Julia Child knew French cooking. He's studied, sampled and worked with cheese for 13 years, including a stint at Neal's Yard Dairy in London ... more
In the last five years, the number of small artisanal operations in Vermont has doubled. The state now has 37 small cheesemaking farms, more per capita than any other state ... more
It's been said that cheese is just milk that you can carry around, which essentially is true... But cheese is much more to some of us,
the cheese geeks ... more
Like many dairy farmers faced with the increasing difficulty of making a small dairy profitable, Vic and Judy Jensen were facing a hard choice — sell out and end the rural lifestyle their family had enjoyed for generations, or think beyond the milk carton ... more
