Pascal Beillevaire: Mille Trous d’Ariege

A mix of cow's and goat's milk in the Ariege tradition. This cheese has a lovely brown, regularly brushed rind and a supple, pale yellow paste punctuated by a multitude of  small holes or "trous," [...]

By |March 8th, 2018|Blog|0 Comments

Pascal Beillevaire: Chevre Fermier Bichonne

Pascal Beillevaire Chevre Fermier Bichonne Made on the farm. Joel Thibault and his son Stanislas make this farmstead goat tomme exclusively for Pascal Beillevaire's affinage. Aged for 12 weeks in Beillevaire's natural stone caves in [...]

By |February 15th, 2018|France|0 Comments

Lady Edison “Extra Fancy” Country Ham

"Lady Edison extra fancy country hams are the delectable pride of co-conspirators Sam Suchoff of barbeque restaurant The Pig in Chapel Hill, NC and Rufus Brown of Johnston County Hams. Using sustainably raised hogs [...]

By |December 29th, 2017|Producer Spotlight|0 Comments

Producer Spotlight: Blue Ledge Farm

Blue Ledge Farm Salisbury, Vermont An inspiring endeavor in Vermont's evolving dairying landscape, Blue Ledge Farm is a sustainable, first generation family-run goat dairy on the property of a former conventional Holstein dairy. Their mission [...]

By |December 15th, 2017|Producer Spotlight, USA|0 Comments

Producer Spotlight: Boxcarr Creamery

Cedar Grove, North Carolina Boxcarr Creamery is a first generation family farm and creamery, run by Samantha Genke and her brother Austin. Their dream is to build a way of life that will help to [...]

By |December 7th, 2017|Producer Spotlight, USA|0 Comments

Producer Spotlight: Roelli Cheese Haus

Roelli Cheese Haus Shullsburg, WI Chris Roelli is a 4th generation cheesemaker, who has turned his family's fortunes around in just a few short years by reimagining their operation and switching  from commodity cheese [...]

By |November 22nd, 2017|Producer Spotlight|0 Comments

Gruyere Fromagerie Margot

GRUYÈRE comes from la Gruyère, a région in the canton of Fribourg, where the cheese is made. Made of whole cooked and pressed raw cow's milk. This Gruyere is made by only two producers at [...]

By |October 13th, 2017|Blog|0 Comments

Spring Brook Farm / Farms for City Kids

Spring Brook Farm / Farms for City Kids Reading, Vermont  More than an award winning cheesemaking operation, Spring Brook Farm is first and foremost a philanthropic enterprise. A certified non-profit, they provide kids from urban [...]

By |October 6th, 2017|Producer Spotlight, USA|0 Comments

Affinage in America: Crown Finish Caves

Crown Finish Caves is a cheese aging facility located in an 1850's lagering tunnel thirty feet below the street in Crown Heights, Brooklyn.  From Crown Finish Caves:   "Located in the historic former Nassau Brewery [...]

By |October 6th, 2017|Blog, Producer Spotlight, USA|0 Comments

LaClare Family Creamery

LaClare Creamery- A true family operation in Malone, Wisconsin, LaClare Creamery is owned and run by the Hedrichs... all the kids but one have come home to the business, bringing their education and life experiences [...]

By |October 6th, 2017|Producer Spotlight|0 Comments