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 from the North Carolina Natural Hog Growers Association, we attempt to rejoin a time-honored form of animal husbandry with the ages-old … Read more

Producer Spotlight: Blue Ledge Farm

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 is to “create a high quality product built on the cornerstones of respect for consumers, land and animals as well as [the] local community.” The … Read more

Producer Spotlight: Boxcarr Creamery

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 preserve family farming for generations to come, and to make and sell exceptional handcrafted artisan cheese. Having  both transitioned to cheesemaking from “real world” … Read more

Producer Spotlight: Roelli Cheese Haus

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 to (award winning)  artisan creations. In 2016, with Little Mountain, a tribute to his Swiss heritage, Chris joined the ranks of ACS Best of Show Winners … Read more

LaClare Family 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 back to the farm. A rare goat’s milk creamery in that sloping cattle-dense landscape, the Creamery uses milk from LaClare Farm’s own herd to … Read more

Affinage in America: Crown Finish Caves

“Located in the historic former Nassau Brewery building in Crown Heights, Brooklyn. CFC caves are the old lagering tunnels of the brewery, and at approximately 50 degrees fahrenheit year round, they are the perfect temperature for aging cheese.CFC does not make anything, they just age it; this is a centuries old practice called “affinage,” and … Read more

Spring Brook Farm / Farms for City Kids

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 environments with the chance to get outside, work with their hands, develop teamwork skills, and gain an appreciation for sustainable agricultural practices. Children from cities up and down the east coast get the opportunity to stay … Read more

Producer Spotlight: Pascal Beillevaire Selection

Fromagerie Beillevaire began in 1980, when Pascal Beillevaire decided to combine his two passions, agriculture and trade. Operating a family farm, looking for additional market penetration for their produce, homemade butters and creams, Fromagerie Beillevaire was created. From the onset, the company’s commitment to tradition and quality set it apart from other producers and affineurs … Read more

May Producer Spotlight: Cato Corner

“A Dynamic Duo” Owned and operated for over 30 years, Cato Corner is a small, independent family farm located in Colchester, Connecticut, ran by mother and son duo Elizabeth and Mark MacAlister. In an effort to become more sustainable, Elizabeth began making cheese in 1997. During this time, many family farms were disappearing at a … Read more