We are deeply honored by the select group of producers and artisans that entrust us with their products. Our commitment is to get the fruits of their labor to you in excellent condition ready to be enjoyed by your customers.
Jasper Hill Farm
Mateo Kehler of Jasper Hill Farm, producers of Constant Bliss.
Liam Callahan of Bellwether Farms, producers of San Andreas.
Cypress Grove Chevre
Mary Keehn of Cypress Grove Chevre is the creative force behind cheeses such as Humboldt Fog.
Hook’s Cheese Co.
Tony and Julie Hook of Hook’s Cheese Co., known for their excellent 12-year cheddar.
David Gremmels of Rogue Creamery, known for their Rogue River Blue.
Old Chatham Sheepherding Co.
Tom and Nancy Clark of the Old Chatham Sheepherding Co.
Soyoung Scanlan produces elegant soft-ripened cheeses by hand at Andante Dairy.
Coach Farm specializes in soft-ripened cheeses produced from their herd of Alpine goats.
Carr Valley Cheese
Sid Cook of Carr Valley Cheese, makers of Billy Blue and Marisa.
Caseificio Alta Langa
Caseificio Alta Langa makes such decadent and delectable cheeses such as La Tur and Brunet.
Beehive Cheese is the proud producer of the coffee- and lavender-rubbed Barely Buzzed.
Cato Corner Farm
Elizabeth McAlister and Mark Gillman of Cato Corner Farm.
Coopertiva Dorgali Pastori
Coopertiva Dorgali Pastori is responsible for some of the most elegant hard cheeses in the region.
Hobbs Smoked Meats
Specializing in their own gourmet and specialty smoked meats/
Keith Adams, make of Bent River and Good Thunder.
Il Forteto’s history of great cheesemaking continues today in their Brinata and Boschetto al Tartufo.
Willamette Valley Cheese Co.
The Volbeda family of Willamette Valley Cheese Co.
Fiscalini Cheese Co.
Jorge Gonzalez of Fiscalini Cheese Co., known for their outstanding cheddars.
Galician Family Cheesemakers Mixing Tradition and Innovation
Prestes Queseria has been making and selling cheese in Galicia, in the far Northwest of Spain, since 1991. A verdant region on the Atlantic coast, Galicia is home to Cape Finisterre (whose dramatic cliffs were once thought to be the edge of the world), the endpoint of the famous Camino de Santiago pilgrimage route, and the traditional production zone for DOP San Simon da Costa.
Adela Fernandez, who runs the family store with her brother, explains that past generations originally made DOP San Simon da Costa, and diversified for economic reasons over the years.
In addition to San Simon, Queseria Prestes now makes (among others):
- San Simon Da Costa Reserva – an extra-aged San Simon (DOP smoked cow’s milk cheese) with a nutty, buttery paste
- Prestes Picante – pasteurized cow’s milk cheese coated and infused with traditional spicy pimentón, or Spanish paprika
- Prestes Queso Cabra – cow & goat’s milk cheese with a natural rind
- Lara & Sara – the very first Galician blue, a blend of cow and goat’s milk with a natural rind
Prestes Queseria uses the milk of local Friesian, Pardo Alpino and Rubia Gallega cows, as well as the milk of Saanen goats. Drawing on their rich family cheesemaking history, they continue to grow and innovate as they look to the future.
Calling all Dedicated Artisans…Are you looking for distribution in California?
The Aniata Cheese Company is the premier supplier to gourmet shops, grocers, hotels, resorts and fine-dining restaurants in California. Our nationwide supply chain allows us to bring the best of the USA and beyond to discerning professionals. Please contact us with your product ideas.