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.
Selected and aged by Kaasafineurs Van Tricht, OG Kristal is made by
Kaasboerderij ‘T Groendal in West Flanders, Belgium. Made in the style of a gouda, the cheese curds are washed in warm water aiding in whey expulsion. This leads to a sweeter flavor through the 18 months of aging. OG Kristal is known locally as Brokkeloude Roeselare. Old Groendal Kristal is selected by Kaasaffineurs Van Tricht. OG Kristal lives up to its name with large and well formed crystals that pop like candy in your mouth. Those crystals are embedded in a rich and notably creamy paste with flavors of boozy dried cherries, fudge, and butterscotch.
Johan Deweer took over his family’s farm in 1987. The farm had traditionally been a mixed use farm raising livestock and growing crops. After studying cheese making in New Zealand and Normandy Johan and his wife Dominique chose to focus on cheesmaking.
Kaasafineurs Van Tricht is run by father and son team, Michel and Frederic. Michel bought his father’s delicatessen in 1978. He began developing an interest incheese and began working with local farmers on selection for the shop. Two aging rooms were built on to the back of the shop in Berchem, a suburb of Antwerp, where Michel began providing affinage. Eventually he and Frederic took over the former bottling line inside the DeKoninck brewery, where they have expanded to eight different temperature and humidity controlled rooms to age cheeses from all over Europe.
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.