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.
PRODUCER SPOTLIGHT: JUMI
JUMI was created as a project between two friends, Mike Glauser and Jurg Wyss, to honor and promote the cheesemaking traditions and innovations of Glauser’s family – fifth generation Emmental Valley cheesemakers.
Thriving in the creative environment allowed for by the 1999 dissolution of the Swiss Cheese Union, Glauser and Wyss collaborate with approximately sixty local dairy farmers to make and age complex and unique cheeses like Belper Knolle (“Tuber of Belp”, referring to its truffle-esque appearance), Hansfmutschli (infused with hemp seeds), and Sanglee des Couardises (a diminutive, seasonal Vacherin Mont d’Or style).
Milk production for JUMI cheese is extremely limited – the largest dairy milks just over 40 cows. The farmers bring milk warm to the dairy where it is promptly inoculated with house cheese cultures, and is always made into cheese within 24 hours. Glauser and Wyss have been selling JUMI cheese since 2006 – at farmer’s markets across Europe, Borough Market Hall in the UK, Japan, and now the USA!
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.