The author comments that California has to add plants to be able to edge out Wisconsin in the race for the title of the Big Cheese. Wisconsin cheese makers says that they are not after making more cheese but instead looks on better cheeses....
Our last remaining cheeses were sold in 2019. It was our immense pleasure to share our handcrafted,award-winning "American Original" cheeses with all those who supported us. This site is no longer being updated, ***PLEASE CONTINUE SUPPORTING LOCAL ARTISAN CHEESEMAKERS*** ...
Perhaps it’s because a third-generation cheesemaker from the old country was enticed to California to make the cheeses. Perhaps it’s because Tipton, near Bakersfield, is located in California cow country. The dairy next door delivers fresh raw milk each morning that is pasteurized by ...
Deer Creek works with some of the best cheesemakers in Wisconsin to create unique, original cheeses and put a twist on the classics. Deer Creek has created a truly unique cheese with the Rattlesnake. This creamy medium aged cheddar is infused with gold tequila and Habanero peppers creating a ...
Workers are exposed to wet work, milk, rennets, bacteria, antimicrobial agents, antioxidants, and concentrated sodium chloride solution. The prevalence of hand dermatitis in cheese makers is high, mostly of the irritant type. Besides allergic contact dermatitis, protein contact dermatitis and contact ...
Minnesota is losing one of its top cheesemakers, though luckily his cheese will still be produced locally. Keith Adams, the founder and cheesemaker at Mankato’sAlemar Cheese Company, plans to move to California later this year to launch a new cheesemaking operation focusing on a very different...
Nearly 1000 people gathered in Sacramento, California at the end of July for the2014 American Cheese Society conference. In attendance were cheese retailers, mongers, makers, affineurs, importers, distributors, scientists, educators, enthusiasts, government officials, and food service professionals. I’...
Rachel Fritz Schaal and Peter Dixon of Vermont’s Parish Hill Creamery makeCornerstonecheese with raw grass-fed milk from a neighboring herd of cows at the Putney School. Along with other cheesemakers in the Northeast, they created this as an original American cheese (in the Alpine style), ea...
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Businesses across the sector that were able to pivot quickly and efficiently should survive, though possibly in diminished form. Some of the country’s best artisan producers, however, are threatened with extinction. Most vulnerable On the production side, those suffering the most are makers of fre...