The Cellars at Jasper Hill is an innovative 22,000 square foot underground facility located beneath the pastures of Jasper Hill Farm in Greensboro, VT. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheesemakers so that they may access the burgeoning market for artisan cheese nationwide.
When Cowgirl Creamery got its start, the goal was to make wonderful, fresh, organic cheeses – cottage cheese, crème fraiche, fromage blanc, and quark. When Fons Smith, a dairy scientist from the Netherlands, came to intern at Cowgirl Creamery, he helped us develop our first aged, soft-ripened cheese. We wanted a flavor that was full and delicious but not challenging, something accessible to America's palate. Many incarnations later, Mt Tam was born.
culture is the ultimate publication for those who love cheese. The magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, readers travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make cheese.
Essex Street Cheese Co. imports four cheeses and sells them directly to America’s finest cheesemongers and distributors. Comté from Fort St. Antoine, Gouda from L’amuse, Parmigiano-Reggiano from Cravero, Manchego from Sierra la Solana. Each cheese is specially selected for Essex at the source and shipped to spend minimal time in warehouse.
THE REAL GRUYÈRE AOP – FROM SWITZERLAND
Only the real Le Gruyère AOP is hand-made in western Switzerland… made in 170 small batches, from a recipe that has been passed down for centuries. Its unique, savory flavor starts with the raw milk of cows that are sustained in our local fields. Our cheesemakers produce every day their Gruyère AOP with all their knowledge and emotions, then the maturation is completed in local cellars and caves under strict supervision.
We select, mature and sell farmhouse cheese from the UK and Ireland. We work with about 40 cheesemakers. We visit them regularly to taste their cheese with them and select the batches we want to mature and sell.
The essence of what we do has changed very little since our founding director Randolph Hodgson began seeking out farmhouse cheesemakers to supply our first shop in the early 1980’s. We believe that the time and energy we invest in understanding cheesemaking, selection and maturation gives us the necessary experience to source much of the best cheese available in the UK and Ireland.
For 30 years, Vermont Creamery has combined the European tradition of cheesemaking with Vermont’s terroir. The Creamery’s line of fresh and aged goat cheese, cultured butter and crème fraîche has earned over 100 national and international awards. B Corp Certified in 2014, Vermont Creamery supports a network of 15 family farms and promotes sustainable agriculture through Ayers Brook Farm, the country’s first demonstration goat dairy.
Wisconsin Cheese has an illustrious heritage of more than 160 years of quality and craftsmanship. Today, Wisconsin produces more than 600 varieties, types and styles of cheeses that win more awards than any other state or country. The Wisconsin Milk Marketing Board is a nonprofit organization of Wisconsin dairy producers offering cheese education, tours and promotional support to retailers, distributors and chefs.
At Formaticum, we protect the life of cheese and defend its flavor. Cheese is alive. Store it accordingly.
At Boska Holland, we’ve been crazy about cheese for over 100 years. It all started near the town of Gouda, where Willem Bos made his first cheese tools for local cheese makers. From that day, it’s been our family tradition to inspire you on your journey though the delicious work of cheese. Enjoy Life – Explore Cheese
Cypress Grove is an artisan goat cheese company that cares deeply about its goats, dairy, and producing award-winning cheese. Known best for its flagship goat cheese, Humboldt Fog, Cypress Grove produces sensational cheeses across three distinct lines: soft-ripened, aged, and fresh. At Cypress Grove’s model dairy, the team goes to great lengths to ensure its goats are cared for properly and humanely. The iconic Humboldt County cheese producer was founded by Mary Keehn in 1983.
Face Rock Creamery is a young, Award-Winning cheddar creamery in Bandon Oregon on the beautiful Southern Oregon Coast. Founded in May 2013, Face Rock Creamery has been gaining national acclaim and followers with its wonderful handmade cheeses.
Specializing in Cheddar, Face Rock Creamery believes in a classic approach to cheese making where things are done the old fashion way, and nothing artificial or unnecessary is added. Cheddar cheese has been made for centuries, and Face Rock Creamery honors this tradition and heritage with each curd it produces.
Within the heart of the Pacific Northwest, in Washington state, three generations of the Wavrin family are proud to present artisan cheese crafted in the Italian tradition. This happens on our farm in Ferndale. We use only milk we produce from cows we raise, fed from the crops that we grow.
Isigny Sainte-Mère is a cooperative company founded in 1932. Today, the company has as many as 600 farmers, producing the highest quality milk to make premier quality cheese (Mimolette, Brie, Camembert, Pont L'Évêque) and dairy products as our "grand cru" AOP butter. Thanks to its "terroir", all the products made by Isigny Sainte-Mère are traditional to Normandy, and made with all natural grass fed cow's milk.
We're on a mission to change the way you think about jam.
We've scoured northern California to find the best varietal of each fruit that we've paired with an exotic flavor that enhances but doesn't overpower them, creating bold + bright combinations. each of our jams has only a few ingredients resulting in clean flavors that you can savor.
Less sugar. More flavor. Damn good jam.
Every jar is hand packed by one of our talented team members. We’re happy that after so many years, we can bring our family recipe, to yours. Our products are all-natural, gluten-free (pickles, relish, bloody mary, all-natural chips, brine), and kosher certified (Michigan Kosher Supervisors, OU).
Kaeskuche travels to traditional village dairies to bring the best Bavarian cheeses to the rest of the world. These hidden gems dot the roads traversing the majestic Allgäu Alps of Bavaria. Small-scale producers work with farmers who allow their cows to graze the lush mountainside and this makes all the difference in their handcrafted cheeses. The quality of all the cheeses is exceptional and the intensity of teh mountainside activity truly bursts from every wheel.
We travel the world in search of the authentic, the artisanal, and the absolutely delicious. We source every one of our fine foods from fields and groves, hearths and hands we know and love. We ferry those flavors across oceans, countries and time zones to your table.
Laura Chenel's Located in Sonoma, California since the 1970’s, Laura Chenel’s upholds a long tradition of European-style artisan cheesemaking using fresh goat milk from family-raised goats in California and Nevada.
Marin French cheeses, while different in style and type, have many things in common – they are all handcrafted with passion, created with pride and made of the highest quality milk for a distinctive, authentic taste true to our roots in Marin County.
Rodolphe Le Meunier is a third generation affineur. In 2007 Rodolphe Le Meunier won two high honors acknowledging his mastery of cheese. First, he won Best Cheese Monger of France and then months later won Wold Best Cheesemonger of 2007. Rodolphe continues to dedicate himself to the cheese industry by promoting cheesemongers and affineurs. He has been the driving force in creating The International Cheese Festival and Cheesemonger Contestin Tours, Loire Valley.
Nettle Meadow is committed to the principles of natural ingredients, happy and healthy animals, and carefully hand-crafted artisan cheeses. We make several varieties of soft goat cheeses and are well known for our mixed milk and semi-aged cheeses, including our award winning triple.
At Pondini we source unique and organic, farmstead cheeses, from small artisanal farms in Spain and Italy. These specialty cheeses and ingredients are made from organic agriculture without GMOs, antibiotics, or growth hormones. We ship in biodegradable, recyclable packaging without styrofoam. Most importantly we source some of the world's most unique producers.
Where cheese makers still put their hands into the curd, where farmers bring the fresh milk to the dairy twice a day, where working days are long and distances are short, there where the hills start to rise, the winter lasts long and in the summer the meadows are scattered with all kind of herbs, where people still speak their own language which even Swiss struggle to understand – those are the places, where Mundig is seeking for the best and tasty cheese in Switzerland.
Quince & Apple is a small food company of passionate makers in Madison, Wisconsin. We handcraft artisan preserves to pair with the best cheeses and simple syrups to mix with craft spirits. Everything we make is all natural, fruit forward with unique accents and done in house with love.
Les Trois Petits Cochons is committed to continuing the tradition of making delicious, authentic and quality pâté and charcuterie for its customers. By combining time-honored recipes, choice ingredients, innovative cooking methods and strict quality control we are able to create consistent, handcrafted products. All of this, together with dedicated customer service and a passion for good food, have allowed us to stay true to the small charcuterie where we started 40 years ago.
At Unearthed, it’s all about the food. We’re looking for the best products we can find, at a price that you, our lovely customers, can afford. Secondly, it’s about the people. We find the best products are always produced by the most passionate people - often continuing a family tradition that stretches back for generations. And last, but not least is place. Whether it’s the climate, being close to the best raw materials or simply the weight of local knowledge, place has a big role to play.