CHEESE CONNOISSEUR magazine is the authority on all things cheese. We provide our readers — sophisticated, well-educated foodies and industry professionals — with information about specialty cheeses, celebrity cheesemakers, chefs, wines, travel opportunities and complementary foods and beverages. Published by the award-winning publishers of PRODUCE BUSINESS and DELI BUSINESS magazines, CHEESE CONNOISSEUR has been turning heads since its inception in the winter of 2008.
THE REAL GRUYÈRE AOP – FROM SWITZERLAND
Fromage Gruyère S.A. is the only affineur still operating in the Swiss canton of Fribourg, the heart of Le Gruyère AOP. Our centennial company stands for aging cheese to the apex of quality, exclusively from production that respects heritage, tradition, quality, skill and nature. With these concerns in mind, we apply the designation of "1655" only to production that best reflects these standards.
Since the mid-1800s, before Wisconsin was recognized as a state, the resident cheesemakers have been putting the art into artisan cheese – producing 47% of all specialty cheese made in the USA. Wisconsin is home to 1,200 licensed cheesemakers who draw from their rich European heritage and cheesemaking traditions, and combine it with incredible innovation to produce over 600 cheese varieties, types and styles. Wisconsin is the nation’s leader in the production of unique specialty and artisan cheeses including international award-winners, known as Wisconsin originals.
We use as much local produce as possible when it is in season and when it's not, we call up the farms and speak directly with the growers to know where our produce is coming from and how it is being grown making sure we are getting some of the best, freshest produce available. 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).
Founded by Executive Briner Shamus Jones in 2009, Brooklyn Brine has been on the forefront of the Brooklyn food-scene ever since.
Brooklyn Brine’s pickles are made by hand, with the finest ingredients, right here in Brooklyn! Well known for collaborations with Dogfish Head Craft Brewery and Finger Lakes Distilling, Brooklyn Brine has always focused on creating unique and delicious pickle flavors, while at the same time touching on the nostalgic roots of many.
Meet the Churncraft butter churn, a piece of practical philosophy which recently won the Red Dot International Design Award. Each of our butter churns is built by hand in our small workshop in Connecticut. We use high quality, custom made materials to create a durable, study, heirloom style tool. We think of our churn as a little time machine.
It connects us to our cultural heritage, triggers us to reminisce about past experiences, unplug and embrace living in the moment.
Fat Toad Farm is a family-run business in Vermont that produces a Traditional Goat's Milk Caramel Sauce. Our award-winning goat's milk caramel sauces, based on the Mexican confection cajeta, are meticulously hand-stirred to velvety perfection. We have spent the last decade mastering the art of goat's milk caramel making, focusing on traditional cooking methods and using a small number of simple, all-natural ingredients. The result of this process is a rich and creamy, not-too-sweet caramel that delivers an irresistibly complex flavor. Our caramel is delicious paired with cheese, drizzled on ice cream or fresh fruit and eaten by the spoon!
Ford Farm is a West Country Farmhouse Cheesemaker idyllically located in the rolling Dorset Downs, overlooking the World Heritage Jurassic Coast. We are one of the few remaining traditional farmhouse cheddar makers, producing three quarters of the UK volume. Traditional West Country Farmhouse Cheddar is made to methods and recipes that date back many hundreds of years. We use the highest quality milk, sourced from local, free-range dairy herds that graze the lush pastures of the surrounding countryside and the process is performed almost exclusively by hand
Gourmino belongs to the cheesemakers. Our skills lie in the affinage of long ripened cheeses made from raw milk. We use only the best quality cheeses selected from our own dairies.
Our dairies are family businesses that use fresh milk supplied daily by local farmers. The cheese makers not only care passionately about their craft, they also have the necessary experience spanning years of excellent work and life in cheese.
The sale of our products provides an inspiration for the future of our cheese makers and their families.
All our work together embodies the highest representation of Swiss cheesemaking.
The Grey Barn is a small, diversified family farm and farmstead cheesemaker located on the island of Martha's Vineyard. We take the lovely milk that we get from our herd of mostly Dutch Belted cows and make it into award-winning cheeses. Earlier this year, our Bluebird was named one of the twenty five most important cheeses in America by Bon Appetit Magazine. We are certified organic, grass-fed and little bit stinky.
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.
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.
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.
Established in Brooklyn, NY in 2010, Mike’s Hot Honey is a chili pepper-infused honey and, quite possibly, the world’s most versatile condiment. Our sweet and spicy Hot Honey is a delicious pairing with a wide variety of foods including pizza, chicken, ribs, biscuits, salads, fruits, cheeses and even ice cream. Also useful in cocktails and marinades, Mike’s Hot Honey is a dynamic condiment made with the heat-lover in mind.
Mike’s Hot Honey is made with wildflower honey harvested from New York apiaries. We are proud to support local beekeepers and their hives.
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.
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.
PONDINI imports and distributes region-speciﬁc, organic specialty cheeses and ingredients from the EU (Italy, Spain, France, UK) as well as select farms in the US. Our direct relationship with the producers we represent allows us to control quality and logistics, bringing them to you in the best possible condition under optimal air and sea transport. Our goal is to provide you with the largest and most diverse selection of organically produced specialty cheese in the US.
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.
Somerdale have been established since 1990, and are the leading exporter of specialty cheese to the world. We work with our friends on the farm and in the dairies to bring you the best cheese Britain has to offer. Our expertise in logistics, importing, marketing and merchandising ensures that our cheese arrives in peak condition. We want you to experience the very best cheese, Britain has to offer.
From Alsace to Normandy, Brittany to the Pyrenees, from Provence to Corsica, each part of France has delicious products. In France, every cheese reveals a terroir. Behind every cheese is a dairy tradition. In addition, behind every cheese family is a special process. The cheese making technique, the weight, the shape, and finally, the maturation where its flavor is perfected, all depend on the particular quality of the milk and expertise. France, the land of milk & fromage, proudly encourages this year’s participants!
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.
Ends Meat produces Salumi out of their Industry Cities storefront, replete with proper equipment and welcoming smiles to health and safety inspectors.
We believe the best food is made by hand from great ingredients. This belief drives our focus on farms, utilization and relationships. We have long-standing ties with responsible farmers who raise their animals on pasture and are proud to use their animals in our food. Sourcing locally and responsibly helps to close some the economic chains of commodity market production and more strongly support the farmers raising their animals in humane conditions. This requires extra effort on their and our parts, so full utilization of our animals and ingredients is required to keep this business
We pride ourselves on supporting the American cheesemaker, as well as other artisan food producers nationwide and worldwide. We love forging relationships with small farms, cheesemakers, importers, and distributors to bring you the finest cheese and specialty foods available. We are seeking products that are not only delicious but are made in traditional ways and honors the animals, the land and the people who work it. Our staff is made up of people who are passionate about good food and providing an exceptional customer service experience. In 2017 we launched Cheesemonger Box, a subscription service that brings artisan cheese to your door.
Foster Sundry is an artisan cheese counter, whole animal butcher, cafe and specialty grocer in Bushwick, Brooklyn.
We're the place where you can walk in and drink a beer while buying a pasture-raised steak and a hunk of clothbound cheddar; where you can grab a cup of coffee and ask questions about biodynamic farming methods; where you can stop in just to sample some gouda and walk out with a plan for dinner and a new favorite food. We strive to be the local destination for really good ingredients with down-to-earth customer service and a warm and welcoming environment that encourages people to come in, come back, and hang out. Meat. Cheese. Awesome
Jeni Britton Bauer is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world, but never duplicated. Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002. Today, Jeni’s Splendid Ice Creams is a Certified B Corporation with 33 (and counting) scoop shops, an online shop, and distribution in top grocery stores across the country. As Founder and Chief Creative Officer, Jeni remains the beating heart of the company and is in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it.
Founded in 1940 in the heart of Greenwich Village, Murray's Cheese is one of New York’s most beloved cheeseshops. The mission of Murray’s Cheese is to bring the best cheese selection to the United States and to educate customers about cheese. Murray’s flagship stores on Bleecker Street and in Grand Central Station’s food market offer hundreds of domestic and imported artisan cheeses, along with a large selection of specialty goods. Through an exclusive partnership with Murray's, the Kroger family of stores features 350+ Murray’s Cheese counters across the U.S.
Codorníu-Raventós is the oldest wine-making family in Spain and one of the oldest family-run businesses in the world. They have been making wine since 1551 and in 1872 created Cava, the official Spanish sparkling wine made by the traditional method. With over 460 years of winemaking and grape-growing expertise, the family is now being run by the 18th generation and owns some of the most prestigious wineries in Spain, as well as, in Mendoza, Argentina and Napa, California.
DIVINA brings you the ingredients to a good life; Mediterranean olives and antipasti that are natural, responsibly produced, and delicious!
Founded in Chicago in 1988, Goose Island was one of first craft breweries in the Midwest and produces some of the most popular, and award winning, beers in the U.S. Since 1989, Goose Island beers have won a variety of awards at acclaimed beer events including the World Beer Championships, World Beer Cup, World Expo of Beer and the Great American Beer Festival (GABF)
We are purveyors of fine and artisanal foods, who put as much passion into promoting these products as our producers put into creating them.
At Shacksbury, we believe cider can, and should, be daring and complex. Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit. Our year-round ciders offer the complexity to woo enthusiasts and the accessibility to win over new cider drinkers. They use a unique blend of traditional cider and dessert apples to deliver beautiful ciders at a tremendous value.