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.
Cowgirl Creamery is a Bay Area-based producer and distributor of award-winning, artisan cheeses. Founded by college-friends Sue Conley and Peg Smith, in 1997, to help support the local agricultural community, their ethos is to help build and promote artisan cheesemaking, from all over California, America and Europe.
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.
We are third generation importers who work for innovative cheese makers trying to raise the flavor profile of traditional dairy cheeses. We look to source only best in class. Our school of thought is Maker to Monger. We are cheese for life.
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.
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 crème, kunik, made from goat milk and Jersey cow cream.
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
Red Table Meat Co. promises integrity you can taste. Rooted in local farms and grounded in Northeast Minneapolis, “No Surrender” is the maxim that guides this small company. Red Table buys whole pigs from small, sustainable farms and collaborates with farmers to honor the pig from farrow and feed to humane slaughter. With unmatched freshness and exceptional quality in each bite, a studied craft results in a subtle and refined salumi that is immensely shareable. Red Table promises, simply: Good Meat Here.
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.
Gourmino belongs to the cheesemakers. Our skill lies 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 cheesemakers not only care passionately about their handicraft, they also have the necessary expertise.
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.
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.
Olympic Provisions is Oregon's first USDA-approved salumeria, established in 2009, and deeply rooted in the past. They craft charcuterie based upon the regional flavors and traditions of Europe, infusing a bit of their own style into each one. Everything they make is handcrafted naturally with the ultimate goal of quality. In order to achieve a finished product that tastes as good as it possibly can, Olympic Provisions pays fastidious attention to the details. Ingredients are their inspiration; they seek out only the best and freshest. Such a deliberate approach promises the ultimate reward: vibrant yet gentle flavor and authentic, unique character.
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.
Pondini specializes in importing and distributing unique, region-specific and organic, specialty cheeses and ingredients from Italy, Spain, and select farms in the US. Our direct relationship with the farmstead producers we represent allows us to control quality and logistics, bringing them to you in the best possible condition under optimal air and sea logistics.
Founded in 1865, Marin French Cheese is the longest operating cheese company in America, with a unique history of handcrafting traditional and original soft-ripened cheeses. Located in Sonoma, California, Laura Chenel’s Chèvre upholds a long tradition of European style artisan cheesemaking. The company uses only the fresh milk from family-raised goats in California and Nevada.
Spring Brook Farm is part of the Farms for City Kids Foundation, an educational non-profit organization founded in 1993. The overarching mission of the farm is to provide a safe working environment and an extraordinary educational setting for the 700 or more school children who spend a week at a time on the farm in classroom sized groups from spring to fall. All funds from the sale of Spring Brook Farm's cheeses go to the Foundation.
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.