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.
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.
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.
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.
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.
Rodolphe Le Meunier
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.
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.
Red Table Meat Company
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.