From our base in Britain we travel the world to find authentic, delicious food that’s guaranteed free of nasty chemicals and grown by local farmers we know and trust. That’s been our approach since we started out in 2008 with just a small range of olives and a big dream. Of course finding great new ingredients isn’t easy, but our promise is to #keepdiscovering and it’s one we take very seriously.

We're on a mission to change the way you think about jam.

At Jamnation we use only local, organic fruit from family farms within 200 miles. Our jams have up to 50% more fruit and up to 50% less added sugar with no added pectin or preservatives. The result? The most intensely fruity jam you’ve ever tasted.

Each flavor uses globally inspired florals, herbs + spices to create a unique combination with a focus on sourcing, sustainability, and the pursuit of great flavors. More fruit. Less sugar. Damn good jam.

Mundig is 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.

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.

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)

Brooklyn Slate was founded in 2009 by a foodie and a design enthusiast. 

Our rustic and minimalist serving boards feature slate's natural gray-black shade, highlighting the colors and textures of your cheeses the best.  Based in Red Hook, Brooklyn, our slate is sourced from our third generation family quarry in the Slate Valley on the New York-Vermont border.

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.

Elevation Charcuterie is a small batch salumi producer. We use the best spices and ingredients we can find to create the best product possible. Our salumi is made with Berkshire pork and American Wagyu beef from farmers that are sustainable and have humane treatment  of the animals. We use old techniques with slow fermentation to keep the quality, while creating our own versions of classics, as well as some new flavors unique to Elevation.

Savencia Cheese USA is a subsidiary of French cheese specialist Savencia Fromage & Dairy, a family operated company that has been producing quality, high-end specialty cheeses since 1956 when it created its first original cheese, Caprice de Dieux. Producing both domestically and in France, Savencia boasts an award-winning portfolio that includes recognizable favorites like Dorothy’s, Maroilles, Montagnard, Saint Andre, Saint Agur and the 2018 World Champion Esquirrou. We are committed to leading the way to better food.

Founded in 1909 as a farmer-owned cooperative, the Tillamook County Creamery Association (TCCA) prides itself on its commitment and mission to connect farmers and food lovers through better made dairy products. Guided by the belief that everyone deserves real food that makes them feel good every day, Tillamook has earned more than 750 awards for their cheese, ice cream, sour cream, butter and yogurt products made with unwavering values that never sacrifice or compromise quality for profit. The TCCA is currently made up of nearly 90 farming families, primarily based in Tillamook County, Oregon.

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).

Our pork products are made with 100% Berkshire Pork, raised on family farms in the Midwest. They are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.

If one’s heritage dictates their career path, there couldn’t be a better case in point than Tony Fiasche. A son of an Italian family who has been curing salami for five generations, Fiasche didn’t take long to realize charcuterie was his. He grew up working in his parents’ restaurant, busing tables when he was 12 years old.

Funded by CNIEL, the French Dairy Interbranch Organization, the French Cheese Board is a fab lab of ideas, where people can participate in wine and cheese pairings sessions, collaborative presentations on how to indulge in fromage, and improve their knowledge through playful and interactive displays dedicated to the art and craft of cheese.   As such, we proudly support transmitting knowledge and helping the cheese category grow. Bravo to the Cheesemonger Invitational; to past, present and future participating cheesemongers and cheese professionals in the industry.  Vive le fromage!

Everything that we 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, we pay fastidious attention to the details.

Ingredients are our inspiration and we seek out the best and freshest. We butcher antibiotic-free, high-quality pork to 100% lean, adding pure, soft fatback, and a judicious amount of sea salt, fresh garlic and freshly ground spices. Our cured meats are held in natural casings and maintained in the organic white mold that protects them.

Laura Chenel started a new chapter in American goat cheese by introducing French farmstead cheese making techniques to Sonoma, California in 1979. We continue to honor her commitment by crafting award-winning cheese, supporting family farms, and respecting the environment with our certified sustainable creamery (LEED Gold).

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As the longest continually-operating cheese company in America, Marin French Cheese has been handcrafting traditional and original soft-ripened cheeses for over 150 years.

Our small-batch cheeses are made with traditional cultures and all natural milk sourced from local dairies within 20 miles from the creamery.

We’ve been committed to crafting great-tasting salami and deli meats for 100 years. And while a lot about us has changed since our founding in 1917, the best things have stayed the same.

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.

At Girl Meets Dirt, we offer handmade preserves from heritage, heirloom fruits grown in the San Juan Islands, classically crafted with just enough fair trade organic cane sugar, and herbs handpicked from our kitchen gardens.

The legacy and bounty of the orchard fruit on these islands and their capacity to feed this community for over 135 years is our inspiration. To keep the agricultural history of the San Juan Islands alive and support the orchard economy, we have stewardship arrangements with island growers, giving us access to the most deeply-rooted trees and a depth of taste not found in commercially-grown fruits.

We are a small producer of high quality cured meats, with a specialty in dry-cured salami, based in New York City.  We use only sustainably raised meat and hand harvested, solar evaporated sea salt.  While our products are, no doubt, influenced by Southern European curing traditions, we are proud to be a part of the diverse and inspiring American gastronomic landscape. With this spirit in mind, we strive, one product at a time, to distinguish a style that is uniquely our own. 

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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 the mountainside activity truly bursts from every wheel.

Quality-made, ethically-sourced, hand-crafted salami and cured meats, created in Madison, WI, and available everywhere.

Our mission is to produce great food with classic Italian flavors. Our products are made from simple ingredients, careful craftsmanship and we always start with antibiotic-free pork because it is healthier for you and the environment. We'd like our products to be part of good conversations, reward you at the end of a hard day, and fuel your active family.

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.

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.

Caputo Cheese began in 1978 as a small retail cheese shop, selling small bulk quantities of various types of domestic and imported cheeses. The owners, René and Pasquale Caputo, known for their fine quality and excellent service, soon began providing processed and blended cheese to food distributors and manufacturers. Today, Caputo Cheese is a thriving company with the same commitment to quality that René and Pasquale had from the beginning. The Caputo family, now led by their son, Natale, along with the Caputo team, strive to bring their customers a taste of the old world… with new-world service. From their classic Caputo grated cheeses to the Caputo award-winning Fresh Mozzarella line, Caputo products possess the quality, flavor and consistency that only high standards and family pride can produce.

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.

High Lawn Farm

In three words or less: what does being a cheesemonger mean to you?
Trying new things!

I started in the High Lawn Farm store 2 years ago with zero cheese knowledge and a love for cows and dairy farming, and now have found myself absolutely obsessed with the rich history (and incredible people) within the "cheese world!" I am starting graduate school in the fall for agricultural education and feel so lucky to have had the chance to start learning what it means to be a cheesemonger, and I can't wait to see what this journey holds for me!

Instagram: @lily_waters25

The Mystic Cheese Company

In three words or less: what does being a cheesemonger mean to you?
New experiences always.

Liz Steeves is an accomplished cheese professional with a passion for American made artisanal cheeses and a dedication to making locally produced cheeses more accessible. With over 10 years of experience she has worked in roles ranging from mongering to making, to running an entire cheese cave aging system. In 2020 she was awarded the Colin Ming CCP Scholarship presented by Murray’s Cheese enabling her the opportunity to take, and eventually pass the CCP exam. Today she is the Director of Retail Sales at the Mystic Cheese Company in Groton, CT.

Instagram: @lizsteeves

Victual

In three words or less: what does being a cheesemonger mean to you?
Livelihood.

My history with artisan cheeses dates back to 2007 when I got a pontoon on a lake and would bring cheeses to the cabin and spend lazy afternoons eating cheese, charcuterie and drinking gin & tonics. In time, my tastes got more complex and I started to explore and learn about artisan cheeses. Fast forward to 2019, I opened a shop in northern Minnesota that sells house-made ice cream, artisan cheeses, charcuterie, packaged gourmet and specialty wines/spirits/liqueurs. I think we're the only cut-and-wrap cheese shop outside of the Twin Cities metropolitan area and we're killing it!

Instagram: @shopvictual.com

Brattleboro Food Coop

In three words or less: what does being a cheesemonger mean to you?
Sharing joy, knowlegde.

I've always been the cheese obsessed kid in my family. Mongering saved me from the doldrums of my crappy food service jobs and blew my mind. Being able to build off my baseline food industry knowledge while learning and eating my way through an actual career has been quite empowering. I've met so many cheese professionals, farmers, and adorable critters that keep me humble, motivated, and eternally grateful for the world's most complex simple pleasure...CHEESE!

Instagram: @shelbs.dee

Bowers Fancy Dairy Products

In three words or less: what does being a cheesemonger mean to you?
Sharing knowledge.

Bowers Fancy Dairy Products has served the community in the Historic Eastern Market's South Hall since 1964. In 1964 Harris Rockford Bowers, (Grandad), purchased Stand 400 from the estate of William Sweeney at its present location in the Historic Eastern Market’s South Hall. Harris Bowers, brought a uniqueness to the market, sporting a straw "Boater" hat, a twinkle in this eye and adorning his shop in the great South Hall with vaudevillian signage. Now in our 6th decade of operations, I now own Bowers Fancy Dairy Products after first donning a shop apron in 1969. My son Ryan, now in his 7th year of cheese mongering at Historic Eastern Market represents the future… and he looks to preserve its great past.

Instagram: @bowerscheese

Cheeses of Muswell Hill

In three words or less: what does being a cheesemonger mean to you?
Cheese - is - life.

I pretty sure this is for us only but I thought why not try anyway.
I started my cheese shop at 19 in London. We have gone on to the a landmark shop, stocking over 220 cheeses.

Instagram: @morgancheeses

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.