Capriole Goat Cheeses
We make our fresh, ripened, and aged chevres by hand, right here where we live. It's a way of life in which the land, the animals, and the cheese have managed us for over 35 years, giving us a sense of who we are relative to a place and the wildness around us, and respect for exacting the craft of cheese making.
Red Barn Family Farms
Our Mission: Reinvigorate, Honor, Sustain
To reinvigorate Wisconsin family-owned dairy farms by creating an economy that will value these farms for generations. To honor and sustain Wisconsin’s rich family dairy farming heritage through a revolutionary new pay structure for farmers that rewards both excellent milk quality and animal husbandry, or humane treatment of animals.
Our cheddar's are produced from extraordinarily wholesome, clean and nutritious milk produced by our healthy cows.
On the farm the ethical treatment of our animals and conscientious management of the land and environment are the guiding principles for operating the dairy. This philosophy has driven the farm to focus on growing lush grass pastures for the cows to graze. These pastures, with a variety of grasses and legumes provide the quality milk rich in nutrients and flavor. The flavors the grasses impart in the milk are an essential element in developing each of Saxon Creamery's unique cheese— "Flavor by Nature". Saxon Creamery's Cheesemakers combine the milk with living cultures and years of experience to ensure each wheel of cheese is crafted to perfection. Five aging rooms with various temperature and humidity levels are utilized to age each wheel of Saxon Creamery's artisan cheeses to reach the desired flavor profiles.
Kenny's Farmhouse Cheese
Our land was a dairy farm for several years before we began making cheese, so you could say that even before the origins of Kenny's Farmhouse Cheese, our focus was on the milk. Kenny sought to set a new standard fro dairy farming in the region. With great speed, the size of the herd was doubled as was each animal's milk production due to greater care, superior cow comfort, and better nutrition. They have a closed herd. The milk is rBGH Free, there feed crops are non GMO, and only use antibiotics if the animals life is at risk.
Sequatchie Cove Creamery
Nestled in a cove on the floor of the picturesque Sequatchie Valley, Sequatchie Cove Creamery produces farmstead cheese using time honored European traditions with a distinctly Southern flair. Our cheeses are made using the raw milk from cows who spend every waking moment on grass, letting the expression of the land shine through in its flavors. Fresh forage, sunlight, Tennessee mountain air, a good bit of science, and a dash of artistry are the tools we rely on daily. We strive to nourish and honor ourselves, the nature around us, and the awesome community that supports us.
Spain & Italy
Through our partnership with Pondini we will now have region specific, organic ingredients from Italy and Spain. The products identity is linked to the area in which they are produced, many having origin protected status under EU rules. Their selection derives from our quest for clear, powerful, and unique flavors, with consideration for the way in which these foods have been produced and the amazing artisans that produce them.
All products are certified organic with few exceptions. The few exceptions are limited production, traditional farms too small to afford certification or making something of particular rarity and exceptional quality. Our organic farms raise their livestock according to strict organic regulations under the control of EU and/or US organic certifying agencies.
In a difficult economic environment in 2001, five master cheesemakers got together to market and promote their century-old techniques and art. The result is a collection of masterfully hand-crafted Swiss cheeses made in small village dairies.
Gourmino belongs to the cheesemakers. Their skill lies in the affinage of long ripened cheeses made from raw milk. They use only the best quality cheeses selected from their own dairies. The dairies are family businesses that use fresh milk supplied daily by local farmers.
Greco Greek Feta
Feta is first recorded in the Byzantine Empire, under the name ‘prosphatos’ (‘recent’, i.e. fresh), and was associated specifically with Crete. The name ‘Feta’ (‘slice’) was started to be used by Greeks in the 17th century.
The dairy supplies high-quality, raw milk to make our farmhouse cheddar, while educating about sustainable farming and the working landscape. 120 Brown Swiss Cows are pasture-raised and rotationally grazed from spring to fall. We grow hay and silage without crop herbicides, pesticides or chemical fertilizer.
The Dairy is Certified Humane by the Humane Farm Animal Care (HFAC) organization in Herndon, VA.
Ploughgate Creamery has been crafting small-batch, cultured butter of the finest quality in Vermont since 2014.
Jasper Hill Farm
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape. We are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting our regional taste of place.
Windshadow Farm & Dairy is home to happy pasture-raised goats that produce rich, creamy milk that is then turned into gourmet cheese. They farm in a way that is good for the animals, good for wildlife, good for the farmers, and good for the environment.
For over 60 years, the family behind Lovera's has been making and selling hand-crafted Italian foods. They settled in 1907, bringing family recipes and the distinct flavors from the mountains of Piemonte to the plains of Oklahoma, and they are still family owned and operated to this day.
At Lovera's, their focus has always been on quality. Each of their products is crafted with thought and consideration and with the desire and passion to bring quality Italian foods to your table.
Crown Finish Caves is a cheese aging facility and NYS licensed dairy plant located in the former lagering tunnels of the Nassau Brewery in Crown Heights, Brooklyn.
Thirty feet below the street, the caves were originally designed for fermenting beer and with an average year-round temperature of 50 degrees Fahrenheit, they provide the perfect environment for aging cheese, too! This is a centuries-old practice called "affinage," and is a prominent industry throughout Europe. We receive "green cheese", or cheese around 1-week old that hasn't developed a rind yet, from local, artisan producers, as well as from one as far away.