A Cheesemonger Travels to Spain to See How Manchego is Made
Highlighting the apprenticeship “breaks” of cheese industry pros.
Trenton Speer Reflects on His Journey From Challenging Teen to Cheesemaker
Trenton Speer may be too young to have a beer, but he’s already raked up years of cheesemaking experience.
Celebrating a Century of Cheesemaking with Joe and Joey Widmer
Recently marking their centennial milestone, Widmer’s Cheese Cellars of Wisconsin stands as a testament to resilience, dedication, and the preservation of cheesemaking as a time-honored craft. The family-owned business has produced its renowned Brick cheese using the same methods in the same location since 1922. Founded by Master Cheesemaker Joe Widmer’s grandfather John Widmer, an […]
Sweet Grass Dairy Launches Two New Cheeses and Rereleases Georgia Gouda
Sweet Grass Dairy, based in Thomasville, Georgia, has unveiled two new cheeses and a rerelease of Georgia Gouda in a strategic move to expand their market presence. These additions signify the company’s dedication to meeting the evolving tastes of consumers across both retail and food service sectors, underscoring their commitment to quality, flavor, and customer […]
Ruminating on Retail: Finding My Flow in a Sea of Boxes
A retail pro ruminates on her love/hate relationship with retail after a 2-year break.
One Cheesemonger’s Journey Beyond the Counter and Into the Field
Take 5: Highlighting the apprenticeship “breaks” of cheese industry pros In this ongoing series, culture profiles folks in the cheese industry expanding their expertise and gaining diverse experience beyond their time behind the counter or at a vat. Meet independent cheesemonger Carrie S., who turned their relocation from Madison to Chicago into a “cheese summer.” Carrie traveled around the […]
Making Cheese in Appalachia: Firefly Farms Reflects on a 20-Year Journey
For founders Mike Koch and Pablo Solanet, building a cheese business in western Maryland has always been about the journey, not the destination
A (Monterey) Jack of All Trades Jumps Back in the Vat
In this ongoing series, Culture profiles folks in the cheese industry expanding their expertise and gaining diverse experience beyond their time behind the counter or at a vat.
How Does the Cheese Industry Join In Community With Marginalized Peoples?
Agela Abdullah the president of the non-profit Cheese Culture Coalition reflects on her experience finding an inclusive cheese community.
Reflecting on the Spanish Cheese Scene With Rubén Valbuena
Rubén Valbuena has been disrupting the Spanish cheese industry from just about every angle—ideation, production, sales, service, exports—since the mid-aughts.
