Marieke Penterman Is Putting Wisconsin Gouda on the Map
Marieke Penterman is impossible to miss—she’s got the kind of presence that commands a room, much like the gouda she makes. Born and raised on a dairy farm in the Netherlands, she grew up surrounded by cows and the daily rhythm of farm life. But it wasn’t until she landed in Wisconsin with her then-husband, […]
Matt Rubiner: An Unconventional Path to Cheese Mastery
Matt Rubiner’s journey to become one of the most respected cheesemongers in America is anything but traditional. After studying Japanese language and culture in college and working on US government contracts and at the Massachusetts Institute of Technology, Rubiner found his true calling in the world of artisanal cheese. Today, he runs the acclaimed […]
How to Lead According to Ari Weinzweig of Zingerman’s Deli
Ari Weinzweig, co-founder of Zingerman’s Delicatessen, has spent over four decades building an iconic group of businesses in Ann Arbor, Michigan, which includes the original Zingerman’s Deli, a creamery, and around 20 other food and leadership ventures. With more than 700 employees under its umbrella, Zingerman’s has become a model of sustainable growth and innovative […]
Cheese, Travel, Discovery: What It’s Like Being Emma Young
Scroll through Emma Young’s Instagram account, @thecheeseexplorer, and you’ll be immediately plunged into a whirlwind of cheese, travel, and discovery.
A Conversation with Cheese Legend Kate Arding
Kate Arding is a name that resonates far and wide within the cheese industry. From her early days working behind the counter at storied institutions such as Neal’s Yard Dairy and Cowgirl Creamery to co-founding culture magazine and serving on the board of the American Cheese Society, Arding’s career has kept her at the forefront […]
Meet the Visionary Behind the Cheese Grotto
Discover how Jessica Sennett revolutionized cheese storage with the cheese grotto and her vision for the future of artisanal cheese
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 […]
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.
Voicings: Affineur Ashley Morton
On her website Brieyonce.com, Ashley Morton describes herself as a “global cheesemonster on the go,” and it’s easy to see why.
