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
FireFly Farms Chèvre and Natural Wine are the Perfect Match
Since its inception, FireFly Farms has been on a mission to make cheese that tastes good, and to do it in a sustainable way.
These Couples Have a Passion for Cheese and Each Other
We asked four cheesemaker couples across the U.S. to share their love stories, including how, where, and when they met.
Centerfold: Carpenter’s Wheel
Photographed by Nina Gallant | Styled by Kendra Smith The story of Carpenter’s Wheel began in 2009 as an experiment. Following his success with smaller aged cheeses such as Cabra LaMancha and Black & Blue, FireFly Farms co-founder Mike Koch wanted to do more. “I was interested in rounding out the line with a big-format, […]
American Stinkers: How Washed Rind Cheeses Became a National Pastime
They’re a cheese nerd’s most sought-after style. What is it about them?
