Jessica Sennett: Cheesemonger and Maker, Cheese Grotto Inventor, and Cheese Industry Entrepreneur
Cheese Connoisseur
by Carol M. Bareuther, RD
3w ago
Sennett talks about her path from cheese newcomer to expert. Jessica Sennett wasn’t born into a “cheese family” nor has a history of dairy running through her veins, aside from a distant link to Eastern European ancestors. What she did have was a coming-of-age in her native San Francisco, CA, where she was surrounded by the city’s burgeoning artisan food scene. Sennett’s high school was centrally located within walking distance of Tartine Bakery, known for its flaky French-style croissants and Croque Monsieur with Gruyere, and Zuni Café, where the signature wood-fired brick oven roast chicken ..read more
Visit website
BELLE CHEVRE: CHEVOO
Cheese Connoisseur
by Aimee Tenzek
3w ago
This year marks Belle Chevre Inc.’s 35th anniversary of making goat cheese. Throughout its history, Belle Chevre, Huntsville, AL, has created a variety of products (including cheesecake!), with fresh goat cheese always at the forefront. When Chevoo was up for sale in early 2022, Belle Chevre saw this as an opportunity to add the brand and its products to its existing line of fresh chèvre, which today includes logs, spreadable goat cheese, and a chèvre log wrapped in brined grape leaves. As for Chevoo’s beginnings, the brand was created in 2015 by Australian expats, Gerard and Susan Tuck. Surpr ..read more
Visit website
Artikaas
Cheese Connoisseur
by Keith Loria
3w ago
Cheesemakers bringing Dutch cheese traditions to the world. Dutch Cheese Makers is the exclusive importer of Artikaas, a brand of authentic Dutch Gouda. Established with a passion for sharing the flavors and textures of the Netherlands’ famous dairy heritage, Dutch Cheese Makers has carved a niche as a leading provider of high-quality, artisanal cheeses. Artikaas has been a family-run cheesemaker in Holland for more than six generations, making Gouda meticulously, with respect for nature, and using only the best milk from family farms. Artikaas was founded nine years ago when a producer, Royal ..read more
Visit website
A Downtown Napa Original
Cheese Connoisseur
by Lisa White
3w ago
Oxbow Cheese & Wine Merchant combines a cheese counter with a wine bar to create the perfect pairing. When Master Sommelier Peter Granoff and his business partner Debbie Zachareas decided to create a cheese shop as an offshoot of their successful Ferry Plaza Wine Merchant business, the idea was to combine a wine shop with a wine bar and artisanal cheese counter using cheese from their inventory. The business turned into so much more. Granoff and Zachareas opened Oxbow Cheese & Wine in January 2008 in downtown Napa’s Oxbow Public Market, just five years after establishing Ferry Plaza Wi ..read more
Visit website
What is Special About Speck?
Cheese Connoisseur
by Lisa White
3w ago
This specialty ham hails from a province in northeastern Italy, but has a Bavarian background. For those not familiar with speck, a cured and smoked ham, looking at its origins presents a conundrum. The German name for bacon, speck originates from South Tyrol, which, although located in northeastern Italy, has both Austrian and German influences. The region is a young one compared to other European cities, as it was established in 1948. Prior, it was part of the Austro-Hungarian County of Tyrol until 1918, before Italy occupied the region after World War I. Also known as Südtirol or Alto Adige ..read more
Visit website
Hook’s Cheese Company: Sheep Milk Truffle
Cheese Connoisseur Magazine
by Aimee Tenzek
3M ago
Tony Hook, of Hook’s Cheese Company Inc., Mineral Point, WI, knows a thing or two about cheese. He has been selling his cheeses at the Dane County Farmers’ Market in Madison, WI, for more than 30 years and has about 50 years of cheesemaking experience. “We sample all of our cheeses every Saturday at the outdoor market, and we get feedback about all of our products directly from the consuming public,” says Hook. That feedback and Hook’s knowledge have resulted in dozens of awards on numerous levels, from the state fair and the American Cheese Society to the World Championship Cheese Contest. Hi ..read more
Visit website
A Neighborhood Gem
Cheese Connoisseur Magazine
by Lisa White
3M ago
Celebrating its 10th anniversary, California retailer Milkfarm has surpassed owner Leah Park’s expectations. When Leah Park was searching for the perfect place to open a cheese shop, she didn’t have to look far from home. It turns out that Eagle Rock, CA, in northeast Los Angeles, just 10 miles from where Park was born and raised, was the perfect spot. Milkfarm, which opened its doors on April 7, 2014, is currently celebrating its 10th year in business. Getting Educated Park set out on her foodie path right after high school in 1999, when she enrolled at San Francisco’s now-shuttered Californi ..read more
Visit website
Small But Mighty
Cheese Connoisseur Magazine
by Keith Loria Photos by Christine Hyatt Photography
3M ago
Briar Rose Creamery has accomplished big things in Oregon. In 2005, Sarah Marcus was hired at Cowgirl Creamery in San Francisco, CA, as a cheesemonger, working at the city’s historic Ferry Building. “I was born into a food family. My mom was a food and travel writer for the San Francisco Chronicle, so I was raised visiting cheese factories and other craft producers and hanging out on farms,” she says. “So, I always had an interest in local food.” Her curiosity led her to wonder how cheese was produced, and Marcus started experimenting with making cheese in her kitchen, knowing that all the div ..read more
Visit website
Hybrid Gouda
Cheese Connoisseur Magazine
by R. M. Peluso
3M ago
Packing worlds of flavor and functionality. A hybrid generally refers to an animal or plant that is the result of breeding two different types of the same species, usually to improve upon some trait or traits. Such crossbreeding can produce a grape that withstands cooler climates or a cow that produces more milk. Often, something is lost in the process, perhaps a particular aspect of flavor. Nothing you can buy in a produce market today, let alone a supermarket, approaches the Jersey tomato of my childhood. An unfortunate result of successful hybridization tends to be standardization, a narrow ..read more
Visit website
Eric Meredith: Cheese Affineur
Cheese Connoisseur Magazine
by Carol M. Bareuther, RD
3M ago
This professional knows every step of the cheesemaking process like the back of his hand. Eric Meredith can look at a piece of artisan-made, exquisitely aged cheese and see right down to its roots. Roots, that is, of the fragrant pasture the ruminants ate to make the main ingredient in cheese: milk. Meredith doesn’t farm. He doesn’t raise cows or milk them. He doesn’t make cheese. But he knows every step of this process like the back of his hand. That’s what it takes for him to carry the highest quality baton right through to its final refining step, the aging process (affinage), ready for ret ..read more
Visit website

Follow Cheese Connoisseur on FeedSpot

Continue with Google
Continue with Apple
OR