Cheese Blog

When the writer Ella Winter coined the phrase, "you can't go home again," she must not have been talking about farm kids.

Three medals from the American Cheese Society would be a feather in the cap of any cheesemaker. In Pete Messner's case, it's an affirmation of what we at Saxelby Cheesemongers have known for years—that he's a rapidly rising figure in the American cheese revolution!

Located in Reading, Vermont, Spring Brook Farm has been making delicious raw milk Alpine style cheeses since 2008. That cheese is a natural extension of their primary mission: a self-sustaining non-profit outdoor agrarian classroom for schoolchildren from urban backgrounds.

A young, intrepid cheesemaker named Marisa Mauro churns some of the country's best butter. Here's what comes next.

Sebastian von Trapp is the third generation to tend the land on this Vermont farmstead, and the first to turn to cheesemaking as a way to preserve a family legacy.

In the world of American cheesemaking, sheep milk is a rarity. But Old Chatham Creamery isn't just surviving as a sheep milk dairy; it's thriving.

Veronica Pedraza makes award-winning cheese from a herd of 1,500 sustainably raised goats!

Call it a cult following: if you know, you know. And our customers know that Animal Farm Creamery's grass-fed cultured butter is some of the best you can buy, anywhere.

Jasper Hill Farm is one of the great cheese success stories of the past 25 years. If you've tasted their cheeses, like Harbison, Alpha Tolman, and Whitney, you know why—these people know their dairy!

Nettle Meadow is the producer of Sappy Ewe and our bestselling Kunik, a bloomy rind goat's milk cheese spiked with Jersey cream that was recently honored as one of the world's top 20 cheeses from the World Cheese Champion Contest. The quality of their cheese reflects not only a commitment to traditional cheesemaking, but also their passion for animal welfare.

You may recognize Shelburne Farms as the makers of our two-year-aged cheddar, but did you know this 1,400-acre estate is also a non-profit living museum of sustainable agriculture?