Cheese Blog
Ploughgate Creamery's Cultured Butter Starts a New Chapter
A young, intrepid cheesemaker named Marisa Mauro churns some of the country's best butter. Here's what comes next.
Sustainable Cheese—and Cheesemaking—on the von Trapp Farmstead
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.
Old Chatham Creamery: Shepherd of New York
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.
A New Champion of Farmstead Cheese in Wisconsin
Veronica Pedraza makes award-winning cheese from a herd of 1,500 sustainably raised goats!
Best-in-Class Butter: Animal Farm Creamery Has a New Home
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: Dairy Revivalists of the Northeast Kingdom
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 Farm: The Happiest Animal Retirement Community in the Adirondacks
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.
A Path Towards Sustainable Cheese at Shelburne Farms
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?
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