Steak Seafood Sweets Pizza

Cheeses

Maytag Dairy Farms

On October 11, 1941, the first wheels of Maytag Blue Cheese were formed and put to age in our caves. Not much has changed since then, although our truck is newer and our cheesemakers are older! Today, we still make each wheel by hand, aging it in our caves twice as long as most other blue cheeses. After all, why change a good thing?

Maytag Dairy Farms

Visit the Maytag Dairy Farms website

0
No votes yet
Your rating: None

Winchester Cheese Company

Winchester Cheese Company is owned and operated by Jules Wesselink who was born and raised in Haarlem, Holland. Jules has operated his own dairies in California since the 1950's. As the metropolitan Los Angeles area has grown Jules's dairies have moved from Artesia to Chino, and now to Winchester. The dairy now has 500 Holstein cows and is located in a beautiful setting as you can see from the accompanying photos. Boere Kaas, which means "Home made on the farm", is the favorite choice of cheese-loving Holland. In a class by itself, it is distinguished by its delicious and unique flavor in comparison to cheese mass-produced in factories. Our cheese is made by Valerie Thomas, Jules Wesselink's daughter, and David Thomas, her husband.

We take pride in making "Gouda" (Goudse Kaas) Boere Kaas in Winchester, California in the same traditional way as it has been done by our families back home in Holland for many, many generations. We make it on the farm in Winchester in the same natural way, using the same natural ingredients and fresh raw milk. Then we age it like fine wine, to perfection, to bring out its natural goodness. The only difference we allow ourselves is that we no longer use wooden tubs and tools. We now use shining stainless steel vats and utensils. The Taste Remains unmistakably... "Gouda" Boere Kaas! In July, 2006 our sharp gouda won the bronze medal at the prestigous World Cheese Awards in London, England.

Winchester Cheese Company

Visit the Winchester Cheese Company website

5
Average: 5 (1 vote)
Your rating: None

The Resident Cheesemonger

The Resident Cheesemonger

Your Resident Cheesemonger chooses the finest cheeses from around the country and around the world. The Resident Cheesemonger Gift Selections feature cheeses that are aged to perfection and from only the most respected cheesemakers. Call or email to order your cheese selection today. Cheese gift selections pair cheeses with the appropriate accompaniments and detailed cheese descriptions and instructions for serving. Resident Cheesemonger ships overnight to any location in the continental United States.

The Resident Cheesemonger

Visit The Resident Cheesemonger website

0
No votes yet
Your rating: None

Spring Hill Cheese Company

Spring Hill Cheese Company

Located in Sonoma County California, a herd of 400 Jersey cows provides the milk for Spring Hill Jersey Cheese's growing line of farmstead cheeses. Smaller that Holsteins, (the archetypal black- and white- cow), which produce a greater quantity yield, the milk of Jersey cows contains a higher butter fat, resulting in an incomparable rich, creamy flavor. Because of its low quantity yield, the Jersey is no longer common in most commercial dairy operations. Larry Peter began his dairy in 1987, and started producing Spring Hill Jersey Cheese in 1998. The homestead, artisan cheese produced by Spring Hill is made entirely from the milk of pasture-grazed Jersey cows. The difference in taste is staggering.

Spring Hill Cheese Company

Visit the Spring Hill Cheese Company website

5
Average: 5 (1 vote)
Your rating: None

Pedrozo Dairy and Cheese Company

On New Year’s Eve 1999, Tim and Jill Pedrozo moved their herd of 60 Jersey cows three hours north of their Central California hometown. Tim had found a small dairy facility in Orland (just over an hour north of Sacramento and 20 minutes west of Chico) that included 60 acres of pasture and a small cheeseplant already in use. It was important to the Pedrozos to be able to maintain a small herd of cattle and allow them to graze on pasture year-round. The owners of the dairy were ready to retire and happily taught Tim and Jill their method of cheesemaking.

For eight years, Jill perfected her own recipe and craft of farmstead cheesemaking, creating semi-firm, award-winning cheeses like the traditional Northern Gold, the wine-soaked Tipsy Cow and the seasonal Black Butte Reserve. In the fall of 2006, she handed the reins and recipes to daughter Mandy Johnston, who returned to the family farm after working in the magazine industry. Mandy made a few changes to the recipe and lineup of the Pedrozo family of cheeses, including her addition of Stout Cow, a two-pound wheel soaked in Sierra Nevada Stout. She has also carried on the tradition of award winning, earning a gold medal for aged cheeses at the 2007 California State Fair with her first batch of Black Butte Reserve.

Pedrozo Dairy and Cheese Company

Visit the Pedrozo Dairy and Cheese Company website

0
No votes yet
Your rating: None
Syndicate content