Ancient Heritage Dairy - Handmade cheeses with the same care they give their animals. Read my reviews of Hannah and Juniper, Opal Springs, Valentine and Willow Creek. Oregon.
Beecher’s Handmade Cheese - Kurt Dammeier began making cheese at Pike’s Place Market in Seattle in 2002 and expanded to the Flatiron District of Manhattan in 2011. Spaulding Gray’s favorite cheese was No Woman, a version of Flagship flavored with Jamaican jerk spices, giving the cheese its beefy taste, undoubtedly why SG climbed my legs to get at it when I brought it home. It was also the first cheese Spaulding reviewed in August of 2008 when he and I created this website. Reviews and recipes of Beecher’s Cheeses can be viewed here. Washington State.
Beehive Cheese Company – The Owners of Beehive left the fast lane of technology and settled in Utah to make cheese and they have done quite nicely, winning lots of awards. Read our Barely Buzzed review here. Utah.
Bellwether Farms - The Callahan family owns and operates Bellwether Farms in the heart of Sonoma County. They began milking their sheep and producing handcrafted cheeses in 1990, making them one of the first to be part of the revival of American artisan cheesemaking. Read my review of Carmody and San Andreas. California.
Bravo Cheese - Founded in 1995, Bravo Farms stands at the forefront of the Central Valley cheese making industry. California.
Carr Valley Cheeses - Sid Cook, The Master Cheesemaker and owner of Carr Valley, is the most decorated Cheesemaker in the world. His cheeses have won more than 300 awards worldwide. Wisconsin. You can read SG’s interview with Sid here. You can find links to many Carr Valley Cheeses by clicking here.
Cypress Grove Chevre – Home of Award-winning Humboldt Fog and other luscious goat cheeses, Mark Keehn helped lead the American Artisan Cheese Movement that began in the early 80s and shows no signs of slowing down. You can read Spaulding’s interview with Mary here.
Domina Dairy and Creamery in Thurston, Washington. I have a wedge of their raw milk 12 month aged Summer Cheese in my fridge now… review soon.
Epicurean Connection - Home of Sheana Davis and her tasty cheeses and local fare. Northern California.
Facerock Creamery – Bandon, Oregon lost its cheese factory in 2000; but it’s back… with Brad Sinko making cheese in the tradition of the City and his family. Read my review of their curds here and a chocolate chip cookie recipe using their cheddar. Oregon.
Fern’s Edge Goat Dairy in Lowell, Oregon – You can “Like” Fern’s Edge Dairy on Facebook and that would be terrific, but better yet, you can assist Shari in expanding her dairy’s operations through her fall fund-raising campaign. Fern’s Edge is the only dairy certified to sell raw goat’s milk in Oregon, which you can buy at select MOC markets in Corvallis and Eugene.
Fiscalini Farmstead Cheese – In the San Joaquin Valley, a farmstead cheesemaking company is creating tradition clothbound cheddars that are blowing the English out of the water. Read my review of their Clothbound Cheddar and their original, San Joaquin Gold (ACS Profile). Read my interview with John Fiscalini. California
Fraga Farmstead Creamery - 100% Organic Farmstead Goat Milk Cheeses. Northern Oregon.
Gothberg Farms in Bow, Washington – Rhonda Gothberg and her husband have built a little bit of goat heaven on forty acres where they share the land with some twenty LaMancha milking does, three bucks and several kids. They also met Rhonda’s assistant, Debbie, who loves the goats and the farm almost as much as Rhonda… and that is saying a lot… You can read about my visit to the farm.
Henning’s Cheese – Home of the Mammoth Cheddar Wheels and great flavored cheddars. Wisconsin.
Juniper Grove Farm – “All I need to keep me going every day is one satisfying moment. A voicemail from a customer out of the blue. Or my son saying, “Gee, Dad, you make great cheese.” —Pierre Kolisch**. Read my review of their Tumalo Tomme. Oregon.
Know Whey! - Written in Vermont by Sue, a technician by day and cheesemaker by night…loving the good life in Vermont… Vermont.
La Mariposa – “I moved here from Argentina, where I learned cheesemaking from my father. Today I make two artisan cheeses: my family recipe called Five Corners, and a pasteurized cow’s milk cheese that came from Welsh immigrants in Patagonia. People love the story of those immigrants, but not as much as they love the cheese.” —Mariano Battro**. Read my review of Mariano’s Chubut. Oregon.
Laura Chenel Chevre – Goat cheese from one of Cheese’s Ladies of the 80s. Northern California.
Maple Leaf Cheese – This co-op has been making cheese in Wisconsin for more than 100 years. Wisconsin.
Marin French Cheese Company – The oldest continuously operating cheese factory in America, Marin French has specialized in handmade Brie and Camembert since 1865. Northern California.
Pholia Farms - “Our days as cheesemakers are pretty reliably satisfying, because we’re completely off the grid and count only on ourselves. The creamery was originally my space to explore the endless unknowns of cheesemaking. But Vern, my husband, now joins me there and I like it. It’s pathetically romantic, making cheese together.” —Gianaclis Caldwell**. Oregon.
Portland Creamery – Portland Creamery believes in producing simple, excellent, handcrafted goat cheese for the Portland community and beyond. The creamery prides itself on creating a fresh and creamy goat cheese that appeals to a wide range of personal palates. **Oregon
Redwood Hill Farm and Creamery – Located among picturesque redwoods, family-owned and operated Redwood Hill Farm has produced award-winning goat milk cheese since 1978. Their Certified Humane Raised & Handled herd benefits from a diversified breeding program, and their cheese, yogurt, and kefir are minimally processed***. Northern California.
Rogue Creamery – Out of Central Point, Oregon come some of the World’s Greatest Blue Cheeses including the seasonal Rogue River Blue, winner of Best of Show at the American Cheese Society 2011 and 2009. Read about my trip to Rogue Creamery in 2011 and my reviews of their Rogue River Blue and their other cheeses. Oregon.
Sartori Cheese – The most-decorated American-made Parmesan, SarVecchio, is made by this 4th generation cheese producer led by Master Cheesemaker, Mike Matucheski. Read about the day I spent with Mike at their Antigo, Wisconsin plant. Wisconsin.
Tillamook Cheese Co-op – For more than 100 years, more than 1000 families have been providing milk to make great cheeses on the Oregon Coast. “Every day at Tillamook is a good day; we go home at night knowing we made the best tasting cheese possible. There’s more of an art to this than people think, because there are so many tiny variables to watch. But we’re picky. We take pride in getting it right.” —Dale Baumgartner**. Read my review of their Vintage White Cheddar - my “everyday” cheddar.
Tumalo Farms – “I left the computer industry and always had cheese making on the top of my list of interests. I’d grown up in a family where we shared cooking time together. I loved the feeling of creating something together and celebrating it with friends and family. Making cheese is similar. It’s a personal creation, yet shared with a much broader family.” —Flavio DeCastilhos** Read about my trip to Tumalo Farms and reviews of his wonderful cheeses.
Uplands Cheese - Home of Pleasant Ridge Reserve – the only cheese to win American Cheese Society’s Best of Show three times, including the first year it was made. The Lady met Andy Hatch at the 2011 Bra Cheese Festival and helped sell his cheese to the Italians clamoring to taste and enjoy American Artisan Cheeses. Wisconsin.
Vella Cheese Company - The Vella family has made cheese in a stonewalled building on the historic Sonoma square since the company’s founding in 1931 by Gaetano Vella. The cultures, the care, and the personal hands-on techniques are the same as they were then. Read our review of their Dry Jack. California.
Westfield Farm – Making my favorite fresh Capri Chevre since buying the farm in 1996, the Stetsons also make several Award-winning Surface Ripened Goat Cheeses. You can read Spaulding’s interview with Bob Stetson here.
Willamette Valley Cheese Company – “I come from a dairy background, working with my dad and brother milking Holsteins. Today I milk Jersey cows, and make cheese right after we milk. We do it from feed to cheese, so we’re a classic farmstead operation. We’re seasonal, and our cheeses naturally vary with the feed situation.” —Rod Volbeda**. Read my review of their Brindisi, French Prairie, Aged Gouda and Boerenkaas Gouda. Oregon
Sites that represent cheesemakers:
California Cheesemakers – *** My thanks to this website for some quotes.
Oregon Cheese Guild – ** My thanks to this website for some quotes.