HOOKS CHEESE COMPANY – MINERAL POINT, WISCONSIN
At Hook's Cheese Company, Inc. we age our cheese in curing caves at just the right temperature and humidity for a slow curing process that allows our cheeses to age to perfection. Every few months each batch is taste tested to insure that only the cheeses of the highest quality are saved to age. This is evident in our aged cheddars, such as the Two Year, Three Year, Four Year, Five Year, Six Year, Seven Year, and especially in our highly acclaimed Ten Year Sharp Cheddar, which won an American Cheese Society first place in 2006! The only Ten Year Cheddar to win this award! I
n 1997 we also began producing Blue Cheese. The cave to cure the blue is kept at a higher temperature and a very high humidity to allow the blue mold to develop. We invite you to try it and see if you don't agree that this is also a cheese connoisseur's delight! In 2001 we started making Gorgonzola. In 2004 we developed two new blue-veined cheeses. Tilston Point is a drier, washed-rind blue, and Blue Paradise is a double-cream blue. We also made a whole milk cheese called Sweet Constantine based on a Parmesan recipe.
BUBALUS BUBALIS – GARDENA, CALIFORNIA
bubalus bubalis is the only producer of water buffalo mozzarella cheese, ricotta and scamorza (smoked mozzarella) in california. our mozzarella and bocconcini are 100% carb free. Their own herd of water buffalos provides the milk free of chemicals, preservative and shelf life enhancers.
SWEET GRASS DAIRY – THOMASVILLE, GEORGIA
Sweet Grass Dairy is quickly establishing itself as one of the country’s premier artisan cheese producers. Founded in 2000 by Al and Desiree Wehner on 140 acres of rolling south-Georgia pastureland, the dairy started with a small herd of 11 dairy goats, grass-based jersey cow’s milk from their herd in the neighboring county, and a mission to show people a better way.
A better way for what, you may ask? After years in the conventional dairy business, they decided to change their style of dairying to that of a rotational grazing system in which the animals graze lush pasture in comparison to confinement barns on concrete. This style of dairying lets cows be cows and is healthier for not only the animals themselves, but those fortunate enough to drink the milk they produce. Although it was against the grain, the Wehners were confident in their decision.
OAK MOON FARM – BAKERSFVILLE, NORTH CAROLINA
We want folks to understand the dynamics at work in our relationship with our animals. We came to this work out of love of the goats, our desire to make a sustainable effort so that we can stay on the farm and work with our animals. The relationship with one of our goats begins when she is born; we always try to be present when the doe kids, and we bond with the mother and the babies. The babies come to see us as their parent, and so will follow us and want to be with us. They allow themselves to be directed so that they are not being forced into our routine but become a natural part of it.
SPLIT CREEK FARM – ANDERSON, SOUTH CAROLINA
Split Creek Farm is located in the Blue Ridge Mountains' scenic foothills of South Carolina. The Grade A Dairy is in a barn designed and built by the owners to include the milking and cheese operations and a kid nursery. Split Creek Farm's certified goat herd produces all the milk used for its cheese and fudge. The extra care they receive shows in the milk quality. The dairy goat herd, which is mostly Nubian, competes nationally in the show ring and for milk production records. Herd health and the ultimate quality of the dairy products are the primary concern of the owners.
CAPRIOLE FARMSTEAD CHEESE - GREENVILLE, INDIANA
Words like "sustainable", "natural," "value-added", "humane animal management", "free-farmed", "terroir" and "artisan" were the realities on which we founded our farm over 30 years ago, and ones we continue to live daily. We wanted to build a working model here that others could follow, but there were no guidelines for commercial goat dairying, so we based that model through trial and error on an older, more traditional dairy, one centered on herd health, longevity, and productivity and on animals who are born, live, and die on the same farm. We did this because it worked, the same reason we raise much of our own hay, browse our animals in rotating woodland paddocks, and carefully observe what the goat tells us they need. We make our cheese in much the same way, through observation and, always through the vehicle of taste, for without taste, the rest becomes trivial.
EVERONA DAIRY – RAPIDAN, VIRGINIA
Everona Dairy started because Dr. Elliott bought a Border Collie puppy on impulse in 1992 at the Montpelier Spring Wine Festival. Then she had to get sheep so she could have work to do. One day, she was trying to think of some way for the sheep to pay their own way , and it occured to her that she might milk them. She didn't know then that there are more sheep milked in the world than cows. Or that sheep's milk cheese was so delicious!
One thing thus led to another and now Everona Dairy is milking over 100 sheep and has 4 employees. In addition, Dr. Elliott carries on her medical practice, raises Border Collies, writes when she can, and has many other interests.
MEADOW CREEK DAIRY – GALAX, VIRGINIA
Meadow Creek Dairy is a family farm in the mountains of southwest Virginia. At an elevation of 2800ft, the combination of pure water, clean air and deep soils produce an ideal environment for growing diverse, mineral-rich pastures.
Since 1980, farming has been our craft. We have worked closely with our Jersey herd to give them the best care, develop the genetics best adapted to our farm, and in the process produce the highest quality milk. Now we take our craft to its next level, providing you with a full flavored, healthy, ecologically friendly cheese.
