Courtesy Capriole Goat Cheeses
  • Five most exciting American cheesemakers

    Capriole Goat Cheese - "Cheese maker Judy Schad started producing farmstead goat cheese in the early '80s before anyone in the U.S. even knew or cared about such a thing," said Greg O'Neill, president of the American Cheese Society. "She charted this new territory with the help of a couple of other peers, collectively known as 'the goat girls.'"
    Courtesy Capriole Goat Cheeses
  • Five most exciting American cheesemakers

    Vermont Butter and Cheese - Allison Hooper was also one of these pioneering "goat girls" who started making cheese in her kitchen. She then set out to recreate traditional French cultured butter, crème fraiche, and Loire valley-inspired geotrichim-ripened goat cheeses in the picturesque mountains of Vermont.
    Courtesy Vermont Creamery
  • Five most exciting American cheesemakers

    Jasper Hill Farm - "Brothers Mateo and Andy Kehler in Greensboro, Vt., were drawn to cheese-making as a means to encapsulate the landscape they love," said O'Neill. "They've created several award-winning cheeses and built an elaborate cave system, emulating a successful centralized affinage model that has helped the French artisan cheese market to flourish."
    Courtesy Jasper Hill Farm
  • Five most exciting American cheesemakers

    Rogue Creamery - "Founded during World War II by Italian immigrant--and American artisan cheese Godfather--Gaetano Vella, this creamery was sold to Cary Bryant in 2002," said O'Neill. "The next year, with the help of his business partner David Gremmels, they received a World Cheese Award for Best Blue cheese."
    Courtesy Rogue Creamery
  • Five most exciting American cheesemakers

    Uplands Cheese Company - "Mike and Carol Gingrich celebrated the pastures of two neighboring farms in Dodgeville, Wis., through their Pleasant Ridge Reserve, a seasonal alpine cheese made only from pastured milk," said O'Neill. "Now, under the leadership of Andy Hatch, they have released Rush Creek reserve, made from the richer fall and winter milk in the same tradition of Vacherin Mont d'or."
    Tyler Ensrude
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