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The Marin French Cheese Company is located on a 425-acre (1.72 km 2) dairy ranch in the Hicks Valley, and includes a 9,000-square-foot (840 m 2) cheese processing and retail sales facility, as well as a variety of barns, storage buildings and a picnic area. Although the company has a Petaluma address, it is located 11 miles (18 km) southwest ...
The company was founded by Bob Giacomini and his four daughters, Karen Howard, Diana Hagan, Lynn Stray and Jill Basch. Co-founder Dean Mae Giacomini, Mr. Giacomini's wife, died in 2012. [3] The company is now WBENC-certified Women-Owned and led by Co-CEOs Jill, Lynn and Diana. The Point Reyes dairy's operations began in 1959. The cheese company ...
Rogue Creamery is an American cheese maker based in Central Point, Oregon founded in 1933. Since 2002, Rogue Creamery has been making artisan cheeses. [1] Founder Tom Vella brought mold, cultures and recipes for Oregon Blue to Central Point from Roquefort, France.
The annual awards — hosted in a different country each year — named the Tillamook County Creamery Association the maker of the “Best Cheddar in the World” for the 115-year-old farmer-owned ...
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village in New York City. [1] [2] It was founded in Greenwich Village in 1962 as a spinoff of Glen Alden farms, an egg and dairy wholesaler. [3] The company later expanded, and in 2012 opened a restaurant in Manhattan named Murray's Cheese Bar. [4]
Thieves with a nose for fine cheese have pulled off a massive cheddar ripoff in London. Neal’s Yard Dairy said a con artist posing as a wholesale distributor for a major French retailer had made ...
The artisanal cheesemaking process can be quite extensive and resembles modern chemistry in many aspects. Many different factors affect a finished artisanal cheese product; these include, but are not limited to, what species of grass is consumed by the cattle that provided the milk source, any sudden changes of heat, and any loss of cultivated yeast, or changes in barometric pressure.
Sargento – American food producer best known for its cheese, it was the first company to sell packaged shredded cheese, and the first to develop zippered packaging for its cheeses. [19] [20] Will Studd – Australian cheese specialist, Studd has been working with artisan and farmhouse cheeses for more than three decades