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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 is the successor to the 1892 Grafton Cooperative Cheese Company, which was founded to handle surplus local milk. [1] The original company went out of business due to a fire. [ 1 ] It was restored in the mid-1960s with help from the Windham Foundation, a nonprofit organization whose mission is to "preserve the vitality of Vermont's ...
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 ...
Beecher's Handmade Cheese – artisan cheesemaker and retail shop based in the Pike Place Market, Seattle, Washington, United States. Bega Cheese; Bel Group; Belle Chevre – artisan goat cheese maker in rural Alabama. It was established in 1986 and is located in Limestone County, Alabama near Elkmont.
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 following is a list (of lists) of United States Marine Corps equipment; See the following articles; List of weapons of the United States Marine Corps; List of vehicles of the United States Marine Corps; List of active aircraft of the United States Marine Corps; List of United States Marine Corps individual equipment
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.