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Sue Conley and Peggy Smith, the two chefs who co-founded Point Reyes Station, Calif.-based Cowgirl Creamery in 1997 and pioneered organic artisan cheesemaking in America, announced their retirement.
Willows, Calif.-based Board at Home says it expanded the distribution of its curated kits of artisanal cheese and charcuterie with next-day delivery in the continental United States.
The California Milk Advisory Board (CMAB), Tracy, Calif., and dairy exporter HarbyrCo, Burlingame, Calif., said they launched California Cheesemakers’ Select, a curated box of handpicked California artisan cheeses available for delivery to consumers throughout the United States.
Caves of Faribault, which is part of Edwardsville, Ill.-based Prairie Farms Dairy Inc., added two new artisanal varieties to its line of specialty cheeses.
Dairy Foods spoke with two artisan cheese companies from opposite sides of the country about what’s trending in their category, what their most popular cheese flavors are and more.
Rogue Creamery is an organic artisan cheesemaker from Central Point, Ore., that specializes in producing blue cheese, cheddars and more. Websterville, Vt.-based Vermont Creamery is an artisan cheese company that specializes in fresh and aged goat cheeses, and fresh cow cheeses.
Natural cheese is still the clear winner for cheese processors, while snacking occasions are on the rise. Plus, consumers’ interest in unique flavors helps fuel the artisan cheese movement and inspires other processors to create more bold combinations.