The American Cheese Society’s 40th conference is underway this week in Des Moines, with nonstop tastings and educational sessions and—always a highlight—the awards ceremony for the competition winners. I’ll report next week on the victors, but I’m betting on five newish creameries, in particular, to bring home some ribbons. Four of the five have been making cheese for less than 10 years and the fifth is only a year older. With their consistently top-notch output, these newcomers give me hope for the future of American artisan cheesemaking.
Read moreRisk-Taking Rancher Reaps Rewards
The question I wanted to ask Jack Rudolph and didn’t was what his father thought about his career change. None of my business, but still. I know what MY father would have said if I had had a fancy private-college education and opportunities in high-tech and then chosen to milk goats and make cheese.
Read moreSleeper Hits of 2016
The nation’s cheese merchants know better than anyone which new cheeses are about to catch fire. They sample dozens of newcomers during the year, fall in love with some and—perhaps more important—discover which ones click with consumers.
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