West Cheesemakers
Alaska, California, Colorado, Hawaii, Idaho, Montana, Nevada, Oregon, Utah, Washington, and Wyoming.
Beecher’s Handmade Cheese - Seattle, WA
In Seattle’s Pike Place Market and New York City’s Flatiron district, visitors to Beecher’s glass-walled cheesemaking kitchens witness firsthand the crafting of their signature favorite, Flagship cheese, as well as many of the other award-winning cheeses we offer. By starting with fresh, pure milk from local farms and applying the traditional methods used by cheesemakers for thousands of years, their cheeses are free of artificial ingredients - making them just as delicious as the milk they are made from. In 2003, Kurt Beecher Dammeier opened his first Beecher’s Handmade Cheese in Seattle’s historic Pike Place Market. For Kurt, Beecher’s fulfilled an ambition beyond just making great cheese. He has long felt passionate about eating food free of harmful additives and preservatives. That’s why everything they produce, from the handcrafted cheeses to the delicious side dishes and crackers, is authentic, original, full-flavored food made with ingredients they trust and are proud of.
Bellwether Farms - Petaluma, CA
Nestled in the beautiful rolling hills of the Sonoma County coast, Bellwether Farms lovingly crafts dairy products including yogurts and cheeses using full-fat sheep’s milk and cow’s milk and traditional, artisanal techniques. Whether you’re savoring a midday snack, recovering post-workout, or preparing a favorite recipe, Bellwether Farms’ versatile award-winning dairy essentials are delicious and packed with nutrition.
Cowgirl Creamery - Point Reyes Station, CA
Cowgirl Creamery makes cheese with heart. In 1997, it started with a dream shared between two college friends and business partners, Sue Conley and Peggy Smith: To celebrate organic practices and spotlight the craftsmanship of local sustainable agriculture in Marin and Sonoma counties. Today, they’re carrying the torch of the food revolution that started in their backyard. Organic. Farm-to-Table. Delicious, award-winning cheese. It’s in their DNA. And it defines their famous creations. Their organic cheeses are available nationwide wherever fine cheese is sold, including in restaurants.
Cypress Grove - Arcata, CA
Wanting a source of healthful milk for her children, Mary began raising Alpine goats in the 1970s. She quickly discovered that she had a natural talent for selectively breeding goats. Her herd began winning numerous awards and before she knew it, Mary was recognized as America’s premier breeder of Alpine dairy goats. Mary began dabbling with cheese making. Mary made the move from kitchen hobbyist to cheese-making entrepreneur. From the outset, Mary strove to make the highest quality, best-tasting artisanal cheeses. It took quite a few years before consumers developed a palate for the smooth, delicate flavors of Cypress Grove cheeses. Mary used this period of slow, steady growth to take special care of her customers and to work in conjunction with other goat cheese pioneers to develop the American market. Today, renowned for its innovative range of fresh, aged, and ripened cheeses — many invented by Mary — and internationally awarded for excellence, Cypress Grove is a leader in the domestic goat cheese market.
Face Rock Creamery - Brandon, OR
Face Rock Creamery is an Award-Winning cheddar creamery in Bandon, Oregon on the beautiful Southern Oregon Coast. Founded in May 2013, they make cheese for people who enjoy delicious, hand-crafted food that supports local farming systems and elevates the plate. They produce fine cheddar, curds, Fromage blanc, and Monterey Jack using traditional, hands-on techniques with nothing artificial or unnecessary added. Their cheesemakers dedicate each day to maintaining the integrity of the cheese-making tradition. They add nothing artificial or unnecessary to their cheese. High-quality, local milk is the foundation for all they do. With the thoughtful and intuitive blending of pure and simple ingredients, they create hand-made, small-batch, delicious cheeses.
Fiscalini Farmstead - Modesto, CA
Fiscalini Farmstead started as a dairy farm over 100 years ago. Today the fourth generation owns and operates the business, and continues a way of life that respects, preserves and honors the animals, the land, and resources. They are committed to making the best-tasting, handcrafted cheeses in the world. They believe in the art and skill required to make cheese by hand. By using only the milk from their cows they achieve superior taste and quality which has won them numerous awards over the years. It is their mission to share their story and taste experience with the world.
Laura Chenel - Sonoma, CA
Laura Chenel started a new chapter in American goat cheese by introducing French farmstead cheese making techniques to Sonoma, California in 1979. Her cheeses are known as the original chef's goat cheese. They continue to honor Laura's commitment by crafting award-winning cheese, supporting family farms, and respecting the environment with a certified sustainable creamery (LEED Gold). The company is passionate about sustainable practices, energy-efficient technologies and employee safety.
Marin French Cheese - Petaluma, CA
Marin French Cheese Co. has a rich history that we are proud to share. Their company was founded in 1865, which makes them the oldest cheese company in the United States. They are proud to use the same cheesemaking techniques first used by their founders and to carry on their traditions at their beautiful creamery in West Marin. At Marin French Cheese Co. they make small batches, of soft-ripened cheeses that are handmade with care using time-tested techniques that go back centuries. Traditional French Brie and Camembert recipes form the basis for their artisan cheeses. The addition of ingredients like mustard seeds, truffles, and jalapeños appeals to the adventurous tastes of the contemporary customer, but their foundation honors the work of those who came before them and will always remain rooted in tradition.
Point Reyes - Point Reyes Station, CA
It’s a journey that started back in 1904, when Tobias Giacomini left Northern Italy to pursue his vision of farming the fabled, fertile lands of California. Fast forward to 1959 when his grandchildren purchased a dairy farm on Tomales Bay and started making milk to sell to the local creamery. In August of 2000 the first wheels of Original Blue, California’s only classic style blue cheese, were introduced to Bay Area consumers, adding to a family legacy of farming that dates back well over 100 years. Point Reyes Farmstead Cheese Company is a way of carrying on the family heritage, honoring the land they love so much, celebrating their passion for farm fresh food, and sharing it all with the people considered extended family – cheese lovers all across the country who can now experience the incredible flavors created from the small, family-run dairy farm.
Rumiano Cheese Company - Crescent City, CA
Rumiano, together with Organic Family Farms located on California's Redwood Coast, is committed to the health of the planet and future generations. With a deep commitment to healthy products, care for the land, and animal welfare, Rumiano has become the first plant on the West Coast to produce Organic cheese at scale. Continued reinvestment in farming capacity and sustainability result in new organic lactose and whey protein products and zero waste. Today, their organic cheese is found in all 50 states and is a market leader.
Sierra Nevada Cheese Company - Willows, CA
Sierra Nevada Cheese Company handcrafts award-winning Natural and Organic artisan cheeses and fine dairy foods. The Hallmarks of their authentic artisan creamery are community, wholesome ingredients, dedication, and handcrafted foods. Sierra Nevada award-winning cheeses are handcrafted in small micro-batches with Grass-Fed, Non-GMO, and Organic Milk. From jacks to cheddars, they have you covered.
Vella Cheese Company - Sonoma, CA
Since 1931, Vella Cheese has been a companion to the finest foods in the world. As an ingredient, sprinkled on top or served alongside, the full fresh flavor and smooth creamy texture of Vella Cheese is guaranteed to satisfy. And they still make their cheeses by hand in the founding building just a few blocks off the historic plaza in Sonoma, California. The success of Vella Cheese lies in the personal attention given to each day's production. Quality starts in the pasture. Every cow is not the same. Every day is not sunny; every blade of grass is not green and lush. But, if you insist on the finest breeding of herds, the finest feeds, and the greatest care in milking and transporting top-grade milk, you have the best possible natural raw material, and you have set the stage for super cheese.
Central Coast Creamery - Paso Robles, CA
While many cheesemakers begin the journey to owning their own creamery after a trip overseas or after trying an amazing cheese, the story of how Central Coast Creamery began is quite Ewenique. Reggie has worked in the dairy industry for 25 years. His career started in 1991 when he worked in a quality laboratory for a cheese company. From there, he gained experience in all aspects of the dairy industry, from whey refining to bacteria culture sales. In deciding on a location for the business, they chose Paso Robles due to its proximity to the burgeoning wine region and the developing craft beer, artisan distilleries, and fine foods industries that continue to define the area as a destination for fine food lovers!
Oakdale Cheese & Specialties - Oakdale, CA
Oakdale Cheese & Specialities opened its first cheese plant in California in 1983. Walter and Lenneke, their founders, bought their first cheese vat, remodeled a small milk barn nestled in an almond orchard in Escalon, and began handcrafting Dutch Gouda, Quark, and yogurt. Their store started as a self-serve operation in the barn, based on trust and a reputation for excellent cheese. Customers picked out their favorite cheeses from the refrigerator and left cash on the counter. Although they have come a long way from the original milk barn, they still make their small batches of handcrafted cheese with the same passion their family did four generations ago. Today they offer several varieties of national award-winning Gouda and other specialties in their expanded full-scale cheese plant in Oakdale where customers can enjoy their cheese, relax and have a picnic under the trees next to the pond.
Shooting Star Creamery - Paso Robles, CA
Central Coast Creamery owner Reggie Jones asked his daughter, Avery Jones if she wanted to try her hand at artisan cheese making. Soon, they set up a separate creamery that was based on Central Coast Creamery to allow Avery to take risks with the cheese as well as to have something on to base her recipes on. They called this company Shooting Star Creamery to reflect on their belief in shooting for the stars.
Valley Ford Cheese and Creamery - Valley Ford, CA
Valley Ford Cheese & Creamery is located on the rural coast of Sonoma County, California. The company produces handcrafted, Italian-style artisan cheeses made from 100% Jersey cow’s milk. The cows have access to pasture 365 days a year, are never treated with growth hormones or antibiotics, and the land is certified organic.
Rogue Creamery - Central Point, OR
In 1933, a small creamery opened its doors in Southern Oregon. Since then, Rogue Creamery has grown by leaps and bounds. Today their cheese can be found at cheese counters and restaurants nationwide and in many countries around the world – including the UK, EU, Australia, and Japan. They’ve gone Organic, become a Certified B Corporation, and been honored with the title of “World’s Best Cheese.” And all along, they’ve strived to maintain the character and spirit of their small business. They are people dedicated to sustainability, service, and the art and tradition of making the world’s finest handmade cheese.
Appel Farms Cheese - Ferndale, WA
From Holland to Ferndale, Washington, USA. At age 17, Jack Appel made up his mind to become a farmer. Jack never imagined his dream of owning his own farm would go so far, and that he would be able to turn his hobby of cheesemaking into a business. But now the next generations are carrying on the farming and cheesemaking tradition, on the farm that made his dreams come true!
Cascadia Creamery - Trout Lake, WA
Cascadia Creamery is a family business located in the foothills of Mt. Adams, in the small town of Trout Lake, Washington. They believe cheese should be an expression of the land. In the shadow of Mt. Adams, mineral-rich glacial streams, volcanic soil, and ancient lava tube caves provide the perfect conditions to craft their aged raw, certified organic cheeses. Like a fine wine, soil and environment come together to create unique flavors and bouquets for their cheeses. Each one has been kissed by the elements of volcanic soil, mountain water, and ancient cave air to create delicious artisan cheeses with the distinctive flavors of Cascadia.
Ferndale Farmstead - Ferndale, WA
Ferndale Farmstead is made up of farmers and artisan cheesemakers in Ferndale, Washington, in the beautiful Pacific Northwest. They are known for being a seed-to-cheese farm, using milk they produce from cows they raise, fed from the crops that they grow. Their cheeses come to life under the principles of old-world cheesemaking, with a focus always on purity and flavor. All are handmade in a closed-loop system right where the animals live.
Beehive Cheese- Unit, UT
In 2005, Tim Welsh had a vision of opening a creamery in the mountains of Utah. He shared that lofty goal with the most passionate, hard-working, positive person he knew—his brother-in-law, Pat Ford. Pat and Tim had 8 days of cheesemaking experience between them when they filled their vat for the first time. The friends sought help from Western Dairy Center, a leading cheese research institution in the western U.S. The cheese researchers adopted Beehive as their artisanal interns and mentored novice cheesemakers with their expertise in cheese crafting. After learning how to make their base cheese, Promontory, the partners realized pretty quickly that you can’t make great cheese without the best milk. They chose to partner with Wadeland South, a fourth-generation family creamery. The Wade family cares for a healthy and thriving herd of Holstein and Jersey cows. The high butterfat of their milk gives Beehive Cheeses a consistent, rich quality. From a humble seed, the Beehive Cheese movement began taking root. The cheesemakers got crazy and—not knowing what they couldn’t do—invented a new way of making cheese. Tim had some coffee roasted by his brother in Colorado lying around. In a moment of flavor insight, he combined the rich, roasty coffee with bright lavender for an external rub on the cheese. And Barely Buzzed was born! This commitment and a willingness to try new things catapulted the cheesemakers to the national spotlight. Beehive continues to be among the nation’s leading creameries producing award-winning cheeses like our honey, salt-rubbed Seahive, or Red Butte Hatch Chile. Pat and Tim have expanded their trust and brought on the next generation of cheesemakers and staff to continue the vision, but still with the commitment to making friends through their craft every day.
Haystack Mountain Creamery - Longmont, CO
Their cheesemaker Jackie Chang and her team have the patience, passion, and skill to create beautifully crafted artisanal cheese known for its clean, fresh flavor profiles, free of a “goaty” aftertaste. Even if you’ve shied away from goat cheese in the past, give Haystack’s a try. They can’t keep track of how many goat cheese converts they’ve won over with their products. All Haystack Mountain cheeses are handmade and free of additives or preservatives. They use the highest quality microbial (aka vegetarian) rennet, and traditional cheesemaking techniques and our cheeses are free of preservatives and artificial flavors.
Jumpin Good Goat - Buena Vista, CO
Dawn Jump began making cheese twenty years ago while recreating pioneer life in the 1800s at a historical museum. Whether it was the love of old-world tradition, a kindling of her artistic passion, or the natural outcome of growing up in a family of chefs, bakers, and caterers, her artisan farmstead cheese maker's passion was kindled from that moment on. These days the whole family is involved in dairy operations, joined by a fantastic team of production, craftsmen, packaging, livestock, and marketing professionals -- all spending their days loving goats, and their nights crafting cheese. From their humble roots five generations ago when Dawn’s family first homesteaded and began ranching in Colorado, to the new 4,200 sqft dairy, cheese aging caves, and Country Store in Buena Vista, Jumpin’ Good Goat Dairy is proud to be a member of Colorado Proud Products and is excited about becoming one of the premier goat cheese manufacturers in the nation.
MouCo Cheese Company - Fort Collins, CO
MouCo Cheese Company produces award-winning soft-ripened cheese in Colorado. They started crafting soft-ripened cheese in July of 2001, and since then, they’ve been churning out wheels of cheese as fast as the Front Range can gobble them up! One taste and you’ll never go back.
Rocking W Cheese & Milk - Olathe, CO
Rocking W Cheese & Milk is nestled in the small town of Olathe, Colorado where it all started back in 1965 with the family’s own herd of dairy cows. In 2008, they decided to offer their fresh milk and artisan cheese to their community. They have since grown throughout Colorado and beyond. Rocking W Cheese & Milk is the only artisanal cheese producer on the Western Slope of Colorado. You can taste the Colorado air in their artisan-crafted cheese. Every variety of their cheese is hand-crafted in small batches and any herbs or spices are added at the ideal moment to bring it to its peak perfection!