Blog

When Zuercher started carrying Alemar cheeses years ago, it was a one-man operation. Cheesemaker Keith Adams has since returned to his native California to start a new cheese project. Craig Hageman is now the head cheese maker in Minnesota and has one other person working on the team. Even with all the growth over the years, Alemar Cheese Co. is still a very small operation...

Zuercher & Co. is excited to introduce a new single-source farmstead Parmigiano-Reggiano to our Italian stock offerings. The Territory Malandrone 1477 is produced about one-half mile above sea level in the rural mountain town of Pavullo nel Frignano in the northern Italian province of Modena. The region’s altitude and climate contributes to the growth of lush grasses...

Last summer, Roelli Cheese Haus won first place in Best of Show at the ACS competition for their cheese Little Mountain. Roelli only made Little Mountain in limited quantities and had almost no cheese available to satisfy the resulting demand from winning the most coveted cheese award. They ramped up production late last summer, and those wheels are finally hitting their target...

Produced by a Mennonite family in southern Iowa, Milton Creamery Prairie Breeze is an aged cheddar cheese unlike others. The cows’ milk sourced for Prairie Breeze comes from small Amish dairy farms within a handful of miles from the creamery. Cows are grazed as long as the Midwestern weather permits, and artificial growth hormones, such as rBST, are never used. Alpine cultures...

We are running a spring feature on one of our favorite cheeses – Brabander Goat Gouda.  We have been sending out samples but if you haven’t received one yet, let us know and we will get one on your next order. Brabander is named after the area from which it hails in North Brabant, Netherlands. This Gouda-style cheese is made with pasteurized milk of Saanen goats, and...

The Salemville Cheese Cooperative, located in Cambria, Wisconsin, is made up of approximately 60 Amish dairy farmers. The cows are milked by hand and farmers are committed to providing rBGH-free milk to the co-op. The cheese is produced in small batches and aged at the Salemville facility. R2040 Salemville Amish Blue – 1 / 6# Aged for 60 days, Salemville’s Amish Blue is,...

Capriole is one of the oldest artisan American goat cheese producers in the United States. At the helm is Judy Schad, whose pioneering spirit continues to inspire others to progress within a now-flourishing industry. Along with only a few others in the country, Capriole led the movement from commodity to craft. (Above: Judy Schad and a Tuckhill Farm goat) Over the years, Judy...

After a long winter wait, these two funky cheeses are ready to be released. AMC110 Meadow Creek Dairy – Grayson – 1 / 4# Grayson is an unpasteurized, washed rind cow’s milk cheese from Meadow Creek Dairy, a family-run farm located in the mountains of southwest Virginia. Since Grayson is a farmstead cheese, the Feete family is able to control many aspects of their...

Made from unpasteurized cows’ milk, Wilde Weide (VIL-duh VY-duh) Gouda is classified as a Dutch Boerenkaas, or farmstead cheese, which makes up only a small percentage of all Gouda produced in the Netherlands. Moreover, a smaller fraction of Boerenkaas ever makes it overseas. Wilde Weide is produced on a small lake island called Zwanburgerpolder by Jan and Roos van Schie, along...

This feta comes to Zuercher & Co. from the village of Agra, located on the island of Lesbos, Greece. Unlike most feta on the market, this is an authentic cheese with a Protected Designation of Origin (PDO) status, and is the only Greek island bearing a PDO for feta production. Essex St. Feta is sourced from the third generation producer, M. Tastanis, who in turn sources...