With our Maker to Monger: Cellar Sessions, we get a chance sit down with some of our cheesemakers and export partners for a round table discussion. You’ll get an opportunity to learn more about the products they make and sell, how they ended up in their current positions, and general background of all that they do for us. Through these interviews, we hope to bring you one step closer to our beloved producers.
Maker to Monger: Cellar Sessions
Käserei Tufertscwhil: Walter Räss
Famed cheesemaker Walter Räss, joins us to talk about growing up in an Appenzeller dairy, the story behind the creation of Challerhocker, and how the growth in production of his original recipe cheese has impacted his career and dairy.
Hofkäserei Kraus: Albert Kraus
Cheesemaker Albert Kraus sits down with us to discuss where his passion for cheese comes from, rebuilding and expanding his Bavarian dairy, and taking over production of everyone's favorite flower covered cheese, Alp Blossom.
Almnäs Bruk: Thomas Berglund
Thomas Berglund, current owner of the 12th century Swedish dairy Almnäs Bruk talks to us about the rich history of the farm, reviving cheese production there in the early 2000's, and the future of their farmstead herd and how it will affect production moving forward.
Fromage Gruyére S.A.: Guy Arpin
Joining us for this Cellar Session is Export Mangager for Fromage Gruyére S.A., Guy Arpin. He tells us about his early days in the industry as a cheesemaker, the history of FGSA, and what all that it takes for a cheese to be considered Gruyére.
Kaasaffineurs Van Tricht: Frederic Van Tricht
Our guest for this session is Frederic Van Tricht of the highly respected Belgian affineur, Kaasaffineurs Van Tricht. He shares with us the story behind his family's business, how OG Kristal came to the US market, and why beer and cheese are such a match made in heaven.
Formaggi Ciresa: Alberto Ciresa
For almost 100 years, Formaggi Ciresa has been a leader in the affinage and exporting of some of the finest Northern Italian cheeses. Third generation owner Alberto Ciresa sits down with us to explain how his grandfather started the company, the growth and changes it's gone through in its century of existence, and the care and attention they put into aging their cheeses.
Käserei Obere Mühle & Hofkäserei Kraus: Arturo Chiriboga
Mastermind of cheese and creator of Chiriboga Blue, Arturo Chiriboga joins us for a Cellar Session. We find out how this Ecuadorian immigrant ended up in Bavaria, what inspired him to make Chiriboga, and how he is transitioning to work at Hofkäserei Kraus.