MARCH 8TH IS INTERNATIONAL WOMEN’S DAY

Meet the women behind some of our favorite products

Lorraine Lambaise & Sheila Flanagan, Nettle Meadow Thurman, NY

Carol Levalley, Rustic Bakery Petaluma, CA

Jennifer Behar, Jennifer's Bakery Miami, FL

Nettle Meadow Sanctuary Farm is the home to well over 100 farm sanctuary animals and a cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/ North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life.

Kris Lloyd, Woodside Cheese Wrights & Kris Lloyd Artisan South Australia, AUS

Carol is a self-taught baker with professional training and a background in art and design. She opened her first bakery in October 2005 with Cowgirl Creamery as her initial customer. Our handmade sourdough flatbread leavens, rise slowly and ferment like bread. Her business has grown to 4 cafes in the Marin area, with a production facility in Petaluma and a finished goods facility nearby

Adeline Druart, Vermont Creamery Websterville, VT

In 2005, Jennifer was a single mother often cooking with her young daughter. She started Jennifer’s Homemade out of her passion for baking and the inspiration to create delicious products with integrity and quality.

Mary Kheen, Cypress Grove Arcata, CA

Kris Lloyd has headed up Woodside Cheese Wrights at Woodside in the Adelaide Hills for over 17 years. Her career as a cheese maker may have started as an accident, but she is now completely passionate about all things cheese, food, wine and the cheesemaking industry in Australia.

Adeline joined Vermont Creamery as an intern in 2002 from the National Dairy School in her native France. Under the mentorship of co-founders Allison Hooper and Bob Reese, Adeline built a career and a home in Vermont, where she met her husband and fellow French cheesemaker, Marc. When she’s not behind her desk at the mission-driven business, Adeline is at home with her two young sons, hosting friends for dinner, or on the hunt for fresh vegetables and pastry at the Montpelier Farmer’s Market.

Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” Those two goats turned to four and pretty soon Mary had, well, more.

1/15lb - $10.59/lb

A hard cheese originating from eastern Switerland, Appenzeller is one of the most famous Swiss cheeses. It has a natural redbrown rind that has been washed in brine. Beneath, Appenzeller is aromatic and spicy with a slightly fatty mouthfeel.

4/2 lb. - $12.25/lb

Tête de Moine arrives in a small, dense foil-wrapped cylinder. Beneath the rind lies a hard, ivory paste that is just begging to be shaved into rosettes with a girolle cheese curler. Its intense flavor is salty, nutty, and floral.

1/10lb - $14.75/lb

Sbrinz is aged for 24 months or more. Its flavors are reminisent of Parmigiano-Reggiano. Its not to salty but its sweet and nutty with notes of butterscotch. Its flavors are further enhansed by the naturally occuring tyrosine crystals bringing together a perfect marriage of texture and flavor.

1/15lb - $7.65/lb

Made with pasturized cows’ milk, this is a classic Swiss Raclette. The perfect balance of spicy and creamy!

2424 Swiss Gruyère Quarters 1/20 lb. - $10.65/lb

2426 Swiss Gruyère 1/75 lb. - $10.39/lb

89808 Swiss Gruyère Cuts 2/5 lb. - $10.89/lb

Aged at least 16 months before export, there is nothing quite like Gruyère! Crunchy and nutty with a finish that stays forever with you.