Brenda Jensen's path from earning an MBA and working as an operational manager in the packaging industry to waking up at light break every morning to check on 550 sheep and cut curds in a steamy make room may seem surprising to some.
Read MoreThe Cheese Blog
She said, “It hit me like a ton of bricks.” Katie, who wanted to involved in the farm life but didn’t want to have to milk the family’s goats twice a day or clean out their pins, thought cheese was the perfect answer.
Read MoreThere are three things that immediately stand out about gouda cheesemaker Marieke Penterman of Hollands Family Cheese. First, her passion for milk and cheese. Second, her devotion to her family. Third, that she’s suuuper nice- she smiled and waved hello to approximately fifty-three people during our interview at the American Cheese Society conference. And fourth, she might consider mixing up her dance moves when accepting cheese awards in the future.
Read MoreLandmark runs the cheese vat and Tomas Bates directs orders and marketing. The two met at a Green County Women in Sustainable Agriculture potluck and became close friends while their children were in the same class at school. When they both discovered that they wanted to start a food business and equally adored cheese, their fate was sealed. Landmark winning a Cheese Originals Beginning Cheesemaker Scholarship to help to fund her getting her license was just another boost.
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