Alpine Shepherd

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  Bermuda Triangle

  Mary Keehn got started on the goat cheese trail in the 1970s when she decided to raise Alpine goats as a source of healthful milk for her children. Not too long after, Mary started receiving awards for her herd and became recognized as an expert in the field. Blessed with an excess of milk from...
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  Comté

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  Benedictine

  Snuggly situated among the softly flowing green hills and fertile pastures of central Wisconsin, the Carr Valley Cheese Company has been making cheese for over a century. Sid Cook, the current fourth-generation owner, is one of a small group of certified Master Cheesemakers in the United States...
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  Pecorino Romano

  Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the...
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  Beaufort Alpage

  Beaufort is made from the milk of cows raised in the high pastures of Savoie stretching over the Beaufortain, Tarentaise, Maurienne, and part of the Val d'Arly regions. It owes its creamy fruity character to the milk of herds grazing in the high mountain pastures of the Alps....
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  Bijou

  After learning the delicate craft of European artisanal cheesemaking on a family farm in Brittany, France in the 70s, Allison Hooper was working as a state dairy lab technician in Vermont when she got a call that would materially change her career path. In his capacity as the marketing director...