Fri, Sep 08, 2006
With 75 Years of Combined Experience, Three Pioneer Women of Artisan Cheese Are Still Winning Awards and Making New Cheeses Portland, OR ---- Three veteran cheesemakers Mary Keehn of Cypress Grove Chevre in McKinleyville,   CA ( www.cypressgrovechevre.com ), Paula Lambert of Mozzarella Company in Dallas, TX ( www.mozzco.com ),   and Allison Hooper of Vermont Butter and Cheese Company in Websterville, VT   www.vtbutterandcheeseco.com ), took seventeen awards—seven, five and five awards respectively—at the 23 rd Annual American Cheese Society Competition held in late July. With 941 cheese entries, nearly 200 more than last year, this is evidence that experience still counts.

“ The market for our cheeses is booming while there is lots of competition in the artisan cheese market these days,” said long-time spokesperson for the industry, Paula Lambert. “ We are thrilled to be able to grow our businesses profitably, work to improve the success of small family farms, and still be recognized as among the best American artisanal cheesemakers.”

For all three, innovation also counts. Each has introduced new cheeses to the market this year: “ We all need to stay fresh and enjoy being creative. This is how we became successful in the first place,” says Keehn. “ We were the innovators when we began in the eighties. We want to maintain that reputation. The expectation from ourcustomers is that we continue as innovators.” New products from the three veteran cheesemakers for 2006 are: Mozzarella Company: Blanca Bianca; Cypress Grove Chevre: Ewe-F-0, Fog Lights, and Mad River Roll; and Vermont Butter and Cheese Company: Bonne Bouche, Coupole, and Bijou.

In the early 80’s there was just a handful of women making artisan cheese in the United States. Allison Hooper adds, “ I have grown up in the business with these two women. They are my compass. There is a sisterhood of those of us who made cheese before it was a trend. We keep each other grounded in a fast growing market.”

Like a fine wine or exceptional cheese, an experienced cheesemaker improves with age!