Tomales Bay Foods Price List JULY 2006
Wholesale: 707.789.9433 ph
707.789.9438 fx
Domestic SIZE
Milk
C=Cow G=Goat S=Sheep B=Buffalo
UNIT
PRICE
CYPRESS GROVE - California Assorted Goat Disk (12/case) 5oz ea 2.95 # 11.00 Bermuda Triangle (3/case) 1# # 10.60 Ewe-F-O 6# # 11.25 Fog Lights (6/case) 8oz 14 oz # 11.25 Humboldt Fog Small 4.5# # 10.50 Humboldt Fog Grande # 10.65 Lambchopper 9# 9# # 10.50 Midnight Moon # 11.50 Pee Wee Pyramid (6/case) 5 oz Purple Haze (6/case) 5 oz ea 3.15 BELLWETHER FARM - California Carmody 3# # 8.05 2.5# # 7.80 Crescenza bulk Crescenza Retail (6/case) 2.5# # 8.35 # 13.00 Pepato 3# Ricotta cow tub 3.5# tub 13.95 Ricotta Sheep Tub 3.5# tub 19.40 San Andreas 3# # 13.00 BITTERSWEET DAIRY - Louisiana Fleur-de-Teche 8 oz ea 7.95 Fleur-de-Lis 8 oz ea 7.95 Evangeline 4 oz ea 5.75 Bulgarian Goat Feta 1# ea 7.20 4# # 11.35 Filiciano Nevat BLYTHEDALE FARMS - Vermont Camembert (6/case) 7oz ea. 5.10 BRAVO FARMS - California Silver Mountain 11# # 7.25 BUBALUS BUBALIS - California Mozzarella tub 3# ea 26.25 Mascarpone tub 5# ea 29.95 CAPRIOLE - Indiana Limited this month! O'Banon 6oz ea 6.40 Crocodile Tears 6oz ea 4.95 Wabash Cannonball 3oz ea 4.95 CARR VALLEY - Wisconsin # 14.50 Gran Canaria 12# Cave Aged Marisa 9# # 17.30 # 12.50 Cocoa Cardona 8# # 12.45 Benedictine 9# CROWLEY CHEESE - Vermont # 9.95 Colby Sharp 2.5# Cerified Organic ELK CREAMERY - California Black Gold Camembert de Chevre Smoked Chevre Classic Chevre EVERONA - Virginia Everona Piedmont
8oz 8oz 4oz 4oz
# # # #
16.00 16.00 15.95 14.95
6#
#
17.60
G G S G G G S G G G C C C S C S S C C G G G C C B C G G G CSG S G CSG C G G G G S
COWGIRL CREAMERY - Organic Cottage Cheese Cottage Cheese Crème Fraiche Crème Fraiche Fromage Blanc Fromage Blanc Mt. Tam (12/case) Red Hawk (6/case) St Pat (6/case)
SIZE
UNIT
PRICE
4# 8 oz 4# 8 oz 4# 8 oz 10 oz 12 oz 10 oz
ea 8/cs ea 8/cs ea 8/cs # # #
19.85 20.80 23.00 23.84 19.85 20.80 12.75 13.50 12.75
C C C C C C C C C
11.00
C
7.25
C
8.95
C
9.70
C
5.50 11.40 12.15 14.95
C C C C
GOLDEN RIDGE CHEESE COOP - Iowa Harmony (Amish) Blue 1.5# # GIOIA CHEESE CO. - California Burrata 1# ea GREAT HILL DAIRY - Massachusetts Great Hill Blue 6# # HOOKS CHEESE CO. - Wisconsin 5 Year Aged Cheddar 1# # JASPER HILL DAIRY - Vermont Constant Bliss (6/case) 7 oz ea Bayley Hazen Blue 7# # Cabot Clothbound Cheddar 20# # Winnemere 1# # JUNIPER GROVE - OREGON Tumalo Tome 4# # LAURA CHENEL - California Tome 5# # Goat Logs 8oz ea. MARIN FRENCH - California Brie - Triple Cream (6/cs) 8 oz ea Petite Creme (6/cs) 4 oz ea Petite Blue (6/cs) 4 oz ea MATOS - California St George 15# # MEADOW CREEK DAIRY - Virginia Grayson 4.5# # MOUCO CHEESE CO - Colorado Mouco Camembert (15/cs) 5 oz ea Color Rouge (15/cs) 5 oz ea MOZZARELLA CHEESE CO. - Texas Hoja Santa (6/pack) 5 oz # Montasio Festivo 5# #
14.95
G
9.60 3.65
G G
5.50 3.70 3.70
C C C
7.25
C
11.90
C
4.50 4.50
C C
15.10 14.95
G G
Smoked Scamorza (7/bag)
8oz
#
12.40
C
Blanca Bianca OLD CHATHAM - New York Hudson Valley Camembert (12/cs) Mutton Button (12/cs) Nancy's Hudson Valley Cam Shepherd's Wheel
2#
#
13.55
C
5 oz 2 oz 2# 3#
ea ea # #
4.60 3.25 13.25 13.60
CS S CS S
PEDROZO DAIRY - California Northern Gold Tipsy Cow Blondies Best PELUSO DAIRY - Maine Teleme POINT REYES BLUE - California Pt Reyes Blue Wheel Crumbles Pt Reyes Blue Wedges Pt Reyes Blue Dressing (12/cs) PUGS LEAP - California Petite Marcel Pave Buche REDWOOD HILL - California Bucheret (12/cs) Camelia (18/cs) Fresh Chevre Crottin small (16/cs) Crottin large (12/cs) Feta (Raw Milk) ROGUE RIVER - Oregon Smokey Blue Oregonzola Oregon Blue Vein Crater Lake Blue SALLY JACKSON - Washington Goat wrapped in Grape Leaves SHELBURNE FARMS - Vermont 6 mo Aged Wax Cheddar 2 yr Aged Wax Cheddar 2 yr White Cheddar Block Bandage Cheddar SHEPHERD'S WAY - Minnesota Friesago Reserva SKYHILL - California Yogurt goat (6/cs) Goat Log (3/cs) SPROUT CREEK FARM - New York Ouray Toussaint STRAUS DAIRY - California Whole & Nonfat Yogurt Sweet & Salted Butter THISTLE HILL DAIRY - Vermont Tarentaise - Organic THREE SISTERS - California Serena (9-12 months aged) Serenita (60-90 days aged) TUMALO FARMS - Oregon Classico (Goat Gouda) Fenacho (Fenugreek Seed) Pond Hopper (Beer Infused) UPLANDS CHEESE - Wisconsin Pleasant Ridge Reserve VELLA CHEESE CO - California Dry Jack Special Select Mezzo Secco Old Sport 2yr Aged Cheddar
7# 1# 1#
# # #
8.25 9.30 7.90
C C C
6.5#
#
9.90
C
6# 5# 6oz 8oz
# # # ea
8.50 6.90 9.80 3.75
C C C C
2-4oz 4-5oz 8oz
# # #
18.65 21.20 21.20
G G G
5 oz 4 oz 3.5# 3 oz 5 oz 5#
ea ea tub ea ea #
5.75 4.25 29.50 3.35 5.75 12.50
G G G G G G
5# 5# 5# 5#
# # # #
11.95 11.00 10.25 12.50
C C C C
3#
#
13.45
C
8oz 1# 10# 25#
# # # #
5.10 10.75 8.40 16.90
C C C C
9#
#
11.10
S
32 oz 2.2#
ea ea
4.20 14.95
G G
6# 12#
# #
13.95 12.10
C C
32 oz 15#
cs cs
16.30 70.00
C C
20#
#
14.30
C
20# 20#
# #
8.25 7.90
C C
6# 6# 6#
# # #
12.40 13.80 12.70
G G G
10#
#
15.95
C
8# 9# 5#
# # #
8.90 9.00 7.00
C C C
VERMONT BUTTER & CHEESE - Vermont Lightly Salted Butter 1# ea Unsalted (sweet) Butter 2# ea WESTFIELD FARM - Massachusetts Classic Blue Log 4.5oz ea Hubbardston Blue 4.5oz ea Wasabi disc 6 oz ea Worchester County Blue 10# # WISCONSIN SHEEP DAIRY COOP - Wisconsin Dante 9# # Mona 9# # WINCHESTER CHEESE - California Gouda - Medium 12# # Gouda - Sharp 12# # Gouda - Super Aged 12# # Gouda - Cumin 12# # ZINGERMAN'S CREAMERY - Michigan Bridgewater Round (Pepper) 4oz ea Aged Chelsea 5oz # Lincoln Log 2# # Manchester 8oz ea ACCOUTREMENTS Apricot Bread (24/case) 8oz ea Date Bread (24/case) 8oz ea Fig Cakes (20/case) 6oz ea Marcona Almonds 1# # Valencian Almonds 1# # Membrillo Bulk 4# # Membrillo 10oz 10oz ea Chestnut Honey (8/cs) 17oz ea Walnuts in Lemon Honey (9/cs) 13.5oz ea Fig Jam (10/case) 12.3oz ea Mostardas (6/case) 7.8oz ea FRA'MANI SALUMI - California Pre-Order on Fresh Sausage & No shipping. Fresh Spicy & Classic Sausage 12oz ea Fresh Spicy & Classic Sausage 5# ea Dried Salumi Salametto 1# # Salame Nostrano 3.5# # Salame Toscano 9-11# # Salame Gentile 3# # Soppressata 11-13# # RUSTIC BAKERS - California Olive Oil & Sea Salt 5# cs Flavored Crackers 12/case 5oz cs Kalamata Olive Wild Mushroom & White Truffle Polenta & Black Pepper Sweet Onion & Crème Fraiche 2 seed Cowgirl Creamery (Olive Oil & Sea Salt)
4.80 9.80
C C
4.30 4.80 4.90 11.00
G G G C
14.25 11.80
S SC
7.85 9.90 10.45 7.00
C C C C
3.60 14.95 14.50 5.75
C G G C
4.25 3.75 4.75 11.30 11.00 5.25
4.00 9.50 7.45 5.50 8.30
4.15 26.00 8.75 9.25 9.45 9.35 9.95 52.00 58.50
INTERNATIONAL Italy Veneto Asiago Condio Montegrappa Sottocenere Ubriaco
Spain Murcia 20#
#
10#
#
25#
#
12#
#
15#
#
9.60 11.75 7.65 13.65 13.40
C CG C C C
Piedmont Bra Castelmagno Castelrosso Raschera Toma
15#
#
15#
#
8.65 16.95 9.00 8.00 8.00
#
10.95
C
#
8.25 9.00
S G
13.95 10.80 13.25
CS CS S
11.65 10.75 7.50 9.20 9.35 10.00
C C C C C C
#
14.95 15.50 15.50
C S S
#
5.75
S
#
4.50
S
#
11.25 15.30 16.15 19.95
C S S S
#
11.50 9.20
C C
#
11.30
C
#
10.75 11.15
C C
#
15.95 13.85
S C
#
14.45
G
#
18.50
C
16#
#
12#
#
7#
#
Valle d'Aosta Fontina Val D'Aosta 19# Sardinia 6# Fiore Sardo 5# Pantaleo Tuscany 1# Formaggio Al Tartufo Pradolta 2# 6# Tuada Lombardy 3# Gorgonzola Dolce Organic Gorgonzola Piccante 25# 65# Grana Padano 1# Robiolina 6# Roccolo 3.5# Taleggio - Organic Emilia Romagna Parmigiano Reggiano Organic 80# 3# Pecorino Foglie di Noci 6# Pecorino Ginepro Lazio 60# Pecorino Romano Puglia 4# Ricotta Salata French Jean d' Alos Aquitaine 6# Tome De Chalosse 9# Panache d'Aramits 2# Tomette D'Helette 9# Ossau Iraty Franche-Comte Comte Reserve des Granges 80# Morbier 12# Auvergne 5# Fourme D' Ambert Rhone-Alpes Raclette De Savoie 12# Tome de Boudane 13# Midi-Pyrenees Roquefort 3.5# Tome de Couseran 9# Loire Clisson/Tome D'Aquitaine 12# Normandy Mimolette 5#
# # # # # # # # # # # #
# # # #
# #
C C C C C
Cana de Cabra Cana de Oveja Drunken Goat Mini
2#
#
2#
#
12oz
#
7.50 7.50 9.75
G S G
11.50 13.95
G G
Catalunya Garrotxa Nevat (no shipping)
2#
#
6.5#
#
6#
#
Basque Idiazabal
10.30
S
Asturias La Peral Pena Azul
5#
#
5.5#
#
10.95 11.50
Balearic Islands Mahon Reserva 8# # 7.70 Castilla La Mancha Manchego 6# # 8.95 Castilla - Leon Valdeon 6# # 8.25 Zaragoza PataCabra 5# # 9.75 Catalonia Pau 2# # 13.95 Extremadura Torta La Serena 3# # 10.80 Navarra Roncal 7# # 14.10 British Isles - Neals Yard Dairy England Berkswell 8# # 19.95 Colston Bassett Stilton 17# # 11.90 Doddington 20# # 15.95 Gorwydd Caerphilly 8# # 14.65 18# # 11.75 Appleby's Cheshire Keens Cheddar 25# # 13.50 Kirkham's Lancashire 20# # 10.60 Lincolnshire Poacher 20# # 14.00 54# # 15.10 Montgomery's Cheddar Ticklemore 5# # 19.95 Hawes Wensleydale 8# # 9.50 Westcombe Red 25# # 10.60 Harbourne Blue 7# # 19.50 Ireland Ardrahan 2# # 10.50 Cashel Blue 3# # 10.20 Durrus - washed 3# # 11.20 Gubbeen - washed 2# # 10.10 Scotland Isle of Mull 48# # 10.10 Switzerland Gruyere Cave Aged 80# # 9.00 Ecuador Chanco 2# # 7.00 Zuleta (whole Pepper)Jack 8# # 9.65 3# # 11.00 Andino Greece Barrel-Aged Feta (8#TUB) 8# # 8.90 Portugal Azietou 8oz # 16.00 Evora 8oz # 14.50 Amerelo 3# # 12.50
C C C S CG G G S S
S C C C C C C C C G C C G C C C C C C C C C GS S S SG
TOMALES BAY FOODS
Hello! It is my pleasure to introduce you to Tomales Bay Foods, purveyors and makers of artisan cheese. We are based in Petaluma, California, an hour north of the Golden Gate Bridge. Peggy Smith, former chef of Chez Panisse, and Sue Conley, former owner of Bette’s Ocean View Diner, founded our company seven years ago to promote sustainable agriculture and artisan cheese. We specialize in distributing the highest quality of artisan and farmstead cheeses to restaurants, caterers and cheese shops across America. Tomales Bay Foods is also the parent company of Cowgirl Creamery, an artisan cheesemaker in Point Reyes Station, California. You may be acquainted with our aged cow’s-milk cheeses Mt.Tam, St. Pat, Pierce Pt and Red Hawk, which won Best-In-Show at American Cheese Society’s annual competition in 2003. All of our cheeses are made with organic cow’s milk from the Straus Family Dairy. I am enclosing a list of the cheesemakers we represent and some of the cheeses we carry. Please remember that the list is not complete and that it changes weekly, due to production issues and seasonal variations in availability. I encourage you to call us for up-to-the-minute availability. If you have any questions about our cheeses, or if you’d like to open a wholesale account with us, please call me. I look forward to speaking with you! Sincerely,
Lenny Rice Tomales Bay Foods 105 “H” Street Petaluma, CA. 94952 707-789-9433 707-789-9438 fax
[email protected] www.cowgirlcreamery.com
TOMALES BAY FOODS 105 H STREET PETALUMA, CA 94952 707-789-9433 FAX 707-789-9438 WHOLESALE INFORMATION Tomales Bay Foods offers a comprehensive wholesale service to both restaurants and retail outlets across the United States. Several things set us apart from the average wholesaler or distributor, allowing us to provide you with cheese in excellent condition and in the exact quantities you need. We buy direct from American cheese makers. This means that we have complete control over the shipping and handling of the cheese, which in turn means that it arrives at our warehouse in great condition. We also bring in an excellent variety of European cheeses from Neals Yard Dairy in London, Jean dAlos in Bordeaux, and various purveyors of great Italian, Spanish, Portuguese and Greek cheeses. The common denominator is that the cheeses are all produced either on the farm or by artisanal means. We will cut cheese to order for you. We do not pre-cut into retail-sized wedges, but we are more than happy to cut a large wheel into a smaller quantity so that you can move through it in a timely manner and not be faced with wastage. Using FEDEX, we ship anywhere in the continental United States. We normally ship using FedEx 2nd day service Monday thru Wednesday, unless hot weather or circumstances dictate otherwise. We have a return policy of three (3) days. We believe this allows our customers enough time to check in an order, the quality and get back to us so we can deal with it in a timely manner. We are honest about the condition of the cheese we sell. We believe that it is essential to represent the cheese in the way that the cheese maker would wish. Also, we want you to be happy and we want to provide the best service possible. Well do our best to answer your questions and accommodate your needs. We look forward to doing business with you.
TOMALES BAY FOODS 105 H STREET PETALUMA, CA 94952 707-789-9434FAX 707-789-9438
The undersigned certifies that the credit application information is true and correct and authorizes Tomales Bay Foods, Inc., its agents and/or representatives to examine the statements and /or references listed on the credit application. The undersigned authorizes all parties contacted to release credit and financial information requested as part of said inquiry. In consideration of the granting and extension of credit to____________________(company), the owner or majority stockholder hereby personally guarantees to pay all sums, promptly when due, and acknowledges that terms are net 14 days. In the event of non-payment and if litigation is required, the undersigned acknowledges his or her responsibility to pay attorney fees and court costs as well as principal amounts due.
_____________________________ PRINT OWNERS NAME
OWNERS SIGNATURE
____________ DATE
TOMALES BAY FOODS APPLICATION FOR CREDIT BUSINESS NAME TYPE OF BUSINESS BILLING ADDRESS CITY STATE AND ZIP PHONE FAX EMAIL AP CONTACT SHIPPING ADDRESS CITY STATE AND ZIP PHONE FAX SOLE PROPRIETOR SS# HOME ADDRESS CITY, STATE AND ZIP DRIVER'S LICENSE #
STATE
PARTNERSHIP (PLEASE LIST ALL PARTNERS)
CORPORATION NAME (LIST ALL OFFICERS, HOME ADDRESS AND PHONE NUMBERS)
PRESIDENT VICE PRESIDENT SECRETARY TREASURER BANK NAME BRANCH ADDRESS ACCOUNT # CONTACT PERSON BUSINESS REFERENCES COMPANY NAME
1 2 3
PHONE ADDRESS
CONTACT
PHONE
TOMALES BAY FOODS Home of the Cowgirl Creamery
Guide to Purchasing Cheese Generally speaking….
Buy your cheese from a reliable source. Buy it directly from a farm or cheesemaker, from a knowledgeable retailer, or from a careful and knowledgeable wholesaler. Get to know the cheese. Where is the cheese made? Where is the milk from, and what do the animals eat? Is it a seasonal product? Who are the cheesemakers? Is there an interesting story behind the cheese? Keep a short cheese menu and a small inventory. It’s best to start with local cheese. Learn as many details as possible about the cheese and what’s required to care for it. Add one cheese at a time to your cheese list.
CARING FOR YOUR CHEESE Buy what you are realistically going to use during the next 10 days to two weeks. It’s better to buy little and often, rather than having to battle to keep your cheese in good condition. Select one person as the cheese steward, solely responsible for looking after the cheese. Restaurants that assign the pastry chef as cheese steward have been very successful with the cheese program. It seems that the qualities that make a good pastry chef are complimentary to cheese care and serving; a gentle hand, an eye to appealing presentation and a concern for keeping expensive ingredients in top condition. No matter who is selected to take charge of the cheese, there is no substitute for spending a little time each day scraping, trimming and rewrapping the cheese. This little bit of maintenance will considerably increase the life of the cheese, and it will also make you more familiar with them.
STORING YOUR CHEESE: A cool, damp cellar is the ideal place to store many cheeses. But since most people don’t have access to one, here are a few pointers for storage in a cold walk in refrigerator: Cheese doesn’t mind being chilly (although not below 38 degrees please!). What cheese hates more than anything else is the circulation of cold air that might dry it out. To store the cheese, wrap the whole cheese in wax or butchers paper and put it in an enclosed box (cardboard or wood is preferable, but plastic will do). This allows the cheese to breathe, while protecting it from the dry air. Store like minded cheeses together; blues in a box, bloomy rinds in another and washed rinds in third. The hard and semi soft cheeses are a bit more resilient and can be stored on the walk in shelf. Cover the cut size with plastic and leave the rind exposed to the air. Find a place in your refrigerator or walk-in that is the least windy (often this is near the floor directly beneath the fans (if the fans are positioned to blow horizontally). It’s also a good idea to place the box near salad or vegetables, as the moisture from these will help keep the cheese hydrated. Label cheese by name and date received and rotate your stock.
CHEESE CUTTING TIPS Cheese is often wasted because of cutting errors. Cheese has traditionally been cut into wedges because a wheel of cheese changes from the middle to the rind. Cutting a wedge should render a representative slice of the wheel. This also prevents you from being left with a piece of cheese that is mostly rind. Another way to reduce waste is to prepare cheese plates to order in the kitchen, rather than serving them from a cart or tray. It is not a good practice to cut cheese more than an hour before service.
ALWAYS SERVE CHEESE AT ROOM TEMPERATURE FLAVORS AND AROMAS IN CHEESE (A vocabulary for restaurant menus) GENERAL - Acidic, Bitter, Bland, Salt, Savory, and Tangy. MILK – Most often, cheese is made from the milk of cows, goats and sheep. The taste of milk varies seasonally, depending on what the animals are eating during that season. Here are a few ways to describe the flavor of milk: fresh; scalded; sour; butter; buttermilk; butter; or creamy. FRUIT, FLORAL AND NUT - You may taste a hint of fruit, flower or nut in your cheese: apricot; pineapple; lemon; grapefruit; orange; prune; raisin; apple; olive; honey; fresh walnut; green walnut; hazelnut; pine nut; rose; honeysuckle; clover. VEGETABLES - You may note the taste of vegetables in your cheese: asparagus; artichoke, garlic, onion; and chicory. Some MUSHROOMS you may taste in your cheese: white mushrooms; porcini; white truffle; and black truffle. It’s all about NATURE: Soil, grasses, forest and molds. HERBS AND SPICES – These are commonly used in cheese: bay; thyme; rosemary; chives; salt; peppercorn; cayenne; sage; anise; nutmeg; bouquet garni; vanilla; and chocolate. MEAT AND FISH - A few ways to describe a meat flavor in your cheese: mutton; wild boar; gamey; anchovy oil; cured meat; smoky. COOKED, YEAST, BURNT: The cheese may seem to be cooked or fermented like: onion confit; roasted almonds; roasted walnuts; coffee; café au lait; tobacco; roasted peanuts; boiled peanuts; charcoal; toast; cooked and cauliflower. METALLIC - Minerals you might taste: iron; shale (wet rock); and rust. SWEET – You may find some aged cheeses have a spun sugar, caramelized flavor and smell. OTHERS: Chalk, rancid, and oily.
THE SHORT STORY ON CHEESEMAKING TERMS: PASTEURIZATION – This process of heating milk to kill pathogenic bacteria was invented in the mid 1800’s by Louis Pasteur. The goal is to kill harmful bacteria to humans. Standard pasteurization – Heating milk from 158-162˚ F for 15 seconds, then quickly cooling it between 45-55˚F. Low Temperature Long Time (LTLT) - 145˚F for 30 minutes. High Temperature Short Time (HTST) - 161˚F for 15 seconds. Ultra-Pasteurized - 280˚F for 2 seconds. RAW – Milk that is unpasteurized is considered raw. In the United States it is illegal to sell a cheese made from raw milk aged less than 60 days. This applies to cheeses that are also imported to the U.S. Heat Treated – Milk can be “heat treated” and still be considered raw. The milk is heated to kill harmful bacteria. HOMEGENIZED – This is the process of breaking the fat globules so that they don’t separate milk. This is done so that the fat is uniform in size. Otherwise your milk will separate into a layer of cream on the top and skim milk on the bottom. ORGANIC – This means the animals were given NO antibiotics, growth hormones, or GMO’s. It also means the land the animals grazed on weren’t treated with chemical fertilizers and insecticides for at least the past five years. And the animals haven’t been treated for the last year. KOSHER – The cheese has to be prepared under the guidelines of kosher production which involves the rabbi blessing the cheese, the humane treatment of animals which includes proper feeding. RENNET – Traditionally this substance came from the lining of the forth stomach in a young cow. It is used to coagulate milk. Rennet is made up of an enzyme called rennin. This enzyme breaks down the milk so that young animals can digest better. Today you will find cheese made with Traditional (Animal), Vegetable (Thistle, Nettle), Microbial (Also considered Vegetarian) and Genetically Engineered Rennet (Chymosin). FARMHOUSE – Farmhouse cheeses are made on the farm, by hand, from milk produced on that farm. i.e. Pt Reyes Farmstead, Matos Family, Goat’s Leap ARTISAN – Artisan cheeses are made by hand in small batches from a reliable source of milk (usually a single source), which should come from a neighboring source. i.e. Cowgirl Creamery using Straus Family Creamery Milk. FACTORY/INDUSTRIAL – Factory, or industrially-produced cheeses, are made in large batches (mostly HTST pasteurization method), with the emphasis on making huge quantities of inexpensive cheese. i.e. Hillmar, Kraft
