“Master Cheese Maker” is what we like to call him.
His name is Brian. To ask if he loves cheese is to ask if a bear, you know, goes in the woods. Yes, Brian loves cheese. But if you were to ask him, he can’t really trace this passion back to a single moment in his life. It’s just been there for as long as he can remember.
Our Master Cheese Maker didn’t always have this made-up title. He earned it after perfecting his cheese craft in Europe. Upon his return to the U.S., he got to work in our New York location making New York Cheddars (kind of a no-brainer if you think about it). Of course, he wasn’t satisfied with just making the state’s namesake cheese. And truthfully, neither were we. So we gave him a mandate to take all of his experience and innovate.
The road he’s taken us down since that moment has definitely been less traveled but a whole lot more fun. It’s how we’ve been able to create flavors that are unique, to say the least. Horseradish Cheddar. Buffalo Wing Hot Pepper NY State Cheddar (with the buffalo wing sauce baked into the cheese). There’s Port Wine Cheddar. Triple Cream Bergenost (Hi, Norway!). And NY State Cheddar with Habanero & Jalapeno Pepper, if you like your cheese volcanic levels of hot. There’s even a Champagne Cheddar! (which pairs great with Black Forest Ham and Granny Smith Apples, btw)
But have no fear. If you prefer the taste of Swiss, Cheddar, Colby Jack or Mozzarella, we make those too – all in handmade, small batches under the watchful eye of our Master Cheese Maker. We’d have a picture of Brian doing what he does best, but he hates it when he’s asked to say “cheese.”
We’ve been able to create flavors that are unique, to say the least.