DOCSLIB.ORG

Driving Tours

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Driving Tours 19 7 6 13 5 25 17 4 Sonoma 20 County 27 23 24 18 10 26 14 8 11 116 22 21 1 2 d 3 a o R 12 a m lu eta es-P 16 ey R t. P N ic a s io V a 9 ll e N y 15 R o a d Marin County Cheesemakers of Marin and Sonoma County + Achadinha Cheese Company McClelland Dairy + Andante Cheese + Nicasio Valley Cheese Company + Barinaga Ranch Farmstead + Point Reyes Farmstead Cheese Company Sheep Milk Cheese Pugs Leap Bellwether Farms + Ramini Mozzarella Bleating Heart Cheese Redwood Hill Farm & Creamery Bodega Artisan Cheese Saint Benoit Yogurt Bohemian Creamery Spring Hill Cheese Company Clover Stornetta Farms + Straus Family Creamery Cowgirl Creamery + Toluma Farms Epicurean Connection Two Rock Valley Goat Cheese Laura Chenel’s Chevre + Valley Ford Cheese Company Marin French Cheese Company Vella Cheese Company Matos Cheese Factory Weirauch Farm & Creamery Open Locations + Protected Farmland Driving Tours Marin County Tour Sonoma County Tour Novato to Nicasio and Point Reyes Station (about 50 miles) Petaluma to Sonoma to Sebastopol (about 50 miles) Driving Directions Driving Directions Start at the Marin French Cheese Company right outside Novato, Starting in the historic agricultural town of Petaluma, with its where you can take a tour, picnic, and taste their award-winning charming turn-of-the-century buildings and quaint downtown, Rouge et Noir brie. Then travel west on the Point Reyes-Petaluma stop by the Petaluma Creamery where you can sample Spring Hill Road, make a quick detour onto Nicasio Valley Road to the quaint Cheese (for tours of their creamery please call ahead). Then head village of Nicasio. There you’ll find Nicasio Valley Cheese Company. east out of town via Highway 116 and follow signs to Sonoma. The Lafranchi family produces fantastic farmstead cheeses in the To visit one of the oldest cheesemakers in the area, stop by Vella artisanal tradition of their Swiss-Italian cousins in Switzerland. Then Cheese Company, known for their famous aged dry Jack. While retrace your steps to the Point Reyes-Petaluma Road and into the still in Sonoma drop by the Epicurean Connection for the flavors of town of Point Reyes to Tomales Bay Foods (also known as Cowgirl fresh and soft cheeses and more local fare. For more, travel north Creamery) where you can watch cheesemaking through the window out of town on Highway 12 to Sebastopol to the Matos Cheese or take a more formal cheese class (reservations required). At the Factory to sample their St. George, a buttery semi-hard cheese cheese counter taste Cowgirl cheeses and other local artisan cheeses. made in the style of the Azores. 8. Clover Stornetta Farms 15. Nicasio Valley Cheese 22. Straus Family Creamery Petaluma Company Marshall Explore the Sonoma 707-778-8448 5300 Nicasio Valley Road 707-776-2887 Marin Cheese Trail cloverstornetta.com Nicasio www.strausfamilycreamery.com C 415-662-6200 C FM O A A family-owned and operated business, Clover nicasiocheese.com A family-owned organic creamery, Straus Stornetta Farms works closely with select C FM F M P O A produces milk, ice cream, yogurt, butter, frozen family farms in Sonoma, Marin and Mendocino The Lafranchi family enjoyed the traditional yogurt and soft-serve ice cream with cows’ milk 1. Achadinha Cheese Company counties. It processes and distributes their cheeses of their Swiss homeland and dreamed sourced from its own dairy in the hills above Petaluma high-quality dairy products under the Clover of making their own. Their organic dairy Tomales Bay and from three other local family 707-763-1025 Stornetta and Clover Organic Farms brands. was the perfect resource to enable them to farms. For tours, check malt.org. www.achadinha.com pay homage to their heritage. They made G FM F A 9. Cowgirl Creamery their first cheese in 2010 with Swiss mentor 23. Toluma Farms Jim and Donna Pacheco’s 900 goats graze 80 Fourth Street Maurizio Lorenzetti. Tomales year-round on verdant pastures at the Pacheco Point Reyes Station 707-878-2041 415-663-9335 16. Point Reyes Farmstead tolumafarms.com Family Dairy. The grass is supplemented with alfalfa and brewers’ grain from local www.cowgirlcreamery.com Cheese Company G S FM F A breweries. Donna handcrafts all cheeses. C FM M P O A Point Reyes Station David Jablons and Tamara Hicks purchased Achadinha also sells its own smoked summer In 1997, Sue Conley and Peggy Smith built 415-663-8880 their dairy in 2003, restored the land and goat sausage. a small creamery in downtown Point Reyes pointreyescheese.com protected it with an agricultural conservation easement. They began milking 200 goats in Station and began making handcrafted cheese theforkatpointreyes.com 2. Andante Cheese with local organic milk. They now produce C FM F M A 2007, and plan to start producing goat and three fresh and six aged cheeses, and have a mixed-milk cheeses in 2011. Petaluma The Giacomini family makes classic Point second creamery in Petaluma. 707-769-1379 Reyes Original Blue and semi-hard Point www.andantedairy.com Reyes Toma with milk from their own cows— 24. Two Rock Valley Goat Cheese C G FM processed within hours of milking. They offer Two Rock Valley Goa 10. Epicurean Connection k t C oc h R e 122 West Napa Street 707-762-6182 o e hands-on and demo-style cooking classes at s Soyoung Scanlan—dairy scientist, music lover, w e Sonoma The Fork Culinary Center on their ranch. T DD and former biochemist—gives musical names G FM F M A DeBernardi Dairy, Inc. 707-935-7960 to her creamery and cheeses. Her products Dairyman Don DeBernardi’s desire to make are designed to reveal the essence of the www.sheanadavis.com 17. Pugs Leap Swiss cheese like the type made by his relatives terroir, or microclimate, in which the milk and C G FM M P Petaluma in Switzerland led him to transition from multi- cheese are produced. Sheana Davis is a cheesemaker and proprietor 707-876-3300 generational dairy farming to producing a goat [email protected] milk cheese aged on site at the DeBernardi of the Epicurean Connection shop, selling 3. Barinaga Ranch artisan and farmstead cheeses, plus regionally G FM F A Dairy. Farmstead Sheep Milk Cheese and sustainably produced products. After After running their goat dairy, White Whale 20 years of enthusiastic support for local Farm, for several years, Anna and Dan Conner 25. Valley Ford Cheese Company Marshall cheesemakers, she introduced her own artisan www.barinagaranch.com were eager to enter the cheese world. They took Valley Ford cheese line in 2009. S F M over Pugs Leap in 2010, continuing the high- 707-293-5636 quality cheesemaking tradition of the previous valleyfordcheeseco.com Barinaga Ranch continues the shepherding 11. Laura Chenel’s Chèvre owners. Their herd is Certified Humane. C FM F A traditions of Marcia Barinaga’s Basque Sonoma ancestors in Spain. Sheep graze year-round on 707-996-4477 Five generations of the Bianchi/Grossi family more than 100 acres of pasture overlooking 18. Ramini Mozzarella have raised dairy cows on this prime farmland www.laurachenel.com Tomales Tomales Bay. The rich, raw milk is made into a in Sonoma County. Karen Bianchi Moreda Basque-style cheese from April to October. G 415-690-6633 and her son Joe now make Swiss-Italian-style Laura Chenel pioneered American goat raminimozzarella.com cheese from the milk of their Certified Humane cheesemaking. From small batches made on W F Raised & Handled Jersey herd. 4. Bellwether Farms her Sebastopol farm in the 1970s to the new Petaluma Inspired by Italian mozzarella di bufala, Craig Sonoma creamery owned by French artisan Ramini will use 100% water buffalo milk to 707-478-8067 cheese producer Rians Group, the brand 26. Vella Cheese Company www.bellwetherfarms.com produce a handcrafted cheese for his new 315 2nd Street East continues to bring increased appreciation of company which is now in start-up mode. C S FM M goat cheese to the U.S. Sonoma Ramini Mozzarella is scheduled to be available 707-938-3232 • 800-848-0505 The Callahan family owns and operates in 2012. vellacheese.com Bellwether Farms in the heart of Sonoma 12. Marin French Cheese County. They began milking their sheep and C M P Company 19. Redwood Hill Farm & The Vella family has made cheese in a producing handcrafted cheeses in 1990, 7500 Red Hill Road stonewalled building on the historic Sonoma making them one of the first to be part of the Petaluma Creamery Sebastopol square since the company’s founding in 1931 by revival of American artisan cheesemaking. 800-292-6001 707-823-8250 Gaetano Vella. The cultures, the care and the www.marinfrenchcheese.com redwoodhill.com personal hands-on techniques are the same as 5. Bleating Heart Cheese C G M P A Sebastopol G FM M A they were then. The oldest continuously operating cheese www.bleatingheart.com Located among picturesque redwoods, family- factory in America, Marin French has C S FM owned and operated Redwood Hill Farm has 27. Weirauch Farm & Creamery specialized in handmade Brie and Camembert produced award-winning goat milk cheese Petaluma Fat Bottom Girl, a sheep cheese, was first since 1865. In 2005, it was the first American since 1978. Their Certified Humane Raised weirauchfarm.com produced by Bleating Heart in 2009. Sonoma producer to best France and other European & Handled herd benefits from a diversified Toma, a cow’s milk cheese, followed soon after. countries in international competitions. C S FM F M O A In 2010, Bleating Heart partnered with Sonoma breeding program, and their cheese, yogurt Joel and Carleen Weirauch raise dairy sheep County ranchers Rex and Kerry Williams to and kefir are minimally processed.
Load more

Recommended publications
  • The Art of Cheesemaking
    The Art of Cheesemaking What was Little Miss Muffett doing while she sat on her tuffet? She was eating cheese, of course: curds and whey! Ever wonder how natural cheese gets produced? Cheesemaking is a process at once infinitely complex and delightfully simple. Here are the steps. Milk: Quality cheese begins as quality milk. In fact, cheese is why they’re also known as grana-style). To make softer 1 is sometimes referred to as milk’s leap toward immortality. cheeses, such as Mozzarella and Ricotta the curds are cut into Before the cheesemaking process can begin, fluid milk is larger pieces and then very gently maneuvered. tested for purity and quality. Fun fact: It takes nearly 10 pounds of milk to produce just one pound of cheese. Heating & Hooping: Gentle stirring and heating continues until 7 the desired firmness of the curd is achieved. Afterwards, the Standardization: Many commercially-produced cheeses whey is drained, leaving behind just the gelatinous solids. The 2 undergo a heat treatment known as pasteurization that curds are gently molded by being placed into appropriately eliminates the natural microflora of the fluid milk. Part of sized “hoops.” The shape of the hoop reflects the desired final what makes artisan cheese so special is that the cheese is shape of the cheese. often made on the same farm where the animals are milked. This is known as farmstead cheesemaking. Artisan cheese is Pressing: The pressing step helps to determine the final shape also sometimes produced with raw milk, which lends natural 8 and texture of the cheese, as well as to continue to regulate its starter cultures and taste-enhancing microbes.
    [Show full text]
  • Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery Website; Science.Howstuffworks.Com;
    The Basic Science (It’s Magic!) Behind Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery website; Science.HowStuffWorks.Com; Instructional video available on Driftwood Public Library’s new YouTube Channel: https://www.youtube.com/watch?v=OY39X-eSLLI&t=144s “Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the earliest examples of biotechnology.” – Edgewood Creamery Like sourdough bread, making cheese is one of the earliest forms of microbiology. The transformation of milk into cheese is one of the most extraordinary of all human discoveries. No one knows exactly when, but it is believed to have happened at about the same time as the domestication of animals such as goats in the fertile crescent region of the Middle East, around 6,000-7,000BC. It is unknown when the first cheese was made, but the legend goes that a nomad was carrying milk in a pouch made of a calf’s stomach lining. Over time (and at the right temperature) the milk fermented. Not wanting to waste the chunky milk, the nomad tried it and liked it. This legend about the first cheese is not unlike that of the first sourdough leavened bread. The components of Cheese: Milk: Made up of water, fats, proteins, bacteria, lactose (a sugar), minerals and more. Unpasteurized milk also contains the enzyme lactase, which helps you digest milk. Salt: Besides adding flavor, “salt is also a great preservative and, under the right conditions, can help turn a previously highly perishable substance (milk) into a stable cheese that doesn’t require regular refrigeration.” Note: When making one-hour cheese, we only use salt for flavor and to control the amount of whey we leave in the curds for texture.
    [Show full text]
  • Measuring and Controlling Acidity and Moisture
    CENTER FOR DAIRY RESEARCH DAIRY PIPELINE A TECHNICAL RESOURCE FOR DAIRY MANUFACTURERS WINTER 2020 | VOL. 31, No. 4 ESSENTIAL PRINCIPLES OF CHEESEMAKING (PART 2): MEASURING AND CONTROLLING ACIDITY AND MOISTURE In the last issue of the Dairy Pipeline, we covered how we’re concentrating fat, we’re concentrating protein, and to establish and maintain a starter culture program. we’re using up a large majority of the lactose retained in In this article, we’re discussing how to measure and the curd to develop a significant amount of lactic acid, control acidity and moisture during the cheesemaking which drops the pH,” Sommer said. process. This article is part two of a two-part article that takes a deep dive into some essential principles that Milk has a pH of about 6.6-6.7, but during cheesemakers of all levels should know in order to make cheesemaking acid is developed and the pH drops, consistent, quality cheese. i.e. Cheddar has a pH of about 5.1. The cheesemaking process also reduces the moisture content—milk Part 1: Establishing and Maintaining a Starter typically has a moisture content of about 87% whereas Culture Program (last issue) Cheddar has a moisture content of about 38%. Part 2: Measuring and Controlling Acidity and Moisture During the Cheesemaking Process Why Measure Acidity and Moisture? “All cheesemakers should be monitoring acidity and moisture because they drive how the cheese is going to turn out,” explains Andy Johnson, outreach specialist/ assistant coordinator, CDR Cheese Industry and Applications group. Dean Sommer, CDR cheese and food technologist, agrees, “Controlling acidity and moisture content— those are two of the really big keys to successful cheesemaking.
    [Show full text]
  • Annual and General Meetings Cover Audit, Board, and Officer Elections
    OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume LL, Number 14 July 20, 2017 The June Double Feature: Urban Forester Guides Annual and General Meetings Cover Your Shopping Home Audit, Board, and Officer Elections By Heidi Brown cat had safely fallen from the ate one night this summer, tree. Galiley’s services were LJosh Galiley got a call from no longer required. a Fort Greene woman who If you’ve ever had a walker sounded desperate. Her cat help you get your purchases was stuck in a tree after being back home on a Thursday chased by a dog. An enter- evening, there’s a chance you prising rock climber had tried were accompanied by a pro- to rescue the cat and had no fessional tree climber. For the luck. A tree pruner had also last 10 years, Josh Galiley, a made the attempt without Park Slope resident and the success. A while later, Gali- son of a Brooklyn native, has ley grabbed his gear and was been the Tree Care Supervi- headed out the door when he sor for the Central Park Con- got another call: The woman’s CONTINUED ON PAGE 3 ILLUSTRATION BY DEBORAH TINT By Frank Haberle candidate for the Board, corporation.” Encouraging n June 27, Coop mem- incumbent Bill Penner, was members to ask questions, Obers filled the Saint overwhelming elected to a Joe introduced Robert Reit- Francis Xavier Auditorium new term, and the officers man of Cornick, Gabler and on President Street to par- of the corporation were all Sandler LLP, the Coop’s out- ticipate in a dual meeting— re-elected.
    [Show full text]
  • CHEESE and WHEY: the Outcome of Milk Curdling
    foods Editorial CHEESE and WHEY: The Outcome of Milk Curdling Golfo Moatsou * and Ekaterini Moschopoulou Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-210-529-4630 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey. Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins—. According to Fox and McSweeney [1], cheese is the most diverse group of dairy products manufactured from a few kinds of milk by means of a protocol that is more or less common in respect to the first 24 h of manufacture. They suggest that cheese is the most interesting and challenging dairy product due to an inherent instability that results from a series of biochemical changes. Whey is the valuable byproduct derived from the cheesemaking process. Lactose and whey proteins are the main compounds of whey and the main reasons for its valorization, through the production of whey cheeses, functional/nutritional whey proteins concentrate, bioactive peptides, and oligosaccharides [2,3]. In the present article collection, two publications for the Parmigiano Reggiano cheese are included. Considering the demanding cheese making conditions and the long-term ripening of this cheese variety, relevant studies are of particular importance. Franceschi et al. [4] designed a two-year study in various cheese factories to assess the performance Citation: Moatsou, G.; of milk with high somatic cell count (SCC), i.e., from 400,000 to 1,000,000, when it is used Moschopoulou, E.
    [Show full text]
  • Burren Ood Trail Burren Food Trail
    BURRENBurrenBurren FoodFoodFOOD TrailTrail Trail Diners can enjoy chef-proprietor Come and experience the buzz on The Roadside Tavern which Aidan McGrath’s cooking served a Saturday morning in was established in 1865 as a in a relaxed setting in the Ennistymon. At present the pub, then was expanded into bar. Awarded a Michelin Bib market sells a variety of fresh a bakery, now also harbours a Gourmand within six months of organic vegetables and fruit in micro-brewery under its roof. opening, other awards include season, local rare breed pork, Why not sample the taster National Hospitality Awards farmhouse cheeses, fresh fish, menu of Burren Microbrewery ‘Best Pub with Food’ 2011 and fresh herbs and seedlings, beers: Burren Gold, a delicious 2012. The food emphasis is on plants, jams, chutneys and colourful lager; Burren Red, a the wild, free-range, seasonal preserves, breads and cakes, spicy, slightly sweet ale which and local, with a modern raw chocolate, gluten free even features a hint of smoke; bistro style. Our Signature baking, handmade soap and Burren Black, a smooth and Dish is Braised Pork Cheek, more, all made lovingly by Wild Honey Inn Ennistymon Farmer’s Market full-bodied stout. At the Burren Brewery at My Kaywa QR-Code wild mushrooms, gnocchi, our local farmers and artisan same time, meet the Master http://www.roadsidetavern.ie smoked bacon velouté. This Tel: 00353 (0) 65 707 4300 food producers. Ennistymon Mobile: 00353 85 760 7037 Brewer, Peter Curtin, and The Roadside Tavern Tel: 00353 (0) 65 707 4084 is a wholesome dish, full Mobile: 00353 (0) 87 681 4947 Farmer’s Market has 00353 86 053 6644 delve a little deeper into the of flavour, prepared using www.wildhoneyinn.com successfully met the criteria www.ennistymonfarmersmarket.com Mobile: 00353 (0) 87 830 0069 history of the brewery and www.roadsidetavern.ie the best of local seasonal Where: Wild Honey Inn, Lisdoonvarna.
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • Best Practices Guide for Cheesemakers Published February 15, 2017
    The American Cheese Society’s Best Practices Guide for Cheesemakers Published February 15, 2017 Copyright © 2016, 2017 American Cheese Society First Edition, 2016 Reprinted with revisions, 2017 All figures in this Guide and documents in the Appendix have been reprinted with permission from the copyright holders. Best Practices Guide for Cheesemakers Introduction In 2016, the American Cheese Society (ACS) released its Best Practices Guide for Cheesemakers (Guide). Its completion was a key strategic goal of the Board of Directors, and the central task with which the Regulatory & Academic Committee had been charged. ACS members requested such a resource, and by way of response, this Guide was created to encompass currently accepted best practices for cheesemaking. This second edition of the Guide includes updates based on changing regulations, incorporates direct feedback and clarification from reviewers at the U.S. Food & Drug Administration, and provides more current resources and templates where available. This Guide provides an easy reference for busy cheesemakers—especially small- to mid-size producers—one which can be readily accessed. Regulatory agencies and academics provide information in great detail, but it is often buried within volumes of text. This Guide gleans the key requirements, suggestions, and practices from that vast sea of information, and attempts to condense them into a more easily digestible format written in more accessible language. I hope you will find that the information provided in this Guide is useful and answers some of your key questions. Please keep in mind that this is not a static document. The Guide will continually grow and change based on feedback from members, academics, regulators, and others.
    [Show full text]
  • Home Cheesemaking
    Home Cheesemaking Making cheese at home is fun. Proper preparation and attention to sanitation will make good tasting cheese that is safe for the whole family to enjoy. Choosing a Cheese Recipe Home cheese making can be as simple as adding vinegar to warm milk to make ricotta for tonight's lasagna or as complicated as waiting months for a mold-ripened cheese to be ready to eat. For the best success, start with simpler recipes until you are familiar with the basic principles of cheese making. Recipes are found in cheese books, supplier websites, and other internet sites. There is no single recipe for making a cheese, so look around and compare recipes. Milk for Cheese Making Fresh milk with good flavor makes the best tasting cheese. For the home cheesemaker it is easiest to obtain pasteurized milk from the grocery store. This milk is usually homogenized. Pasteurization is a heat process that destroys pathogens (bacteria that cause human disease) that may be found in raw milk. Regular pasteurized milk is okay to use for cheesemaking, but ultra-pasteurized and ultra-high pasteurized (UHT) milk have higher heat treatments that interfere with the ability of the proteins to coagulate into curds, so these milks should not be used for making cheese. Homogenization is a physical process that makes milk fat globules more uniform in size so they stay evenly dispersed in milk. Most home cheesemaking recipes use homogenized milk, and this is may result in a softer curd. Commercial cheesemakers use unhomogenized milk. Some home recipes call for the use of pasteurized skim milk and cream to mimic unhomogenized milk.
    [Show full text]
  • First Name Last Name Organization City State Country Sue Sturman
    First Name Last Name Organization City State Country Sue Sturman Academie Opus Caseus Brookline MA Olivier Beaulieu-Charbonneau Agriculture and Agri-Food Canada Ottawa ON Canada Dale Martin Agri-Service LLC Hagerstown MD Larry Wampler Agri-Service LLC Hagerstown MD Stephanie Lopez AIB International Manhattan KS Keith Adams Alemar Cheese Company Mankato MN Craig Hageman Alemar Cheese Company Mankato MN Bill Kynast Alouette Cheese USA LLC Ridgefield CT Bill Stuart Alpine Slicing & Cheese Conversion Monroe WI Roxanne O'Brien American River College/Chef Instructor Sacramento CA Carlos Souffront Andronico's Community Markets San Leandro CA Annie Hall Annie Hall, Inc. Boca Raton FL John Antonelli Antonelli's Cheese Shop Austin TX Kendall Antonelli Antonelli's Cheese Shop Austin TX Kara Chadbourne Antonelli's Cheese Shop Austin TX Victoria Swaynos Antonelli's Cheese Shop Austin TX Louise Converse Artisan Cheese Company Sarasota FL Angela Jenkins Artisan Cheese Company Sarasota FL Davee Benson Atalanta Corporation Austin TX Cheré Hedges Atalanta Corporation Folsom CA Chris Huey, CCP Atalanta Corporation Wedowee AL Michael Meadows Atalanta Corporation Tualatin OR John Rodger Atalanta Corporation Elizabeth NJ John Stephano Atalanta Corporation Elizabeth NJ Kathy Ziesemer Atalanta Corporation Houston TX Gerry Albright ATC-USA, LLC Wellesley Island NY Alison Lansley Australian Specialist Cheesemakers' Association Melbourne VIC Australia Brennan Buckley Avalanche Cheese Co. Basalt CO Kevin McCullen Avalanche Cheese Co. Basalt CO Emilie Villmore Bacco's
    [Show full text]
  • Driving Tours
    19 7 6 13 5 25 17 4 Sonoma 20 County 27 23 24 10 18 26 8 14 11 116 22 21 1 2 d 3 a o 12 R a m lu eta es-P 16 ey R t. P N ic a s io V a 9 l le 15 N y R o a d Marin County Cheesemakers of Marin and Sonoma County 1 Achadinha Cheese Company 14 McClelland Dairy 2 Andante Cheese 15 Nicasio Valley Cheese Company 3 Barinaga Ranch Farmstead Sheep 16 Point Reyes Farmstead Cheese Company Milk Cheese 17 Pugs Leap 4 Bellwether Farms 18 Ramini Mozzarella 5 Bleating Heart Cheese 19 Redwood Hill Farm & Creamery 6 Bodega Artisan Cheese 20 Saint Benoit Yogurt 7 Bohemian Creamery 21 Spring Hill Cheese Company 8 Clover Stornetta Farms 22 Straus Family Creamery 9 Cowgirl Creamery 23 Toluma Farms 10 Epicurean Connection 24 Two Rock Valley Goat Cheese 11 Laura Chenel’s Chevre 25 Valley Ford Cheese Company 12 Marin French Cheese Company 26 Vella Cheese Company 13 Matos Cheese Factory 27 Weirauch Farm & Creamery A PROJECT OF THE MARIN ECONOMIC FORUM Driving Tours Marin County Tour Sonoma County Tour Novato to Nicasio and Point Reyes Station (about 50 miles) Petaluma to Sonoma to Sebastopol (about 50 miles) Driving Directions Driving Directions Start at the Marin French Cheese Company right outside Novato, Starting in the historic agricultural town of Petaluma, with its where you can take a tour, picnic, and taste their award-winning charming turn-of-the-century buildings and quaint downtown, Rouge et Noir brie.
    [Show full text]
  • Kendallannette.Pdf (3.204Mb)
    IT IS WHAT YOU KNOW: CHANGES IN THE STRUCTURE AND ROLE OF ENTREPRENEUR NETWORKS IN AN INDUSTRY OVER TIME _______________________________________ A Dissertation presented to the Faculty of the Graduate School at the University of Missouri-Columbia _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy, Agricultural & Applied Economics _____________________________________________________ by ANNETTE KENDALL Dr. Randall Westgren, Dissertation Supervisor MAY 2019 The undersigned, appointed by the dean of the Graduate School, have examined the dissertation entitled IT IS WHAT YOU KNOW: CHANGES IN THE STRUCTURE AND ROLE OF ENTREPRENEUR NETWORKS IN AN INDUSTRY OVER TIME presented by Annette Kendall, a candidate for the degree of doctor of philosophy, and hereby certify that, in their opinion, it is worthy of acceptance. _____________________________________________ Professor Randall Westgren _____________________________________________ Professor Michael Sykuta _____________________________________________ Professor Andre Ariew _____________________________________________ Professor Peter Foreman _____________________________________________ Professor Sarah Low Acknowledgements I would like to acknowledge and thank everyone who has supported me in this project, particularly in the last six months. Firstly, of course, my husband Brendan, and son Cameron. Again, thank you for your continued support and incredible patience as I persistently insist on doing what I want. There’s probably no-one else on this planet that would put up with me like you both do. The NAMA crew, old and new. You guys have been a continued source of sunshine, laughter, and authenticity these last few months. You should all be walking across the stage with me in May because without you rising to the challenge of working on your own for a while, this would have been a much harder road.
    [Show full text]