Insight and Expertise In The Cheese Making Community

Whether you’re hosting this year’s big family gathering or just in charge of bringing a dish to pass, we’ve curated three recipe ideas to elevate your Thanksgiving feast.

When you think of eating healthy, it’s not surprising that Blue cheese may not be the first food to come to mind.  But what many do not realize is that Blue cheese does boast some pretty fantastic health advantages as well!  This June Dairy Month, as we pay homage to the beautiful benefits of dairy, we take a deep dive into how Blue cheese can be good for your health as part of a balanced diet.

American Cheese Month is upon us, a celebration of everyone who goes into making American cheese the absolute best.  And no cheese can be the best without strict quality measures in place and a dedicated quality team working tirelessly behind the scenes to ensure the safety, integrity and best-in-class flavor of all the cheeses we produce.

Dubbed the most important meal of the day by many, breakfast is often an overlooked meal when it comes to Blue cheese.  But Blues and Gorgonzolas incorporated into your morning meal make for a great reason to rise and shine.

Thanksgiving week is upon us – a time for family, friends and of course, food.  People all across American with gather together to celebrate all the things we are grateful for in our lives, and most will do so over a meal.  If you are looking for some unique ways to incorporate Blue and Gorgonzola cheeses into your festive feast, we’ve got you covered.  We found some of the yummiest twists on traditional staples that your guests will be sure to gobble up.

To some people, mold may have a negative connotation, but to Blue cheesemakers like ourselves, it’s a beautiful thing.  Read on to learn more about the science behind this key ingredient used in the making of Blue cheese.

This year’s American Cheese Society’s Annual Conference took attendees to the East coast and the lovely sights of Buffalo, NY (hello, Niagara Falls!) The conference, which took place July 10-13, marked the 41st anniversary of the gathering and competition. Each year, cheese connoisseurs from across the Americas congregate for a four-day immersive experience that celebrates American-made cheeses.

While you may not see Sonya Troje directly handling any cave-aged cheese, she still plays an integral role in the daily operations of our cheese business.  As an Accounting Manager, Sonya’s main duties include approving invoices, adjusting inventory, preparing financial statements and making sure all the financials are in line at month’s end for the Caves of Faribault as well as Prairie Farms’ other Blue cheese facility in Mindoro, Wisconsin.

Caves of Faribault sits nestled among picturesque sandstone caves, along the banks of the Straight River.  This scenic landscape is a special place, one that is beautifully illustrated on the packaging of Caves of Faribault’s hand-made, cave-aged cheeses.  But sometimes nature isn’t always beautiful, as was the case on June 21st of this year when heavy rains caused the river to rise, reaching close to 13 feet, a level that could put the facility in jeopardy.  Thankfully, the quick action by Caves of Faribault employees averted disaster.

Each May, we pay homage to all the figures who play a role in the production of American-made cheeses as part of our American Cheese Month celebration.  Francisco Zepeda, Production Supervisor, is one such figure at Caves of Faribault, and he’s making sure the cave-aged cheese you love are made of the highest quality.