Explore Our Redesigned Packaging & New Affinage Offerings

We know how unique and special our cheeses are, and if you’re on our website reading this, we hope you do, too!  But as any cheese lover knows, the specialty cheese category is extremely cluttered, and we are always striving for new and better ways to be seen on the shelf by cheese connoisseurs like yourself!  After last undergoing a packaging redesign in 2016, the time had come again for us to respond to the challenge of how we can communicate our rich history, our special location on the map and our unique aging process in a way where consumers take note.  To achieve this end, we partnered with Design Resource Center (DRC) out of Chicago, a design firm who specializes in consumer goods packaging, to help create the new face for the Caves of Faribault.

“Caves of Faribault has such an interesting story, and the more we learned, the more excited we became about the possibilities for design to bring that story to the surface and really let the brand get credit for what makes them special,” notes Seth Coronis, DRC’s Creative Director.  “Also, sending us their specialty cheeses to sample….the entire office was excited about that!”

Filled with ideas (and cheese), the DRC team got right to work, providing several concepts for us to review.  In the end, both our team and theirs landed on a look that showcases the unique landscape from which our cheeses are born, and the hand-touched nature involved in crafting each cheese.  “From a story-telling perspective, the new design really captures the essence of the brand: Artisan, handmade, cave-aged cheese,” notes Seth.  Pictured in every design, one can see the majestic sandstone caves, peppered with Minnesota foliage, standing tall while the Straight River winds off into the distance.  “Handmade” and “Cave Aged” are clear call-outs, letting consumers know the dedication and passion of our makers and the lead role the caves play in the aging process.

With our trio of AmaBlu, AmaGorg and St. Pete’s Select, DRC was able to apply a consistent brand architecture across all varietals and SKUS, while allowing each sub-brand to retain its own personality.  This is achieved primarily through DRC’s thoughtful use of color.  “The consistency is disrupted with color-shifts to indicate different tiers or varietals, helping customers shop more efficiently,” says Seth.

With a solid design structure established, DRC was able to easily flex to provide designs for two new Affinage items that will be debuting in early 2024 – Grotto 222 Gouda and 44° North Swiss.  These two new natural rinded cheeses are a delightful addition to the Caves of Faribault line, and like our new design, their names also have deep ties to our home and heritage.

The word “grotto” means a small, cozy cave, one that provides comfort and protection.  It’s a nod to the historic sandstone caves that provide the backdrop to our story, and whose unique environmental properties give our cheeses their one-of-a-kind taste, texture and appearance.  “222” is the street number in our address.   “We like to think the Grotto 222 Gouda that is aged in our caves feels comfortable, cozy and protected,” jokes Courtney Cowan, Caves of Faribault’s Assistant Plant Manager. 

And 44° North Swiss?  This too, acts as a compass pointing toward our homebase, for it indicates the latitude line on which our plant sits.  It just so happens to also be the same latitude line as Roquefort, France, where Blue cheese was first made!  “When Felix Fredrickson, maker of the first American Blue cheese, came to the United States, he wanted to be in a similar climate as Roquefort, and that is how he found our magical bluffs!” explains Courtney.

The affinage process for these two new cheeses is “mostly top secret” according to our cheesemakers, but what we can tell you is that our new Gouda and Swiss enter our caves “naked.”  There, they are allowed to cure right next to our Blue cheeses. When spores from the Blue cheese float to the Swiss and the Gouda, a natural rind develops on the outside.  The cheese is then flipped multiple times a week and is hand rubbed.  This spreads the “magical forest” of mold spores even further to create uniform coverage of mold to create an even rind.  Once the rind is established, the Swiss and Gouda cheeses are moved to their own caves where they remain aging until the perfect flavor and texture are achieved.

We are thrilled to bring you a new look across our line and these new exciting Affinage offerings for you to try!  Both Grotto 222 and 44° North, along with the redesigned packaging will debut at the 2024 Winter Fancy Food Show in Las Vegas this January.