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List of cheesemakers

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List of cheesemakers

Production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland

Cheesemakers are people or companies that makes cheese, who have developed the knowledge and skills required to convert milk into cheese. Cheesemaking involves controlling precisely the types and amounts of ingredients used and the parameters of the cheesemaking process, to make specific types and qualities of cheese. The milk may be from a cow, goat, sheep or buffalo, although worldwide cow's milk is most commonly used. Cheesemakers also need to be skilled in grading cheese to assess quality, assessing defects and suitability for release, and cheese ripening. The craft of making cheese dates back at least 5,000 years. Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations.



Cheese being prepared at Beecher's Handmade Cheese
  • artisan cheesemakers[1]
  • Amul is an Indian dairy cooperative, based at Anand in the state of Gujarat, India. It is the largest dairy and cheese producer in India and in all of Asia. Formed in 1946, it is managed by a cooperative body, which today is jointly owned by 3 million milk producers in Gujarat. Amul spurred India's White Revolution, which made the country the world's top dairy producer. In the process Amul became the largest food brand in India and has ventured into markets overseas.
  • Lucy Appleby – (February 1, 1920 – April 24, 2008) was a British traditional cheesemaker who used unpasteurised milk and wrapped the cheese in calico binding instead of wax. Appleby believed that wax does not allow the cheese to breathe. In the early 1980s she started using the name Appleby for her cheese.
  • Arla Foods is a Danish dairy cooperative, based in Aarhus, Denmark. It is the 6th largest dairy producer globally and the largest in terms of organic milk volume. Formed in 2000, by a merger with Danish MD Foods and Swedish Arla, the company now is owned by more than 12.000 farmers in more than six countries. Most famous brands are Castello, Puck, Lurpak, Kaergaarden.


Belle Chevre's Greek Kiss cheese, a goat cheese wrapped in grape leaves


The Cabot village creamery was built in 1893[2]
St. Pat cheese, made by Cowgirl Creamery


Bellingham Blue, a blue cheese made by Glyde Farm Produce
  • DCI Cheese Company – one of the leading specialty cheese companies in the United States, as of 2007 the company is a $500 million business with over 20 unique, company-owned cheese brands.



  • Joseph Harding – was responsible for the introduction of modern cheese making techniques and has been described as the "father of Cheddar cheese".[8] He is credited with having invented the "definite formula" for the production of cheddar cheese.[9]



  • Lactalis – a multi-national dairy products corporation, owned by the Besnier family and based in Laval, Mayenne, France. It is the largest dairy products group in the world, and is the second largest food products group in France, behind Danone.
  • Andrew Linton – (November 28, 1893 – January 9, 1971) was a New Zealand cheesemaker, farmer and New Zealand Dairy Board administrator.






  • Lino Saputo – the founder and chairman of the Canadian-based cheese manufacturer Saputo, Inc..
  • Sargento – an American food producer best known for its cheese, it was the first company to sell packaged shredded cheese, and the first to develop zippered packaging for its cheeses.[16][17]
  • Will Studd – an Australian cheese specialist, Studd has been working with artisan and farmhouse cheeses for more than three decades, and has traveled extensively in his vocation. He's a proponent of traditional cheese made from raw milk.
  • Sweet Grass Dairy - An artisan cheese producer located in Thomasville, Georgia.






  • Daphne Zepos – (July 13, 1959 – July 3, 2012) a Greek-born author, chef, educator and cheese aficionado, At various times in her career, she was associated with the Artisanal Cheese Center, where she was employed as affineur, the Essex Street Cheese Company (which she co-founded), the Cheese of Choice Coalition and was a co-owner of the Cheese School of San Francisco.[28][29] She wrote articles about cheese for The Atlantic magazine.[30]

See also


  1. ^
  2. ^
  3. ^
  4. ^
  5. ^
  6. ^ Cooleeney Cheese Home Page
  7. ^ Irish Food Board guide to Irish Farmhouse Cheeses PDF
  8. ^ Joseph Harding, Cheddar Cheese-Maker written by Ann Heeley and Mary Vidal. Published by the Friends of the Abbey Barn, Glastonbury 1996
  9. ^ The Evolution of the English Farm, Mabel Elizabeth Christie, Allen and Unwin, 1952, page 316
  10. ^ Alchemy yields magical cheeses September 19, 2013 Stowe Reporter
  11. ^
  12. ^
  13. ^
  14. ^ Center for Urban Education about Sustainable Agriculture website
  15. ^
  16. ^ Plunketts Food Industry Almanac 2008: The Only Comprehensive Guide to Food ...
  17. ^ Hoover's MasterList of Major U.S. Companies - Gary Hoover, Hoover's
  18. ^ Crombie, Noelle. Tillamook cheddar takes top honors. The Oregonian. March 2010.
  19. ^ [1]
  20. ^
  21. ^
  22. ^
  23. ^ WSU Creamery - History of the WSU Creamey and Cougar Gold
  24. ^
  25. ^
  26. ^
  27. ^ Cheese from the farm -
  28. ^
  29. ^
  30. ^

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