This May, instead of putting together the same old gifts for Mother's Day, we thought it was time to celebrate The Mothers of Cheesemaking!
From the Mother of the Irish artisan cheese renaissance to the Mother of cheddar, and back across the pond to America's own Goat Mother and the Madre of Spanish Imports, we picked four of our favorite cheese women, without whom our world would be less, indeed.
Thanks, Mom(s)!
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Michele doesn't make cheese. But, if it weren't for her, everyday favorites like buttery Marcona almonds and chewy Spanish fig cakes might have taken a little longer to reach us in NYC (and beyond!) |
Michele Buster: The Madre of Spanish Imports Malvarosa |
 Fulvi Romano |
 Rosemary Honey with Almonds |
 Arrope Grape Must Jam |
 Marcona Almonds |
 Date Walnut Cake |
 Wild Lavender Honey |
 Fig Jam |
 Fruit Bars |
 Fig Almond Cake |
When Allison Hooper returned to the U.S. after studying cheesemaking as a college student on an organic farm in Brittany, France, she had no idea what she was getting into, and started a little local creamery, the Vermont Butter and Cheese Company. No one ate goat cheese back then, or crème fraiche, or fromage blanc, but Allison continued to make the cheeses she simply couldn't live without. |
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Allison Hooper: America's Goat Mother VBC Goat Herb |
 VBC Goat Plain |
 VBC Crottin |
 VBC Coupole |
 VBC Cultured Butter |
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Jeffa Gill: The Mammy of County Cork Stinkers In 1979, Jeffa Gill began making cheese in a stovetop pan using milk from her eight cows in County Cork, Ireland. She was unwittingly amongst the first of the modern Irish farmstead cheesemakers. Although it is one of three famous stinkers from County Cork (the other two, Ardrahan and Gubbeen are also made by women!), Durrus is the only when made from raw milk. Nearly 30 years after her first kitchen batch, Jeffa works with multiple local farms for a year-round supply of top-quality milk. |
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Mary Quicke: The Queen Mother of Cheddar Just a short jaunt across the channel brings you to the Quicke farm, which has been in the family for 450 years. 
It is only over the past two generations that the farm has been used for cheesemaking. England's most famous cheddars, Montgomery's and Keen's, are closely tied to the men who produce them, but Mary has steadily blazed her own trail. The key to the next generation lies with Mary's daughter, Jane, who plans to study starter cultures in pursuit of even better artisan cheese! Mary will be in town in a few weeks to teach a ''Meet the Maker'' class. |
Click here to see our rotating list of approximately 300 other artisanal cheeses. We carry sheep, goat, cow, farmstead, rare, local and grass-fed cheeses. From the ultimate Cave-aged Gruyere, the sweetest Parmigiano-Reggiano, hand-selected Farmhouse Cheddar and the nuttiest Manchego to the rarest, funkiest cheeses made by monks in the Abbey...you get the picture. We have a cheese for you!
The Murray's Cheese HandbookThe only cheese book you'll ever need! Click here to learn more.
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