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Alemar Cheese is what happens when imagination, research, work and patience converge to create something incredible.

Since its founding in 2008, the Alemar Cheese company has become one of the most out-of-the-park success stories to emerge from Southern Minnesota – small-batch cheeses, originally produced in a small Minnesota town, that made their way up through the artisan cheese circuit and into fine restaurants, cheese shops and stores worldwide.

American Spoon handcrafts fruit preserves and condiments in small batches, capturing the singular flavors of exceptional fruits in every jar.

Since 1982, we’ve been preserving fruit in our Petoskey, Michigan kitchen. After all these years, our crew of skilled cooks still prepares fruits by hand and cooks them with care in small-batch copper kettles. We work directly with a dedicated group of Michigan farmers who grow the varieties of fruits we love, varieties bred over generations specifically for their unparalleled taste and unique character. Our small company exists to find, capture, and preserve flavors you won’t find anywhere else.

At Askinosie Chocolate, we have a popular saying, “It’s not about the chocolate, it’s about the chocolate.” For us, this confounding phrase means that we have a zen-like approach to our business: we hold the craft and quality of our chocolate in almost equal balance with doing as much good as we can in the world. 

Ultimately though, our first priority is to craft the highest quality and best-tasting chocolate possible, because we recognize without that, we would not be able to do all of the other stuff. “What stuff?” you ask! Well, any of it—we could not share profits, involve students in our business through Chocolate University, undertake community development projects in our hometown and our farmers’ communities, and much more, if we did not create great chocolate that people love.

Ethics is a key ingredient to the world’s best chocolate. Bar & Cocoa’s selection supports a supply chain that is not only more transparent than fair trade or big-brand chocolate but also tastier! The makers we feature source their cacao through direct trade. Therefore, local cacao farmers are paid better and makers can nurture higher standards for premium quality cacao and sustainable agroforestry.

Bee Tree Farm & Dairy is a love story. A love for chickens in a suburban backyard that ignited a desire to live in the country. A love for a neglected piece of farmland that was found, then healed. And finally, a deep love for goats.

We believe that staying close to the source of food matters, especially when animals are involved. So we keep ours close and work hard to give them the natural spaces they deserve while protecting the land we all share.

Bee Tree cheeses are the culmination of years spent learning from scratch how to build fences, battle coyote, raise dairy animals, and eventually how to turn beautiful milk into beautiful cheese. We hope you love our cheese as much as we have loved the journey to bring it to you.

We start with fresh, pure local milk. We work with talented cheesemakers who apply traditional cheesemaking methods. We don't use anything artificial...ever.

This is not the cheese you grew up on—it’s in a league of its own. Humble cheddar elevated to artisanal greatness. The flavor transports you and spirited conversations begin.

Our cheese brings people together and sharing it freely has been linked to an increase in the quality and quantity of friendships—that’s pretty much a fact.

Blake Hill Preserves is an English fruit preservatory in Vermont creating innovative sweet, savory and spicy jams, marmalades and condiments for the modern pantry.  A family business owned by Vicky and Joe, we combine three generations of preserve-making skills with innovative yet super elegant flavors and the finest ingredients for health-conscious customers.

Our collections include a bespoke Cheese Pairing range designed with award-winning cheese makers for pairings from classic cheddar to big creamy blues.  Our exquisite Botanical Jams feature wild flowers from our Vermont meadows and slow infusions to capture the freshness of our botanicals.  Newest editions are our Savory and Spicy Pantry which includes fresh chilis for big flavor jams perfect for glazing, grilling and roasting, and our Naked Jams which are 100% pure fruit and no added sugar.

In 2006, we started Blue Heron Farm in part to show that it was possible to run a profitable farm while treating the land, the animals and the people involved with dignity and respect. We were young and naive - but it turned out we were right. It IS possible.

We manage our land using sustainable agricultural principles - no synthetic fertilizers, pesticides, herbicides or fungicides. We spent years use rotational grazing to encourage better fertility, water usage and carbon sequestration as we rehabilitated the 10.5 acres we call ours. Now we use less forced grazing as we allow native plants to come back and replace some of the non-native grass.

I started this journey by selling chocolates and confections from a small shop in New England over twenty-five years ago.  Having always wanted to make my own chocolate, I became enamoured with the bean-to-bar manufacturing process and set out to produce, from start to finish, award-winning chocolate.  

With no idea how to begin, I booked a flight to South America with a friend, where we met up with the folks from TAZA Chocolate and visited farmers, cooperatives, and local chocolate makers.  I fell in love, and BOHO Chocolate was born.

BOHO is short for Bohemian, which means that we take an organic, artistic, and independent approach to making quality chocolate. We derive our ideas and style not from the corporate chocolate industry, but from a broad and diverse group of true artisans whose collective interest in the craft continues to transform how premium chocolate is made.  

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Today, Cabot’s farm families still have each other’s back.

As do the 1,000+ people we employ across four creameries in three states. Supporting each other is what a co-operative is all about. We give everything we have to this life.

For our kids, our cows, our land, our communities. For the pride we take in producing the finest cheese and dairy products in the world. That’s our legacy.

But all you really need to know about Cabot history can be tasted in every slice of cheddar, side of sour cream, and spoonful of yogurt. That taste! That’s what comes from doing it the right way, every day, since 1919.

In 1953, Joseph Calabro and his father, Salvatore, tilled the first shovel of hope into their American dream and Calabro Cheese was born. They began delivering to the "mom and pop" Italian grocers, as well as individual families in the Fairfield, New Haven, Waterbury and Hartford counties. 

Like so many other stories, ours is made of hundreds of moments. A childhood memory of picking warm strawberries under July sun, an abandoned farm on a cold winter evening, the gift of a cantankerous, old goat that no one else would want, and the first, tart taste of a milky, fresh cheese. Beginnings are hardly ever just one thing, but for Capriole a new story is always, if slowly, in the making. Our vision is still based on family, but that family now includes Capriole's Team of passionate cheesemakers and employees, as well as our grandchildren, all who love the family farm and the cheeses that are its legacy. 

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, we remain one of Wisconsin's traditional cheese plants, famous for making cheese the old-fashioned way!

Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses from our Aged Cheddar to our Cocoa Cardona. Try some of our quality Wisconsin Cheeses and taste our tradition.

Legend holds that the first Blue cheese was born in the natural caves of France where ideal humidity and temperature conditions allowed native blue-green molds to flourish. Since 1936, that tradition has lived on at the historic sandstone Caves of Faribault — home of America’s First Blue Cheese.

Located on a tall sandstone bluff overlooking the Straight River in the small town of Faribault, The Caves of Faribault natural sandstone caves were carved in the 1850s into the St. Peter’s sandstone that formed in the last glacial age. This sandstone allows water to travel both horizontally and vertically and has a natural capacity for absorbing ammonia, making it ideal for affinage — the ancient art of maturing and aging cheese.

Our mission is to deliver great cheese

WE SPECIALIZE IN AGED CHEESES THAT HARNESS THE ARTISTRY OF BLENDING DIFFERENT MILKS AND MANUFACTURING PROCESSES THAT RESULT IN PRODUCTS UNLIKE ALL OTHERS IN THE MARKETPLACE

Champlain Valley Creamery handcrafts certified organic award-winning cheese in Middlebury, Vermont. Our specialty cheeses are fresh from the farm to your table.

Our distinct chocolate is created by transforming direct trade cocoa beans and simple organic ingredients into sweet, sophisticated flavors.  Just as charm schools "refine" their students, we source cocoa beans from around the world, and carefully "refine" them into "polished", non-dairy, vegan chocolate. 

Compartés is the nation’s hippest and most trendsetting chocolate shop. Founded in 1950 and reinvigorated by chocolate prodigy Jonathan Grahm, Compartés gourmet chocolates are made from scratch by hand every day by a small team of chocolatiers and chocolate artists, using fresh natural ingredients from local farmer’s markets, in their Los Angeles chocolate kitchens and shop. Known for fusing chocolate with art, style, design and fashion, Compartés is a unique chocolate brand unlike any other, creating chocolates that are just as delicious as the stunning visuals they are wrapped up in.

We Make Cheese With Heart

From our cheesemakers to our farmer partners, Cowgirl Creamery is passionate about dairy as a force for good. We're continuing our original mission to craft delicious cheese from the extraordinary milk in our region. 

One day, driving home from work, owner Mike Davies was overcome by the desire to learn how to make craft chocolate. It was a sudden and all encompassing feeling, a life changing moment -- and one he knew he couldn't ignore. Over the next few months, he put together his initial set up (a small coffee roaster, a Champion juicer for cracking and pre-refining, a Diamond melanger, a small tempering machine and a neon pink hair dryer for winnowing that he stole from his wife) and got to work. It was a rabbit hole he never crawled back out of (his wife has since had to get a new hair dryer). 

Now, Crow & Moss is making artisan chocolate in one hundred pound batches in our 2000 square foot factory in Petoskey Michigan, trying to bring out unique and true-to-bean flavor experiences to share with chocolate lovers everywhere.

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"DEEPLY ROOTED IN A BACKGROUND OF WOODWORKING AND BOAT BUILDING, WE HAVE ALWAYS LOVED WORKING WITH OUR HANDS. THE CONCEPT OF CRAFT HAS BEEN A GUIDING PRINCIPLE IN OUR LIVES FROM THE BEGINNING. AFTER HEARING ABOUT WHAT WAS GOING ON IN THE YOUNG AND GROWING AMERICAN CRAFT CHOCOLATE MOVEMENT, WE WERE DRAWN TO THE COMMON THREADS WE SAW IN WORKING WITH WOOD AND CRAFTING CHOCOLATE FROM BEAN. WE BECAME FASCINATED WITH A NEW CHALLENGE AND LOVED THE IDEA OF REINVENTING THE CHOCOLATE EXPERIENCE. IN 2010 WE BOUGHT SOME SMALL-SCALE EQUIPMENT AND BEGAN MAKING CHOCOLATE.

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We use alternative green energy sources for the production facility and retail space, recycling and reducing waste, and donation of whey to local farmers to use as feed for their crops and herds. We have invested in solar renewable energy installation, and our solar panels generate one-third of FireFly Farms' total energy demand as of 2018. Our family farms are all within a 30-mile radius of our creamery, and we reduce emissions and support our community when we buy local milk.

We talk a lot about terroir and how the salty island breezes create their own kind of fruit alchemy -- about why the San Juan Islands, and the people who call it home, are the backbone of our business. But it's hard to fully convey what we mean unless you've been here - and have felt that sense of coming together (Saturdays at the market, a farm dinner al fresco), the inspiration from our common rootedness (plucking fruit from the old orchards to share at a picnic), and the wildness all around us (dipping your toes or diving into the sea). This place, these people, sustain us and keep us thriving.

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We make a variety of cow milk cheeses , sheep milk cheeses, and goat milk cheeses. One of these we started making in 2014 called Triple Play. This cheese uses all 3 milks and has flavor notes of Baby Swiss, Gouda, and Havarti. Our Aged Version of this is called Triple Play EXTRA Innings and mainly has flavor notes of an aged gouda.

We make fresh, seasonal jams from organic fruit sourced within 150 miles of our Emeryville kitchen. By sourcing produce directly from local organic farmers we're able to get the best possible fruit - fruit that’s picked ripe and is absolutely fresh.

Our single-varietal jams are crafted so that each fruit varietal's unique essence and natural subtleties shine through in bright flavors.  A jar of jam contains fruit from a single source! We don't mix fruit, we don't add herbs, spices or flavorings - INNA jam tastes like the freshly picked fruit from which it was made, each jar a time capsule of flavor.

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows' pasture.

We are a specialty chocolate company located in the beautiful high desert town of Santa Fe, New Mexico. Our passion is authentic and historic drinking chocolates elixirs. Historic drinking chocolate elixirs include traditional Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs; 1600's European drinking chocolate elixirs, Colonial American and Colonial Mexican drinking chocolate elixirs. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD.

Kakawa supports local organic farming, promotes the history and anthropology of chocolate, and, most importantly, produces a huge variety of delicious chocolate creations of the highest quality. Since its founding, Kakawa has earned a reputation as one of the most exciting and original chocolate shops in the world.

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David and Corey met in high school in Southern California. No, they didn't date, but were really close friends for years. Corey always had a passion for the environment while David has been obsessed with graphic design and traveling. They did finally start dating in 2006 and married in 2010, moving back to Los Angeles from Northern California. In 2011, they traveled to St. Lucia on vacation and happened to stop at a cocoa plantation where they got to taste the pulp from cacao pods and saw cacao fermenting for the first time. By 2013, the couple was running a bean to bar chocolate blog called Little Brown Squares which exclusively featured reviews of bean to bar chocolate bars.

It all started in our Austin, TX kitchen where we experimented combining flavors we love from traditional Indian cuisine with our favorite sweet treat: chocolate. We source our cacao from the Tumaco region of Colombia, then roast, crack, winnow, grind, flavor, temper and wrap all our bars by hand striving to create the highest of quality bean-to-bar product. From the beautiful packaging inspired by Indian textiles, to the gorgeous bars themselves, Madhu chocolate is a true labor of love.

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One consistent source of inspiration is Harshit's mom. She is a wonderful cook and always has inventive recipes. Not to mention, she makes an amazing chai.  She is the reason why Harshit grew up with so much passion for food. Because she has been a great inspiration since the inception of this business, we thought it would only be appropriate to give the business same name as her: Madhu. Madhu in Hindi means honey or sweet which we think makes total sense for naming a chocolate company. It is also the mantra of our lives 'Be Madhu to one another'.

Mayana Chocolate is run by husband and wife team, Daniel and Tamara Herskovic, who are as is love with chocolate as they are with each other. Daniel takes world class chocolate, adds his culinary finesse and creates the edible treasure of Mayana. Tamara brings her interior architecture schooling and event planning career to design and radiate the experience of Mayana. She fashions the chocolate packaging and custom designs and brings warm communication to all clientele.

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At Olli Salumeria we make artisanal slow-cured fine meats based on old family recipes handed down over four generations and continue to sustain the process that has proved to provide a flavorful, healthy, and clean salami. Simple ingredients and time. We want to believe we are creating experiences more than creating a product. It's like putting you in Italy with a good glass of wine, some cheese, and - friends.

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For over ten years, we have been handcrafting award-winning artisan foods in our kitchen with all-natural ingredients, traditional methods and a meticulous attention to detail.

Whether you're looking for the perfect cheeseboard accompaniment, drink syrups to create craft cocktails for an upcoming dinner party or a unique, thoughtful gift , we have you covered!

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Roelli Cheese Company is a family owned business. Roelli Cheese Co., Inc. includes Roelli Cheese Haus Factory, The Roelli Cheese Store and Roelli Milk Transfer.

All of us at Roelli Cheese Company strive to provide our customers with the best possible products and services available.

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