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The Sonoma Mission Creamery was founded by Joseph Vella and John Iacono in 1915. [3] While learning to make cheese, Viviani met Joseph Vella's younger brother, Gaetano "Tom" Vella. The two men became friends and decided, after their training was complete, to start their own creamery: Sonoma Valley Creamery in 1931. [2]
Ignazio A. "Ig" Vella (July 13, 1928 – June 9, 2011) was an American businessman and cheese maker who served on the Sonoma County Board of Supervisors. Biography [ edit ]
Valley Shepherd Creamery – artisan cheese making farm in Long Valley, New Jersey, the creamery produces 20 varieties of cheese, including Dutch farmstead, Alpine cheese, a Basque shepherd cheese similar to Idiazábal cheese, farmer cheese, ricotta, and a blue cheese. Ignazio Vella – American businessman and cheese maker, his father owned ...
Rogue Creamery is an American cheese maker based in Central Point, Oregon founded in 1933. Since 2002, Rogue Creamery has been making artisan cheeses. [1] Founder Tom Vella brought mold, cultures and recipes for Oregon Blue to Central Point from Roquefort, France.
Monterey Jack Vella Cheese. David Jacks has been credited with the popularization of what is today known as Monterey Jack cheese. A dairy Jack owned along the Salinas River produced a cheese originally known as Queso Blanco, first made by the Franciscan friars at the nearby Mission San Carlos Borromeo de Carmelo. Around 1883, when Jack's dairy ...
Old Sonoma Creamery / Vella Cheese Factory 38°17′36″N 122°27′22″W / 38.293409°N 122.456157°W / 38.293409; -122.456157 ( Old Sonoma Creamery / Vella Cheese 1930-S, 1926-L
A second cheese, Creme de Fromage, was introduced in 2010. [14] It is a triple cream cow's milk cheese. It is sweeter and thicker than Delice de la Vallee. [2] Davis' cheese production takes place at a cooperative in Berkeley, California. She produces 500 pounds of cheese weekly. [2] Her cheese is served at the French Laundry and Kendall ...
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
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