An insightful SHORT FILM (3 minutes) of our caves and cheesemaking produced by Eve Daniels and The HEAVY TABLE.com:

http://vimeo.com/36248940

Announcing the Release of St. Mary's Grass Fed Gouda with natural rind

Here at Caves of Faribault, we specialize in the art of affinage  -- cave ripening and maturation of cheese.

This gouda, made of milk produced from grass fed cows, originates from our master cheesemaker friend Bruce Workman of Edelweiss Creamery in Wisconsin.  While still young, the wheels of gouda are sent into our sandstone caves where they mature for two years.  We sold out of the 2007 St. Mary's Grass Fed Gouda this fall and are now releasing the 2009 vintage.   St. Mary's Grass Fed Gouda will be featured at The Fancy Food Show in San Francisco January 14 - 17, 2012 and will thereafter be available through various distributors, retailers, and of course at our retail shop, The Cheese Cave, in historic downtown Faribault and on-line at www.cheesecave.com

Winter Blues, the first cheese of the Blues & Brews series

Our St. Pete's Select Blue Cheese bathed in Winter Ale made by Summit Brewing Company. 

Available in half-wheels by special order via sales@cavesoffaribault.com  and on-line at www.cheesecave.com

*Pint of beer not included; the beer is in the cheese.

JEFFs' Select Gouda

Two wrongs make a right... two Jeffs make a tasty bite.

Two different cheesemakers with a shared first name got together as friends and discussed how to make a great cheese even better. And that they did: Jeff Wideman of Maple Leaf in Wisconsin and Jeff Jirik of Caves of Faribault in Minnesota are self-described as "Cheesemakers Without Borders." Jeff Wideman makes the gouda and Jeff Jirik finishes it. This cheese is limited availability and it is definitely worth contacting us to find out where to get it once it's released:  sales@cavesoffaribault.com

WE MAKE FRESH CHEESE CURDS

...and they are fantastic!  Request Caves of Faribault soft, white cheese curds.  Available in 5 lb bags, 1 lb bags, and new 5 oz pouches. 

St. Pete's Select premium blue cheese takes 1st place in the Upper Midwest Dairy Industry Association cheese competition with an almost perfect score of 99 out of 100.

AmaGorg takes 7th place with a score of 98.33.  Tight competition!   Congratulations to cheesemakers Nick Williamette and Jeff Jirik and to the employees of Caves of Faribault for their excellent performance and results.

www.umdia.org

Caves of Faribault and Swiss Valley Farms Sweep the National Milk Producers Federation Cheese Competition!
Hard & Mold Ripened Class Results:

First Place - St Pete's Select blue cheese made by Caves of Faribault
Second Place - Verdant Grass-Fed Blue made by Caves of Faribault
Third Place - Mindoro Blue made by Swiss Valley Farms

http://www.nmpf.org/

Jeff Jirik elected to American Cheese Society Board of Directors
 

We are very proud to announce that Jeff Jirik, VP/GM Blue Cheese Division for Swiss Valley Farms, has been elected to the American Cheese Society Board of Directors. Jeff will serve a three-year term, ending at the Annual Conference in 2014. 

Join us in congratulating Jeff by "liking" Caves of Faribault on Facebook and leaving a message on our wall.

About the American Cheese Society (ACS): The American Cheese Society is an organization passionate about supporting American specialty cheeses through research, education and networking, with an emphasis on safety and sustainability. Founded in 1983, ACS membership is comprised of cheese makers, retailers and enthusiasts who share the same passion. Caves of Faribault/Swiss Valley Farms is an active member of ACS. To learn more, visit the link to their official website below.   

Caves of Faribault on Facebook: 

http://www.facebook.com/pages/Caves-of-Faribault/108396029249153
 

American Cheese Society:  http://www.cheesesociety.org/