the story behind the cheese and region where it is created.”
B Corps are for-profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability and transparency.
“Rogue Creamery’s certification as a public benefit
corporation resonates with our customers differently,
from our quality assurance audits and organic audits,”
Gremmels says. “It verifies Rogue Creamery’s social,
economic and environmental commitments and consci-
entious business practices.”
While Gremmels finds that taste and convenience are
the key factors influencing purchase decisions, touting
“award-winning” also makes an impression. “The aver-
age consumer may not be familiar with the World Cheese
Awards, the American Cheese Society or others, but see-
ing that a cheese won ‘Best in the World’ or ‘Best of Show’
helps consumers make a decision about its quality, and
ultimately whether or not to purchase it,” he says.
Iselin, N.J.-based Jana Foods last month debuted Organic
Kingdom, a new line of USDA-certified organic British
cheddar handcrafted and sourced from the birthplace of
cheddar in Somerset in the U.K. “It is the only USDA-cer-
tified organic British cheese available in the U.S.,” says
cheesemongers to the farm, and dispatches a weekly email
to retailers with stories about the farm and cheese plant.
Dedicated to impacting the world for the better, one wheel
of cheese at a time, Rogue Creamery in Central Point,
Ore., has earned a number of certifications that are meaningful to customers. “Cheese producers express the care
and quality of their products transparently, with verification through certifiers like Oregon Tilth, B Lab and others,” says Rogue Creamery President David Gremmels.
“And regional and distinctive brands that provide a sense
of place and personality enhance this; they contribute to
One way to share the love of a great cheese is by educating customers about a PDO cheese each
month. Take a cheese such as Le Gruyere AOP Switzerland. The average customer probably
doesn’t know that the recipe for this cheese hasn’t changed in more than 900 years, and that as a
PDO product, it can be produced in only five cantons in western Switzerland.
“The same techniques, and the know-how of the milk producers, cheesemakers and affineurs
is passed down from generation to generation,” says Philippe Bardet, director of Le Gruyere AOP.
“There are two PDO products, Gruyere AOP and Gruyere d’Alpage AOP, which is made in the
mountains only during summer months. Other than that, varieties are based on aging.”
Specialty & Gourmet Specialty Business