Have you ever wondered how our Dry Jack is prepared, or what the brown rind is made of? Maybe you're curious to see the basement -- it aged cheese while being a government designated nuclear shelter during the Cold War! Our latest -- and first -- episode of "Masters of Cheese" is introducing the classic aged cheese that we've been making for almost a century. 

As we teased last week, we've got some great things in store for the Rumiano Cheese Blog. Today, we are announcing the "Masters of Cheese" video series. You've read our interviews with cheese-buyers/mongers from across the states. We started the series in attempts to bring transparent and educational information to our readers, and with the new "Masters of Cheese Video Series" we hope to bring more insider information on everything from the cheese-making process to retail marketing and how it's packaged.

We've got some big things in store for the RCB (Rumiano Cheese Blog) in the next couple of months. The "Master of Cheese" video series will introduce some new faces, and answer your questions! This will be the first video series we've produced for the RCB and we're extremely excited to show you all. 

We pride ourselves on being as sustainable as possible. Over the decades, Rumiano Cheese Company has adapted and progressed in productivity, efficiency and most importantly sustainability. From heat exchangers that cool warm milk with cold milk, to the state of the art waste water plant that recycles ~20,000 gallons of water per day, Rumiano Cheese has looked for sustainable and efficient practices for over 90 years.

It's sad to see Alfred leave after 30 years of cheese-making for Rumiano Cheese. Joby Rumiano -- fourth generation cheese maker -- has written a letter showing what an important asset Alfred Mathys was to the Rumiano Family:

"Rumiano Cheese Company has had its share of great cheese makers throughout its 92-year history. Early in the 1920's John, Fred, and Richard Rumiano began making cheese, then came Raymond and George Rumiano who carried on the tradition, followed by Raymond's sons, John and Baird Rumiano, who hired the present-day master cheese maker Alfred Mathys. Alfred's knowledge of microbiology and bacteriology, along with his expertise in the art of cheese making, has allowed Rumiano Cheese Company to become one of the finest cheese manufacturers in the world.

Our Smoked Mozzarella is a favorite for many, and has quite an interesting story. It all began in the late 80s when the Rumiano Cheese purchased the "Landmark Cheese" (our raw cheese line) from RW Knudsen. When we obtained Landmark, it came with  some packaging equipment, inventory and a metal box slightly larger than a refrigerator. Originally, the new equipment was used to smoke the Landmark brand raw cheddar until Jack Gibson (former Rumiano Cheese innovator and team leader) asked, why not smoke mozzarella? Little did they know it would begin to out-sell the smoked raw cheddar and the classic was born.

Natural Products Expo West has passed and we are now in the aftermath of the busiest food show in the nation. For us at the Rumiano Cheese Co, Expo West is one of the most important shows we attend. The amount of visitors attracted to Anaheim from around the U.S. and the world is astounding, averaging over 50,000 attendees.

It's almost March and Expo West Anaheim is right around the corner. If you're unfamiliar with Natural Products Expo West (Expo West), it is the world's largest organic, natural and healthy products trade show and it's happening March 8-10!

Hello Folks! You may have seen our Tweets or Facebook posts mentioning "Rich Food Poor Food" in the past. Well, it means that Rumiano Cheese Company's RFO line of organic, Non-GMO Verified cheese, has been chosen as a "Rich Food" by the Calton's. Here's the press release and information on the Calton's and their book!

Rich Food, Poor Food: The Ultimate Grocery Purchasing System (GPS) names Rumiano Cheese Company as Rich Food.

Rumiano Family Organic Cheese (all varieties) has made it on the Calton Certified Micronutrient-Rich Foods List of Rich Food, Poor Food, The Ultimate Grocery Purchasing System (GPS).

Rich Food, Poor Food is the dynamic new grocery store guide by husband and wife team Mira Calton CN, and Jayson Calton PhD., who are also the authors of the critically acclaimed, bestselling book, Naked Calories. The authors are dedicated researchers and health professionals whose research shows that micronutrient sufficiency is an effective means to maximize weight loss and to mitigate the effects of many prevalent chronic diseases.

Rumiano Cheese Company deals with thousands of varieties of cheese every year. Imported cheese from Europe, or domestic cheese we've made ourselves, it can get a little overwhelming when looking at an item sheet. The aim of this series is to keep you, the customer, in touch with what we offer, on a slightly more intimate level. 

Nicole van Bebber is our newest "Master of Cheese" for this week's blog post! After we met at a local food show here in San Francisco, Nicole was kind enough to offer her knowledge for an interview. This "newbie" sure knows her stuff! Check out what she had to say:

The National Association for the Specialty Food Trade (NASFT) trade shows have been the largest in North America since 1955. The Summer Show is held yearly in New York City, while the Winter Show is held here in San Francisco. These "events bring in more than 40,000 attendees from more than 80 countries and regions" across the world. These shows provide a central location for hundreds of thousands of "innovative specialty food products," attracting influential members of trade, consumers and trade and consumer press organizations from everywhere imaginable.

And we're back! We've got the Masters of Cheese blog series back for another interview with Gordon Edgar from Rainbow Grocery Coop in San Francisco. This established cheese-buyer and all around cheese fan has a published book, as well as years of cheese-mongoring experience.

RCC: What is your background? How long have you been in the cheese business?

GE: I grew up in the Bay Area and have been the cheese buyer at Rainbow Grocery Cooperative in San Francisco since 1994. My cheesy memoir, Cheesemonger: a Life on the Wedge, was published in 2010 by Chelsea Green

RCC: When buying cheese, what are the most important aspects that you look for?

GE: First, does it taste good? A great story means nothing if no one wants to eat the finished product. Second, is care taken in the shipping/packaging? There's no use making great cheese if it doesn't make it to the store in good shape. Third, does it fill a niche or is it an udgrade on a cheese we already have? Fourth, OK you can tell me your story now.

It's already January 8th, how time flies! The New Year has come and gone, and the hustle and bustle of everyday life is back to the usual hum. Don't let the close of the holiday season get you down though. We've got something special for all of you!

The Holiday Recipe Contest was a huge success, and we thank all of you who helped and supported our efforts! As many of you may know, the winners had been announced via Facebook and Twitter. For those who didn't catch the posts, the winning recipes follow: