27 September 2012

Rumiano Cheese Family Spotlight

Written by Owen Rumiano, Posted in Our People

Meet Dyanne Lombard

Rumiano Cheese Family Spotlight

Continuing with one of our favorite segments, we've got another Rumiano Family Spotlight for ya'll! Dyanne Lombard is a devoted hard working Rumiano Cheese Co. veteran that's got a lot to share. Enjoy!

Rumiano Cheese Blog: Do you have kids? Are you married? Where are you from originally?

Dyanne Lombard: I have two children. Jessica is 26 years old and Tyler is 24. I have been married for 28 years and was born and raised in Willows, CA.

RCB: How long have you been working at Rumiano Cheese Co.?

DL: I started at Rumiano Cheese Co. in high school, making holiday gift packs. After leaving for a few years I came back to work at Rumiano's in 1993. I left to have children and returned back in 2000 and have been here ever since.

RCB: What aspect of your job do you like the best?

DL: I really love attending food shows. It's an opportunity to meet a lot of interesting people while telling them all about our cheeses and company.

20 September 2012

Non-GMO Month is Almost Here!

Written by Owen Rumiano, Posted in Non-GMO

Did you know October is Non-GMO Month?

Non-GMO Month is Almost Here!

October is right around the corner and in the organic and natural food industry it signifies the beginning of "Non-GMO Month," sponsored by the Non-GMO Project. The third-annual "Non-GMO Month" was created to bring awareness to the issues of genetically modified or transgenic organisms in today's food system. It is hoped that this month will encourage more studies to provide more evidence that genetically modified crops -- and even animals, e.g. transgenic salmon discussed in this NPR segment -- are unsafe to eat.

Although GMO's have been in market since the early 1990s, there have been few studies with proper long-term testing of GMOs. Without long term tests, there are no guarantees that transgenic foods are in fact safe for our bodies and our environment.

13 September 2012

Rumiano Cheese Dairy Spotlight

Written by Owen Rumiano, Posted in Our Farms

An interview with the Wetherell Family

Rumiano Cheese Dairy Spotlight

Rumiano Cheese Company takes great pride in the quality of milk used to make our cheese. We believe the milk is one of our largest advantages in creating a healthy, natural, sustainable and organic cheese(s).

In appreciation we have started a segment that is similar to the "Rumiano Cheese Family Spotlight" We will be interviewing the dairy families that make it possible for our family to make the quality product we strive to provide. The Wetherell family Ranch is featured in today's article.


Rumiano Cheese Blog: How long have you been working with the Rumiano Cheese Family?

Whetherell Dairy Inc: Since the early 1940s.

RCB: Can you tell us about your family?

WDI: The family business was started in 1868 by William Carey Bailey. We are a very close knit family with many members involved in the dairy.

RCB: What inspired you to carry on the family business?

WDI: A lifelong love of the dairy, and the lifestyle it provides. And the pride that comes with carrying on the family tradition.

RCB: How many years has the dairy been in the family?

WDI: Since 1868.

RCB: What is your favorite part of being a dairy farmer?

WDI: Working on the land, with the livestock and the challenges it creates.

06 September 2012

Rumiano Cheese Family Spotlight

Written by Owen Rumiano, Posted in Our People

Meet Bill Rinehart

Rumiano Cheese Family Spotlight

Our Rumiano Cheese Family Spotlight is back! This month we have Bill Rinehart. Former truck driver turned office team member; take a look at the interview below to find out about his part of Rumiano Cheese Co.! 

Rumiano Cheese Blog: What is your job title and what do you do at Rumiano Cheese Co.?

Bill Rinehart: Cheese buyer, transportation and logistics, work with Tony Granico coordinating transportation and warehouse needs.

RCB: Do you have kids? Are you married? Where are you from originally?

BR: We have 2 boys--Josh, who is married to Kelly, their son Carter and Jake Rinehart. Married 35 years to my wife Shari. Born and raised in Willows. (SIC)

RCB: How long have you been working at Rumiano Cheese Co.?

BR: Since 1991 (21 years)

RCB: And how did you end up working at the cheese factory?

BR: Bud Stillwell drove truck to the Bay Area and Crescent City for Rumiano Cheese. I was driving truck, hauling logs. I was visiting with Bud and he said he was going to retire, and thought working for Rumiano Cheese would be a good fit for me. And he was right. I started driving truck to the Bay Area and Crescent City. After a few years, I started buying some of the cheese. Then in 2000, I came to work in the office and quit driving truck.

RCB: What aspect of your job do you like the best?

BR: The people I work with, and I enjoy the challenges. I could do without the cheese market drops!!! (SIC)

RCB: what have you found that brings you the most R&R on your days off?

BR: I enjoy being outdoors, hunting, fishing and playing some bluegrass on the guitar.

30 August 2012

Two Factories, One Goal PT. II

Written by Owen Rumiano, Posted in Our Cheese

Getting to know the Willows cheese factory

Two Factories, One Goal PT. II

Last week we talked about the Rumiano Cheese Co. factory in Crescent City, where the hearty milk of California's Northern Coast is taken to be magically transformed into a thing of beauty, Rumiano cheese. But, once the cheese-making is over, where does it go? The next step is a bit more technological, as the 40-pound blocks of cheese are then sliced, diced, bagged and wrapped in the last stop, Willows. 

Willows, California is a small town of about 6,000 people in Northern California -- just north of Sacramento about 90 miles. The intense heat of the summer months (it's about 102°F as of the writing of this article) are far too stressful for dairy cows. However, because Willows is the home of the Rumiano family business and is centrally located in California it was important to keep the Willows factory in addition to the Crescent City factory.

Welcome to Willows!

welcometowillows

23 August 2012

Big Cheese Sweepstakes Winner

Written by Owen Rumiano, Posted in Promotions

Congratulations to Jeff Nach of New Jersey

Big Cheese Sweepstakes Winner

The "Big Cheese Sweepstakes" was a hit and we were so excited to see such a great turnout. We would like to thank everyone for their participation and support during the giveaway, and don't worry if you didn't win, we will have more giveaways in the near future.



We have announced the winner through the Rumiano Cheese Newsletter, but for those of you who haven't heard, the winner is....Jeff Nach of New Jersey! He was gracious enough to send us a photo. Thanks to Jeff for being a super fan and representing Rumiano Cheese on the East Coast.

 

 

Look what I won....Rumiano Cheese!
rumiano-big-cheese-winner

23 August 2012

Two Factories, One Goal

Written by Owen Rumiano, Posted in Our Cheese

An Intro to the Crescent City cheese Factory

Two Factories, One Goal

At Rumiano Cheese Co. we pride ourselves on being transparent. With the great influx of new followers we have online, we would like to give you an introduction to the factories that produce Rumiano Cheese.

The Rumiano Brothers had eight cheese factories in California and Oregon in the 1930s, including factories in Willows and Crescent City, California. With the advent of modern cheesemaking practices and "modern" refrigeration the company consolidated and closed most of its factories, except for Willows (hometown of the Rumiano family) and Crescent City. The Crescent City was kept because of the unbeatable quality of milk found in the surrounding area. . A mild and wet climate in the region create natural grasses that are very conducive to high quality milk and cheese production. Crescent City is a secluded town in Del Norte on the northernmost tip California's beautiful coast.

picture 006

15 August 2012

Rumiano Cheese Co. Launches Newsletter

Written by Owen Rumiano, Posted in Company News

Company News, Promotions, Giveaways and More!

Rumiano Cheese Co. Launches Newsletter

We are happy to announce that the Rumiano Cheese Company has just launched our own newsletter. We will be sending out regular emails letting our subscribers know about company and industry news, as well as sneak peeks at upcoming events, giveaways, promotions and more!

To receive the Rumiano Cheese Co. newsletter simply: 1) Sign up here>>> http://rumianocheese.com/newsletter/
 2) read newsletter 3) profit from newfound knowledge!

This is an exciting new step for the Rumiano Cheese Company and we hope you enjoy reading them as much as we enjoy writing them.

 

09 August 2012

Healthy Life Deals

Posted in Press

Blogger Review

Healthy Life Deals

"The smell of this cheese was amazing. Before I could even get the Rumiano cheese into my mouth I was enjoying the sweet buttery aroma. The creamy smooth texture melts in your mouth. You can taste the quality the second the Rumiano cheese hits your taste buds. It was one of those struggles where I kept saying "Only one more slice" but before I knew it half the block of cheese was gone. My hubby's exact words were "WOW can I have some more". You can taste the hardwork and pride that is put into creating this cheese."

Read Full Review>>

08 August 2012

Drought Conditions Affecting Dairy Production

Written by Owen Rumiano, Posted in Our Farms

How Del Norte and Humboldt counties fare in today's drought climate

Drought Conditions Affecting Dairy Production

As you may have seen on local and national news, there is a heat wave causing massive droughts throughout the United States. June of 2012 has been recorded as being the tenth driest June on record since 1895. The outcome of a lack of rain during the winter months has caused many major crops -- such as corn, soy and wheat -- to underproduce during the summer months. Farms across the U.S., especially those in the Southern and Midwestern regions, have suffered from these weather conditions. Crop farmers are not the only ones feeling the heat, as dairies are also underproducing. Heat stress is a common issue with dairy cows, and the temperatures directly affect the amount and quality of milk produced.

According to a publication by the University of Arkansas Division of Agriculture the milk yields see a decline in quality and amount at around 80 degrees Fahrenheit. Moderate signs of heat stress "include rapid shallow breathing, profuse sweating and an approximately 10 percent decrease in milk production and feed intake by cows.

01 August 2012

Rumiano Cheese Family Spotlight

Written by Owen Rumiano, Posted in Our People

Meet Alfred Mathys

Rumiano Cheese Family Spotlight

Keeping with our newfound tradition, the Rumiano Cheese Family Spotlight is here! This month, Alfred Mathys is in the hotseat. He is a veteran at the Rumiano Cheese factory in Crescent City, CA, and is a part of one of the most important aspects of the company, cheese making! Originally from Switzerland, Alfred has been an important part of the team for almost 30 years; take an inside look with our latest interview:

Rumiano Cheese Blog: What is your job title and what do you do at Rumiano Cheese Co.?

Alfred Mathys: Cheesemaker, makes cheese.

RCB: Do you have kids? Are you married? Where are you from originally?

AM: No. Yes. Emmental, Switzerland (The Valley of the Big Cheese)

RCB: How did you end up working at the cheese factory?

AM: Because I'm a Cheesemaker and started making cheese in 1964.

RCB: How long have you been working at Rumiano Cheese Co.?

AM: 29 years

RCB: What brought you to Crescent City?

AM: Climate (God's Country)

RCB: Working 6 days a week doesn't leave much time for relaxing, what have you found that brings you the most R&R on your days off?

AM: Reading, Gardening, and going on a sea cruise once or twice a year.

RCB: What is your fondest memory of working at the cheese factory?

AM: To see Rumiano Cheese do very good in National and International cheese competitions.

RCB:What's your favorite cheese and why?

AM: Appenzeller for its taste and texture.

Without a cheese maker, what is a cheese company? Nothing! We are very thankful to have a great mind like Alfred's as a part of the Rumiano team.

20 July 2012

Rumiano Cheese Company Certifications

Written by Owen Rumiano, Posted in Sustainability

American Humane Certified

Rumiano Cheese Company Certifications

As a sustainable and environmentally-friendly company, Rumiano Cheese is focused on producing a "green" and pure product. It just so happens, the organic milk used in the making of Rumiano Family Organic cheese is some of the most pure and wholesome available in the world. To ensure good and healthy milk, the dairies must ensure the health and happiness of their cows. The American Humane Certification (AHC) is the consumer's way of knowing the product was created with non-abusive and humane treatment of the animals. Rumiano Cheese proudly uses milk from organic dairies that are AHC.

The American Humane Association was created in 1877 as the forefront of protecting children, pets and farm animals from abuse and neglect. Using a list of "five freedoms" the AHC has standardized animal husbandry ethics throughout the farming and animal product industries. These guidelines for certifications must be adhered to by those maintaining the animals. 

02 July 2012

The Big Cheese Sweepstakes

Posted in Company News

Win a Year's Supply of Organic Non-GMO Cheese!

The Big Cheese Sweepstakes

To celebrate our Non-GMO Verification we are offering one lucky winner a year's supply of Rumiano Cheese Company's Organic, Non-GMO Verified Cheese!  

That's right, a whole year's supply of cheese. That's 52 blocks of Rumiano Cheese delivered to your door.

Visit our Facebook Page to enter the sweepstakes >>

Visit our Twitter Page to enter the sweepstakes >>

Enter the sweepstakes directly >> 

28 June 2012

Hybridized Grass Produces Cyanide, Kills 15 of 18 Cows

Written by Owen Rumiano, Posted in Non-GMO

Has human induced hybridization caused deadly consequences?

Hybridized Grass Produces Cyanide, Kills 15 of 18 Cows

A KEYE TV (Austin, TX) report on Tuesday, June 26, stated fifteen head of cattle dropped dead after grazing for a short period in the recently drought-ridden pasture of a "conventionally cross-bred" version of Bermuda grass. Owner Jerry Abel, in Elgin, Texas just east of Austin, says "he's been using the fields for cattle grazing and hay for 15 years." Tifton 85, the lush grass planted in this pasture, is very high in protein and designed to better feed livestock and supposedly withstand weather fluctuations. However, the grass caused all fifteen head of cattle to mysteriously die. An autopsy later showed that the grass spontaneously began releasing cyanide when ingested. It is speculated that a severe drought in Texas during 2011 is what caused the grass to become "stressed" and release prussic acid.

20 June 2012

Rumiano Cheese Family Spotlight

Written by Owen Rumiano, Posted in Our People

Meet Enrique Leal

Rumiano Cheese Family Spotlight

It's that time again! This week, the spotlight is on another employee that has been with Rumiano Cheese for over 20 years. Our focus is on Crescent City's Enrique Leal and his 23 year career with the Rumiano Cheese Company Family.

Rumiano Cheese Blog: What is your job title and what do you do at Rumiano Cheese Co.?

Enrique Leal: I am the Production Manager, and besides planning, supervising shipping our daily production, I also need to be checking and maintaining a very close eye on all my ingredient supply inventory of all that we need, to be able to keep making our excellent product!

RCB: Do you have kids? Are you married? Where are you from originally?

EL: I am married to my lovely wife Connie for 27 years, we have 3 wonderful kids, Montzerrat, Enrique Alonzo and Marcela. I'm originally from Santa Anita, Jalisco Mexico.

RCB: How long have you been working at Rumiano Cheese Co.?

EL: I have been working at Rumiano Cheese Co. for 23 years. Who brought me to Crescent City was my wife, (sic) after we were thinking and talking for a long time the options for me to find a job in USA -- since her family was living in Crescent City for a long time -- I thought, ok let's give it a try and after the long journey of moving to a different country for me was kind of hard at the beginning but I survived it.

RCB: What brought you to Crescent City? And how did you end up working at the cheese factory?

EL: After 3 long months of looking for a job and doing odd jobs; like helping paint and remodel a house or do some yard work, [even] working at a fishery (smelly), and checking my job application at the cheese plant. Finally my effort to try to find a steady job was here [and] one of the guys (Ernesto) who worked at the plant called my house one night and told me "If you want to work at the cheese plant you better be there at 4:00 AM." And guess what? I'm still here!!

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