This medley honors female cheesemakers who have made their mark on the world. Katie Hedrich is the winner of the first-ever Wisconsin Licensed Cheesemaker Scholarship. Soyoung Scanlon’s story weaves together a former career in biochemistry, a cheesemaking venture, and a love of classical music; all of her cheeses, as well as her Andante dairy, are musical in name. Helen Feete works with her husband to produce the European-inspired, fragrant washed-rind cheese with notes of dark chocolate and damp earth.

Evalon, LaClare Family Farm, Chilton, Wisconsin, Raw Goat’s Milk
Katie Hedrich grew up on her family's dairy farm and won the first-ever Wisconsin Licensed Cheesemaker Scholarship after taking over head cheesemaking duties from her parents. Evalon is a creamy, tangy aged cheese produced from the family's herd of 375 dairy goats.

Picolo, Andante Dairy, Petaluma, California Cow’s Milk
The tangy, rich flavors of these small triple-crème buttons are reminiscent of springtime. The cheese is made with a decadent combination of Jersey cow’s milk and crème fraîche. The name Picolo stems from the cheesemaker’s love of classical music

Grayson, Meadow Creek Dairy, Galax, Virginia, Raw Cow's Milk
Helen Feete and her husband Rick were inspired to make this cheese after a trip to Ireland and Wales. The aging and washing of the rind produces a funkier cheese with strong notes of dark chocolate, cream and roasted malts.

Gracious Gourmet Spread, The Gracious Gourmet, Bridgewater, Connecticut
Out in Bridgewater, Connecticut, Nancy Wekselbaum selects only the finest, all natural ingredients to create these delicious, cheese friendly spreads!

Pastoral Medleys are packaged in an environmentally friendly kraft box, nestled in festive craft fill & tied with a signature Pastoral ribbon. We’ll also include an informative insert, describing every artisan product, the stories and people behind them, and how best to enjoy them.