Sweet Grass Dairy switched from conventional grazing practices to New Zealand style rotational grazing in the early 90’s, resulting in much improved milk quality. In 2000, the company wanted to showcase the unique flavor of its milk with cheese as a medium. Today, Sweet Grass Dairy focuses on four core cheeses: Green Hill, Thomasville Tomme, Asher Blue, and Georgia Gouda, which have brought home a cumulative dozen awards. Mat Willey, Communications Manager, tells Delimarket.TV, “Right now, our seasonal Black Swan cheese is available in limited quantities on our website. It has quite the following and sells out fast. Aged for 120 days, Black Swan is washed in a variety of different beers. Most recently, Stone Brewing Company's Oaked Arrogant Bastard was the chosen wash.”
Kelly’s Kitchen has promoted Kelly Longseth from Vice President/General Manager to President and Chief Operating Officer of Sugar Brook Farms. In addition, Kim Schiro has been promoted from Finance Manager to Chief Financial Officer. The company is also introducing two new items, its New Spanish Tapenade with Roth GranQueso and the Italian Tapenade with Parmesan that blends the flavors of pepperoncini, sweet peppers, green and black olives, Parmesan cheese, garlic, basil and olive oil.
