WHAT MAKES US TICK?
In a world gone mad for innovation and change, it’s the small pleasures that keep us sane. And in the constellation of small pleasures that salve the mind and nourish the body, what trumps the sheer sensual deliciousness of a well-crafted cheese?
At Monforte, we’re convinced the small things do indeed make a difference, that agriculture is best practiced on a human scale, and that our cheeses, each in its own quiet way, reflect something a little deeper than the technology behind mass manufactured food – a little of the poetry and passion of life itself.
We believe quality is as much our creative capital as the astonishingly good milk our shepherds bring us. Our sheperds are our chief collaborators in building a sustainable sheep dairy industry and in assuring the welfare of the sheep whose milk we use.
We think our band of artisanal cheese lovers – chefs and sommeliers and retailers and enthusiasts alike – believe in sustainability and impeccable quality too. It’s a shared passion, in short. What could be better?
We launched our dairy in the spring of 2004, growing [pardon the pun] organically, slowly, with a steady eye on deepening our knowledge of the art and craft of cheesemaking even as we reached more and more taste buds.
It’s been challenging, painful, beautiful, exhilarating and a kind of wonder we’ve made it this far.
But we have, indeed. Thank you.
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