| |
Artisan Food Store Featuring over 100 farmstead and artisanal cheeses, handcrafted chocolates, breads, sauces, jams and more...
|
|
| The Cheese Nun In praise of biodiversity and traditional cheesemaking... |
|
| Cato Corner Farm Located on a 75 acre farm in the rolling hills of Colchester, CT, Cato Corner Farm has rapidly developed a reputation for making world class, farmstead cheeses... |
|
| Woodcock Farm A flock of East Freisian sheep graze contentedly on 45 acres of lush organic grasses in Weston, Vermont... |
|
|
|
|
| |
Artisan Made-Northeast works with select artisans, local area chefs and retailers to create fun, interactive food and beverage events. Find out how your business or organization can take part.
|
 Corporate Events
|
Nonprofits |
Civic Organizations |
|
| |
| |
|
| |
|
|
|
|
| |
| About Us |
Artisan Made-Northeast was launched in 2003
as an online retailer and wholesale distributor of handcrafted, artisan made foods. We added Artisan Food Store, our retail store, in 2008.
The idea for our business took root during our travels. We've been fortunate to have lived
and worked in Europe and in some exciting
and diverse areas in the US - all with won-
derful farmers' markets. These markets offered
us fresh, locally produced foods while some of
the area chefs featured meats, cheeses, breads, wines and produce from small farms in their region - foods connected to a specific place and maker.
This experience of fresh, locally made foods paved the way for Artisan Made-Northeast. |
 |
|
| We experienced the complex flavors of these naturally produced foods and their link to the land, the animals and the interesting persons who created them. We've tasted Dungeness Crab with Washington State Riesling, Austrian Thuringer Bratwurst with the best local Pilsner, Whitefish Sausage with a Northern Michigan Sparkling Wine, Vermont's Gore-Dawn-Zola with a glass of Tawny Port, Connecticut made, Bridgid's Abbey, with Chamard Vineyard's Cabernet Franc and the elegant, Hillman Harvest, made in Massachusetts, with a Finger Lake's Sparkling Wine made by Hermann Wiemer. We are inspired by the quality of small batch, artisan made foods that we continue to discover. |
|
We have great respect for the food artisans' intense focus on their craft and commitment to quality. Through their efforts, we get to experience a symphony of seasonal flavors that express the "terroir" of a specific place. This is what drives AMNE.
The artisans showcased on our Web site and celebrated at our events all share this dedication to their work and to the care of their animals and the land, as they go deeper and deeper in their discovery of the natural resources around us.
AMNE also gives us a creative and fun way of combining our professional skill sets: Sally
Camm has international experience in the food and beverage industry and is a Certified Sommelier through the Guild of Master Sommeliers. Tom Camm has a professional background in marketing, business development and sales.
Over the past five years we have immersed ourselves in the small farm cheesemaking revolution that is sweeping the US - becoming advocates for traditionally made, domestic, farmstead cheeses.
Sally is the wine person-Tom, the cheese guy. |
When we visit one of the small farm, cheesemaking operations we work with, we experience an immediate sense of that farm's unique environment. This "uniqueness" is also reflected in the farm's microflora found in the cheesemaking room, the aging cave and in the cheese itself. These tiny microorganisms have an impact on the flavor, texture and character of the cheeses being made. The biodiversity of microorganisms found on these small farms is a theme of
a recently produced documentary on traditional cheesemaking entitled, "The Cheese Nun."
|
This film focuses on Sister Noella Marcellino
(a Benedictine Nun from the Abbey of Regina Laudis in Bethlehem, CT) and her trip to France on a Fulbright Scholarship to further her research on Geotrichum candidum (a fungus that grows
on certain cheeses during early ripening and encourages the flavor and character de-velopment of a particular cheese).
In the documentary, the subject of
her research acts as a spring board for collaboration with fellow researchers in France and poignant interactions with traditional French cheesemakers from the major cheesemaking regions.
Told with wit and intelligence by documentarian Patricia Thompson, Sister Noella's cross cultural adventure mixes cutting edge science, the craft and art of traditional cheesemaking and great humanity. |
|
Artisan Made-Northeast is proud to be one of the underwriters of this documentary and encourages you to watch this inspiring story. This documentary has been chosen for national syndication by PBS. It is also available in DVD format online at the Abbey of Regina Laudis store.
We think the time is right to champion the "one of a kind" food creations of Northeast artisans. As we journey from Maine to Virginia and beyond, we invite you to come with us to celebrate the distinctive, regional food offerings of our diverse and beautiful country. We hope our enthusiasm for great flavor and locally produced food rubs off and that we become your "Go-To Resource" for Artisan Made Foods.
All the best,
Sally & Thomas Camm
To share your artisan food discovery with us:
discovery@artisanmade-ne.com
Bethlehem Cheese - Abbey of Regina Laudis
|
|
|
|
