Author Bio
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Kate Arding is an independent dairy consultant specializing in small-scale cheese production. She is also a co-founder of culture, the acclaimed first national consumer cheese magazine launched in December 2008. A native of Britain, Kate has worked in the farmhouse cheese industry for 18 years, firstly, as wholesale manager for Neal's Yard Dairy in London, where she developed extensive knowledge – and love – of the farmhouse cheese industry. In 1997 Kate moved to California to help establish Cowgirl Creamery and Tomales Bay Foods, a business modeled after Neals Yard Dairy but focusing on American artisanal and farmstead cheeses. Since 2003 Kate has worked extensively both in the United States and overseas as an independent consultant, specializing in affinage, sales and marketing, and helping small-scale cheesemakers adapt to changing market demands. Additionally, Kate is intrinsically involved with the day to day running of Culture magazine. Kate is lives in rural New York. |
Blog Posts
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On The Farm March 05, 2013 Recently, Elaine and I took a trip to Rapidan in Virginia to visit Dr Pat Elliott at Everona Dairy, where she has been producing both raw and pasteurized sheep's milk cheeses for the last fourteen years. Dr Elliott is now in her eighties and in addition to making some award winning cheeses, is still a... |
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January 02, 2013 Some of you may have caught my blog entry about attending the Science of Artisan Cheese Conference in the UK in September last year. If you did, this is to follow up and let you know that co-sponsors Neal’... |
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Staff Blogs December 27, 2012 In November, Elaine and I had a long-awaited chance to visit with Jesus Pombo Lanza and his wife Yolanda at Poncelet (pronounced Ponthelet) in Madrid. The couple own and operate three very closely inter-connected cheese businesses under the Poncelet name. The original store which opened in 2005, is located at Calle... |
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Staff Blogs December 26, 2012 For me, one of the best parts of working at Culture is when, as a group, we review images that come in from the various photo shoot assignments. We collectively go through them and decide which ones will work best with the editorial and layouts. As you can imagine, the decision making process is often challenging as there is only so much "print... |
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Staff Blogs December 10, 2012 If one needed any proof, the recent—and very well-deserved—success of American cheeses at the World Cheese Awards competition in Birmingham, UK, bears testament to the meteoric rise of artisanal cheesemaking in the United States over recent years. The last two decades have seen a remarkable rise both in the number of people embarking on a career... |
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Community Culture November 28, 2012 Today's competition and record entry of 2,785 cheeses for the 2012 World Cheese Awards was first whittled down to 55 cheeses that qualified for the prestigious award of Super Gold. Among them were (hurrah!) three cheeses from American cheesemakers: Baetje Farms, ... |
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Global Cheese November 20, 2012 Last summer, immediately after attending the Science of Artisan Cheese conference, I had the chance to visit Will and Caroline Atkinson at Hill Farm Dairy, located in Somerset in the south west of England. Neither Caroline or Will came from farming backgrounds. The concept for a goat dairy and... |
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Community Culture November 20, 2012 Last summer, along with Paola, my cheese friend, we paid a visit to Maplebrook Farm in Vermont, makers of Italian style cheeses such as Mozzarella and Burrata. Although I've seen Mozzarella made several times, I'd never seen the... |
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September 14, 2012 Those of you who caught my last blog entry will know that I was recently in Somerset, stronghold of traditional English cloth-bound cheddar. The primary reason for the visit was to attend the inaugural conference The Science of Artisan Cheese. It was a privilege to be there on many levels, and not least because the two day conference was held adjacent... |
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September 14, 2012 The first ever Conference on the Science of Artisan cheese was held at the end of last month in the beautiful setting of North Cadbury Court in Somerset, also home to famed Montgomery’s cheddar. This was a non-profit initiative, co-sponsored by Neal’s Yard Dairy and the... |
