Winchester Cheese Company
This article needs to be updated.November 2013)(
The company was started by Jules Wesselink, who was born in the Netherlands and came to the United States when he was in his 20s. He worked at his future in-laws' dairy before moving to Artesia in the 1950s to start his own dairy. He later moved to "a mountain rimmed valley situated in Winchester, near Temecula, about two hours southeast of Los Angeles and not far from San Diego." After a plunge in Dairy prices he visited his home town of Haarlem in the Netherlands in 1995, to learn the craft of Gouda cheesemaking. Upon his return he started producing Gouda Boerenkaas ("farmer's cheese"), first from milk supplied by his own Holstein cows, a Dutch breed, and after 2001 from other suppliers. Commercial production started in 1996 and by 2008 was up to about 100,000 pounds annually.
Winchester Cheese Company has expanded over the years and now includes a gift shop, tasting area, and tour center. "Winchester cheeses have won numerous awards in competitions around the world, and they're now available at cheese specialty shops, upscale restaurants and wineries throughout the Southland," according to a write-up in Westways magazine as well as area farmer's markets. Flavors included a jalapeño Gouda and cumin Gouda, and Gouda cheeses of various ages. Jules Wesselink died in 2011; continuation of production remained uncertain.
As of August 2013, the phone number is not in service and the company website no longer exists.
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References[edit | edit source]
- Janet Fletcher Dairy farmer turns cow's milk into Gouda gold November 21, 2008 Business Week
- Green, Emily (2002-03-06). "Gouda Man; One of the best Dutch cheeses in the world is made in Riverside County". Los Angeles Times. p. H.1.
- Bartlett, James (July–August 2009). "Back on the Farm". Westways. pp. 39–40.
- True, Margo (2007-05-01). "Cheese from the farm: watch two of the West's best artisanal producers turn milk into pure dairy heaven". Sunset. Retrieved 2009-06-23.
- Sasha Davies (14 September 2010). The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington. Timber Press. pp. 123–. ISBN 978-1-60469-258-7.
- Jeffrey P. Roberts (2007). The Atlas of American Artisan Cheese. Chelsea Green Publishing. pp. 377–. ISBN 978-1-933392-34-9.
- Franklin, Kristin (2004-12-16). "Miscellaneous Gems". The Food Section. Retrieved 2009-06-23.
- Marriott, Karin (2000-03-17). "Winchester, Calif., Dairy Makes Successful Conversion to Cheese-Making". Knight Ridder/Tribune Business News.
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