Dairy Processing - December 2021 - 14

The Faces of
artisan dairy
Caroline DiGiusto
Creamery Manager and Head Cheesemaker,
Marin French Cheese Co.
Caroline DiGiusto oversees all aspects of Marin
French Cheese Co. operations. Prior to that, she
managed research and development for Laura
Chenel fresh and aged goat cheeses, Marin French
Cheese Co. soft-ripened cow's milk cheeses, and St. Benoit
Creamery's milk, yogurt, and desserts. Driven by a passion for
science and food, DiGiusto studied at a specialized French
dairy school, the Ecole Nationale Industrie Laitiere, learning
all facets of microbiology, cheese cultures, chemistry, and
processes required to make traditional artisan cheeses. She
went on to gain a Masters in Food Science and Technology
before working with the Bel Group doing research and
development in France and the Netherlands.
Francois Challet
Creamery Manager, Laura Chenel
Francois Challet oversees all facets of production
for Laura Chenel's award-winning cheeses. He
brings more than 35 years of experience in
the cheese and dairy industry, most recently as
production manager at Fromageries Des Chaumes
and previous roles at Savencia Cheese & Dairy in Japan,
and Alta Dena Dairy in California.
Michelle Sheely
Head of Sales, St. Benoit Creamery
Michelle Arteaga Sheely grew up in the San
Francisco Bay Area as the youngest child in a
Mexican family, where mealtime was always an
expression of love and connection. This is where
she found her love for food. Sheely has been in
the natural and specialty food industry for ten years
with a focus on dairy since 2017. She is a heart disease
survivor and a community educator for Woman Heart: The
National Coalition for Women with Heart Disease. Sheely is
an advocate for better-for-you dairy over plant-based junk
food, and is passionate about teaching people about a hearthealthy
plant-based flexitarian lifestyle that is focused on
clean labels.
14 DEC 2021 | DAIRYPROCESSING.COM
French techniques in the coastal terroir of Marin
County since 1865. Famed for its soft-ripened
cheeses with bloomy white penicillium rinds, it
has also been handcrafting washed-rind cheeses
since 1901, using the Old World techniques that
make its creamery a destination.
What differentiates the company's artisan
cheesemaking from mass producers, said
Caroline DiGiusto, creamery manager and head
cheesemaker, is Marin French Cheese Co.'s team
of cheesemakers that are molding or washing all
of the cheese by hand. " From stirring the curd
to applying the labels, there is personal care put
into every step, " she said.
DiGiusto said the company also locally
sources all of its milk and cream, and works
with the seasonality of a natural ingredient.
" Big companies will over-process their milk in
efforts of consistency, while an artisan product
will work with the natural supply and recognize
small fluctuations throughout the seasons, "
she said.
Marin French Cheese Co. recently
launched small batch cheese Golden Gate,
the first in its new line of premium cheeses.
The washed-rind, triple crème cheese is
aptly named for the golden color of the cheese
as well as the Golden Gate Bridge, the iconic
gateway to Marin County where the historic
creamery is located. " The unique cultures
naturally present in California's coastal air
result in an artisan cheese with a true sense of
place, " DiGiusto said. " The land around us and
the natural cultures in the air create a terroir
that impacts the cheese for a truly unique
artisanal product. "
Golden Gate undergoes four rounds of
handwashing in its 14-day aging process
to lock in moisture that encourages the
growth of Brevibacterium linens cultures.
" Multiple rounds of handwashing in brine
score the cheese to help it develop the cultures
and build an edible rind that preserves the
cheese's creamy texture and balances its
earthy, rich flavor with just the right amount
of salt, " DiGiusto said. " The striking orange
rind occurs naturally without the use of
added colorant like annatto. Throughout the
process, Golden Gate is stored at optimal
humidity and temperature. It is a great example
©Alexander Bespaly - stock.adobe.com
http://www.DAIRYPROCESSING.COM
Dairy Processing - December 2021

Table of Contents for the Digital Edition of Dairy Processing - December 2021
