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Emily Bryant grew up on a dairy farm in the Upper Delaware River Valley in Pennsylvania. This farm had been in her family since 1841. Although Emily moved to California after college, she was still thinking about the family farm and began to develop an interest in artisan cheesemaking. As an undergraduate in PA, Emily had worked at the Penn State University Creamery and while in California she took a cheesemaking course at Cal-Poly University.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese