Address:  206 Halbert Lane, Waco, TX 76705
Telephone: 254-829-0600
Email: info@brazosvalleycheese.com
Web Page: www.brazosvalleycheese.com

Hours

Monday: 10 am – 6 pm
Tuesday: 10 am – 6 pm
Wednesday: 10 am – 6 pm
Thursday: 10 am – 6 pm
Friday: 10 am – 6 pm
Saturday: 10 am – 6 pm
Sunday: –

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using traditional methods and no artificial flavors, preservatives or coloring. Our milk comes from grass-fed cows that graze freely on three local Brazos River Valley Jersey/Brown Swiss dairies that do not use growth hormones or antibiotics. The high butterfat content of this milk makes rich, yellow, creamy cheeses that are used by the finest chefs and sold at the best retail shops in Dallas, Fort Worth, San Antonio, Austin and Houston. Every one of our cheeses is made with raw cow’s milk and all the hard cheeses are aged in our underground cheese cave.

Brazos Valley Cheese has been recognized at the American Cheese Society judging and competition the past six years. Their Eden (a fig leaf-wrapped Brie cheese with a line of vegetable ash in the center) won 1st place at the 2011 Montreal Competition, their plain Brie took 2nd place and their bandaged-wrapped Cheddar took 3rd. In 2010, their Brazos Select (a Brie painted with sorghum syrup and wrapped in mesquite wood) took 2nd place at the Seattle Competition.

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using traditional methods and no artificial flavors, preservatives or coloring.

Co-owner Rebeccah Salmeri started making cheese in 1999 after teaching herself the craft. She was motivated to make cheese because the Brown Swiss milk cows that serviced families on the agrarian Brazos De Dios community where she lived in Waco, Texas, were producing an abundance of spring milk. She thumbed through a How-to cheese making book and experimented with making butter, cream cheese and mozzarella. Initially, she sold locally and the business remains focused on Texas, but has enlarged to selling to chefs in chefs beyond Texas. In 2005, Salmeri’s cousin, Marc Kuehl joined her in the business and the pair started Brazos Valley Cheese.

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