Leelanaucheese.com Website Review

John and Anne Hoyt are the cheesemakers and proprietors of Leelanau Cheese.  Together with their staff they produce award-winning traditional European style cheeses from pure, fresh, local cow's milk adding no color or preservatives.  They focus on varieties of Raclette cheese and French Style Fromage Blanc cheese spread. Leelanau Cheese Company was first inspired in Switzerland.   Every spring, high in the Swiss Alps, the traditional “Alping of Swiss Cows” has been taking place for centuries.  Fa*mers from mountain-side villages lead the herd to alpine fa*m cooperatives where the cows graze the vast mountain pastures.  Here rounds of fresh cheese are made with each milking.  Anne and John are proud to be a John studied cheese making at the Chateauneuf School of Agriculture in Valais region of southern Switzerland.  After a four month apprenticeship at Mondreleche, he carried on as cheesemaker at Eison, where he met his future wife, Anne.  Anne was born in the north of France and moved to the Roquefort region to work in agriculture.  She worked extensively with goats and goat cheese and then moved to Switzerland where she worked as a shephard in the Grand St. Bernard area.  Together, they worked as cheesemakers for several other co-ops, including Thyon and Veysonnaz.  Four years of training and hands-on experience finally led them back to Michigan.  They established Leelanau Cheese in 1995 and are pleased to bring you their line of specialty Swiss and French style homemade cheeses.  The 1 short crust pastry (about 12 oz.) for a 10 inch pie or your favorite pastry 6 oz. Parmesan cheese, grated 8 oz. Raclette cheese, grated or thinly sliced 1cup half-and-half or sour cream Pinch salt and black pepper Preheat oven to 375 ͦ.  Press the pastry into the bottom and up the sides of 10 inch pie plate.   Prick the bottom and sides of crust with folk.  Cover bottom with Parmesan and Raclette cheeses. In medium bowl, combine egg yolks, flour, milk, half-and-half, salt, pepper and nutmeg.  In separate small bowl, beat egg whites until