The idea for Artisan Made-Northeast (AMNE) took root during our travels. Weve been fortunate to have lived and worked in Europe and in some exciting and diverse areas in the US - all with wonderful farmers markets. These markets offered us delicious, locally produced foods and some of the chefs featured meats, cheeses, breads, wines and produce from artisan producers and small farms in their immediate area. We experienced the fresh, complex flavors of these naturally produced foods and their link to the land and the interesting persons who created them. Weve tasted Dungeness Crab with Washington State Riesling, Austrian Thuringer Bratwurst with the best local Pilsner, Whitefish Sausage with a Northern Michigan Sparkling Wine, Vermonts Gore-Dawn-Zola with a glass of Tawny Port, Connecticut made, Bridgids Abbey, with Chamard Vineyards Cabernet Franc and the elegant, Hillman Harvest, made in Massachusetts, with a Finger Lakes Sparkling Wine. We continue to be amazed by the quality of small batch, artisan made foods that we discover. Our respect for the artisans intense focus on their craft and commitment to quality; and our appreciation of the symphony of seasonal tastes they create, which oftentimes so intimately express the place from which they come, is what drives AMNE. The artisans showcased on our Web site and celebrated at our events all share this dedication to their work and to the care of their animals and the land, as they go deeper and deeper in their discovery of the natural resources around us. AMNE also gives us a creative and fun way of combining our professional skill sets. Sally Camm has international experience in the food and beverage industry and is a Certified Sommelier (Guild of Master Sommeliers); while Tom has a professional background in marketing, business development and sales. When we visit one of the small farm, cheesemaking operations we work with, we experience an immediate sense of that farms unique environment. This uniqueness is also reflected in the farms microflora found in the cheesemaking room, the aging cave and cheese itself. These tiny microorganisms have an impact on the flavor, texture and character of the cheeses being made. This is a theme of a recently produced documentary on traditional cheesemaking entitled, The Cheese Nun. This film focuses on Sister Noella Marcellino (a Benedictine Nun from the Abbey of Regina Laudis in Bethlehem, CT), and her trip to France on a Fulbright Scholarship to further her research on Geotrichum candidum (a fungus that grows on certain cheeses during early ripening and encourages flavor and character developmentof a particular cheese). The subject of her research acts as a spring board for collaboration with fellow researchers in France and poignant interactions with traditional French cheesemakers from the major regions. Told with wit and intelligence by master documentarian, Patricia Thompson, Sister Noellas cross cultural adventure mixes cutting edge science, the craft and art of traditional cheesemaking and great humanity. Artisan Made-Northeast is proud to be one of the underwriters of this documentary and encourages you to watch this inspiring story. This documentary has been chosen for national syndication by PBS. It is also available in DVD or VHS format online at the PBS Store. A fascinating window into the art and science of traditional cheesemaking, this documentary is a welcome addition to any food library! We think the time is right to champion the one of a kind food creations of Northeast artisans. As we journey from southern Quebec to Virginia, we invite you to come with us and celebrate the distinct, regional food offerings of this diverse and beautiful area. We hope our enthusiasm for great flavor and locally produced food rubs off and that we become your Go-To Resource for Artisan Made Foods.

Address: 20 Gate Post Lane Southbury, CT 06488
Telephone: 203.264.2883
Website: http://www.asiamex.com/