Israel Gonzales

“This isn’t an easy cheese to make–like a Cheddar. Those fresh cheeses are only in a plant for say, 2 to 3 months. Our hard cheeses, like Grand Cru^®, have to have the perfect flavor, texture and moisture because here, it ages for 4 to 6 months or even longer. I believe we’re the only ones making this cheese in the U.S. and we’re known for our quality.”