LOCKLAND, Ohio — My Artisano Foods, the Tri-State's leading artisan maker of South American-style cheeses, has relocated from Sharonville, Ohio, to Lockland.
The roughly 2,000-square-foot facility is part of a larger space previously occupied by Rivertown Brewery.
"(This new location) has more production and storage capacity," owner and cheesemaker Eduardo Rodriguez said. Since he launched My Artisano Foods in January 2013, the company has grown a steady 10 percent every year. Rodriguez now makes 250 to 300 pounds of cheese a week.
Rodriguez got the U.S. Department of Agriculture's approval to produce cheese in the new space about a month ago. Cheesemaking begins in the process room, a sterile environment where milk is curdled and injected with fermentation cultures. Downstream from the process room, a cold aging room holds cheeses anywhere from 21 to 40 days. Yet another cold room stores cheeses that are packed and ready for sale.
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