Selling their wares at a farmers' market gives cheesemakers direct consumer feedback, without the buffer of a distributor or retailer. For the owners of Willapa Hills Cheese, a nearly 3-year-old enterprise in Washington, the farmers' market experience convinced them that they couldn't ignore the blue-cheese refuseniks.
Stephen Hueffed and Amy Turnbull, the husband-and-wife partners, specialize in blues, but too many people dislike them. So for these timid folks, the couple decided to make a cow's-milk blue cheese without the blue.
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