A longtime artisan cheesemaker reflects on the end of a 20-year journey in production, sharing the decision to close Alemar Cheese and William Cofield Cheesemakers after years of building and operating across Minnesota and California. In this honest exit story, Keith Adams looks back on the realities of small-scale cheesemaking—from the daily rewards of turning milk into something memorable, to the mounting pressures that come with shifting retail structures, rising costs, and a rapidly changing marketplace.
It’s a grounded look at where independent producers stand today, and how broader industry forces are shaping everything from visibility to long-term viability for small creameries. It also widens the lens to what comes next—resilience, community, and the ongoing question of what it will take for artisan cheese to hold its place in an increasingly consolidated food system.
Read the full story here for the complete interview.
Keith Adams: Why I Left Cheesemaking After 20 Years | The Cheese Professor