Trained in France by the finest chefs of the 20th Century, Ruggerio hand crafts every wheel of cheese, if the milk is not to his standards, he will not make the cheese, because of that, you may not find what your seeking, please be patient. The best of cheese should not be served at once, instead Canvasback cheeses are served at last!
By offering a collection of carefully aged cheeses, the Cellars at Canvasback Farms allows for the most important aspects of fromagère , quality milk production and artisanal cheesemaking techniques The goal is to provide the you with perfectly ripe, delicious cheeses from the verdant working landscape of the Catskill Mountains of New York.
David Ruggerio honed his culinary skills in France at several of the country's leading restaurants, among them, the Hotel Negresco with Jacques Maximin; Moulin de Mougins with Roger Verge; L'Auberge du Pont de Collonges with Paul Bocuse and Les Pres d'Eugenie with Michel Guerard. He went on to national acclaim with his PBS cooking shows and his Food Network Series, "Ruggerio to Go."
Our cheeses are created and watched over by famed Chef David Ruggerio.
Our cheese begin with a base of rich, mild cow's milk from free-range happy Hollstein cows!
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