Reverie Creamery is a newly established cheesemaking company in Mayville, Chautauqua County, NY. Reverie will focus on small batch production of artisan cheeses made from goat's milk. Rich cow's milk cheese will be made seasonally when unique and high quality milk is available. Our product line will include fresh goat cheese/chevre, soft ripened goat cheese, Tomme style cheese with natural rind as well as washed-rind cheese - a possible collaboration with local winery and brewery.
Reverie will work with licensed Dairy Farms located in Western New York that have consistently been producing high quality milk suitable for cheesemaking. Artisan cheese refers to cheese made by hand with milk from a known source, where the feeds are known, since this affects the taste of milk. Our cheese and dairy products reflect our deep relationship to the land and Western New York's agricultural heritage.
We are currently working on alteration of the existing facility with New York State's regulators/inspectors, architects, engineers and consultant. The building that formerly served as the well known Barbara Berry's Bookstore is a charming green wooden structure surrounded by lush landscape and strategically positioned on Route 394, eight miles from Lakewood, thirteen miles from Westfield, and three miles from world famous Chautauqua Institution.
Riko Chandra completed Certification program in The Science of Cheese Making from Cornell University; Intensive education and training at Artisan Cheesemaking Institute at Sterling College, Craftsbury, Vermont; as well as workshops at Westminster Artisan Cheesemaking, Westminster West, Vermont; and The Ploughshare, Waco, Texas.
His teachers include Ivan Larcher from Ivan Larcher Consulting, Peter Dixon from Parish Hill Creamery, VT and Rebeccah Durkin from Brazos Valley Cheese, TX. As a food lover, he has long been a passionate practitioner and promoter of "local, sustainable and seasonal".
We target to launch our Creamery and Retail of Artisan Cheese and Foods Operation in Summer 2015.