ILLINOIS HONORS METRO-EAST CHEESE MAKER – MARCOOT JERSEY CREAMERY

MARCOOT JERSEY CREAMERY
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Marcoot Jersey Creamery is 7th Generation Tradition

GREENVILLE, IL: (STLRestaurant.news) – Marcoot Jersey Creamery – It takes time to make great cheese.  So it’s not surprising that generations of dairy farming tradition are behind the cheese being made at the Marcoot Jersey Creamery, 526 Dudleyville Road in Greenville, Illinois.  Now, state Tourism officials are honoring these cheese makers as part of the Illinois Made initiative which pays tribute to creators, makers and artisans unique to Illinois, and features them on the state’s tourism website, EnjoyIllinois.com.

The Marcoot family settled in the Bond-Madison county area around 1840 and has been raising and milking Jersey cows there ever since.  But in 2009, when John Marcoot told his daughters that he and wife Linda were thinking about selling the farm and retiring, it seemed the family’s farming tradition was nearing its end.  But daughters Amy and Beth just couldn’t let that happen.  They gave up separate careers and returned home to the Greenville farm where they built a creamery and began making cheese.

The Marcoot Jersey Creamery’s cheese is made using only milk produced by the farm’s Registered Jersey herd.  The 65 milking cows are raised with no hormones and are primarily grass-fed.  According to sisters Amy and Beth, all that grazing gives the cheese its golden color and rich taste.  They say aging the wheels in a man-made, underground cheese cave makes for unique flavor and a more sustainable process.

After just six years in business, the creamery is providing cheese to 60-80 restaurants in the St. Louis area each year, as well as restaurants in Chicago and Nashville.  They make 17 types of cheese, plus a few seasonal varieties.  Some of their farmstead cheeses include white cheddar, smoked Gouda and creamy Havarti.  Their cave-aged cheeses include their Heritage cheese, which is similar to Gruyere; their Tomme, a bright, cheddar-parmesan blend that grates well; Alpine, which they describe as, “Asiago meets Swiss,” makes an excellent table cheese; and an aged Gouda that’s a sweet and salty burst of flavor.  They also make a whole milk, hand-pulled, fresh Mozzarella, along with fresh cheese curds, and quark, a mild and creamy cheese similar to mascarpone.

The Marcoot sisters and friend Audey make cheese three days a week, and you can tour the creamery at 1:00 p.m. each Monday, Wednesday and Friday—the days they make cheese.  Additional tours and group tours (for 10 or more) can be arranged by appointment.  All of their delicious cheeses are available for purchase in their Country Store.  You’ll also find pasture-raised beef, whey-fed pork, fresh milk and extra creamy, hand-dipped ice cream, plus other locally produced products, including honey.

Their “Fall Fest on the Farm” is coming up Saturday, October 8, 2016 from 10:00 a.m. to 2:00 p.m.  There will be a cheese making demonstration and cheese to sample.  There will be games for kids, along with a hay bale maze and you can visit the calf barn. They’ll also be selling bratwursts and fried cheese curds.

If you can’t get to the farm, you can still buy their cheeses in several St. Louis area stores, including Dierberg’s, Straub’s, Schuette’s SuperValu Markets, Eckert’s, Local Harvest, Lucky’s Market, the Smokehouse Market, and Whole Foods (Town and Country, and Galleria locations), as well as through the creamery’s website, where you’ll also find a list of local restaurants that feature their cheese.

Contact information:

Marcoot Jersey Creamery

526 Dudleyville Road

Greenville, IL 62246

618-664-1110

cheese@marcootjerseycreamery.com

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.