KAUKAUNA, WI – Three world-class cheese companies — Wisconsin-based La Clare Family Creamery and Saxon Creamery along with Verona, Pa.-based Lamagna Cheese Co. — have combined forces to create Mosaic Meadows, a company of family-operated cheesemakers.
The merger will allow each creamery to further expand its world-class artisanal product lines, while sharing resources in marketing, service and sales capabilities.
“’Mosaic Meadows’ is the perfect name,” said Alex Coenen, the company’s director of business development. “A mosaic is an assembly of small colorful pieces that combine to create a larger work of art.
“Our newly launched cheese-marketing company brings together some of the most-highly awarded, globally recognized cheese artisans in the world — and we want them to continue being leaders in their respective specialties.”
Today, Mosaic serves the country through its national sales force as well as a coast-to-coast broker-and-distribution network.
LaClare and Saxon both recently were named Top 20 cheesemakers globally at the 2018 World Championship Cheese Contest. LaClare for its Cave-Aged Chandoka, and Saxon for Big Ed’s Gouda, Big Ed’s Smokehaus Gouda and Asiago Fresca Cheese.
Terms of the merger were not disclosed.
Mosaic Meadows is …
LaClare Family Creamery traces its roots back to 1978 when Larry and Clara Hedrich started a small goat farm on the outskirts of Chilton, Wis. The family-operated business has grown to include a processing plant, retail shop and restaurant at its current location in Malone., Wis., and has received numerous national and international awards for its innovative and savory products.
Lamagna Cheese began in 1928 when the family of John Lamagna immigrated to Pennsylvania from Italy. The Lamagnas brought with them closely held family recipes for Italian-style cheeses, with their renowned Ricotta leading the way. Ninety years — and three generations — later, the family’s focus on time-tested, quality production remains. Lamagna’s credo is “Three Simple Ingredients,” as it continues making Ricotta using nothing but milk, vinegar and salt.
Saxon Creamery, founded in 2007 in Cleveland, Wis., produces hand crafted artisan cheeses from quality ingredients, one wheel at a time, starting with locally sourced fresh cow milk. This dedication to top-quality, high-flavor cheeses has earned Saxon a reputation as a rising star in the artisan foods world.
“Whether it’s goat- or cow-milk cheeses, each of our creameries is united by a commitment to top-quality ingredients and proprietary recipes,” Coenen said.
Cheeses from LaClare and Saxon will be showcased at the upcoming International Deli, Dairy, and Bakery Show in New Orleans (Booth 2035), June 10 – 12, and the Summer Fancy Food Show (Booth 448) in New York City, June 30 – July 2.
This transaction was brokered by Bob Wolter of Creative Business Services.
Source: Mosaic Meadows