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Yancey's Fancy has been producing artisan cheese in Western New York for over 90 years. The company was founded in 1926 by Bavarian immigrant Leo Kutter, who brought his cheese-making knowledge to a small factory in Cowlesville, NY.
| Characteristics | Values |
|---|---|
| Year founded | 1926 |
| Founder | Leo Kutter |
| Location | Cowlesville, New York |
| Current headquarters | Corfu, New York |
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What You'll Learn
- Yancey's Fancy was founded in Cowlesville, New York, in 1926
- The company was started by Bavarian immigrant Leo Kutter
- Kutter brought his cheese-making knowledge from Germany to the US
- In 1947, Kutter built a new factory in Corfu, New York
- Yancey's Fancy has been producing artisan cheese for over 60 years
Yancey's Fancy was founded in Cowlesville, New York, in 1926
Yancey's Fancy has been producing artisan cheese in Western New York for over sixty years. The company is staffed with experienced cheesemakers who have studied all over Europe, giving their cheese products an authentic and rich flavour. They create the highest quality of full-flavoured cheeses, each packed with big, bold taste.
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The company was started by Bavarian immigrant Leo Kutter
Yancey's Fancy Cheese Company was started by Bavarian immigrant Leo Kutter, who emigrated to New York State following World War I. Kutter brought his cheese-making knowledge and skills to a small factory in Cowlesville, New York, where he made Limburger cheese. Kutter made cheese in Cowlesville from 1926 until World War II broke out. The war left the area with too little milk for cheese-making, so Kutter had to wait until it ended before he could resume his trade. In 1947, he built a new factory in Corfu, New York, and began making Swiss, brick, cheddar, and Limburger cheeses. His sons, Richard and Tony, started working in the factory and learning the trade at a young age. When Leo passed away in 1962, he left the business to his sons.
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Kutter brought his cheese-making knowledge from Germany to the US
After World War I, Leo Kutter emigrated from Bavaria, Germany to New York State. New York was home to North America's first cheese factory, so it was the perfect place for Kutter to bring his cheese-making knowledge and skill. He set up a small factory in Cowlesville, NY, where he made Limburger cheese.
Kutter made cheese in Cowlesville from 1926 until World War II broke out. Unfortunately, the war left the area with too little milk for cheese-making, so Kutter had to put his trade on hold. However, he didn't give up on his passion for cheese-making. In 1947, he built a new factory in Corfu, NY, and began making Swiss, brick, cheddar, and Limburger cheeses.
Kutter's sons, Richard and Tony, started working in the factory and learning the trade at a young age. When Kutter passed away in 1962, he left the business to his sons. Today, Yancey's Fancy continues to produce artisan cheese in Western New York, with experienced cheesemakers who have studied all over Europe. The company is known for its innovative and authentic cheese products, with unique flavours that can't be found anywhere else.
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In 1947, Kutter built a new factory in Corfu, New York
In 1947, Leo Kutter built a new factory in Corfu, New York, where he began making Swiss, brick, cheddar and Limburger cheeses. Kutter had emigrated from Bavaria, Germany to New York State after World War I, bringing his cheese-making knowledge to a small factory in Cowlesville, NY. He made cheese in Cowlesville from 1926 until World War II broke out, at which point there was not enough milk in the area for cheese-making. After the war ended, Kutter built his new factory in Corfu, where he was joined by his sons, Richard and Tony, who learned the trade from a young age.
Kutter founded Yancey's Fancy in Cowlesville in 1926, and the company has been producing artisan cheese in Western New York for over 60 years. Yancey's Fancy has been providing high-quality cheese products to restaurants in the United States for over 90 years, with experienced cheesemakers who have studied all over Europe. The company is known for its innovative cheese products, with many types of cheese that cannot be found anywhere else.
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Yancey's Fancy has been producing artisan cheese for over 60 years
Yancey's Fancy has been producing artisan cheese in Western New York for over 60 years. The company was founded by Bavarian immigrant Leo Kutter in 1926 in Cowlesville, New York. Kutter brought his cheese-making knowledge and skill to a small factory in Cowlesville, where he made Limburger cheese.
Kutter made cheese in Cowlesville from 1926 until World War II broke out. The war left the area with too little milk for cheese-making, so Kutter had to wait until it ended before he could get back to his trade. In 1947, he built a new factory in Corfu, NY, and began making Swiss, brick, cheddar and Limburger cheeses.
Yancey's Fancy is known for its high-quality, full-flavoured cheeses, each packed with big, bold taste. The company is staffed with experienced cheesemakers who have studied all over Europe, giving their cheese products an authentic and rich flavour. In addition to authenticity, Yancey's Fancy cheese products are innovative, and the company has created many types of cheese that you can't find anywhere else.
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Frequently asked questions
Yancey's Fancy cheese is made in Corfu, New York.
Yancey's Fancy was founded by Leo Kutter, a Bavarian immigrant, in 1926.
Leo Kutter emigrated from Bavaria, Germany to New York State, home of North America's first cheese factory.
Leo Kutter built a new factory in Corfu, New York, in 1947.
Yancey's Fancy makes Swiss, brick, cheddar and Limburger cheeses.
