A philosophy of sustainability
Mighty Fine Food
Mighty Fine Food handcrafts Martha's Pimento Cheese in small batches bringing a much beloved Southern staple to the Midwest and advocating a just, sustainable, responsible, and delicious food system.
Who We AreMighty Fine Food handcrafts Martha's Pimento Cheese in small batches at Milwaukee's urban cheese factory (Clock Shadow Creamery), bringing a much beloved Southern staple to the Midwest. After many years working as a Community Food System Activist/Organizer, Martha took up the challenge of an artisan food producer to honestly discover the obstacles of the just, sustainable, responsible and delicious local food system she worked hard to advocate. The best way to discover the potholes in the system is to walk the road yourself. Hence an advocate turned into an entrepreneur, waving a banner of pimento cheese. Martha's Pimento Cheese brings a taste of the South to the North, a marriage of great Wisconsin Aged Cheddar and Martha's own deep roots in Southern foodway traditions. Mighty Fine Food is 100% female owned and operated, proudly.
What We DoMartha's Pimento Cheese recently won a Bronze Medal in the 2017 US Cheese Championship, competing against companies 10+ times the size of Mighty Fine Food. MPC has also won Gold and Silver Medals in the prestigious American Cheese Society competition for specialty and artisan cheeses across North America. Martha's is authentically artisan which means handcrafted and made in small batches with the finest ingredients, ensuring premium taste and quality. Vegetarian, Non-GMO, preservative free, rBGH-free, and gluten-free. All that freedom leaves plenty of room for great taste and an exceptionally cheesy pimento cheese. Martha's Pimento Cheese is authentically Southern too, as Martha is a transplant to Wisconsin from Texas, the first in her family to move North in a couple hundred years.
Why It MattersWe believe that doing the right thing is always the right thing to do. That means paying a good wage; extending a hand to help overcome employment obstacles; providing a positive, safe and encouraging place to work; supporting the preservation of family dairy farms in sourcing award-winning Cheddar from Red Barn Family Farms, committed to rBGH-free milk with certified humane practices; spending a little more to make pimento cheese by hand that tastes like homemade in a package that's pretty enough to tie a ribbon around it. Did I mention we're all girls making it happen? Real proud of that.
“I remember calling home to relatives in Texas, saying ‘There’s no pimento cheese in the grocery store,’ and my family would say, ‘Oh yes there is. You’re just kidding,’” Kipcak recalls.
There’s lots of mixing and tossing going on at Robyn Wright’s operation in Dousman, Wisconsin. The entrepreneur moved out of her own kitchen into a 1,000 square foot square foot incubator space this past March. More recently Wright hired a small team of part-time assistants.
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