“New York’s Artisan Cheese,” isn’t just a slogan for Corfu-based cheese maker, Yancey’s Fancy. It’s quite literally a way of life for partners John Yancey, Mike Wimble and master cheese maker Brian Bailey.

In a time where quality is often sacrificed for volume and speed-to-market, Yancey’s Fancy is turning back the clock to an age when cheese making was more craft than consumerism.

“Cheese making in this country, basically, was hire a guy off the street, tell him to dump this in at this time, push this button at that time and make sure that this doesn’t shut down,” said Brian Bailey. “That’s what cheese making in this country evolved into, was the mechanization of the plant.” Today, Yancey’s Fancy blends traditional handcrafted European cheese making methods with special curing techniques to create some of the boldest, most full-flavored cheeses available anywhere. Their hands-on approach has also led to the creation of many new and exciting varieties of cheeses, including the very first horseradish cheddar.

If you need further proof of their authenticity, consider Yancey’s Fancy Buffalo Wing Cheddar. This trademarked creation infuses sharp cheddar with the original wing sauce from the Anchor Bar in Buffalo, NY, birthplace of the Buffalo Hot Wing — and just a short drive from the Yancey’s plant. Yancey’s Fancy cheeses are available at your local Hannaford. Check the cheese section in the deli of your local store today.