The County of Chautauqua Industrial Development Agency partnered with Community Bank NA, to assist in the building acquisition, renovation and equipment purchases to benefit Reverie Creamery’s manufacturing and tourism project.

“Without this critical funding, Reverie Creamery could not have become a reality. The assistance, guidance and nurturing relationships we have with both organizations is greatly appreciated,” said co-owner Riko Chandra.

Owners, James Howard and Chandra have relocated to Chautauqua County, and ventured around this exciting opportunity to be the pioneer in the production of European style specialty artisan cheeses in the Western New York area.

“We’re excited to be a part of this new venture with Jim and Riko and the energy that a new business brings to the area. So often we hear of businesses leaving, we are fortunate that not only has Reverie Creamery chosen to make Chautauqua County its home but we hope it encourages others looking for a place that supports new businesses,” said Gretchen Copella, vice president Community Bank NA.

Reverie will be producing artisan cheese, with a special focus on French style, soft-ripened aged goat’s milk cheese and cow’s milk cheese. The source of milk will be from dairy farms in Western New York and the company will work with local farmers who practice pasture based feeding for herds. Reverie will employ traditional methods of cheese making in a facility that complies with New York State and Federal regulations. Approximately 60 percent of the cheese products will be fresh cheeses (25 percent Fresh and 35 percent soft-ripened). The rest will be cheese aged for about three to four months (semi-hard cheese) and washed-rind cheese through collaboration with local wineries and breweries. They will vary by season due to seasonality of pasture based type milk.

“Using only premium milk that is produced solely for cheese making, artisan cheesemakers skillfully combine the cultures into the cheese making and then age them so they become cheese that has individuality, personality and character. We want to excite local people with these products made by hand and with natural ingredients. Cheese is exciting, creamy, crumbly and pungent. Cheese can be rustic, refined, and earthy. Cheese comes in all manners of shape, size, color and smell,” said Chandra.

Master cheesemaker and famous food critique, Pierre Androuet stated, “Every Region has its mysteries, over which no technology, no chemistry have yet prevailed. Vegetation, climate, rainfall, nature of the subsoil, breed of animal, all contribute towards making cheese into a unique, inimitable product.”

Reverie will sell directly from its onsite location (called Reverie Market), will make direct sales to retail establishments, and will aim to gain a market share in the region and in larger cities through distributorships and e-commerce. Reverie Market will also sell American artisan and farmstead regional cheeses as well as products through collaboration with local artists and artisans.

“We want to take people on a wonderful journey to enjoy the great varieties of artisan cheese produced by Reverie and other American artisan cheesemakers. These exceptional and wonderful cheeses express the taste of place and commitment of deep care for the welfare of animals and the land, as well as dedication to practice, tradition and craft,” said Howard.

State-of-the-art equipment will be installed by Empire Development Inc. with the project design being provided by Inscale Architects with Chautauqua Engineering. A “French country with American rural” decor is displayed throughout the building, which involves a tasting room, seating indoors and outdoors for visitors, or as a welcoming stop along the bike-trail. Visitors will be encouraged to witness the cheese process though the large windows along the front porch.

“Reverie Creamery will enhance the tourism aspect in Chautauqua County, and complement existing and/or new restaurants, breweries and wineries in our area, as well as outside the area for distribution. It’s exciting that operations will begin this summer,” said Carol Rasmussen, CCIDA business development manager.

Chandra is the recipient of The Science of Cheesemaking certification from Cornell University, Ithaca, as well as Artisan Cheesemaking certification from Sterling College, Craftsbury Common, Vt. Chandra also learned his craft from master cheesemaker and educator Peter Dixon in Vermont.

He takes every opportunity to enroll in the Art of Cheesemaking Workshops. Chandra holds MSc in information technology and MBA from University of Texas at Dallas as well as MSc in industrial merchandising from University of North Texas. Prior to pursuing a career as a cheesemaker, Chandra enjoyed a long career in the largest global network communication company, Ericsson Inc.

Howard holds MSc and PhD degrees in geology from Stanford University, Stanford, Calif., and has held various ownership, technical and management positions in the U.S. and overseas.

Chandra and Howard will also be joined by assistant cheesemaker Rachel Vaillancourt from Mayville. Vaillancourt recently graduated with a BSc in livestock science and management from Delaware Valley College, Doylestown, Pa.

“Reverie Creamery will be a great addition to Chautauqua County,” said Vince Horrigan, Chautauqua County executive. “I am thrilled that we will have this great new business that will work with local dairy farmers and expand our tourism industry as residents and visitors can taste and purchase these delicious local artisan cheeses and get a behind the scenes look of the cheese-making process.”

Aside from actively introducing themselves in the community to appropriate companies and small agricultural businesses, Reverie Creamery took part in their first debut at Pride of Chautauqua on April 19. An early July 2015 opening is scheduled.

Reverie Creamery is located at 3943 Route 394 in the town of North Harmony.