Making their Mark: Narragansett Creamery
Cheese makes almost everything better.
But what makes a better cheese?
“It's funny, like, giving away secrets,” smiles Mark Federico, who is the owner of Narragansett Creamery. “But, guess what? It's simple.”
It seems like Federico has cracked the code.
“If you keep it simple and make things the way they're supposed to be, I think you end up with a truly great product,” he said.
Federico grew up around food -- working in his father's New Haven grocery store, long before farm-to-table was a trend.
“In those days, I mean we talk farm-to-table right now, but that's what we did,” said Federico. “That's what I did 50 years ago.”
Federico eventually became an accountant. For years, his passion for food kept nagging until his wife stepped in.
“She said, ‘If you don't do it now, you'll regret it, so let's try,’” recalls Federico.
So, the family packed up and moved to Rhode Island, a state they say embraces good food and offers ample access to quality milk.
In 2007, the Federicos launched Narragansett Creamery.
Almost immediately, the accolades came rolling in.
Narragansett Creamery’s Salty Sea Feta nabbed the Gold Medal at the Wisconsin World Cheese Championship. It wasn’t long before their Renaissance Ricotta and Crescendo Stracchino di Crescenza took home a few first place medals, too.
Over the last 10 years, their cheese has made its way into stores and restaurant kitchens all over New England.
Federico credits the local food movement. He said a growing number of customers want natural, quality cheese, without preservatives or additives.
“We're so proud of the way we're embraced by the Providence and Rhode Island community,” said Federico.
To find a store selling Narragansett Creamery products or a restaurant cooking with their cheese, click here.