Following World War I, Leo Kutter emigrated from Bavaria, Germany to New York State, home of North America's first cheese factory. he brought his cheese making Knowledge and skill to a small factory in Cowlesville, NY where he made Limburger. Mr. Kuttter 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 Mr. 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. His sons, Richard and Tony started working in the factory and learning the trade while they were quite young. In 1962, Leo passed away leaving the business to both his sons. |
) Leo Kutter - Lifting swiss wheels |
) Kutter's Cheese Factory - 1950's |
In the early sixties, the Kutter's began a long business relationship with the Yancey family, owners of the Original Heluva Good Cheese Company. The Kutter's added many new products including sour cream dips and the very first Horseradish Cheddar to their fine line of cheeses. In 1995, Brian Bailey became a partner with Richard and Tony Kutter. Brian Bailey was a skilled cheese maker having spent a great deal of time in countries such as Finland, Denmark, Holland, France, Sweden, and Germany, learning traditional European cheese making. With master cheese maker Brian Bailey's expertise, the factory began producing even more varieties of cheese, such as Bergenost™, which today is a Yancey's Fancy® exclusive. |
In 1998 Richard and Tony Kutter decided to retire. John Yancey and his long time business associate Mike Wimble bought Kutter's Cheese business and factory and Yancey's Fancy® was created. The tri of Yancey, Wimble, and Bailey fused over 70 years of experience and the long-standing tradition of excellent cheese making into Yancey's Fancy Inc. This creative, quality-minded trio has launched many new and exciting varieties of cheeses and has reintroduced the flavor that made New York famous for handcrafted cheddar so many years ago.
Our mission is to manufacture the best quality, hand crafted New York State cheeses that give an enhanced flavor profile to consumers looking for a strong taste sensation and unmistakable flavor. In keeping with this, we have accomplished these goals in numerous ways:
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Yancey’s Fancy employs 45 exceptional employees that make over 25 different flavors and varieties of cheese.
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We are supplied by Western NY farms affiliated with the award winning Upstate Farms Cooperative