[FERMENLAB] Cheese from Portland
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    Your challenge is to revolutionize the tone & manner of a ficticious producer of artisan cheeses’ soon-to-be, introduced line of limited edition,… Read More
    Your challenge is to revolutionize the tone & manner of a ficticious producer of artisan cheeses’ soon-to-be, introduced line of limited edition, commemoratively packaged hand-crafted products. Three staples from their existing product line will introduce this packaging to the consumer: “Crottin de Chavignol, Tome au Marc & Bleu d'Auvergne.” Use one of the following U.S. regions associated with artisan cheese producers for the development of your brands‘ identity: New York (upstate), Vermont, New Hampshire, Wisconsin, Washington (Seattle), Oregon (Portland), or Northern California. This litmus-test packaging system’s intent is to spur lagging sales, by enticing a younger, “hipper” consumer whose perception of the current line is “olde & stodgy.” Read Less
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[FERMENLAB] is a hand-made organic dairy, which located at Portland, Oregon.
 
We tried our best to make the most delicious cheese for your every meals. Lactobacillus makes milk not only milk, and turn them into something extreme precious. Experience the mysterious adventure to go fermental. 
We care every details of making cheese. Welcome to our FERMENLAB
 

Cheesemaking is the craft of making cheese, which dates back at least 5,000 years. Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations.
The production of cheese, like many other food preservation processes allows the nutritional and economic value of a food material, in this case milk, to be preserved. It allows the consumer to choose (within limits) when to consume the food rather than have to consume it straight away, and it allows the product to be altered which gives it higher value.


 
Some people think GERMs are harmful to people's health, but for cheese factories, Germs are the most important factor when they make cheese. So that, I use shape of Germs, which put in a Perti dish, to design logo with gold-foil technique.
 
Three staples from their existing product line will introduce this packaging to the consumer:
“Crottin de Chavignol, Tome au Marc & Bleu d'Auvergne.”
Inspriations.