Beaverton Foods Wins Four Gold Medals at World-Wide Mustard Competition
Oregon’s 87-year-old specialty condiment manufacturer took home a grand total of eight awards; four of them gold medals – at the 21st annual World-Wide Mustard Competition. The event involved more than 100 judges at the National Mustard Museum in Middleton, Wisconsin. The global competition has included entries from as far away as Japan, Greece and Sweden.
Barry Levenson, curator of the National Mustard Museum, noted in an email: “The rest of the world is ‘yellow with envy’ of Beaverton’s long dominance at the World-Wide Mustard Competition.”
Beaverton won gold medals for Inglehoffer Sweet Hot Mustard in the Sweet Hot category, Inglehoffer Ghost Pepper Mustard in the Pepper Hot (Scorching Hot) category, Inglehoffer Hot Horseradish Mustard in the Horseradish/Wasabi category and Beaver Cranberry Mustard in the Fruit category. The company was awarded silver medals for Beaver Brand Dusseldorf Mustard in the Classic Hot category and Inglehoffer Horseradish Wasabi Mustard in the Horseradish/Wasabi category and bronze medals for Inglehoffer Sweet Hot Mustard in the Pepper Hot (Mild to Medium) category and Inglehoffer Creamy Dill in the Herb/Veggie category.
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Domonic Biggi, CEO of Beaverton Foods, said the fourth generation family-owned and operated company is proud to be a long-time participant in the renowned international mustard competition. “It’s humbling to say we have won more than 150 medals at this annual competition,” he said. “We are especially pleased that our new Inglehoffer Ghost Pepper Mustard was selected for a gold medal. Additionally, we’re grateful that culinary experts around the world like our products.”
The annual competition is open to all commercial mustard producers and agents worldwide. There are 16 flavor categories of which there are gold, silver and bronze awards given to the contestants. Since 1995, judges consisting of chefs, food writers and mustard aficionados have blind tasted the mustards in the competition.
Cypress Grove Wins 13 Prizes at California State Fair
Cypress Grove won 13 prizes at the 2016 California State Fair Commercial Cheese Competition. Cypress Grove’s Truffle Tremor and Fromage Blanc were each awarded a prestigious Best of California prize, in addition to eight gold medals and three silver medals for several other cheeses.
Not ones to be left out of the fun, the other winners include: soft-ripened Humboldt Fog Grande and Mini, Truffle Tremor Mini, and Bermuda Triangle; and fresh cheeses Purple Haze, Sgt. Pepper, Ms. Natural, PsycheDillic, and Herbs de Humboldt.
The drug that is used is one that helps kill enzymes that destroy the compounds produced in a man’s body for the sole purpose of an erection. http://secretworldchronicle.com/tag/soviet-bear/ cheap soft cialis As a result please obtain prescription by health care provider who could lend you few alternatives. tadalafil discount Unhealthy lifestyle is associated tadalafil shop with chronic diseases such as high alcohol intake, no exercise, consumption of greasy foods, and smoking, then his erection capacity can be severely damaged. More Information:* This pill ought to be basically put away at typical room temperature and far from discount online viagra intemperate hotness and dampness. “National and international awards carry a lot of prestige, but come on(!), Cali is our home and when you win two categories and 13 total awards – it feels really, really good. We are thrilled,” says Bob McCall, Cypress Grove Sales Director. “I am particularly proud that Fromage Blanc took ‘Best of California’ in the soft goat cheese category. This product is the basic building block of all we make, so being the best reflects positively on our entire line.”
A panel of 12 qualified judges tasted and evaluated 169 California cheeses in advance of the July State Fair. The 2016 California State Fair runs July 8-24.
Artisanal Cheese Partnership Springboards Creativity for Cabot Creamery
By Lorrie Baumann
Cabot Creamery’s partnership with Cellars at Jasper Hill won an American Cheese Society first-place award for Cabot Clothbound Cheddar Select and another first place for Cabot Clothbound Cheddar last July and now is inspiring new Cabot Creamery cheeses created for distribution in mainstream grocers, says Craig Gile, New Product Manager for Cabot Creamery.
The recipe for the clothbound cheddars was developed jointly by Cabot Creamery food scientists and Cellars at Jasper Hill Cheesemaker Mateo Kehler and was designed to make a cheese with a sweet, nutty finish. Cabot Creamery’s large production capacity made it possible to produce large quantities of the cheese – as much as 5,000 pounds a month, depending on market demand, which peaks during the winter holiday season. The cheese is aged for a few months at Cabot Creamery and then sent over to The Cellars at Jasper Hill for affinage, packaging and eventual sale to specialty cheese shops, where it fetches around $25 a pound for wheels aged 12 to 14 months. The difference in scale between the two companies means that while Cabot Creamery can make massive amounts of cheddar cheese for the mass market and take advantages of the economies of scale that come with that kind of production, which depends a great deal on consistency, The Cellars at Jasper Hill can take a small percentage of that product and lavish a great deal of attention on it to produce a product that commands a premium price for its uniqueness. Cabot Creamery also gains access to the artisanal cheese market as well as the cachet of having its name on award-winning cheeses sought after by cheesemongers. “Not only do we get a link to that artisanal cheese world, it gives Cabot the reputation that we’re able to make the artisanal cave-aged product as well,” Gile said.
As the partnership has prospered, though, it’s had some additional effects as Gile, who moved over from managing Cabot’s warehousing and grading to new product development, has had the chance to share knowledge with Jasper Hill Cheesemakers Mateo and Andy Kehler. “We’re each pursuing different areas of what we’re trying to do, and we’ve learned a lot from them,” Gile said. “We’re getting a lot of insight into what the artisanal base is looking for and finding paths to the customers that shop at these cheese shops.”
“I really like what that whole cheese shop environment brings to us,” he continued. “It’s a place to launch new cheeses, to get honest feedback about what you’re working on, to get their feedback from customers…. What I like about the cheesemonger role is that we have people selling it who have passion about the product and can tell the story about it. It’s another challenge for us to come up with products that are exciting…. You have to convince cheesemongers that you have an exciting, interesting, and high-end product.”
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That insight into the artisanal cheese market has inspired the cheesemakers at Cabot Creamery to apply that information as well as knowledge about new cheese cultures as they’re figuring out how they can use their existing cheddaring equipment to make new cheeses with different taste profiles. Instead of just adding new flavoring ingredients to existing cheeses, they’ve begun developing the recipes to create entirely new cheeses that the company is able to produce in quantities large enough to target the lines at mainstream delis. These cheeses, which Cabot has dubbed its Founder’s Collection, aren’t intimidatingly different from the mainstream, but they’re definitely designed to appeal to the novice turophile who’s ready to take a step up from the cheeses he’s used to picking up at the supermarket. “These are aimed at the deli counter,” Gile said. “We didn’t want to launch four new cheddars, so we’ve got three cheddars and another unique cheese…. We were looking for a way to add genuine value to the product, not just to make it look pretty.”
The Cabot Creamery Founder’s Collection includes Cabot Private Stock, which has the familiar tang of the New England-style cheddar that consumers expect from Cabot Creamery but with a stronger Northeastern bite to it.
Adirondack is made in the New York facility acquired with the 2003 acquisition of McCadam Cheese Company by Agri-Mark, the dairy farmer cooperative behind Cabot Creamery. Aged 1.5 to two years, it’s similar to Cabot Private Stock but made with the McCadam original stock cheese with its tangier citrus bite that lends a unique flavor profile compared to Cabot’s Vermont cheddars.
Lamberton is similar to Cabot Clothbound Cheddar, except that it’s packaged in plastic rather than with cloth bindings. The name is a nod to one of Cabot’s original founding farmers, and the cheese has a buttery sweetness overlaying the traditional flavors of a strong yankee cheddar.
The last is Orne Meadows, which is completely different from most milk cheddars. It has powerful nutty notes redolent of a Grana-style Alpine cheese with a subtle New England sharpness to it. “That one, we don’t actually call it a cheddar on the package,” Gile said. “ We just say it’s a unique Vermont cheese.”
