Wisconsin Cheese Named 2016 World Champion
Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, including taking home the top prize, 2016 World Champion, for Team Emmi Roth USA’s Roth® Grand Cru® Surchoix, a Wisconsin Original hard smear-ripened cheese. This marks the first time a cheese made in the U.S. has won the competition since 1988.
This year’s contest drew a record-breaking 2,955 entries from 23 countries, 31 U.S. states and Puerto Rico. Wisconsin captured 38 percent of all awards, winning 127 awards total, over 100 more than its closest competitor, California, with 25 awards and New York with 24 awards.
Wisconsin cheesemakers won 42 Best of Class awards, 37 second place, and 47 third place awards. This year’s contest marked the sixth consecutive World Championship in which Wisconsin has won more than 30 percent of all awards, claiming 37 percent in 2006, 30.8 percent in 2008, 31.3 percent in 2010, 37.8 percent in 2012 and 39 percent in 2014.
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“This award reinforces what people around the world already know-our reputation for making some of the world’s greatest cheeses is well deserved,” said James Robson, CEO of Wisconsin Milk Marketing Board (WMMB). “Exceptional milk from Wisconsin dairy farms becomes exceptional cheese in the hands of Wisconsin cheesemakers, and that is a hard combination to beat. We congratulate Team Emmi Roth USA on their win, and consider it a win for the entire state of Wisconsin.”
Wisconsin cheesemakers also swept 20 of 110 competition classes: Open Class: Shredded Cheese, Flavored & Unflavored; Prepared Cheese Foods; Mozzarella, Part Skim; Parmesan; Aged Asiago (over six months); Feta; Feta, Flavored; Havarti; Havarti, Flavored; String Cheese; String Cheese, Flavored; Brick, Meunster; Gouda, Flavored; Smear Ripened Hard Cheeses; Bandaged Cheddar, Mild to Medium; Bandaged Cheddar, Sharp to Aged; Cold Pack Cheese, Cheese Food; Cold Pack Cheese Spread; Pasteurized Process Cheeses; and Colby.
Jasper Hill Farm’s Moses Sleeper and Winnimere Take Gold at World Cheese Championships
Two of Jasper Hill Farm‘s cheeses, Moses Sleeper and Winnimere, were awarded Best in Class awards, with Winnimere ultimately placing in the top 16, at the World Cheese Championships in Madison, Wisconsin. This year’s contest included 2,959 entries from 23 countries and 31 states.
In addition, two of Jasper Hill’s other cheeses, Harbison and Bayley Hazen Blue, placed in the top five in their categories, with scores of 98 or higher. Oma, made by von Trapp Farmstead and aged at the Cellars at Jasper Hill, also placed fifth in its category.
More about the winning cheeses:
You should ensure sound sleep and consume zinc rich foods daily generico levitra on line try here to increase libido in men. Thus, steps should be taken to control body levitra purchase weight, which will improve erectile function. You can also find viagra discount online infants using these machines when their lungs are not fully developed. So if you want to get treat your sexual dysfunction with your doctor and want to find out how to get rid of IBS naturally, you might cialis viagra online want to consult with a medical practitioner. Moses Sleeper is an approachable and nuanced brie-style cheese. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. The cheese’s historic namesake, Moses Sleeper, and his compatriot Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road.
Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Fösterkäse. In keeping with this tradition, this decadent cheese is made only during winter months when Jasper Hill’s herd of Ayrshire cows are enjoying a rich ration of dry hay. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At peak ripeness, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.
All of Jasper Hill’s award winning cheeses can be purchased where fine cheeses are sold, at Jasper Hill’s retail counter within the newly constructed Boston Public Market, or from Jasper Hill Farm’s online store.
Celebrate Cheese at Oregon Cheese Festival
Oregon-inspired culinary events, including a farmer’s market-style artisan food, beer and wine festival, will kick off with the Meet the Cheesemakers and Winemakers Dinner @ the Oregon Cheese Festival during the third weekend in March. For tickets go to http://oregoncheesemakersdinner.bpt.me/
Friday, March 18 – Dinner
To commence the festival, a sumptuous meal introducing guests to participating guild cheesemakers will be held Friday night at the Inn at the Commons in Medford, Oregon on March 18 from 6:00 p.m. – 9:00 p.m. The dinner is held for the benefit of the non-profit 501 (c) (6) Oregon Cheesemakers Guild. Each course will spotlight a cheese made by one of the festival’s artisans, paired with a local wine or beer. Special guest include Gordon Edgar, the author of both “Cheesemonger: a Life on the Wedge” and his most recent book, “Cheddar: A Journey into the Heart of America’s Most Iconic Cheese.” Edgar is the Head Cheesemonger for the San Francisco Rainbow Grocery Cooperative, and has been a leader within the specialty cheese industry for more than 20 years. He is widely celebrated for his friendly, down-to-earth approach to the art and science of cheese. Lassa Skinner is also a special guest. She is co-founder and owner of the highly regarded cheese magazine Culture, now in its eighth year. In 1999 she started a cheese program at Tra Vigne restaurant, opened the Oxbow Cheese Merchant in downtown Napa, co-authored Cheese For Dummies (2012) – and started Culture magazine. Skinner is passionate about spreading the love of cheese across the US and beyond, teaching at venues across the country and overseas as well as partnering with chefs, wineries, breweries and all things food-centric.
Saturday, March 19 – Festival
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Southern Oregon and other local culinary artisans and beverage providers who are expected to participate include Lillie Belle Farms, Gary West Meats, Applegate Valley Artisan Breads, Ledger David Cellars, South Stage Cellars, Serra Vineyards, Caprice Vineyards, Willamette Valley Vineyards, David Hill Winery, La Brasseur Vineyard, 30 Brix Winery, Wandering Aengus Ciders, Hot Lips Soda, Clear Creek Distillery, Bend Distillery, Wild River Brewing, Sierra Nevada Brewing and Rogue Ales. Samples and /or sales will be offered at each booth.
A $15 entry fee includes tastings and demonstrations; tickets purchased at the door will be $20. Entry tickets can be purchased in advance at http://oregoncheeseguild.org/event/12th-annual-oregon-cheese-festival/ . In addition, a $10 wine, beer and spirit tasting fee is available and includes a commemorative glass with the Oregon Cheese Guild logo. For more information contact the Oregon Cheese Guild website @ www.oregoncheeseguild.org, Rogue Creamery at 866.396.4704, or www.roguecreamery.com. The festival would not be possible without the generous support of the City of Central Point, the Oregon Dairy and Nutrition Council, and, Oregon Department of Agriculture, Rogue Ales, Culture Magazine, Travel Medford, Cheese Connoisseur Magazine, Wandering Aengus Ciderworks, Umpqua Bank, Haggen Northwest, Face Rock Creamery, Rogue Credit Union, and the members of the Oregon Cheese Guild.
