Jasper Hill Farm Takes Two Spots in the Top 20 World’s Best Cheeses
Jasper Hill Farms’ newest cheese, Highlander, was named among the top 20 cheeses at the World Championship Cheese Contest. Lait Bloomer, a variation of Little Hosmer made by Jasper Hill Creamery and aged by Murray’s Cheese, was also named among the top 20.
The World Cheese Championship Contest, held in Madison, Wisconsin, announced the top 20 final candidates in the running for the top prize out of a record 3,667 international entries. That Highlander, Jasper Hill’s newest cheese, was among the finalists was especially gratifying for the company’s growing team. Highlander is a cheese made in the style of a Raclette with
goat milk from Jasper Hill’s new collaborative venture, Bridgman Hill Farm. The cheese has a rosy orange washed rind and a smooth, pliable texture. Judges appreciated its richness of texture, savory complexity and milky sweet character that make it a great match for briny green olives, preserved lemon and vin jaune (full bodied ‘yellow wine’ from the Jura with funky aromas).
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Lait Bloomer, the variation of Little Hosmer, is sent unripened, to the Murray’s Cheese aging facility in Long Island City, New York. The affineurs at Murray’s then coat the young cheeses in dried flowers and herbs before letting the cheese’s white flora bloom through the coating for a gorgeous, festive appearance and herbaceous aromas.
Jasper Hill Farm’s Winnimere, a raw milk winter seasonal cheese, was named a best-in-class winner, while Harbison and Bayley Hazen Blue finished in the top three of their respective classes. “It’s a huge honor to be recognized at this high-level competition amongst such excellent cheeses from all over the world–and in the friendly-cheese-rival state of Wisconsin no less. Our young team has demonstrated that curiosity and tenacity in service of a community-focused mission can produce amazing results. I’m so proud to be a part of that team,” said Zoe Brickley, who oversees Jasper Hill’s marketing efforts.
FrieslandCampina Celebrates Medals in World Championship Cheese Contest
During the 33nd edition of the World Championship Cheese Contest in Wisconsin (USA), FrieslandCampina scored 22 medals overall: seven gold, nine silver and six bronze medals. In the final round of the championship, the North Holland Gouda cheese was named the second runner up. The matured cheese is made by FrieslandCampina at the cheese production location in Lutjewinkel in the Dutch province of North Holland.
FrieslandCampina is one of the world’s largest dairy companies and the largest producer of Gouda cheese worldwide. FrieslandCampina took all three medals — gold, silver and bronze — in the categories for Gouda mild and Gouda mature as well as the gold in Gouda extra mature. FrieslandCampina is a company rich in heritage with a history of dairy products across the globe since 1871 and in the U.S. for more than fifty years. FrieslandCampina farms, factories and products have long been a part of the daily life of millions of people all over the world. FrieslandCampina has won the best of show title in this competition in 2004 for Rembrandt® and in 2012 for Vermeer®.
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“We are honored and thrilled to have won so many medals and top honors in the World Champion Cheese Contest, says Gert Jan Poort, President, FrieslandCampina Consumer Dairy North America. “The competition is judged by a highly esteemed panel of judges from around the world and we are very proud to have received such outstanding awards. As a leading international dairy company, FrieslandCampina is ready to meet the needs of today’s consumer with superior products that cheese enthusiasts demand.”
Emmi Roth Cheeses Recognized at World Championship Cheese Contest
Emmi Roth took home three awards at the World Championship Cheese Contest held in Madison, Wisconsin, this week, including the honor of placing in the top 20 cheeses.
Roth® Gorgonzola, a signature cheese from the company’s Wisconsin-made Roth brand of cheeses, scored 98.55 in the Gorgonzola cheese category, ranking it best of class and putting it into the top 20 cheeses. Roth Gorgonzola, made at Emmi Roth’s newest creamery in Seymour, Wisconsin, is an Italian-style blue aged at least three months for a full, earthy flavor and pillowy texture.
The company’s Roth brand was also recognized for its Roth Monroe cheese, which scored an impressive 99.75 points in the washed rind/smear ripened soft cheeses category. Monroe, named after Roth’s original creamery in Monroe, Wisconsin, has earned top awards since its launch in June of 2018. Crafted by Cheesemaker Madeline Kuhn, Roth Monroe is the only cheese of its kind made in Wisconsin.
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“There is no greater compliment for our cheesemakers and team than being recognized like this on an international stage,” said Tim Omer, President and Managing Director at Emmi Roth. “The passion and commitment of everyone here at Emmi Roth is inspiring and exciting to be part of.”
Judges evaluated more than 3,667 different entries in 120 categories at the World Championship Cheese Contest in 2020, more than any other year.
