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.
Nellie’s Free Range Eggs Launches Grass-Fed, Slow Churned Butter
Nellie’s Free Range Eggs is expanding beyond the egg aisle for the first time with the launch of Nellie’s Free Range Butter, the first and only free range butter item on the market. Containing 84 percent butterfat and made with cream from humanely raised cows who are free to roam on pasture, Nellie’s Free Range Butter offers a notably richer flavor and a softer, thicker, creamier texture than traditional butters.
Nellie’s Free Range Butter addresses changing consumer perceptions regarding the consumption of fat, which shifted after studies indicated that there are lower health risks from consuming dairy-fat than alternative trans-fat. A higher butterfat content is a key factor in creating superior flavor, texture, quality and the result is a better butter that offers nutrients such as vitamin A and E, and calcium.
In keeping with its commitment to humane farming practices, Nellie’s Free Range is working with more than 100 small family dairy farms in Wisconsin and Minnesota to produce its free range, grass-fed, slow churned butter.
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“Whether it be butter or eggs, we remain committed to both the humane treatment of animals and supporting small family farms,” said Jesse Laflamme, Chief Executive Officer of Nellie’s Free Range Eggs. “Not only will consumers love the rich taste and texture of our new grass-fed butter, but they can also feel confident that this product was sourced with a stringent standard of practices to ensure the animals, and those who care for them, are treated humanely and with respect.”
Nellie’s Free Range Butter is offered in two varieties: Sea Salted and Unsalted. Unsalted is perfectly suited for recipe creation and is a great ingredient for a variety of dishes like scrambled eggs, Mexican Breakfast Salad, or something for your sweet tooth, like Baked Alaska Cupcakes. Nellie’s Salted Butter is best used on ready-to-serve dishes like toast and pancakes, or to whip up your favorite style of Nellie’s Free Range Eggs!
