Prairie Farms Hauls Home Awards from Dairy Competitions
Prairie Farms Dairy took home dozens of awards from the 2017 World Dairy Expo Product Competition. The awards ceremony was held on October 3 at the 2017 World Dairy Expo in Madison, Wisconsin.
Prairie Farms competed in nearly 30 categories and won 40 awards. The awards included 14 first place championship trophies, 11 second place medallions, and 15 third place medallions. The big win included six perfect scores for salted caramel milk, sea salt caramel milk, white milk (two trophies), chocolate milk and whipping cream. Prairie Farms swept the competition in three categories: southwest dip, low-fat chocolate milk, and fat-free chocolate milk.
“To earn prestigious World Dairy Expo Awards, a dairy company must offer top-quality products. Prairie Farms competed in 27 categories and won 40 awards, that’s nearly 50 percent of total category awards and more than any of our competitors. Our performance was outstanding in all categories,” said Rebecca Leinenbach, Vice President of Marketing and Communications for Prairie Farms. “We serve millions of customers each day who deserve the highest quality products available, and during the past 75 years they have counted on Prairie Farms’ commitment to delivering the best of the best from our farms to their tables.”
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The World Dairy Expo Championship Dairy Product Contest, sponsored by the Wisconsin Dairy Products Association, is the only judging contest of its kind in North America. More than 1,200 products were entered from all over the country in 79 contest classes, including cheese, fluid milk, yogurt, butter, sour cream, dairy dips, ice cream, cottage cheese and whey products.
Prairie Farms results from 2017 state fair competitions in Illinois, Missouri and Kentucky were equally impressive. Over 150 red, white and blue ribbons were awarded in numerous categories. New this year for Prairie Farms were entries in the Illinois State Fair Cheese Competition where the company’s cheese division won blue ribbons for cream cheese, blue cheese, and gorgonzola. The Missouri win included five blue rosette ribbons, which are the highest-ranking ribbons, for sour cream, ice cream, yogurt, fat-free milk and iced coffee. In Kentucky, six gold medals were awarded for butter, cottage cheese, chocolate milk, buttermilk, low-fat and reduced-fat milk.
Sierra Nevada Cheese Company Expands Graziers Yogurt Line
Sierra Nevada Cheese Company has introduced two new flavors to its Graziers line of Whole Milk Grass-Fed Yogurts. Mixed Berry and Lemon join a line that already includes Plain, Vanilla, Strawberry and Vanilla in 6-ounce cups and Plain and Vanilla in 24-ounce cups.
The milk that’s used to make the Graziers Yogurts, like the milk that makes the company’s Graziers Cheeses, which are offered in Raw Medium Cheddar, Raw Monterey Jack, Raw Sharp Cheddar and Raw Jalapeno Jack, is sourced from northern California family dairy farms that have their cows – an average of about 100 cows per farm – on pasture for about 335 days a year. The farmers use intensive rotational grazing to keep the cattle moving from one small lot to another every day to ensure that the cows are always eating grasses with the highest nutritional quality to provide optimal nutritional value for the milk they produce. Cows fed on this kind of intensively managed pasture produce milk that’s much higher in conjugated linoleic acid, an Omega-6 fatty acid that’s thought to have positive health effects, than the milk from grain-fed cows. This kind of pasture management has also been shown to benefit the environment by reducing soil erosion and increasing carbon sequestration, the ability of the soil to capture and hold carbon so that it is not released as carbon dioxide, which is a greenhouse gas.
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The Graziers yogurts are made from whole milk that’s non-homogenized, so that a layer of cream forms on the top of every cup. The fruit is organic, in keeping with the company’s clean ingredients philosophy.
Rogue Creamery Showcases Raw Milk, Organic Blue Cheese at Bra
Rogue Creamery is exhibiting its award winning raw milk, organic Rogue River Blue® and Smokey Blue® cheeses at the world’s largest cheese festival, Cheese, a biennial event held in the Northern Italy city of Bra.
This is the 20th Anniversary of Cheese; this Slow Food® event is expected to draw more than 270,000 visitors with its 300 plus exhibitors representing 23 nations. Rogue Creamery is exhibiting at Bra for the fifth time in a row; the creamery was the 1st American Cheesemaker to ship raw milk cheese to the European Union in 2007, leading the way for a select few other American cheesemakers.
Raw milk, organic Rogue River Blue has won more than a dozen national and international awards over the last 14 years including World’s Best Blue at the World Cheese Awards in London. It was recently recognized both as Best American Cheese and as one of the Top 16 Cheeses in the World at the 2012 World Cheese Awards. It also won Best in Show at the American Cheese Society Awards in both 2011 and 2009.
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Raw milk, organic Smokey Blue won first place at both the 2015 and 2009 American Cheese Society Competition, Best American Cheese at the World Cheese Awards, the Innovation Award at the 2006 SIAL Paris Awards and Outstanding New Product at the 2005 Summer Fancy Food Show. A long gentle cold-smoking, over Oregon hazelnuts shells infuse Smokey Blue with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a smooth blue cheese reminiscent of candied bacon.
Rogue Creamery’s international award winning handmade cheese is produced from USDA Certified Organic milk from its own organic dairy and made using sustainable practices. Earlier this month, Rogue Creamery celebrated its 2017 Best for the World recognition by meeting the highest standards of verified, overall social and environmental performance, public transparency and accountability as judged by the nonprofit B Lab. The Creamery’s cheese is carried in Whole Foods Market, Neal’s Yard Dairy, London and Fromagerie Laurent Dubois, Paris.
