Green Dirt Farm Wins 2018 Good Food Award for Cheese
Green Dirt Farm, an artisan cheese maker from Weston, Missouri, just northwest of Kansas City, has won a 2018 Good Food Award for cheese with Prairie Tomme, a rustic, mountain-style, sheep’s milk cheese.
The Good Food Awards celebrate food that is made by producers who are driven by standards and ideals beyond the profit motive. This year’s awards were celebrated on January 19 at an awards ceremony and marketplace in San Francisco to honor Good Food Award recipients.
In its eighth year, Good Food Awards were presented to winners in 15 categories: beer, cider, charcuterie, cheese, chocolate, coffee, confections, preserved fish, honey, oils pantry, pickles, preserves, spirits and elixirs. Awards were presented to producers from each of five regions of the U.S. Winning products are entitled to use the Good Food Awards Seal on packaging and marketing materials.
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“We are thrilled to have won a Good Food Award for Prairie Tomme,” says Green Dirt Founder and Manager Sarah Hoffmann. “This award validates our commitment to making fantastic cheese while also being the very best stewards of our land, our animals and our people. We know that a project like this requires not just a dedicated team and lofty goals, but also a whole community of supporters to make the dream a reality, and we are incredibly thankful for this support!”
Green Dirt Farm has been making award winning cheeses on an Animal Welfare Approved dairy farm northwest of Kansas City since 2008. The company’s cheeses have won numerous accolades, including seven awards at last year’s American Cheese Society Judging & Competition In 2012, the creamery expanded its production to include milk from other nearby dairies that share Green Dirt Farm’s passion for humane animal treatment and environmentally sustainable farm practices.
14th Annual Oregon Cheese Festival
The 14th annual Oregon Cheese Festival will be held Saturday and Sunday March 17 and 18 at Rogue Creamery, 311 North Front Street in Central Point Oregon. Held under two large tents, 15,000 square feet of space, at the creamery’s Central Point facility, the annual festival invites guests to shake hands with cheesemakers and other artisans.
There will be baby cows on site to showcase the beginnings of great milk producers, and Sarah “The Cheese Lady” will be sculpting cheese into artistic creations! Activities will also be provided for children including games, activity sheets, coloring, face painting and more.
Oregon-inspired culinary events, including a farmer’s market-style artisan food, beer, cider and wine festival, will kick off with the Meet the Cheesemakers and Winemakers Dinner. At the festival, thousands of visitors will sample cow, goat and sheep cheese from Oregon as well as other Northwest creameries, including:
Ancient Heritage Dairy, Briar Rose Creamery, By George Farm, Face Rock Creamery, La Mariposa Creamery, Ochoa’s Queseria, Gia’s Cheesorizo, Portland Creamery, Rogue Creamery, Tillamook Creamery, TMK Creamery, Umapine Creamery, Walla Walla Cheese Company, Helvetia Creamery, Beehive Cheese, Ferndale Farmstead, Cypress Grove, Skamokawa Farmstead Creamery, Nicolau Farms, Orland Farmstead Creamery, Pedrozo Dairy and Cascadia Creamery.
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Oregon and other Northwest culinary artisans and beverage providers who are expected to participate include:
Lillie Belle Farms, Branson’s Chocolates, Buttercloud Bakery & Café, Coquette Bakery, English Lavender Farm, Gary West Meats, Olympia Provisions, Oregon Olive Mill, San Carlos Quince, Siskiyou Honeybees, The Original Shrub, Umpqua Sweets & Treats, USA Pears, Vintner’s Kitchen, Wagon Trail Foods, Weed Coffee Roasting, Agrarian Ales Brewing Company, Atlas Cider, Awen Winecraft, Belle Fiore Winery, Cathedral Ridge Winery, Common Block Brewing Company, Crater Lake Spirits, Crescendo Spirits, Deluxe Brewing/Sinister Distilling, Dion Vineyard, Ledger David Cellars, Naked Winery, Noble Estate Winery, Oran Mor Artisan Mead, Portland Cider Company, Rogue Ales, South Stage Cellars, Spiritopia, Troon Vineyard, Vivacity Fine Spirits, Wild Roots Spirits, WildCraft Cider Works and more.
The Oregon Cheese Festival will be open to the public Saturday, March 17, from 11:00 a.m. to 5:00 p.m. and Sunday, March 18 from 11:00 a.m. to 4:00 p.m. 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://www.oregoncheesefestival.com now! In addition, a $10 wine, cider, beer and spirit tasting ticket is available and includes a commemorative glass with the Oregon Cheese Guild logo.
Massive Product Launch by Stonewall Kitchen
Award-winning specialty food manufacturer, Stonewall Kitchen, announces the launch of over 20 new products for January 2018, including a new Ghost Pepper Jelly, Ghost Pepper Aioli and Ghost Pepper Queso as a well as a new savory Bacon Bourbon Jam and Bacon Ketchup.
“We will continue to turn up the heat heading into 2018,” said Janine Somers, Director of Marketing. “Hotter than hot, following in the footsteps of our tremendously successful Ghost Pepper Salsa, our three new ghost pepper products are going to be a huge hit. These products are for people who truly love extreme heat! There will even be a heat indicator on the jar for those wanting to warn their taste buds.” Somers continues, “That’s not all, our quest to create amazing bacon products continues with the unveiling of two new products; Bourbon Bacon Jam and Bacon Ketchup!
Additional Products for January 2018 include:
Jams: Raspberry Mango Jam; Bourbon Bacon Jam
Ghost Pepper Products: Ghost Pepper Jelly; Ghost Pepper Queso; Ghost Pepper Aioli
Grille Sauce: Mediterranean Grille Sauce
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Salad Dressing: Apple Cider Vinaigrette
Condiments: Sweet Chili Dipping Sauce; Bacon Ketchup; Sun-Dried Tomato Olive Tapenade
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Breakfast Mixes: Dill & Chive Crepe Mix
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