Cheese Enthusiasts Prepare to Celebrate Raw Milk Cheese Appreciation Day
Cheese lovers everywhere are preparing to celebrate Raw Milk Cheese Appreciation Day on April 16, 2016. Created by the Oldways Cheese Coalition, this worldwide holiday offers cheese enthusiasts from Melbourne to Manhattan a chance to participate in events highlighting the distinctive cultural heritage of raw milk cheese.
Last year, Raw Milk Cheese Appreciation Day (RMCAD) included more than 500 retail locations around the globe providing samples and information about traditional cheeses. The Second Annual RMCAD is set to be another boon for raw milk cheese, especially in light of the US Food and Drug Administration’s recent decision to suspend testing requirements that posed a threat to raw milk cheese in the US.
“Raw milk, unpasteurized cheeses are truly the old ways, and this delicious, traditional food deserves attention,” said Sara Baer-Sinnott, Oldways President. “Raw Milk Cheese Appreciation Day introduces more people to the pleasures and great tastes of these extraordinary traditional cheeses, and celebrates the individuals who bring raw milk cheeses to life from the pasture to the plate.”
Cheese has been made with pure raw milk from its earliest days millennia ago. Traditional cheesemaking helped preserve fluid milk before the advent of refrigeration, and it was only in the last century that cheese began to be made with pasteurized milk. The natural microflora in raw milk produces cheeses — such as Gruyère AOP, Parmigiano-Reggiano, Roquefort, and many American originals like Grafton Village Cheddar — that are characteristic of local environments, expressive of terroir, evocative of complex flavors, and beneficial to health. Raw milk cheeses are both delicious and nutritious. Scientific studies reveal that, when consumed in moderation, cheese is an excellent way to add healthy fats, minerals, vitamins and probiotics to your diet.
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Longtime aficionados and newcomers to the world of raw milk cheese will be able to experience a wide variety of events around the world, from tastings in Denver to special classes in São Paulo. Producers will offer cheese samples at retail stores in San Francisco, and cheesemongers will share their love of fromage au lait cru in Paris and Boston. All participating organizations, activities, and promotions for Raw Milk Cheese Appreciation Day will be listed on the Oldways Cheese Coalition website.
Retailers, restaurants, producers, and cheese enthusiasts are invited to participate by registering their own RMCAD events. To get involved with Raw Milk Cheese Appreciation Day, or learn more about joining the Cheese Coalition, contact Carlos Yescas, Oldways Cheese Coalition Program Director, at cheese@oldwayspt.org, 617.896.4822.
Join in the cheese conversation and celebration on social media by using the hashtag #RawMilkCheese.
Nielsen-Massey Adds Alcohol-Free Vanilla to Product Line
Nielsen-Massey Vanillas, Inc., the makers of fine vanillas and flavors, is now offering Alcohol Free Madagascar Pure Vanilla for retail, foodservice and industrial customers. The company will be unveiling the Alcohol Free Madagascar Pure Vanilla at Natural Products Expo West in Anaheim, Calif., March 11-13, 2016.
Nielsen-Massey has long been a leader in providing vanilla and fine flavor products that fit the needs of a variety of customers. The alcohol-free vanilla joins a growing line of specialty products including organic and Fairtrade Madagascar Bourbon vanilla and an alcohol- and sugar-free vanilla powder.
“We are excited to offer the highest-quality alcohol-free vanilla on the market,” said Craig Nielsen, CEO of Nielsen-Massey. “We value being able to serve our customers with specific dietary restrictions or unique culinary needs, and our Alcohol Free Madagascar Pure Vanilla is a halal-certified product that caters to both of these groups.”
Nielsen-Massey Alcohol-Free Madagascar Pure Vanilla is manufactured using the same slow, cold processing method of extraction as the company’s other Pure Vanilla Extracts, with one notable difference: the use of glycerin instead of sugar cane alcohol to extract the flavor. The use of glycerin in the cold processing method creates an alcohol-free vanilla with Nielsen-Massey’s famous robust, creamy flavor that is ideal for anyone following strict dietary guidelines and for use in cold applications in addition to “all-purpose” cooking and baking.
Alcohol-Free Madagascar Pure Vanilla is available in 2-ounce and 4-ounce bottles for retail customers and 32-ounce bottles (6 to a case) and gallons (4 to a case) for industrial and foodservice customers. In addition to the Halal certification, Alcohol Free Madagascar Pure Vanilla is kosher and gluten-free certified, all natural, allergen free and GMO free.
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Laura Chenel’s Chevre Achieves Food Safety Certification
Laura Chenel’s Chèvre has been recognized by the British Retail Consortium (BRC) for meeting one of the highest levels of food safety standards in the production of its line of fresh plain and flavored goat milk cheeses. The BRC’s Global Food Safety Initiative (GFSI) is an internationally recognized food safety credential becoming a fundamental requirement of major food retailers around the world. GFSI certification insures that Laura Chenel’s production meets food industry and legislative requirements across the UK, EU and US, including most of the recently enacted FSMA rules in the US.
Laura Chenel’s has a history of high level quality production standards in its state-of-the art Sonoma creamery. “Since the plant was completed in 2010, we’ve worked to establish systems that ensure our products are the highest quality and our facility exceeds food safety regulations,” says Eva Guilmo, Quality Director for Laura Chenel’s and sister company, Marin French Cheese. “GFSI certification is an external or ‘third party’ audit that evaluates quality, food safety and operational criteria ensuring that as manufacturers we meet our legal obligations while providing consumer protection to retailers and our end customers.” Retailers commonly require third-party audits from food producers and by achieving this high-level GFSI certification, Laura Chenel’s products will be streamlined for approval by independent and large retail chains. The certification is renewed annually.
BRC is the leading certification body in the UK, recognized across Europe and the US, with over 23,000 certified facilities in 123 countries.
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