Gourmet News

Cypress Grove Drops Its Chevre

Published October 5, 2016

Cypress Grove, the artisan goat cheese company known best for its flagship cheese, Humboldt Fog, says “out with the old and in with the new” as it refreshes, revitalizes and renews its brand. The award-winning goat cheese company has dropped the “chevre” from its name to embrace its all-American background as well as opted for new labels, which provide a more comprehensive look and feel for each of its cheeses and convey a sense of Cypress Grove’s rich 30+-year history.

Cypress Grove was founded in 1983 by Mary Keehn, a self-proclaimed hippie, in an effort to provide wholesome nourishment for her children. She asked her neighbor if she could buy two goats for milk and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured two goats to her property and began making cheese with the excess milk. After travelling to France to taste, test and learn, she dreamed up the idea for Cypress Grove’s first iconic cheese, Humboldt Fog, while asleep on the long overseas flight home. The rest, as they say, is history. The brand has grown tremendously under the direction of Cypress Grove President Pamela Dressler, and has won more than 100 cheese awards both nationally and internationally. Each of Cypress Grove’s 14 fine cheeses bestow playful names, all with their own story, including: Truffle Tremor®, Humboldt Fog®, Bermuda Triangle®, Lamb Chopper®, Midnight Moon®, PsycheDillic®, Sgt Pepper®, Ms. Natural®, Herbs de Humboldt® and Purple Haze®.

One of the key changes to come out of this brand refresh was the removal of the French word “chevre” from the company’s name. Dressler said, “We can’t wait to launch the new designs and introduce our new look to consumers.” The company will remain true to its American roots and Dressler elaborated, “We place incredible importance on maintaining the same standards and values that we always have—now we just have a fresh aesthetic to showcase them.” The new, streamlined look will increase brand awareness and help customers discover each and every tasty flavor, reminding consumers of Cypress Grove’s many cheese varietals beyond the crowd favorite and Original American Original™, Humboldt Fog.
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The revamped look also represents Cypress Grove’s commitment to the growing goat cheese industry in America and proves that cheese does not have to be complicated to be memorable and delicious. The artisan cheese company built a state-of-the-art, technologically-advanced goat dairy to mentor other commercial goat dairies and teach them about the connection between herd health, high-yielding animals and high-quality milk. To Cypress Grove’s knowledge, on average its goats produce more goat milk per head than any other commercial dairy in the United States.

Starting October 1, all cheese retailers and distributors will begin to debut the new Cypress Grove branding, and consumers will find the new look in local grocery chains and stores nationwide. For more information, check out the new designs by visiting cypressgrovecheese.com, Instagram, Twitter or Facebook.

Subscription Service Delivers Affordable Grass-fed Beef

Published October 4, 2016

By Lorrie Baumann

Plaid Cow Society is a new subscription service, launched in late September, that delivers fresh grass-fed beef to customers in eight western states. In October, the service will expand to offer nationwide deliveries.

Founder and CEO Travis Scarpace says that the idea behind Plaid Cow Society was born with a high school friend who now owns a CrossFit gym, who told him that his clients were looking for better sources for the grass-fed and finished, hormone-free and antibiotic free meat protein that they needed to support a Paleo lifestyle. “You might be onto something. Let me get back to you,” Scarpace, a veteran of the meat industry, told him. That was about a year and a half ago, and the result is now ready to roll out.

Plaid Cow Society, based in Pasadena, California, is working with West Coast ranchers to ensure a supply of beef that’s lived on grass for its entire life. No antibiotics or hormones are given to the animals to encourage them to grow faster or to develop more muscle mass, and they’re fed no corn at all. “We try to treat our animals with the most dignity that we possibly can,” Scarpace said. “When we’re working with ranchers, that’s what we’re looking for.”

“Just because a grocery store’s label says vegetarian fed, it does not mean that the cow ate grass its whole life,” he said.

Plaid Cow Society meat is trimmed to remove all of the visible fat, so that what the customer ends up buying is just the protein. “A lot of times in the grocery store, the steaks are 20 to 50 percent fat per pound, which means that the customer is paying for that fat,” Scarpace said.

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“We’re trying to open the lines of communication. Our packaging is very clear on what we do and what we don’t,” he continued. “It’s just little simple things like that that we’re trying to do with the consumer.”

Meat is shipped out from the USDA-inspected southern California processing plant in recyclable gel-packed containers that keep it cold without freezing it in time to be at the customer’s home by Friday. “The product that’s shipped out that day has been processed that day, so that our turnaround from farm to table is incredibly fast,” Scarpace said. “The whole thing is recyclable top to bottom. That was huge. We wanted something that was sustainable, which was not easy.”

Although Plaid Cow Society is a subscription box, Scarpace has eliminated the subscription commitment. There are no member fees, Plaid Cow may be canceled at any time and members have the option to skip a week’s delivery.

Deliveries are separated into plans: one-person plan will receive 12 cuts delivered every month while the two-person plan includes 12 cuts delivered every two weeks. Currently Plaid Cow Society is available to be shipped to Oregon, Washington, Nevada, Arizona, Utah, Idaho, Colorado and California with more states to be added as the brand grows.

All Hail Kale During National Kale Day

Published October 3, 2016

What began as a grassroots effort to celebrate the nutritional benefits of kale as a trending superfood, has grown into a worldwide movement. This year will mark the fourth annual National Kale Day on October 5, 2016.

Spearheaded by Co-Founders Dr. Drew Ramsey and Chef Jennifer Iserloh, authors of 50 Shades of Kale, the movement began in 2013 when Ramsey and Iserloh, along with a dedicated army of kale lovers, hosted the first event in October and reached hundreds of thousands of consumers gaining millions of impressions for kale. National Kale Day has touched 10 countries, multiple health care institutions, retailers, restaurants and and schools with some of the largest school districts in the country, including New York Public Schools, planning to serve up kale.

In recent years, kale’s popularity has grown in both supermarkets and on restaurant menus. In fact, Whole Foods Market now buys and sells more kale than all other greens combined and other retailers have reported triple digit sales increases. This growing interest in kale has growers and manufacturers excited about the opportunity to promote not just kale, but all leafy greens. While some say that kale’s day has passed, others know that what no longer appears as trending has moved to the mainstream when it’s become easy to find kale at places like Chick-Fil-A and McDonalds.

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