Gourmet News

KeHE Announces B Corp Certification with Signing Ceremony

Published March 14, 2016

KeHE Distributors, LLC (KeHE) announced its status as a Certified B Corporation (B Corp) at Natural Products Expo West 2016, the world’s largest natural and organic products tradeshow with nearly 100 B Corps exhibiting and 70,000 people in attendance.

The announcement is a culmination of a year-long rigorous assessment of KeHE’s community, environmental, governance and employee practices conducted by the nonprofit B Lab.

“KeHE is in business for more than just profits. As a Certified B Corporation, KeHE proudly joins a community of companies committed to using business and economic success to be a force for good,” said Brandon Barnholt, President and CEO, KeHE Distributors. “Our business culture emphasizes personal integrity—fostering an environment where employees feel valued and encouraged to achieve their best selves. The B Corp certification further validates KeHE’s core purpose: We SERVE to make lives better™.”

To announce KeHE’s B Corp certification, Barnholt led a toast with Chief B Keeper Ben Anderson and representatives from the B Corp community, including Cabot, Dr. Bronner’s, Ethical Bean Coffee, King Arthur Flour and Mamma Chia. After the toast, KeHE executives and guests were “first signers” of a giant B Corp Declaration of Interdependence (more than 21 feet wide) at KeHE’s booth. A “B Happy” Hour followed the toast and signing ceremony as the show opened to all conference attendees.
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“B Lab is honored to have KeHE join the more than 1,600 corporations that we have certified as B Corps,” Anderson said. “KeHE is exemplifying the collective spirit of the Certified B Corps, and we’re thrilled to see this collaboration heighten KeHE’s announcement and show the power of the community.”

In fact, KeHE scored high marks for its community initiatives and employee stewardship in the B Impact Assessment. Through its KeHE Cares program, the company donates 10 percent of its profits to charity and encourages participation in charitable activities in the U.S. and international communities. KeHE’s benefits package also includes paid time off for employees to volunteer. An employee stock option plan (ESOP) provides KeHE employees with company stock ownership.

Natural Products Expo West took place at the Anaheim Convention Center in Anaheim, Calif. from March 11-13, 2016. Visit KeHE’s B Corp profile to learn more: https://www.bcorporation.net/community/kehe.

Wisconsin Cheese Named 2016 World Champion

Published March 14, 2016

Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, including taking home the top prize, 2016 World Champion, for Team Emmi Roth USA’s Roth® Grand Cru® Surchoix, a Wisconsin Original hard smear-ripened cheese. This marks the first time a cheese made in the U.S. has won the competition since 1988.

This year’s contest drew a record-breaking 2,955 entries from 23 countries, 31 U.S. states and Puerto Rico. Wisconsin captured 38 percent of all awards, winning 127 awards total, over 100 more than its closest competitor, California, with 25 awards and New York with 24 awards.

Wisconsin cheesemakers won 42 Best of Class awards, 37 second place, and 47 third place awards. This year’s contest marked the sixth consecutive World Championship in which Wisconsin has won more than 30 percent of all awards, claiming 37 percent in 2006, 30.8 percent in 2008, 31.3 percent in 2010, 37.8 percent in 2012 and 39 percent in 2014.
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“This award reinforces what people around the world already know-our reputation for making some of the world’s greatest cheeses is well deserved,” said James Robson, CEO of Wisconsin Milk Marketing Board (WMMB). “Exceptional milk from Wisconsin dairy farms becomes exceptional cheese in the hands of Wisconsin cheesemakers, and that is a hard combination to beat. We congratulate Team Emmi Roth USA on their win, and consider it a win for the entire state of Wisconsin.”

Wisconsin cheesemakers also swept 20 of 110 competition classes: Open Class: Shredded Cheese, Flavored & Unflavored; Prepared Cheese Foods; Mozzarella, Part Skim; Parmesan; Aged Asiago (over six months); Feta; Feta, Flavored; Havarti; Havarti, Flavored; String Cheese; String Cheese, Flavored; Brick, Meunster; Gouda, Flavored; Smear Ripened Hard Cheeses; Bandaged Cheddar, Mild to Medium; Bandaged Cheddar, Sharp to Aged; Cold Pack Cheese, Cheese Food; Cold Pack Cheese Spread; Pasteurized Process Cheeses; and Colby.

Jasper Hill Farm’s Moses Sleeper and Winnimere Take Gold at World Cheese Championships

Published March 14, 2016

Two of Jasper Hill Farm‘s cheeses, Moses Sleeper and Winnimere, were awarded Best in Class awards, with Winnimere ultimately placing in the top 16, at the World Cheese Championships in Madison, Wisconsin. This year’s contest included 2,959 entries from 23 countries and 31 states.

In addition, two of Jasper Hill’s other cheeses, Harbison and Bayley Hazen Blue, placed in the top five in their categories, with scores of 98 or higher. Oma, made by von Trapp Farmstead and aged at the Cellars at Jasper Hill, also placed fifth in its category.

More about the winning cheeses:

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Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Fösterkäse. In keeping with this tradition, this decadent cheese is made only during winter months when Jasper Hill’s herd of Ayrshire cows are enjoying a rich ration of dry hay. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At peak ripeness, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.

All of Jasper Hill’s award winning cheeses can be purchased where fine cheeses are sold, at Jasper Hill’s retail counter within the newly constructed Boston Public Market, or from Jasper Hill Farm’s online store.