Gourmet News

Face Rock Creamery Releases Clothbound Cheddar

Published January 21, 2016

Face Rock Creamery announces the first allocation of its premium clothbound cheddar. The 14-month aged cheddar is available from the Face Rock website and through select retail locations including New Seasons and Market of Choice in Oregon and Washington.

“Clothbound cheddar is a rare tradition for American cheesemakers, especially in the West,” shares Face Rock Head Cheesemaker Brad Sinko. “It’s a process that requires equal parts quality ingredients, patience and no small amount of alchemy. Aging cheese reveals the quality of the milk we use, and the terroir of Oregon’s southern coast comes through in a rich, slightly grassy and nutty flavor.”

Sinko’s toolkit is simple – milk, salt and cultures. While most clothbound cheddars are formed into blocks, Face Rock forms its cheese into a wheel. And rather than coat the cloth binding with traditional lard or olive oil to promote the development of a porous rind that releases moisture, Sinko uses butter that he makes in house with the same milk that goes into Face Rock cheese.
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Aging cheddar dramatically intensifies flavor and transforms the cheese into a creamy, slightly crumbly texture with small pockets of crunchy cheese crystals. After 14 months in a carefully controlled cave environment, Face Rock’s clothbound cheddar presents as a rich and exquisitely flaky cheese that delivers complex flavor. The deep creamy yellow hue of the cheese is the visual indicator of decadent high-quality butterfat content.

Butterfat quality is at the heart of any cheese’s flavor, and is linked directly to a dairy cow’s feed. Face Rock sources its milk from a single herd of Holstein, Brown Swiss and Jersey cows that graze year-round on nutrient-dense pastures located on Oregon’s rugged south coast, where nature simply has to work harder.

Anchor Packaging Wins Sustainability Award

Published January 20, 2016

Anchor Packaging won the 2016 Sustainability Award Certificate of Merit from the World Packaging Organization (WPO). This sustainability award for the Embraceable™ platter and dome follows the prestigious 2016 World Star Packaging Award for this product announced last month. The Embraceable package also won the 2015 AmeriStar Design Excellence Award and the Best New Product in Foodservice by Convenience Store News.

WPO judges awarded Anchor a high sustainability score for responsible raw material sourcing and reduction, energy optimization, and recovery that includes reusability, recyclability, and ease of disposal.

The Embraceable black platter is an 11” x 8” oval designed and patented with a locator ring in the bottom to hold a standard 8-ounce squat paper food container. This popular serving size for chili, soups, oatmeal, grits, mac & cheese, and many other items often accompanies a main dish, sandwich, or salad. The clear, anti-fog, vented PP lid contains an integral sealing flange that forms a lid over the paper container at the same time that it forms a leak-resistant seal on the platter. This seal eliminates the lid for the paper container, which saves expense and reduces the amount of packaging consumed, thereby reducing carbon footprint. It also improves consumer convenience, as the meal travels in one container, rather than two.
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Both base and dome work well for hot foods held under heat lamps, chilled ready-to-heat meals in the microwave, and for assorted hot and cold food applications, thus reducing SKUs. The strong and durable, cut-resistant black PP base withstands temperatures up to 230°F. Bases are made with natural mineral additives reducing the use of petroleum-based resin by 40%. Elimination of the extra lid for the paper container also demonstrates your environmental commitment to reduce waste.

Anchor Packaging’s products include affordable, upscale, to-go packaging to merchandise prepared ready-to-heat meals in supermarkets, and takeout meals offered by restaurants and other foodservice operations. Anchor’s unique product line includes stock and custom rigid packaging, as well as a broad line of cling film wraps.

Rogue Creamery Cheeses Win Two Good Food Awards

Published January 20, 2016

Rogue Creamery wins twice at the 2016 Good Food Awards for its Flora Nelle and Rogue River Blue cheeses. Over 800 people attended the celebration including Slow Food Founder Carlo Petrini and Alice Waters. The Good Food Awards honors companies who have a reputation for making tasty, authentic and socially responsible products. The competition featured 1,937 entries and showcased regional flavors from across the USA. Rogue Creamery distinguished itself, receiving top scores from the 215 judges and passing a rigorous vetting to confirm that it met the Good Food Awards Standards; these standards include environmentally sound agricultural practices, good animal husbandry, transparency, and responsible supply chain relationships. “I am honored to be among this group of cheese makers recognized for their fine cheeses and their holistic, organic, biodynamic and sustainable make processes. Today, Cheese is being recognized along with the practices connected to creating it, and Rogue Creamery is proud that we make our cheese sustainably and organically in the GMO free Rogue Valley. Thank you to those cheesemakers who are a part of this change and Good Foods for putting it into their judging criteria which I now refer to as their manifesto,” said David Gremmels, President and Cheesemaker during his speech at the Good Food Awards.

Rogue Creamery is joined by two other Oregon Cheese Guild cheesemakers: Ancient Heritage Dairy and Goldin Artisan Goat Cheese, who were also winners and are helping Oregon lead the way toward creating a vibrant, delicious and sustainable food system.

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Rogue River: Made annually, starting on the autumnal equinox, it is produced at the turn of the season and is made with richer, late-season milk. This blue, finished with pear-brandy soaked grape leaves, has a decidedly complex flavor that reflects the unique seasonal influences of the Rogue River Valley.