California Artisan Cheese Festival Announces Event Details
The California Artisan Cheese Festival, California’s premier cheese event, announces the participants and details for the final events of the festival: Bubbles & Brunch and the Artisan Cheese Tasting and Marketplace on Sunday, March 25. Continue reading.
USDA Withdraws Animal Welfare Rule from National Organic Program
The U.S. Department of Agriculture announced Monday that it is withdrawing the animal welfare regulation it had delayed three times. The rule would have established animal welfare standards that would have applied to the producers of organic livestock and eggs. The regulation was proposed in the waning days of the Obama administration after the completion of a rulemaking process that included extensive public comments, which were overwhelmingly in favor of adopting the new standards. In the opposite camp was the National Pork Producers Council, which applauded the USDA action. The USDA delayed the rule following the inauguration of the Trump administration, and then delayed it further. Before the final withdrawal, the rule had been scheduled to take effect in May and would have applied only to products bearing the USDA-certified organic seal. Continue reading.
Esquirrou Named 2018 World Champion Cheese
A hard sheep’s milk cheese called Esquirrou, made in France at Mauleon Fromagerie by Michel Touyarou and imported by Savencia Cheese USA of New Holland, Pennsylvania has been named the 2018 World Champion Cheese.
Earning an impressive score of 98.376 out of 100, Esquirrou (pronounced ehs-keer-oo) bested a record-breaking 3,402 entries in the 2018 contest. Esquirrou is crafted in the Pyrénées region of France, aged no less than 90 days, and features nutty notes and a toasted wheat aroma.
First runner-up in the contest, with a score of 98.267, is Continue reading.
Schuman Cheese Celebrates World Championship Honors
Seven new medals prove Schuman Cheese continues to earn its reputation as a world-class cheese maker. Schuman’s flagship brand, Cello, earned Best in Class honors in the Aged Asiago category, as well as medals in other categories. Meanwhile, Schuman’s Yellow Door Creamery picked up a silver medal for Tuscan Hand-Rubbed Fontina. Both brands earned recognition in several other categories, as well. Continue reading.
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.
Bellwether Farms Announces ‘Whole is Better’ Campaign
Bellwether Farms has announced a “Whole is Better” campaign to support national distribution for its Organic Whole Cow Milk Yogurt. The announcement coincides with ExpoWest, the world’s largest natural products show, March 8-10 in Anaheim, California.
The Whole Is Better campaign reinforces recent studies and reports suggesting that dairy foods made with whole fat milk are more nutritious than reduced-fat or fat-free products. Whole is Better supports the company’s mission to make healthy products for a full, active lifestyle. New campaign taglines will appear on packaging and in summer schedules for social media, sport events and online promotions. Continue reading.
Delivering Gastronomic Tradition to the Home Kitchen
Specialty food producers are reaching back into ancient culinary tradition to elevate the ingredients of home cooking into haute cuisine, and the results of that exploration were all across the show floor at this year’s Winter Fancy Food Show. The show took place in San Francisco’s Moscone Center, a venue in the midst of a substantial reconstruction project that will expand the center’s existing convention space and create a better connection between the North and South Hall to provide more contiguous exhibit space. According to the city of San Francisco, Moscone Center had been losing conventions to other centers around the country that could offer more space, and expanding it to compete for that business is essential to the city’s tourism economy.
Within the exhibit halls, as usual for this show, food producers from across the country and around the world spread their tables with the best food and beverage and the most generous hospitality of their respective cultures for a feast to nourish the soul and the intellect as well as the body. For example, the pimento cheese that’s a food tradition spreading across the country from the American South has three essential ingredients: shredded cheese, mayonnaise and pimento peppers, Continue reading.
Northern Wind to Introduce Re-branded Captain’s Call Scallop Product Line at Seafood Expo
Northern Wind®, which is a direct off-loader, processor and distributor of fresh and frozen scallops, will be unveiling its new re-branding of its iconic Captain’s Call product line at Seafood Expo North America. The new identity includes a new brand logo, 1-pound retail bag, 5-pound foodservice bag, 5-pound foodservice box and an 8-pound fresh container. The re-branding also includes new product sell sheets and shipping boxes. The new company-wide rebranding will be showcased at Seafood Expo North America to better reflect the many recent changes the company has undergone as well as its vision for the future. Continue reading.
Transparency, Convenience, Wellness Among Megatrends Driving the Power of Meat at Retail
Food Marketing Institute (FMI) and the Foundation for Meat and Poultry Research and Education, the foundation for the North American Meat Institute, released their 13th annual exploration into the meat planning, shopping and consumption habits of consumers. “The Power of Meat 2018” identifies megatrends influencing meat purchases, including transparency; convenience; value; personalization; customer service; and health and wellness. Continue reading.