The Callahan family, Founders of Bellwether Farms, believe in using only full-fat milk for making their yogurt. Bellwether Farms Sheep Yogurt has for 10 years claimed front-row status in dairy cases across the US. Next month, Bellwether Farms will introduce its first Organic Cow Yogurt made with milk from Jersey cows pastured on a farm down the road from their Sonoma County, California, sheep ranch and creamery. The new Organic Cow Yogurt will arrive in freshly designed four-packs of 3.75-ounce transparent cups. Bellwether Farms sources fruit from Oregon’s Columbia River region to blend into Strawberry, Blackberry, Blueberry, and Spiced Apple yogurts “We know our customers appreciate the high quality of the fruit we source, and this cup reveals the fresh fruit ready to blend into the creamy yogurt,” says Liam Callahan, co-Founder, Cheese- and Yogurt Maker. “We source the best fruit and add the minimum amount of sugar necessary.”
Plain and Madagascar Vanilla flavors are also available. In addition to the single-serve cups, a 5.3-ounce cup is planned along with a 32-ounce foodservice size, in all six flavors. Northern California distribution is slated to begin in April.
Pastured Jersey cows give milk that is naturally high in heart healthy fats and nutritious A2 protein, and packed with essential vitamins and minerals. Bellwether Farms blends 12 live, active bacteria strains that work together to deliver the probiotic benefits expected from yogurt. Bellwether Farms doesn’t strain, drain or add stabilizers to make thicker yogurt. The creamy smooth texture comes naturally, coaxed by careful handling of the freshest milk delivered daily to the creamery.
Vermont Creamery was honored for achievement in artisan cheesemaking this week with three awards at the U.S. Championship Cheese Contest (USCCC) held biennially in Wisconsin.
Vanilla Crème Fraîche won “Best in Class” while Cultured Butter with Sea Salt and Maple and St. Albans both took third place in their respective categories.
“It’s a tremendous honor to be recognized by our peers in the cheese community, especially in the good company of other Vermont cheesemakers,” said Allison Hooper, co-Founder of Vermont Creamery. “These awards are the result of our entire team’s commitment to quality and innovation in cheesemaking.”
This is the first USCCC award for St. Albans, the newest aged cheese to join the lineup; in 2015, Vermont Creamery products took home five USCCC awards.
This year, the contest garnered a record 2,303 entries, up 22 percent from the previous contest in 2015. Forty-eight judges from nineteen states evaluated all of the entries across 101 classes. Vermont Creamery’s Cultured Butter with Sea Salt and Maple took third in a new category—flavored butter.
Wisconsin cheesemakers continued their historic winning streak at the 2017 U.S. Championship Cheese Contest, sweeping the top awards and 31 competition classes. With the title of Grand Champion Cheese going to Sartori’s Reserve Black Pepper BellaVitano, Wisconsin has won top honors at the country’s three major cheese competitions over the past year.
Little Mountain from Roelli Cheese earned Best of Show at the American Cheese Society Competition in July, and Emmi Roth USA’s Grand Cru Surchoix won the 2016 World Championship Cheese Contest, marking the first sweep of this kind.
“This winning streak is a testament to the tradition, innovation and commitment to excellence that Wisconsin dairy farmers and cheesemakers exemplify,” said Suzanne Fanning, Vice President, National Product Communications, of the Wisconsin Milk Marketing Board (WMMB). “It’s further proof that Wisconsin not only makes the most cheese in the country, but the very best cheese, as well. This starts with producing the finest milk and maintaining the highest standards from the farm to the aging caves and beyond.”
Made by Master Cheesemaker Mike Matucheski, Sartori’s Reserve Black Pepper BellaVitano is an original Italian-style cheese hand-rubbed with cracked black peppercorns. The contest’s award for first runner up went to Aged Cheddar from Agropur. Marieke Gouda Belegen was the second runner up.
With a record-breaking 2,303 entries from 33 U.S. states, the U.S. Championship Cheese Contest is the largest technical cheese, butter and yogurt competition in the country. Wisconsin captured 60 percent of all awards, winning 184 awards total, including the top three titles, 62 Best of Class awards, 63 second place, and 56 third place awards.
Montchevre claimed seven awards at the 2017 U.S. Championship Cheese Contest®. Hosted by the Wisconsin Cheesemakers Association, the U.S. Championship Cheese Contest, is the largest technical cheese, butter, and yogurt competition in the country.
At the 19th biennial U.S. Championship Cheese Contest held Thursday, March 9 in Green Bay, Wisconsin, Montchevre received the following honors:
Class: Flavored Soft Goat’s Milk Cheeses
Best of Class, Truffle Fresh Goat Cheese Log
Second, Four Pepper Fresh Goat Cheese Log
Class: Flavored Soft Goat’s Milk Cheese with Sweet Condiments
Best of Class, Blueberry Vanilla Fresh Goat Cheese Log
Class: Semi-Soft Goat’s Milk Cheeses
Best of Class, Crumbled Goat Cheese
Class: Flavored Semi-Soft Goat’s Milk Cheeses
Best of Class, Apricot & Sage Crumbled Goat Cheese
Third, Candied Cranberry Crumbled Goat Cheese
Class: Hard Goat’s Milk Cheeses
Best of Class, Trivium (in partnership with Crown Finish Caves and Creamery 333)
A record-setting 2,303 cheeses, butters, and yogurts from 33 states participated in the 2017 U.S. Championship Cheese Contest.
Président® brand cheese launches three new flavors of its award-winning rondelé cheese: Thai Sweet Chili, Pineapple & Ginger, and Sea Salt & Cracked Pepper. Beginning March 2017, the new flavors, which emphasize a distinct balance of two contrasting yet complimentary tastes, will be available at retailers nationwide. To find the store closest to you, just use the store locator on the company’s website.
A testament to the superior quality and taste of rondelé by Président, the rondelé Sea Salt & Cracked Pepper Gourmet Spreadable was awarded first place in the Flavored Cream Cheese category at the 50th Annual World Dairy Expo Championship in 2016, the only contest in North America that includes all dairy products, and the Silver medal at the 2016 World Cheese Awards in San Sebastián, Spain.
By combining simple ingredients with high quality milk and cream in the Old World tradition, Président brand produces gourmet spreads that are savory, flavorful and fit for any occasion. The rondelé gourmet spreads not only add a unique element to a number of recipes, they are also the perfect addition to a cheese board; served in a decorative, table-ready cup for easy and convenient presentation. Marketing Director Karine Blake adds, “rondelé by Président is already loved by consumers for its versatility. We are thrilled to offer these new flavors for recipe creators and we’re excited to see what they dream up.”
Bertozzi Corporation of America’s Gran Festa line of Italian cheese spreads are artisanally crafted from high-quality whey, freshly ground spices and vegetables. They come in three varieties: Garlic & Herb, Pink Peppercorn and Sweet Chili.
Packaged in 8-ounce cups, a 2-tablespoon serving contains about 40 calories, 3.5 grams of fat and 1.5 grams of protein. The gluten-free, preservative-free spreads have a light and airy texture and mouthfeel with a rich, creamy flavor profile.
Gran Festa is imported from the Bertozzi Creamery, an Italian family-owned dairy established in 1901.
Oregon-inspired culinary events, including a farmer’s market-style artisan food, beer, cider and wine festival, will kick off with the Meet the Cheesemakers and Winemakers Dinner. The Oregon Cheese Festival will be open to the public Saturday, March 18 and Sunday March 19 from 11:00 a.m. to 5:00 p.m. at Rogue Creamery, 311 North Front St. (Hwy. 99), Central Point, Oregon. Held under two large heated tents, (15,000 square feet of space!), at Rogue Creamery’s Central Point facility, the thirteenth annual festival invites guests to shake hands with cheesemakers and other artisans. There will be baby cows on site to showcase the beginnings of great milk producers! Activities will also be provided for children, including games, activity sheets, coloring, face painting and more.
“The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, President of Rogue Creamery. “It’s a way to truly be connected with the source of the cheese being presented.”
At the festival thousands of visitors will sample cow, goat and sheep cheese from Oregon creameries, including: Pholia Farm, Ancient Heritage Dairy, Oregon State University, Ochoa’s Queseria, Tillamook County Creamery, Willamette Valley Cheese Co., Oak Leaf Creamery, Briar Rose Creamery, La Mariposa, Fraga Farmstead Creamery, Goldin Artisan Goat Cheese, Crushpad Creamery, By George Farm, Face Rock Creamery, Portland Creamery, Rogue Creamery, and many others.
Southern Oregon and other local culinary artisans and beverage providers who are expected to participate include: Lillie Belle Farms, Gary West Meats, Applegate Valley Artisan Breads, Ledger David Cellars, Jaxon Vineyards, South Stage Cellars, Serra Vineyards, Caprice Vineyards, EdenVale Winery, RoxyAnn Winery, La Brasseur Vineyard, 30 Brix Winery, Willamette Valley Vineyards, Wandering Aengus Ciders, Hot Lips Soda, Clear Creek Distillery, Bend Distillery, Wild River Brewing, Sierra Nevada Brewing and Rogue Ales.
A $15 entry fee includes tastings and demonstrations; tickets purchased at the door will be $20. Entry tickets can be purchased in advance at http://oregoncheesefestival.com. In addition, a $10 wine, cider, beer and spirit tasting fee is available and includes a commemorative glass with the Oregon Cheese Guild logo.
Friday, March 17 – Dinner
To commence the festival, a sumptuous meal introducing guests to participating guild cheesemakers will be held Friday night at the Inn at the Commons in Medford, Oregon on March 17 from 6:00 p.m. – 9:00 p.m. The dinner is held for the benefit of the non-profit 501(c)(6) Oregon Cheesemakers Guild. Each course will spotlight a cheese made by one of the festival’s artisans, paired with a local wine, beer or cider. Tickets available for purchase at http://oregoncheesefestival.com.
Special Guest for the dinner and festival will be Brian Keyser, Founder of Casellula Cheese & Wine Café, a tiny restaurant with a huge cheese selection. He opened the restaurant in New York City in 2007 and Casellula at Alphabet City in Pittsburgh in 2016. Together with Chef Leigh Friend he is the co-author of “Composing the Cheese Plate,” a book of easy recipes and creative ideas for fun and inventive cheese plates (Running Press, 2016). Keyser is a co-Chair of the 2017 (ACS) American Cheese Society Annual Conference and Competition in Denver, Chair of the ACS Scholarship Committee, and a board member of the American Cheese Education Foundation.
The festival would not be possible without the generous support of the City of Central Point, the Oregon Dairy and Nutrition Council, Wandering Aengus Ciderworks, Rogue Ales, Oregon Department of Agriculture, Face Rock Creamery, Oregon Economic & Community Development Department, Culture Magazine, Travel Medford, Cheese Connoisseur Magazine, Umpqua Bank, Rogue Credit Union, and the members of the Oregon Cheese Guild.
By Lorrie Baumann
Cypress Grove originally started in 1983 in a couple of old barns in McKinleyville, California, before moving 13 years ago to its present-day home in Arcata, a small agricultural community just north of Eureka and just south of the border between California and Oregon.
“We realized we needed a proper cheesemaking facility,” says Cody Wandel, Cypress Grove Quality Technician. “That gave us our first purpose-built cheese facility…. Our kind of cheese is very difficult to make and get to market in good condition. We’ve been evolving our ability to provide the optimum environment for the cheese.”
In those days, Cypress Grove Chevre, as it was known then, consisted of about 15 or 20 people following the lead of Founder Mary Keehn in making high quality goat cheeses that adventurous eaters who weren’t familiar with goat milk cheeses found easy to love. An American food movement that valued the local, the sustainable, the artisanal, had just started gathering momentum, and Cypress Grove’s Humboldt Fog exploded into the scene as an American Original with aesthetics that combined a visually striking appearance with a mellow flavor that reminded precisely no one of the barnyard. “We were there and we were well established,” Wandel says “People in America decided they were willing to give goat cheese a try.”
Today, Cypress Grove is owned by Swiss holding company Emmi, a company with majority ownership by a cooperative of farmers and dairy operators that bought Cypress Grove from Keehn in 2010. Cypress Grove now employs over 70 people, including those at a new demonstration dairy made possible by Emmi’s capital investment, and Keehn is still the spiritual leader guiding the values that appeal to consumers concerned about the environment and social justice as well as flavor. “Emmi’s model is not to be involved in the day-to-day, so we really operate as an autonomous company,” Wandel says. “It’s been one of the challenges – how to grow and keep the sense of intimacy we all used to have with Mary back in the old days…. We pretty much are rolling the way we always did…. It’s very important that our goat cheese is the best you can get.”
“The goal of an artisan cheesemaker is to create a cheese that is roughly the same every time, as opposed to a commodity cheese, which is exactly the same every time,” he continues. “All of our cheeses are almost entirely hand-made, and they’re all made in the same process we’ve always made.”
Cypress Grove’s cheeses include the fresh chevres that were among the first products that Keehn made when she found herself with a herd of show goats and more milk than she and her family could use.
“I started raising goats as a show herd, but if you have enough animals to have a strong genetic base, it’s too much milk to drink,” she says. Her first thought was to sell the milk locally, but it was quickly apparent that there wasn’t enough of a local market for fluid goat milk, so Keehn began making cheese and selling it to retailers wherever she could find them, which was sometimes at the Winter Fancy Food Show, where she’d bring cheese in ice chests – or even in her purse – and urge show attendees to have a taste. “From the very beginning, I was selling out of the area,” she says. “I don’t know why we survived. The cheese was always good, but nobody liked it then…. If you have goats, you’re a little stubborn in the first place – and weird.”
Then came a chance for Keehn to go to France and learn more about traditional European cheeses, including the Morbier that was something of an inspiration for Humboldt Fog. Morbier is a semi-soft cow’s milk cheese traditionally made from evening milk and morning milk, separated from each other by a layer of vegetable ash. On her way home from that trip, Keehn had a dream in which she saw, almost photographically, an image of a goat cheese with a black layer of vegetable ash bisecting it like the coastal fog layer that frequently floats among the hills around her Humboldt County home. “The naivety of it – it’s wrong in many ways,” she reflects now. “I didn’t know what I didn’t know.”
“Nobody liked it for quite a while,” she adds. “We threw away a lot of cheese.”
Some of the people who did like it, though, were rather influential: New York Times food critic Florence Fabricant mentioned Humboldt Fog in a 1997 article about growing interest in fine cheeses, and Russ Parsons, a former food editor and columnist for the Los Angeles Times, asked Keehn to send some to Julia Child for her birthday. “She happened to taste it, and she liked it,” Keehn says.
Humboldt Fog is still made in essentially the same way that it was in those early days: by hand, by cheesemakers who are asked to remember that they’re not just making cheese – they’re making Humboldt Fog. There are a couple of differences: the cheese is now inoculated with some Geotrichum mold as well as the Penicillium culture in its original recipe, which extends its shelf life a little bit without affecting its flavor, and Cypress Grove is making – and selling – a great deal more of it now that Humboldt Fog has become one of America’s most popular artisanal cheeses. “It just takes time and really sticking with what you care about,” Keehn says.
The path from Cypress Grove’s earliest days is marked along the way by new cheeses, some of which are no longer made, although they’re remembered in plaques outside the meeting rooms in Cypress Groves’ new offices. Truffle Tremor, another aged goat cheese that’s fancied up with the addition of real truffle pieces for an earthy taste of knee-buckling decadence, is a hearty survivor of a ruthless market.
Truffle Tremor started as an experiment in whether truffles and goat cheese could find happiness together, and it wasn’t exactly love at first sight, Keehn remembers. She added some truffles to fresh chevre and realized immediately that the bright, clean flavors of her chevre and the mellow earthiness of the truffles conflicted, as did the contrasting textures of the truffles and the fresh cheese. “It was like a fight in your mouth,” she said. “It was so bad.”
Keehn responded by trying the same strategy that worked for the kids in “The Parent Trap” – putting the pair she loved away by themselves so they could fight it out, in the hope that maybe they’d find a way to get along. Two or three weeks later, she brought the aged truffled cheese out into a staff meeting and asked people what they thought. “We tried this cheese – I swear, this was my, ‘You coulda heard a pin drop’ moment,” recalls Cypress Grove Sales Director Bob McCall. “Nobody said a word for a long time, and then somebody just said, ‘I think you have a winner.’”
“I love it when they do the happy dance,” Keehn adds. “I don’t believe in doing something unless you can really knock it out of the park. There’s no need for another mediocre cheese…. For us, cheese is a vehicle to make people’s lives happier.”
KABRITA USA, a line of premium goat milk formula and goat milk baby foods made with naturally easy-to-digest, non-GMO goat milk, is introducing a new flavor, Sweet Potato Apple Cinnamon. The new flavor is shipping to retailers nationwide this month.
Sweet Potato Apple Cinnamon Goat Milk Yogurt is made with organic sweet potato, organic apple puree and organic cinnamon, as well as gentle, antibiotic-free whole goat milk yogurt for a comforting and nutritious snack or breakfast. High in vitamins A and E, it contains no artificial colors, flavors or preservatives, and comes in convenient, squeezable BPA-free packaging.
“KABRITA is excited to present this new, unique flavor that will add some warmth to the winter months,” said Simona Irwin, Director of Sales at KABRITA USA. “We know that little ones will be more likely to choose healthy snacks from a young age if companies like KABRITA provide delicious, nutrient-rich flavors that appeal to all palates. Our goat milk yogurt pouches are also a great alternative for the many parents out there whose kids are sensitive to cow’s milk.”
The full KABRITA product line includes Goat Milk Formula for Toddlers in small and large sizes, and Goat Milk Yogurt and Fruit pouches, which are also available in Mango Peach, Banana and Natural Vanilla Bean and Mixed Berry. The pouches can be introduced from six months of age and are approximately 70 percent organic. All products are naturally easy to digest and may be a solution for little ones with a cow’s milk sensitivity, which can surface as digestive discomfort, congestion or eczema. Goat milk is one of the most commonly consumed milks worldwide. KABRITA goat milk is produced without any exposure to antibiotics, growth hormones or preservatives and is free from artificial colors and flavors.
KABRITA is available at natural and traditional grocers nationwide, including Sprouts Farmers Market, Safeway, Whole Foods Market and major online retailers like Amazon.com, Walmart.com, Target.com, Costco.com and more. To learn more about KABRITA, the benefits of goat milk, and for expert nutrition insight via its Nourish Blog, visit http://www.kabritausa.com.