The Comté Cheese Association is delighted to announce the winner of the second Comté Scholarship for American Cheese Society Certified Cheese Professionals™ . Amanda Parker, Director of Program Development for Murray’s Cheese, took home the first place prize in the blind essay contest. She has won an all-expenses-paid trip to the Comté region to learn first-hand about the region and production. There was a tie for runner-up between Jason Herbert, Assistant Specialty Team Leader of Whole Foods, and Leah McFadden, Associate Perishables Buyer for the northern California region of Whole Foods. They will each receive a special Comté care package.
The essays were judged anonymously on the basis of knowledge and creativity by a panel of three renowned cheese experts: Greg O’Neill (Board President of the American Cheese Society; Owner of Pastoral Artisan Cheese, Bread & Wine); Cathy Strange (Global Cheese Buyer, Whole Foods Market, Inc.); and Max McCalman (Maître Fromager of Artisanal Premium Cheese Center, Author and Cheese Writer). The judges did not have access to the applicants’ names or information.
Amanda Parker states of winning the scholarship, “I am delighted for this incredible opportunity and the chance to see in person such an important cheesemaking region!” Her winning essay can be viewed here.
The Certified Cheese Professional™ (CCP) Exam was established by the American Cheese Society in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the cheese world. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the board.
Made exclusively in the Jura Mountain region of France, Comté is an artisanal cheese with AOC (Controlled Appellation of Origin) and PDO (European Protected Denomination of Origin) designations. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions.
The Comté Cheese Association represents all those who are involved in the production of Comté—dairy farmers, cheese-makers, affineurs—and carries out activities in all fields of interest to the trade, including research and technical issues, economics, information and communications, marketing, law and promotion of the Comté appellation, defense of local traditions and protection of the environment.
The “Perfect Bite” at the first West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco on January 19 was an unlikely, but delicious combination of flavors and texture that just worked.
“The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, Va., who paired award-winning chèvre from Redwood Hill Farm with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite. Soulos was awarded $1,000, immeasurable glory and an all expenses paid trip to the Vermont Cheesemakers Festival this summer along with top two finalists Zach Berg of Bi-Rite Market in San Francisco and Nate McElroy of Bedford Cheese Shop in New York.
“I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.”
Redwood Hill Farm Owner Jennifer Bice, said: “We were thrilled to be one of the hometown hosts of the first West Coast Cheesemonger Invitational. It was wonderful to see how Perry used our fresh chèvre in such a surprisingly delicious way.”
Redwood Hill Farm’s cheeses were featured throughout the competition. Competing mongers enjoyed a vertical tasting of Camellia, Redwood Hill Farm’s Camembert–style cheese at various ages, from three days to eight weeks. It was also served as a delicious dessert course sandwich topped with berry preserves created by Michael Davidson, aka The Grilled Cheez Guy of Oakland, Calif. Cheesemonger Max Frederick from The Cellar Cheese Shop in Costa Mesa, featured Redwood Hill’s Raw Milk Feta in his Greek-inspired spoon sweet.
More than 30 of the best cheesemongers – the folks who sling cheese for a living – competed in an intense day-long series of cheese challenges. Participants from San Francisco, New York, Los Angeles, Seattle, Boulder, San Diego, Florida and even Toronto, Canada were put through a series of tests. From blind cheese tastings and a grueling written exam to sales-under-pressure and the perfect cheese cutting, the day-long event challenged the mongers’ skills, knowledge and creativity, as evidenced in their Perfect Bite. Following the private daytime competition was an evening party attended by 800 members of the cheese-loving public.
Attendees were treated to “perfect bite” pairings created by each competing cheesemonger along with award-winning cheeses from CMI hosts: Bay Area cheese pioneers Redwood Hill Farm & Creamery and Cowgirl Creamery, international importer Columbia Cheese and East Coast luminary Vermont Creamery; four custom grilled cheese sandwiches created just for CMI by The Grilled Cheez Guy; plus fondue, raclette and thousands of pounds of cheese. As esteemed panel of judges, including San Francisco Chronicle Cheese Columnist Janet Fletcher, Cheese Connoisseur Magazine Publisher/Editorial Director Lee Smith and American Cheese Society Board Member and DiBruno Bros. Owner Emilio Mignucci, rated competing mongers based on portioning, presentation, taste, aesthetics, creativity and whether or not the pairing created the elusive third flavor of the blended components.
According to Liz Thorpe, CMI Event Producer and Author of The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table, “San Francisco really caught the ‘cheese for life’ spirit of what the Cheesemonger Invitational is all about: celebrating the passion and challenging the skills of this dedicated tribe of cheese lovers. We’re excited to bring CMI back to the city next year for more mongering competitions, world-class cheese tastings, late night dancing and more.”
Adds Soulos: “It’s thrilling to be named the CMI 2014 champion of cheese after competing in the 2012 and 2011 events in New York City and feeling both times that I could have done better. This time I brought my A-game, spending countless nights reading and studying the craft as mental preparation, and several days designing my perfect bite. The hard work paid off.”