Emmi Roth USA will be a national partner and the official specialty cheese sponsor at four of Share Our Strength’s Taste of the Nation® events, including the upcoming Taste of the Nation Houston event on April 6.
At Taste of the Nation events, guests will have the opportunity to sample a range of imported cheeses from Switzerland, such as Kaltbach Cave-aged Le Gruyère AOP, Kaltbach Cave-aged Emmentaler AOC, SwissArt and Appenzeller, along with award-winning selections from Wisconsin, including Grand Cru® Reserve, Buttermilk Blue®, GranQueso®, Horseradish Havarti, and the recently introduced 3 Chile Pepper Gouda.
Every year, Taste of the Nation events bring together the country’s best chefs, sommeliers and mixologists to raise money for Share Our Strength’s No Kid Hungry® campaign, which is ending childhood hunger in America by connecting kids in need to the healthy food they need, every day. Held in more than 30 cities across the nation, guests of Taste of the Nation can sip and sample gourmet creations from each city’s premier culinary talent and participate in unique culinary, travel and lifestyle auctions – all while raising funds to make No Kid Hungry a reality. Since 1988, Taste of the Nation has raised more than $85 million.
“We are proud to sponsor Taste of the Nation events and continue to serve as proud partners of the No Kid Hungry campaign this year,” said Linda Duwve, Vice President of Sales at Emmi Roth USA. “We look forward to sharing our domestic and international award-winning cheeses with food lovers across the country for a great cause.”
Taste of the Nation Houston will be held April 6, 2014 at the Houstonian Hotel Club & Spa. Emmi Roth will also sponsor Taste of the Nation events in New York City on April 28, Minneapolis on June 23 and Chicago on August 13.
In addition to sponsoring the events, Emmi Roth USA will donate $1 to the No Kid Hungry campaign for each Roth Signature Cheese Board Kit sold in 2014. For more information on the Cheese Board Kit, visit www.emmirothfoodservice.com.
Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, winning 106 awards—about 39 percent—of the total 273 awards given, including 38 Best of Class, 34 second place and 34 third place awards.
Wisconsin’s accomplishment represented five times the number of awards as those won by the closest competitor, Switzerland with 21. Switzerland also claimed the contest’s World Championship Cheese prize with Original Schweizer Rohmilch Emmentaler and second runner-up to the winner with Fromagerie Moleson Gruyère AOP. Austria was first runner-up for Erzherzog Johann cheese.
This year’s contest marked the third consecutive World Championship in which Wisconsin has improved its share of total award wins, claiming 30.8 percent in 2008, 31.3 percent in 2010 and 37.8 percent in 2012.
“Wisconsin’s record of exceptional performance speaks to the high quality of milk from Wisconsin dairy farms, where all our cheesemaking begins,” said Wisconsin Milk Marketing Board Chief Executive Officer, James Robson. “Add to that the fact that Wisconsin has the highest concentration of great cheesemakers in the world, and you’ve got a combination that’s hard to challenge.”
Wisconsin also was the leader in Best of Class medals, winning 38, and swept 11 of 90 competition classes: Bandaged Cheddar (Sharp to Aged), Aged Provolone, Parmesan, Flavored Havarti, Brick (including Muenster), Aged Gouda, Smoked Gouda, Hard Hispanic Cheeses, Cold Pack Cheese (including Cheese Food), Cold Pack Cheese Spread and Open Class: Shredded Cheese.
Additionally, graduates of Wisconsin’s elite Master Cheesemaker® program, celebrating its 20th anniversary this year, had an outstanding performance, taking home a total of 29 awards.
Sartori Cheese received two “Best of Class” awards at this year’s World Championship Cheese Contest held in Madison, Wisc. The competition was host to over 2,600 entries from a total of 22 countries. Sartori’s Extra-Aged Asiago was named “Best Asiago” while SarVecchio® Parmesan received a “Best of Class” in the shredded cheese open class.
Two years ago at this biennial competition, Sartori’s Extra-Aged Asiago took home a “Best of Class” in the Open Class Hard Cheeses and Sartori’s SarVecchio Parmesan received a “Best of Class” in the shredded class, making it the best shredded cheese in the world four years running. “This competition is very technical. The judges look for up to 50 defects in a cheese and judge in tenths of a point up to 100 points. Their standards of quality are set high,” states Sartori Research & Development Vice President Pat Mugan.
“The incredibly high quality milk provided by our patron farms is a vital first step in making great cheese. When out visiting with the farms, you can see these patron producers have a true love for the land and their animals. They know that the milk they are providing to Sartori is helping to make award-winning cheese and they’re proud of that,” states third generation Owner and CEO Jim Sartori.
Sartori’s Extra-Aged Asiago and SarVecchio Parmesan cheeses are hand-crafted in Antigo, Wisc. Each cheese wheel is carefully handled by Sartori’s team members. “We have high quality standards not just at the farm, but also at our cheese making facilities. It’s important for us to follow through with a level of quality that we are proud of. If we all continue with high quality standards, we’ll see the results, such as a ‘Best of Class’ win at one of the most prestigious cheese competitions in the United States,” Jim Sartori says.
Sartori received one additional award for its Merlot BellaVitano®, a second place finish right behind the SarVecchio Parmesan in the shredded cheese open class. For additional information about Sartori, visit the website at sartoricheese.com and follow on Facebook and Twitter @Sartori_Cheese for daily news and updates.