Oregon’s 87-year-old specialty condiment manufacturer took home a grand total of eight awards; four of them gold medals – at the 21st annual World-Wide Mustard Competition. The event involved more than 100 judges at the National Mustard Museum in Middleton, Wisconsin. The global competition has included entries from as far away as Japan, Greece and Sweden.
Barry Levenson, curator of the National Mustard Museum, noted in an email: “The rest of the world is ‘yellow with envy’ of Beaverton’s long dominance at the World-Wide Mustard Competition.”
Beaverton won gold medals for Inglehoffer Sweet Hot Mustard in the Sweet Hot category, Inglehoffer Ghost Pepper Mustard in the Pepper Hot (Scorching Hot) category, Inglehoffer Hot Horseradish Mustard in the Horseradish/Wasabi category and Beaver Cranberry Mustard in the Fruit category. The company was awarded silver medals for Beaver Brand Dusseldorf Mustard in the Classic Hot category and Inglehoffer Horseradish Wasabi Mustard in the Horseradish/Wasabi category and bronze medals for Inglehoffer Sweet Hot Mustard in the Pepper Hot (Mild to Medium) category and Inglehoffer Creamy Dill in the Herb/Veggie category.
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Domonic Biggi, CEO of Beaverton Foods, said the fourth generation family-owned and operated company is proud to be a long-time participant in the renowned international mustard competition. “It’s humbling to say we have won more than 150 medals at this annual competition,” he said. “We are especially pleased that our new Inglehoffer Ghost Pepper Mustard was selected for a gold medal. Additionally, we’re grateful that culinary experts around the world like our products.”
The annual competition is open to all commercial mustard producers and agents worldwide. There are 16 flavor categories of which there are gold, silver and bronze awards given to the contestants. Since 1995, judges consisting of chefs, food writers and mustard aficionados have blind tasted the mustards in the competition.
That insight into the artisanal cheese market has inspired the cheesemakers at Cabot Creamery to apply that information as well as knowledge about new cheese cultures as they’re figuring out how they can use their existing cheddaring equipment to make new cheeses with different taste profiles. Instead of just adding new flavoring ingredients to existing cheeses, they’ve begun developing the recipes to create entirely new cheeses that the company is able to produce in quantities large enough to target the lines at mainstream delis. These cheeses, which Cabot has dubbed its Founder’s Collection, aren’t intimidatingly different from the mainstream, but they’re definitely designed to appeal to the novice turophile who’s ready to take a step up from the cheeses he’s used to picking up at the supermarket. “These are aimed at the deli counter,” Gile said. “We didn’t want to launch four new cheddars, so we’ve got three cheddars and another unique cheese…. We were looking for a way to add genuine value to the product, not just to make it look pretty.”
Adirondack is made in the New York facility acquired with the 2003 acquisition of McCadam Cheese Company by Agri-Mark, the dairy farmer cooperative behind Cabot Creamery. Aged 1.5 to two years, it’s similar to Cabot Private Stock but made with the McCadam original stock cheese with its tangier citrus bite that lends a unique flavor profile compared to Cabot’s Vermont cheddars.
Lamberton is similar to Cabot Clothbound Cheddar, except that it’s packaged in plastic rather than with cloth bindings. The name is a nod to one of Cabot’s original founding farmers, and the cheese has a buttery sweetness overlaying the traditional flavors of a strong yankee cheddar.