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Guggisberg Sugarcreek Team Emmental Wheel Wins U.S. Cheese Championship

 

By Lorrie Baumann

 

IMG950609Cecylia Szewczyk is popping her buttons after the Emmental cheese made by her Sugarcreek team at Guggisberg Cheese was named the winner of the United States Championship Cheese Contest. The 200-pound wheel was chosen from among 1,894 entries in the contest, and it’s a cheese destined to lead Guggisberg Cheese’s product line in a direction that appeals to changing American tastes.

Of course, winning awards is nothing new for Guggisberg, which makes highly esteemed American Swiss-style cheeses that win championships almost routinely, but this award recognizes Guggisberg’s ability to turn its expertise toward traditional Swiss cheese styles with their robust flavors that were once considered too strong for American tastes. But as Americans have become more adventurous eaters, they’re demanding bolder flavors, and Emmental is back in favor. “In Switzerland, they are using different culture combinations that are able to break down the fat in cheese as it ages, and this produces the strongest notes that appreciated there. Here in the U.S. there is a tendency to use milder culture combinations that do not break down the fat , but more and more, Americans prefer pronounced flavors, and we would like to go in this direction,” Szewczyk explains.

Szewczyk led the team that developed the new cheese. Like the championship Emmental, she’s new to Guggisberg, although she’s been making cheese since 2006, when she was received her master’s degree in food biotechnology from the Polish university where she’d studied the food technology and food biotechnology. During the graduation ceremony in which she received her degree, she was approached by a Dutch company that was producing cultures for cheeses and offered a job immediately. She spent the next six years working in Poland, the Czech Republic, Slovakia, Germany and the Netherlands. Then the company sent her to Wisconsin to introduce its ingredients to the U.S. market. Two years later, the company’s management decided to change direction and scale back its efforts in the U.S. market.

Impotence levitra canada prescription cures are however available, though more for secondary than primary impotence. In the body of both men and women, the best viagra sexual functions are orchestrated by hormones. However if you know nothing about it, you are the only one who shall have an idea of the details that you need. cheapest cialis was initially released by Pfizer in 1998 and have developed an alternative which is more accustomed to call it a commercial proprietary name Sildenafil citrate. When it comes to buying meds, people rely on http://www.devensec.com/news/Devens_Press%20release_Certification_FINAL discount levitra their pharmacists. By that time, though, Szewczyk had developed a friendly relationship with Guggisberg, which was one of her customers. “There was a mutual feeling,” she says. She approached Guggisberg with her thoughts about developing new cheeses, and the company took her on for a project that required testing a new pilot line that was an exact copy of the new production line Guggisberg Cheese was planning to install. “I came here, and we started playing with recipes,” she says. The 200-pound championship wheel was one of the first off that pilot line.

342-MMS-1426812044-attachment1-PART951426811913581The winning Emmental was aged for just three months with a special cheese coating that allowed the cheese to breathe and release gases and moisture that naturally form within the cheese as it ages instead of the plastic wrapping that’s commonly used in the U.S. “There is a tremendous difference if you let cheese age the natural way, if there are no plastic bags to create a barrier,” Szewczyk says.

“The flavor that we managed to develop there was really outstanding. We were so happy,” she says. “We thought we wouldn’t stand a chance against other Emmentals because of the short aging. In only three months, we were able to develop the flavor. Considering the fact that this was one of the first trials, I’ll say we were very lucky.”

 

 

 

Gourmet Guru Celebrates 20 Years

Gourmet Guru, the first all natural and organic food retail distribution company in New York City, celebrates its 20th anniversary this year. Launched as a sole-proprietor, one-truck operation in 1996, Gourmet Guru distributed mostly local items and imported cheese exclusively to independent accounts in the New York City market at that time. The organization has steadily grown to be an award-winning vertically integrated sales, marketing and logistics company now covering territory from Washington, D.C. to Maine.

Since its inception, Guru has focused on bringing only the most innovative and high-quality natural and organic products to market with a proud track record of having launched several emerging (and now major) categories such as: USDA organic, Greek yogurt, natural/organic deli and meats and functional beverages for companies that have become the leading CPG brands in those categories.
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As Guru embarks on the upcoming year, the company will be launching a number of events that demonstrate its holistic approach to business and the world around us. The themes will highlight Guru’s passion for innovation and mutualism as well as an appreciation for customers and producer partners. These will include 20 new lines or line extensions in natural, organic categories, customer and producer appreciation awards for those maintaining 20 years of loyal partnership and 20 community give-back events as well as a 20th anniversary food show.

Arthur Schuman to Showcase Award-Winning “Best of Class” Cheeses at Winter Fancy Food Show

Arthur Schuman, Inc. will be showcasing its 2015 award-winning “Best of Class” cheeses at the Winter Fancy Food Show on January 17-19 at the Moscone Center in San Francisco. Arthur Schuman, Inc., a fourth-generation family company located in Fairfield, New Jersey, is recognized as a leader within the specialty cheese industry as both an importer and a producer of hard domestic cheeses for foodservice operators, retailers and distributors.

Arthur Schuman, Inc. invites you to stop by and taste these award-winning “Best of Class” cheeses that include:

Cello Riserva Copper Kettle Parmesan – This parmesan cheese has a unique rich and nutty flavor that earned a first place award at the 2015 American Cheese Society Competition. Made with strict traditional methods, this award-winning cheese is produced in Arthur Schuman’s Lake Country Dairy facility using the highest quality milk. The cheese’s robust flavor and distinct color comes from our commitment to using a copper kettle in the cheese making process and natural sea salt in the brining process. Each wheel is hand selected by a team of expert cheese graders as soon as its flavor has reached the peak of perfection.

Cello Riserva Artisan Parmesan – Produced by expert cheesemakers, Cello Riserva Artisan Parmesan is made with the freshest milk from local Wisconsin farms and carefully crafted using traditional techniques. Each wheel is naturally aged for over 12 months, developing a deep, nutty, sweet flavor. The complex composition of Cello Riserva Artisan Parmesan earned the second place award at the 2015 American Cheese Society Competition.

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Cello Whisps have gained a strong fan following: consumers try them once and fall in love. Even the cheese experts love Cello Whisps; their delicious flavor earned the second place award at the 2015 U.S. Championship Cheese Contest.

“2015 was a very rewarding year for Arthur Schuman, and we are already looking forward to launching our new Yellow Door Creamery Hand-Rubbed Fontina and Yellow Door Creamery Brilliant Blue cheeses in 2016,” said lIana Fischer, Vice President of Innovation & Strategy at Arthur Schuman, Inc. “We pride ourselves in offering new and innovative cheese products into the specialty market.”

Arthur Schuman, Inc. will also be showcasing hand selected imported cheeses including Entremont, Dodoni, Brugge, Busti, Mario Costa, Zanetti, Garofalo, and Pastures of Eden.