Five Wisconsin Cheesemakers Named Finalists at 2018 World Championship Cheese Contest
For the past two days, a judging pool of 53 cheese graders, dairy scientists and industry experts from around the world have sampled cheeses from 26 countries and 32 states, narrowing down a list of 3,402 entries to 20 finalists.
Five Wisconsin cheeses, including two from Master Cheesemaker Mike Matucheski of Sartori Cheese, are in consideration to be named the 2018 Grand Champion. Wisconsin finalists include:
English Hollow Cheddar
Class 4: Cheddar, Aged One to Two Years
Maker: Maple Leaf Cheesemaking Team
Maple Leaf Cheesemakers, Inc.
Monroe, Wisconsin
Maple Leaf English Hollow Cheddar is aged at least 12 months to develop a complex, nutty flavor.
Mild Gouda
Class 39: Mild Gouda
Maker: Eric Steltenpohl
Saxon Cheese, LLC
Cleveland, Wisconsin
Saxon Gouda has a creamy, smooth texture and sweet, rich milky flavor.
Sartori Reserve Espresso BellaVitano
Class 69: Open Class: Flavored Cheeses with Sweet or ‘Dessert’ Condiments
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Sartori Company
Antigo, Wisconsin
Wheels of Sartori Espresso BellaVitano® are hand-rubbed with freshly roasted espresso adding a sweet finish to the cheese.
Cave Aged Chandoka
Class 102: Surface (Mold) Ripened Mixed Milk Cheeses
Maker: David Rogers and Team LaClare
LaClare Family Creamery
Malone, Wisconsin
Bandage-wrapped in linen and aged for a minimum of six months, this cow and goat milk cheddar is bold, tangy and fruity.
Sartori Limited Edition Pastorale Blend
Class 103: Hard Mixed Milk Cheeses
Mike Matucheski and Erin Radtke
Sartori Company
Antigo, Wisconsin
Sartori Pastorale Blend® is made with cow’s and sheep’s milk. The wheels are hand-dusted with paprika resulting in a creamy, earthly flavor and slightly smoky finish.
The 2018 Grand Champion will be announced at 8:15 p.m. CT this evening at the Monona Terrace in Madison, Wisconsin. The announcement can be viewed via Facebook Live on World Championship Cheese Contest Facebook Page.
Organic Trade Association Seeks Court Hearing in Animal Welfare Standards Lawsuit
The Organic Trade Association wants its day in court. On March 7, the association requested that oral arguments be heard on its lawsuit against the U.S. Department of Agriculture (USDA) over the Department’s failure to put into effect new organic livestock standards. The request comes as the case is gaining significant momentum and as more organic businesses and stakeholders take action and speak out in support of the lawsuit.
Since the filing of the lawsuit, a host of organic stakeholders representing thousands of organic farming families, organic certifiers and organic policymakers – along with leading animal welfare and retail groups speaking out for millions of consumers — have joined the Organic Trade Association’s challenge.
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The Organic Trade Association last September filed a lawsuit against USDA in the U.S. District Court for the District of Columbia over the Department’s failure to put into effect the Organic Livestock and Poultry Practices (OLPP) regulation. The regulation had been developed and fully vetted for more than a decade by the organic sector, the National Organic Standards Board and USDA’s National Organic Program. Since the Organic Livestock and Poultry Practices final rule was published on Jan. 19, 2017, the government has attempted five times to delay the implementation of the rule, either through the formal rulemaking process or through its attempt to dismiss the suit.
Bellwether Farms Announces ‘Whole is Better’ Campaign
Bellwether Farms has announced a “Whole is Better” campaign to support national distribution for its Organic Whole Cow Milk Yogurt. The announcement coincides with ExpoWest, the world’s largest natural products show, March 8-10 in Anaheim, California.
The Whole Is Better campaign reinforces recent studies and reports suggesting that dairy foods made with whole fat milk are more nutritious than reduced-fat or fat-free products. Whole is Better supports the company’s mission to make healthy products for a full, active lifestyle. New campaign taglines will appear on packaging and in summer schedules for social media, sport events and online promotions. The campaign aims to increase national distribution of Bellwether Farms whole fat yogurts and cheeses, especially Organic Whole Cow Milk Yogurt which is currently distributed by UNFI, KeHe and Dairy Delivery.
“Our products are whole milk, intentionally. It’s common sense on top of good science, whole is better. Whole fat yogurt, cheese and milk taste better and are better for us,” says Liam Callahan, co-Founder, Cheesemaker and Yogurt Maker. “We respect the integrity of the milk so it delivers all the nutrition and health benefits naturally. With careful handling of the highest quality milk we can find, we have created a richer, creamier yogurt, without straining, adding thickeners or cream. We design our products to support healthy, active lifestyles for peak performance and enjoyment.”
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Bellwether Farms adds Whole Cow Milk Yogurt to its award-winning line of Sheep Milk Yogurt as consumer demand for whole dairy products climbs. Made with organic whole milk from Jersey cows pastured on a farm near Bellwether Farms Sonoma County, California, creamery and sheep ranch, the new cow milk yogurt 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. New 3.75-ounce transparent cups reveal fresh fruit ready to blend into the creamy yogurt. Single serve cups and four-packs come in six flavors – Strawberry, Blackberry, Blueberry, Spiced Apple, Vanilla and Plain. A 32-ounce foodservice size is available in Vanilla and Plain.
Bellwether Farms will be sampling the whole goodness of Whole Cow Milk Yogurt in Hall E during ExpoWest. The booth will be stocked with samples to meet expected demand for the new yogurt.
