Mariano Gonzalez Returns to Vermont
Cheesemaker Mariano Gonzalez is joining Grafton Village Cheese Company, a subsidiary of The Windham Foundation, effective February 1, 2019, said Ruth Anne Flore, Chief Executive Officer of Grafton Village Cheese. As Head Cheesemaker, Gonzalez will supervise all aspects of cheesemaking at Grafton Village Cheese, including production, development, aging, and procurement.
Gonzalez is an award-winning cheesemaker and cheddar cheese specialist who has been developing his skills for over 30 years. As a young child in his native Paraguay, he remembers helping his uncle make Queso Paraguay, a traditional fresh cheese of that country. In 1987, Gonzalez married his wife Meg and moved to her home in Shelburne, Vermont, where he learned to make traditional cheddar cheese by hand at Shelburne Farms. During his tenure at Shelburne Farms, the cheese won Best Cheddar and Best in Show at the American Cheese Society. It was also during this time that Gonzalez began developing a traditional clothbound English style cheddar, his dream cheese.
In 2001, he moved to California’s Central Valley to become head cheesemaker at Fiscalini Cheese Company. With Fiscalini, Gonzalez developed the company’s bandage-wrapped cheddar, which won Best Cheddar at the prestigious World Cheese Awards in England in 2007, 2011 and 2014. Other signature award-winning cheeses developed under his guidance include San Joaquin Gold, a semi-hard aged cow’s milk cheese and Lionza, an alpine-style cheese that most recently won the coveted sofi Award from the Specialty Food Association in New York and Super Gold at the World Cheese Awards.
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Gonzalez is a frequent participant in educational panels and industry workshops and is a member of the American Cheese Society and California Artisan Cheese Guild. He has also worked for USAID as part of its Farmer to Farmer program, helping develop the cheese industry in Central and South America.
When not making cheese, Mariano enjoys spending time with his wife, two adult daughters and their three dogs. They will reside in Grafton.
Emmi Roth Acquires Great Lakes Cheese Plant
Emmi Roth® is expanding with the acquisition of Great Lakes Cheese’s blue cheese plant in Seymour, Wisconsin.
Emmi Roth is known for award-winning Wisconsin-made blue cheeses including Roth Buttermilk Blue®, a creamy raw milk blue cheese, Roth Buttermilk Blue Affinée, an aged version of Buttermilk Blue, and Roth Moody Blue®, a small-batch smoky blue cheese.
With the purchase of the Great Lakes Cheese plant, Emmi Roth will not only be able to expand its blue cheese production, but also increase its capabilities to develop new blue cheese products and packaging solutions.
“We believe in the blue cheese category and see this as an opportunity to strengthen our position in the market,” said Tim Omer, Emmi Roth President and Managing Director. “This acquisition gives us access to a talented group of cheesemakers and provides us with additional resources to expand our current production and develop new blue cheese products for our customers.”
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“We know Emmi Roth to be as passionate about cheese and as committed to its employees as we are,” said John Epprecht, Vice President, Great Lakes Cheese. “They are well positioned to guide Seymour’s business and its dedicated workforce into the next stage of growth.”
Great Lakes Cheese’s Seymour plant currently employs 50 people; Emmi Roth will offer continued employment to all employees at the Seymour location. “We look forward to welcoming the employees at Great Lakes Cheese into our family of award-winning cheesemakers,” said Omer.
This acquisition will grow Emmi Roth to four locations in Wisconsin, also including Monroe, Platteville and Fitchburg, employing nearly 300 people.
Aleph Farms Jump-Starts First Cell-Grown Steak
Aleph Farms Ltd. has kicked off the first cell-grown minute steak, delivering the full experience of meat with the appearance, shape and texture of beef cuts.
The food tech start-up’s new product demonstrates its capabilities for growing different types of natural beef cells isolated from the cow into a fully 3-D structure similar to conventional meat. The breakthrough not only obtains the true texture and structure of beef muscle tissue steak, but also the flavor and shape, establishing a new benchmark in cell-cultured meat technology.
Aleph Farms successfully grown slaughter-free steak, without the need for devoting vast tracts of land, water, feed, and other resources to raise cattle for meat and uses no antibiotics. Cell-grown meat is typically grown from a few cells of a living animal, extracted painlessly. These cells are nourished and grow to produce a complex matrix that replicates muscle tissue.
One of the barriers to grown meat production has been getting the various cell types to interact with each other to build a complete tissue structure as they would in the natural environment inside the animal. The challenge is to find the right nutrients and their combination that would allow the multicellular matrix to grow together efficiently, creating a complete structure. The company overcame this obstacle thanks to a bio-engineering platform developed in collaboration with the Technion – Israel Institute of Technology, Haifa.
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Aleph Farms is using a combination of six unique technologies that allow it to drop the production costs of the meat, including innovative approaches related to an animal-free growth medium to nourish the cells, and bioreactors – the tanks in which the tissue grows.
Aleph Farms’ minute steak is thinly sliced and will cook in just a minute or so,” said Amir Ilan, Chef of the restaurant Paris Texas in Ramat Gan, Israel. “For me, it is a great experience to eat meat that has the look and feel of beef but has been grown without antibiotics and causes no harm to animals or the environment. Aleph Farms meat has high culinary potential – it can be readily incorporated into top-shelf preparations or served in premium-casual restaurants, trendy cafes, bistros, or other eateries.”
Aleph Farms was co-founded in 2017 by Israeli food-tech incubator The Kitchen, a part of the Strauss Group Ltd., and the Technion. The company is supported by US and European venture capital firms. Aleph Farms joined The RisingFoodStars—the European Institute of Technology (EIT) Food’s club of outstanding agrifood start-ups in July 2018.
