Point Reyes Earns 11 Awards at California State Fair
The California State Fair unveiled the winners of the 2024 Commercial Cheese Competition, spotlighting outstanding artistry and the abundant variety within California’s artisan cheese making landscape. Point Reyes Farmstead Cheese Co. was awarded an impressive 11 awards at this year’s competition. Notably, Toma, TomaRashi and Aged Gouda each received esteemed “Best in California” titles, a testament to the 24-year-old company’s continued commitment to excellence. In addition to the ‘Best in California’ awards, Original Blue, Bay Blue, CA Coastal, Fennel Blue, TomaTruffle and TomaProvence won Golds, while Point Reyes Brie and Young Gouda earned Silver Awards.
“How wonderful to be recognized by the CA State Fair with 11 awards across our product line!” exclaimed Kuba Hemmerling, VP of operations at Point Reyes. “Our cheese makers are laser-focused on quality and consistency, no matter if it is a new cheese we’ve just introduced like Fennel Blue, or a long-standing, fan favorite like Toma. I’m thrilled to share these honors with the team.”
A panel of 12 judges assessed more than 130 submissions, considering factors such as appearance, aroma, texture, and flavor. The event drew participation from 15 cheese manufacturers, ranging from small-scale artisans to larger producers. The awards ceremony is set for July 22nd, at the California State Fair, where these exceptional cheeses will be spotlighted in the California Kitchen Exhibit, Building B, from July 12–28th.
While Point Reyes Farmstead Cheese Co. commemorates the accomplishments at the California State Fair, they remain steadfast in their commitment to preserving the principles of quality, sustainability, and community that have shaped their success over the past 24 years.
In 1959 Bob and Dean Giacomini established their sustainable dairy farm along Highway 1, just north of Point Reyes Station. In 2000, together with their daughters, the family began making cheese on the farm with milk from their own herd of Holsteins. In 2010, the family opened The Fork, a culinary and educational center, offering farm-to-table educational experiences for both consumers and the trade. Three of the Giacomini sisters, Diana, Lynn and Jill now own and run the WBENC-certified, 100 percent women-owned company that is recognized internationally as an award-winning producer of best-in-class, hand-crafted, artisan cheese.
With production locations on the farm and in nearby Petaluma, the Point Reyes Farmstead product line contains Original Blue, Bay Blue, Toma, TomaProvence, TomaTruffle, TomaRashi, Gouda, and Quinta. The product line is available nationally at independent cheese shops and specialty grocers, at The Fork, local-area farmers’ markets and online.
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Tillamook CEO Criteser to Step Down; Booth Named to Succeed Him
Patrick Criteser
Tillamook County Creamery Association President & CEO Patrick Criteser will step down later this year. The TCCA Board of Directors has selected David Booth, TCCA’s current EVP of brand growth & commercialization, to succeed Criteser as president & CEO, with Criteser’s endorsement, and in alignment with the organization’s long-standing succession plan.
Criteser has led the farmer-owned cooperative since 2012. Under his leadership, the beloved regional heritage brand has been transformed into one of the largest, most respected and fastest-growing dairy companies in the country.
“Our vision of becoming a premium, multi-category, national dairy brand has been realized, and the cooperative is optimally positioned to thrive well into the future,” said Criteser. “I have accomplished what I hoped to achieve for the farmer-owners of this amazing cooperative, so I’ve decided that the time is right for this transition. Serving in this role has been the greatest honor of my professional career, and I am absolutely certain that our board has chosen the right person to succeed me in David.”
David Booth
TCCA Chair of the Board Shannon Lourenzo said, “We are so grateful for Patrick’s incredible leadership these past 12 years. Today, we are a $1.3 billion business, and one in four American households buy Tillamook cheese, ice cream and other dairy products. But we’re just getting started. David is a very talented leader and is someone who is well-equipped to continue the cooperative’s growth, which will further strengthen our farmer-owners, create more jobs and advancement opportunities for our employees, and enable us to continue to positively impact the communities where we live and work.”
Lourenzo said Criteser will remain CEO until later this year, while Booth immediately assumes the role of President. Working closely with the TCCA board and executive leadership team, they will implement a thoughtful transition plan to ensure business continuity and success. Upon Criteser’s departure, Booth will move into the role of President & CEO.
Booth joined TCCA in 2015, and has built top-performing sales, marketing, and category growth teams, forged crucial partnerships with retailers nationwide, and crafted Tillamook’s impressive growth strategy. He has wide experience across the company, including having served as interim CFO on two occasions. He has nearly 30 years of executive experience, including 18 years at ConAgra Foods.
“This is an incredible opportunity to work with our farmer-owners who have built this company with a long-term outlook and a commitment to growing the right way,” said Booth. “We have extremely talented and committed employees in every function and location. Our strong culture and organizational momentum are here to stay, and they will enable us to reach even greater heights in the future.”
Founded in 1909 as a farmer-owned cooperative, Tillamook County Creamery Association is a Certified B Corporation and prides itself on its commitment to bringing to market the most consistent, best tasting, highest quality dairy products possible. Guided by the belief that everyone deserves real food that makes them feel good every day, Tillamook’s internationally recognized, award-winning cheese, as well as exceptional ice cream, butter, cream cheese spreads, yogurt, sour cream, and frozen meals, are made with unwavering values that never sacrifice or compromise quality for profit. TCCA is owned by a group of farming families, primarily based in Tillamook County.
TCCA operates production facilities in Tillamook and Boardman, Ore., and employs more than 1,100. The Tillamook Creamery is the largest tourist attraction on the coast of Oregon and one of the most popular in the state, attracting more than one million visitors each year. For more information on TCCA and Tillamook, visit Tillamook.com.
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Not Extra Flamin’ Hot Milk – Can Brits Take the Heat? (Nudge, Nudge, Wink, Wink)
Forget your deep-fried Mars bar or peanut butter and jelly sandwich, the latest crazy culinary combo doing the rounds in the United Kingdom is milk and crisps.
The newest snack brand from PepsiCo, Extra Flamin’ Hot went on sale in the United Kingdom last week. Maybe. The hot new flavor, available across the Walkers MAX, Doritos and Wotsits Crunchy range, has been given “spicy” reviews by some snack lovers for whom the heat has proved too much.
To douse rising temperatures, bosses have decided to sell milk miniatures alongside the snacks … although readers should bear in mind that the news is being released on April Fools Day where members of the public, alongside organizations and brands, play pranks on the public.
The Not Extra Flamin’ Hot Milk will hit the shelves Monday April 1, and be on sale for “as long it takes for the British taste buds to mature to the spice”, said Dalila Fops Roy, head of brand innovation.
With its spice-neutralizing properties, milk was chosen as an antidote to the heat of Extra Flamin’ Hot crisps.
“Milk contains a protein called casein, which can break down capsaicin in the same way that soap cuts through grease,” said Dr. Paolo Salify, director of heat transference.
To accompany the April Fools prank, Extra Flamin’ Hot has undertaken (real) research to show the parts of the country that can handle the heat of the spicy new snack. It shows that those from Glasgow are the biggest lovers of spice in the United Kingdom, with two thirds (67 percent) claiming to either like or love spicy food. Meanwhile those in Belfast, Northern Ireland, like it the least – 41 percent have either a low, or no tolerance to spicy food.
“We have been considering a milk miniature to sell alongside Extra Flamin’ Hot Wotsits Crunchy, Doritos and Walkers MAX for some time,” Salify said. “With the arrival of this new data, we decided to expedite that decision and get it on the shelves as quickly as possible.”
Not Extra Flamin’ Hot Milk will go on sale initially in Belfast, and a nationwide roll out is expected to come in the coming days and weeks … or not!
Happy April Fools Day from your friends at Gourmet News.