Vermont Creamery Wins Six Awards at ACS Judging & Competition
Vermont Creamery took home six awards at the 35th annual American Cheese Society Competition (ACS), held this year in Pittsburgh, Pennsylvania, on July 27.
The Creamery’s flagship aged cheese, Bonne Bouche, took first place in its category, as did Lightly Salted Cultured Butter and Fromage Blanc. Bijou took second place in its category and Coupole and Quark both took third place.
This is the sixth ACS award received for Bonne Bouche, an ash-ripened aged goat cheese, and for Coupole. It is the third for Lightly Salted Cultured Butter, the Creamery’s signature 86 percent butterfat butter. Fromage Blanc won its third ACS award; it is the fifth for Bijou and fourth for Quark.
Problems viagra purchase on line with health like high blood pressure or kidney related problems. It works as a powerful sex stimulant for both men and downtownsault.org cialis brand 20mg women. viagra sale You are also advised intake of nuts. Joint replacement is a life-changing decision and could give order levitra you long-term consequences. “It is a tremendous honor to be recognized six times over by the American Cheese Society, especially in the great company of our fellow Vermont cheesemakers;” said Adeline Druart, President of Vermont Creamery. “These awards are a reflection of our team’s passion and unwavering commitment to perfecting their craft.”
This year, 1,954 cheeses were entered in the 35th American Cheese Society Competition; of that, 34 ribbons were awarded to Vermont cheesemakers.
Green Chick Pea Goodness from Fresh Nature
By Lorrie Baumann
Fresh Nature is ready to introduce Americans to bright green hummus and falafel. Founded in 2012, the brand offers a line of products made from green chick peas. The line includes frozen Falafel Cakes and Southwestern Cakes that make a convenient meal option, hummus in four flavors and snack packs with mini-chick pea cakes and a sauce in which to dip them.
The snack packs are offered in two flavors – Spicy Cakes that come with four cakes and 2 ounces of a tangy chipotle dip and Falafel Cakes that come with four cakes and two ounces of a creamy tahini dip. They’re both vegan, and the four-cake package is enough for a hearty snack or a light lunch. They’ll retail for $4.99.
The Fresh Nature Falafel Cakes and Southwestern Cakes are offered in packages of eight for the freezer case. Each cake is a serving for a convenient plant-based entree that can be prepared for the table in a microwave oven, on the stovetop or in a conventional oven. They cook from frozen in just 60 seconds in the microwave, although the conventional oven will bring out extra flavor in 10 to 12 minutes of cooking time. Because the chick pea cakes are made from the young green chick peas, they’re moister than traditional falafel made from mature dried chick peas.
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There are four flavors of Fresh Nature Hummus: Classic, Falafel, Roasted Garlic and Jalapeno. Eight-ounce tubs retail for $3.99 to $4.99. Because the hummus is made from green chick peas rather than dried mature chick peas, it’s not just bright green – it’s also creamier and has a fresher taste than traditional hummus.
The green chick peas in the products are sourced from farms owned by Fresh Nature and 15 other family farms in southeastern Washington and northeastern Oregon. Ryan Davenport is Fresh Nature’s President. His farm has been in his family for four generations, and Davenport himself returned to the farm in 2010 after spending time away. The farm began planting chick peas as a rotation crop in wheat fields to provide a natural source of nitrogen to help replace nutrients depleted by nitrogen-hungry wheat. “It was all about trying to keep hold of our sustainable farm practices,” he said.
That was before hummus had exploded in popularity in the American market, and it wasn’t easy to turn chick peas into a profitable crop, so the company started work to develop marketable products for its chick peas. From the early to mid-2000s, Davenport’s family farm was working on how to harvest and preserve green chick peas. Once that process was dialed in, the family launched Fresh Nature to introduce its green chick pea products into a market that had discovered chick peas as a tasty source of plant protein. “We’re finding that more and more of our customers are wanting plant-based, organic and all-natural foods,” Davenport said. “So many people are looking for protein.”
Cellars at Jasper Hill’s Harbison Named Best of Show at ACS Awards
Harbison from Vermont cheesemaker Cellars at Jasper Hill was named best of show from among 1,954 entries at the American Cheese Society’s 2018 Judging & Competition. Cellars of Jasper Hill also took home second place in the competition with Calderwood, and COWS Creamery in Prince Edward Island, Canada, took home third place for Avonlea Clothbound Cheddar.
“What a thrill!” said Cellars at Jasper Hill Cheesemaker Mateo Kehler. “These wins represent the efforts of many dedicated people from our cropping crew and herdsmen, through production and affinage, to sales and support. It took a village working in concert to pull this off.”
The awards were announced at the 35th annual ACS Conference, “Forged in Cheese,” held July 25-28 in Pittsburgh, Pennsylvania. Of the 1,954 entries from more than 250 companies this year, 350 were named winners in the blind-judging that awards points for aesthetic qualities such as taste and subtracts points for technical defects for a total top score of up to 100 points. Cheeses had to earn at least 95 points to be named a first-place winner in one of 123 categories. Category winners then competed for best of show honors.
Cellars at Jasper Hill is celebrating its 15th anniversary this year, and the company is also celebrating its third ACS award for Harbison, which has won two third-place awards in past years. Greensward, a cheese made with Harbison and aged in its caves by Murray’s Cheese, won third place in ACS’ 2016 competition.
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“This year’s competition once again featured the very best cheeses and cheesemakers in the Americas,” said Nora Weiser, ACS Executive Director. “The diversity of cheeses displays the skill and passion of American cheesemakers. In taking two top honors, Cellars at Jasper Hill exemplifies how American artisan cheesemakers seamlessly meld tradition and innovation.”
For a complete list of this year’s winners and judges’ biographies, visit http://www.cheesejudging.org.