Authentic Belgian Brown Rock Beet Sugar from The Sugar Lab
Ideal for sweetening tea or coffee, The Sugar Lab’s Beet Sugar is authentic Belgian brown rock sugar made popular in tea shops by Teavana. Distinctively packaged in a 13.5-ounce apothecary jar, this all-natural rock sugar is gluten free, kosher and non-GMO. It’s sold online on Amazon and www.spices.com for $19.95.
This rock sugar is a multifaceted form of sweet, crystalline sucrose made from sugar beets instead of sugarcane and imported from Belgium. The rock crystals get their brown colors from the natural presence of molasses. Perfect for enhancing beverages such as coffee or tea, brown rock sugar also is used in candy, baked goods, desserts and other dishes for both texture and as a garnish for added visual appeal.
Roth Cheese Celebrates Big Wins at 2019 U.S. Championship Cheese Contest
Roth® Cheese, Wisconsin makers of award-winning specialty cheese, took home four medals including two best of class awards, at the 2019 U.S. Championship Cheese Contest in Green Bay, Wisconsin.
Roth Grand Cru® Reserve, the company’s signature alpine-style cheese, and Roth Pavino, a bold alpine-style cheese sold exclusively at Whole Foods Market, were two of the competition’s top 20 finalists, each named best of class in their respective categories.
Grand Cru Reserve received the top score of 99.40 out of 100 in the open class: hard cheese with natural rind category and Pavino Cheese ranked highest in the washed rind/smear ripened hard cheeses category with a score of 99.85.
Roth Cheese also took home a second-place award for its creamy, yet spicy Chipotle Havarti in the open class: peppered flavored (medium heat) category. Roth Creamy Gouda Snack Cheese earned a third-place award in the natural snack cheese category.
“We are incredibly honored to bring home four awards at this year’s competition and especially proud that two of our cheeses were named top 20 finalists,” said Tim Omer, President and Managing Director for Emmi Roth. “These distinctions would not be possible without the hard work and talent of our entire team at Emmi Roth, all of whom can be proud of their role in crafting these award-winning cheeses.”
The United States Championship Cheese Contest, hosted by the Wisconsin Cheese Makers Association, is now the nation’s largest biannual technical cheese, butter and yogurt competition. This year’s contest had 2,555 entries in 116 classes from 35 states – a record number of entries in the contest’s 20-year history.
BelGioioso Cheese Wins 6 Medals at U.S. Championship Cheese Contest
BelGioioso Cheese was awarded six medals out of a total of 2,555 entries from 35 different states at this year’s U.S. Championship Cheese Contest Judging. Five first place gold medals and one third place bronze medal will be awarded to BelGioioso Cheesemakers during the April awards ceremony in Madison.
“Forty years ago, we started producing only one cheese, Sharp Provolone,” said Errico Auricchio, President, BelGioioso Cheese. “Today, we make over 27 different varieties. Winning medals in a wide variety of classes showcases that our cheesemakers are truly crafting some of the best cheeses in the United States.”
“The first place medals represent a variety of our cheeses, including Sharp Provolone, Parmesan, Crema di Mascarpone, Fresh Mozzarella and our newest cheese Artigiano Vino Rosso,” said Gaetano Auricchio, the company’s Executive Vice President. “My father started with a goal to create great cheeses here in the U.S., and our cheesemakers’ expertise is key to our award-winning quality. We now have eight certified master cheesemakers on staff, and they are all very passionate about their craft.”
BelGioioso cheesemakers were recognized with a total of six awards in the contest:
- First place gold medal – BelGioioso Parmesan (Parmesan Class) Tim Dudek 99.20 score
- First place gold medal – BelGioioso Aged Provolone Mandarini (Aged Provolone Class) Kevin Benzel –98.65 score
- First place gold medal – BelGioioso Crema di Mascarpone (Open Class Soft Cheeses) Randy Wolter 99.45 score
- First place gold medal – BelGioioso Fresh Mozzarella Snacking (Natural Snack Class) Ryan Healy 99.00 score
- First place gold medal – La Bottega di BelGioioso Artigiano Vino Rosso (Open Class Flavored Cheeses) Davide Toffolon – 99.45
- Third place bronze medal – BelGioioso Fresh Mozzarella Prosciutto & Fresh Basil Roll (Prepared Food) Peter Gretzinger –99.45 score
