15th Annual Oregon Cheese Festival
Now in its 15th year, the Oregon Cheese Festival is a farmer’s market style event celebrating cheese and everything that goes with it. Over the years it has grown into one of the largest cheese-themed festivals in the country – drawing artisan cheesemakers, vintners, brewers, and specialty food producers to showcase their products to an ever-growing crowd of cheese enthusiasts.
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This year’s event will take place March 16 and 17 in an expanded location, spanning north from the traditional venue at Rogue Creamery to the newly refurbished CraterWorks MakerSpace on Front Street in Central Point, Oregon.
Cheesemakers exhibiting at the Festival include:
- Beehive Cheese Company
- Briar Rose Creamery
- By George Farm
- Cascadia Creamery
- Cypress Grove
- Face Rock Creamery
- Fern’s Edge Goat Dairy
- Helvetia Creamery
- Oak Leaf Creamery
- Ochoa’s Queseria (Don Froylan Mexican Cheese)
- Pedrozo Dairy
- Portland Creamery
- Rogue Creamery
- Spring Brook Farm Cheese
- Tillamook
- Umapine Creamery
- Willamette Valley Cheese Co.
Alongside these cheeses, festivalgoers will sample specialty foods such as charcuterie, jams and jellies, olive oil, honey, chocolate, breads and crackers, pickled vegetables, nuts and more. To wash it all down, more than 30 craft wine, beer, cider, and spirits producers will be pouring libations for the crowd. In total there will be more than 100 Oregon and other Northwest culinary artisans & beverage providers. For a full list of vendors, see the website.
New in 2019, attendees will have the added advantage of complimentary parking at Crater High School, just one block north of the Festival. An FFA-sponsored student fair featuring students and the animals they have raised, along with a student-led plant sale, will also take place adjacent to the parking area during Festival hours.
Tickets purchased in advance are $15 and include tastings and demonstrations; day-of ticket purchases are $20. Tickets are available for sale at www.oregonchesefestival.com, along with an optional $10 adult beverage tasting add-on that includes a commemorative tasting glass. Kids 12 and under taste for free. Early VIP entry (10:30 a.m.) is an additional $15 and includes a goodie bag.
The Oregon Cheese Festival would not be possible without the generous support of the City of Central Point, Rogue Creamery, Tillamook, Face Rock Creamery, Wandering Aengus/Anthem Cider, Rogue Ales, 34 Degrees, Franz Bakery, Southern Oregon Magazine, Rosebud Media/Mail Tribune, and the members of the Oregon Cheese Guild.
For more information, visit www.oregoncheesefestival.com
Dietz & Watson Announces Plans to Eliminate Nitrates, Nitrites
By the end of 2020, Dietz & Watson deli slicing meats including turkey and chicken breast, ham and roast beef, will be uncured. The company will not use nitrates or nitrites in their curing process for these products.
“We will be removing nitrates and nitrates from many of our other products including franks, sausages and snacks and will be making announcements as we do,” said Lauren Eni, Vice President of Brand Strategy for the company, and a fourth-generation family member. “Our turkey and chicken breasts have always been uncured, so removing nitrates and nitrites from some of our other products is just another step towards giving consumers the most choice at the deli.”
This is the latest move in Dietz & Watson’s drive to stay apace with consumers’ health concerns with regard to the deli category. The company introduced its Gourmet Lite line in the mid-1970s with products featuring lower sodium, low fat, low cholesterol turkey breast and deli ham, as well as a no-salt added turkey breast. The company is also very proud of its Originals line of Organic and No Antibiotics Ever deli meats and cheeses, which are already free of nitrates and nitrites.
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Nitrates are found in small amounts in processed meats, in larger amounts in foods like vegetables and in drinking water. Nitrates and nitrites are frequently added to processed meats like bacon, ham, sausages and hot dogs.
“We are all about and have always been about responding to what consumers want, and we pride ourselves on giving consumers the most choice at the deli,” said Eni. “While there is very little evidence that nitrates are harmful, more and more consumers are choosing to eat meats that are not cured with nitrates, so we found a natural way to get that traditional color and flavor in cured meats without them.”
San Joaquin Valley Olive Oil Competition Entries Open
Entries are now being accepted for the fifth annual San Joaquin Valley Olive Oil Competition (SJVOOC); extra virgin olive oil and flavored olive oil entries from producers in the state of California are eligible, and olive oil must be made from producers’ most recent olive harvest. This year’s awards include the new “Best of the Valley” award category that recognizes the olive oil with the highest score from a ranch or office located in the San Joaquin Valley. Deadline for entries is March 22, 2019.
“The overwhelming response we continue to have year after year from olive oil producers throughout California has been amazing,” said Stacy Rianda, Deputy Manager II at The Big Fresno Fair. “We are excited about the new ‘Best of the Valley’ award to specially honor our local San Joaquin Valley olive oil producers – as well as continue to honor all of California for the quality olive oils being produced and shared with the world.”
Participating producers must enter their harvest into one of two different classes: Extra Virgin Olive Oil and Flavored Olive Oil. Competition categories in the Extra Virgin Olive Oil class include: Spanish Blends (arbequina, arbosana, etc.); Spanish Singles; Italian Blends (ascolano, etc.); Italian Singles; Other Blends (picholine, barouni, etc.); Other Singles. Competition categories in the Flavored Olive Oil class include: Citrus; Herbal (rosemary; basil, etc.); Pepper (chile, jalapeno, habanero, etc.); and Other Flavors (garlic, truffle etc.).
Awards will be given out for Gold and Silver medals in each category, as well as one overall “Best of Show” in both the Extra Virgin Olive Oil category and the Flavored Oil category and beginning this year, an overall “Best of the Valley” award. Judging will be evaluated and scored as follows:
- Gold Medal: Awarded to an olive oil that demonstrates its type and/or varietal character, balance, structure and complexities to the highest standards. Gold medals will be awarded to those oils receiving scores between 86 – 100 points.
- Silver Medal: Awarded to an olive oil reflecting the correct distribution of balance and character of its type or variety; an oil deemed to be well crafted and of excellent quality. Silver medals will be awarded to those oils receiving scores between 76- 85 points.
- Best of Show: Awarded to an olive oil recognized to possess special characteristics of the highest quality overall. Only gold medal winners are eligible to compete for best of show in their division.
- Best of the Valley: Awarded to the oil that scored the highest with the ranch or office located in the San Joaquin Valley. Medals will be awarded for both EVOO and flavored oils. (Kern, Tulare, Kings, Fresno, Madera, Merced, Stanislaus and San Joaquin Counties eligible)
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Producers may submit multiple entries under one category but may not submit a particular entry to more than one category. All entries must be available for commercial sale at the time of entry. Entries are due by March 22, 2019. Judging will be held on April 2, 2019 and winners will be announced on April 10, 2019 by 5:00 p.m.
Gold medal, best of the valley and best of show winners will all have the opportunity to have a booth in the Wells Fargo Agricultural Building on one day during the 2019 Big Fresno Fair where they can taste, display and sell their award-winning product. Additionally, educational information will be set up so that fairg attendees can learn more about the art of making olive oil, its health benefits and more.
Each submission must include an entry form, at least two 250 ml bottles of the olive oil with retail labels attached and a $60 non-refundable fee per entry. Each entry must also contain a third party chemical analysis in order to verify extra virgin status.
Entries can be dropped off at The Big Fresno Fair Administration Office or can be shipped to SJVOOC – The Big Fresno Fair, 1121 S. Chance Ave. Fresno, CA 93702 no later than 4:30 p.m. on March 22, 2019. Any entry delivered by mail, freight or express must be prepaid. The Administration Office is open Monday through Friday from 8 a.m. to 4:30 p.m. for drop offs.
Last year, 66 entries from all throughout California were received. Below is a list of the Gold Medal Winners and Best of Show.
For a complete 2018 winners list, go to: https://www.fresnofair.com/sjv-olive-oil-competition.
