Posted: September 29, 2010 at 11:17 pm
By John Davis
It’s been a pretty successful 2010 World Dairy Expo in Madison, Wis. for Dairy Farmers of America, Inc. (DFA) products, as the cooperative earned six awards in the expo’s Dairy Product Championship Contest … pretty impressive when you consider there were more than 650 entries!:
Awards were presented for the following products:
First – Sharp Cheddar, Zumbrota, Minn.
First – Borden® Cheese Pasteurized Processed Cheese, Plymouth, Wis.
First – Plugrá® Butter, Winnsboro, Texas
First – Mozzarella, Turlock, Calif.
Second – Mozzarella, Turlock, Calif.
Third – Provolone, Turlock, Calif.
“We are proud of the high quality products made at our plants, and it’s truly an honor to be recognized at one of the industry’s finest and most respected events,” says Mark Korsmeyer, president of DFA’s Global Dairy Products Group. “The awards are a true testament to the value of our people – from production and quality control to safety and maintenance – the plant employees all play a major role in our products’ success.”
The products taking home first-place awards were auctioned off at the World Dairy Expo Championship Dairy Auction.
World Dairy Expo is considered one of the premier events in the dairy industry, as more than 70,000 people from around the country and around the world attend each year.
2010 World Dairy Expo Photo Album
Thanks to our World Dairy Expo sponsors:
Posted: September 23, 2010 at 7:33 pm
By News Editor
The First International Festival of Artisan Cheese will be held in Miami March 18-20, 2011. The Cheese Connection will be an unparalleled event in South Florida, welcoming more than 18 thousand lovers of cheese and of its culinary possibilities.
The Cheese Connection will gather at the new Miami Airport Convention Center, more than 340 artisan cheese producers from 45 countries, together with industry executives, restaurant owners, cruise lines, hotel corporations, delicatessen shops, distributors, connoisseurs, renowned chefs, celebrities, and speakers. All united for the same passion: cheese.
Justo Vera-Ayestaran, creator of the Festival and President of The Cheese Connection, LLC said: “The Festival will include “The School of Cheese”, an ensemble of seminars and workshops where attendees can learn about cheese types, appellations, aging, combinations with beer and wine, etc. Visitors will be able to sample new tastes, attend cheese making demonstrations, learn gourmet recipes, enjoy artist performances, and attend international culinary competitions.
Vera, a Cheese Master from the New York Artisanal Premium Cheese Center, stated: “We are convinced that it’s a great time for cheese in the US. Finally, American palates have acquired the taste for specialty cheeses that, until recently, were only sought by a niche market. Consumers have discovered the quality of Artisan Cheeses, such as the silkiness of a good Manchego, the taste of aged Parmesan, and the creamy texture of Brie.” His objective is “to replicate the success story of gourmet coffee in the US, and assist in making Artisan Cheeses a household staple and as popular as in European countries.”
The Marketing Manager of the company, Eduardo Alarcon, stated: “Our Trade Show will become the most important Artisan Cheese Show in southern US, the Caribbean, and Latin America. It’s a great opportunity for producers to showcase or launch new cheeses, increase sales, brand awareness, and reach new markets.”
Source: the Cheese Connection, LLC
Posted: September 3, 2010 at 8:32 am
By News Editor
Two Wisconsin cheese makers were honored with wins at the 2010 American Cheese Society competition. With a record-breaking 1,462 entries in this year’s American Cheese Society competition, entries came from 225 producers in 34 states, Canada and Mexico. Klondike Cheese took two First Place awards and a Second Place award, while Crave Brothers Farmstead Classics took four awards.
Klondike Cheese is honored by its First Place award for their Reduced Fat Feta, and its First Place award for Klondike’s Brick Cheese. In addition, Klondike is celebrating its Second Place honor for their Muenster in this same competition category.
Klondike’s Reduced Fat Feta offers an ideal way to add flavor to healthful Mediterranean menu items, a wide range of appetizers, vegetable recipes, and salads. It’s a cow’s milk cheese, prized for its firm yet crumbly texture, and a flavor that’s tangy and salty without being bitter. Brick Cheese is a classic favorite—a semi-soft whole milk cheese that originated in Wisconsin. Muenster is a semi-firm cheese with a creamy texture that is enhanced as it ages. Klondike’s Brick and Muenster make great choices for cheese plates, snacking, or use in sandwiches and salads.
Klondike Cheese Company’s award-winning signature cheeses, including Odyssey® Feta, are produced in a state-of-the-art facility by the Buholzer brothers, Master Cheesemakers Ron, Dave and Steve. Klondike Cheese starts with the freshest cow’s milk from Wisconsin family farms. Today, third and fourth generation family members operate the Klondike Cheese Company, and are devoted to maintaining the tradition originally started by a farmers’ cooperative 75 years ago.
Mozzarella-lovers will appreciate Crave Brothers Farmers Rope Mozzarella Cheese that took second place honors in the Italian Cheese category, Mozzarella types. Other winning Crave Brothers Farmstead Classics include the Fresh Mozzarella 1-lb. ball that won second place in the Fresh Mozzarella category. In addition, Crave Brothers Fresh Mozzarella Ciliegine (cherry size balls) won third place in the Under 8 Oz. Fresh Mozzarella Category.
Crave Brothers Les Fréres Reserve—a European-style washed rind cheese—also was singled out for honors. It earned the third place award in the Farmstead Cheeses Open Category, for cheeses of all milks, aged up to 60 days.
The rich, rind-washed Les Freres Reserve from Crave Brothers is an excellent addition to cheese plates. However, it also can elevate your favorite mac and cheese recipe or add flavor and texture that help you create signature sandwiches. Crave Brothers Fresh mozzarella, available in a variety of sizes, is packed in water for freshness. Its flavor and freshness will inspire your creativity for appetizer and salad ideas. It’s also a winner when served with fresh tomatoes and herbs.
Crave Brothers Farmstead Classics cheeses are produced at the Crave Brothers farmstead factory. The state-of-the-art family farm—operated by brothers Charles, George, Tom and Mark—emphasizes conservation and sustainable practices.
Source: Klondike Cheese and Crave Brothers Farmstead Classics
Posted: August 30, 2010 at 7:10 pm
By News Editor
Leprino Foods will build a new $270 million mozzarella plant in Colorado.
The plant and its 500 jobs are expected to produce a major economic uplift to northern Colorado — and help bring the state’s struggling dairy industry back to health.
“This is going to be a hell of an economic boon for the state,” said Greg Yando, a regional official of the Dairy Farmers of America. “We are all just ecstatic.”
The factory is projected to generate $15 billion over 20 years in wages and direct and indirect spending.
Colorado dairy farmers are expected to add, collectively, 80,000 new cows to their herds in coming years and double current milk production to supply the Greeley facility.
The new plant also will solidify Leprino Foods’ stranglehold on the mozzarella business. No other company in the world tops Leprino’s output — a mountain of mozzarella that when the Greeley factory reaches full capacity will be a staggering 2 billion pounds a year.
The new Greeley plant — which will be the second-largest among Leprino’s 10 U.S. factories — will produce millions of dollars in new revenue for Leprino.
Construction began last month. The first phase is scheduled to open next fall, and then the plant will triple in size by 2012.
The Greeley plant will have a capacity of 7 million pounds of a milk per day — equivalent to current statewide dairy production. Farmers say they will be up to the task of providing sufficient milk for Leprino.
Source: Denver Post
Posted: July 20, 2010 at 7:14 pm
By News Editor
Is there a better way to say thank you to someone, than with tasty Cabot cheddar cheese? We don’t think so, and Cabot Creamery agrees. That’s why you can now nominate anyone who is in need of a thank you for a “Random Act of Cheddar.”
Cabot created Random Acts of Cheddar, as an initiative to share their cheddar and celebrate the cooperative spirit that Cabot is founded upon. By participating in Random Acts of Cheddar, you are helping Cabot help a deserving local hero, friend or family member who makes your world (and the world around you) a better place to live in. All of us know someone who consistently goes the extra mile for others and adds value to our lives and the lives of people around us. Why not give that person something to smile about…randomly and virtually? Why not say thank you with one or two Random Acts today? Cabot will randomly select and highlight one nominee per week to receive a coupon for $3.00 off the purchase of Cabot Cheddar.
Source: Cabot Creamery
Posted: July 5, 2010 at 4:28 pm
Do you love cheese? Love wine? Want to know which ones go with which? There’s an iPhone app for that and it’s called Wisconsin Cheese Cupid. Get the app here.
What cheese goes with your wine? What beer goes with your cheese? These questions can finally be answered with Wisconsin Cheese Cupid. With this handy dandy iPhone and iPod Touch application, pairing a cheese with a like-minded beverage has never been easier or more fun. Bon appétit.
• Pairs wine, beer, and liquor with appropriate cheeses.
• Filters by beverage category (e.g., Red Wine) and beverage style (e.g., Merlot).
• Offers correct pronunciation of every cheese, beer, wine, and liquor.
• Cheese selector spotlights appropriate Wisconsin Cheese.
• Includes culinary information about selected Wisconsin Cheese.
Posted: June 30, 2010 at 8:20 am
Hello from Utrecht, Netherlands where I’ll be attending the 2010 Dairy Solutions Symposium, sponsored by Alltech. Just got in this morning and after a short nap went for a walk. Right away I came to an outdoor market and was very pleased to see dairy products on display.
For lunch I had a really good brie and vegetables sandwich. I figure I’ll be eating pretty well the next couple days so it was strategic thinking to start out on the light side. Hopefully I’ll get to sample more of the cheeses made here in this region. I’ve just started a photo album for this event and have some photos from my walk in it: Dairy Solutions Symposium 2010 Photo Album
This evening I’ll be attending a dinner for speakers and others involved with the Symposium and we’ll get started officially tomorrow morning.
Posted: June 18, 2010 at 4:37 pm
By News Editor
Congratulations to all of the winners of the 2nd World Jersey Cheese Awards, an initiative of the World Jersey Cattle Bureau (WJCB)! In 2008 the World Jersey Cattle Bureau launched the world’s first produce awards dedicated to a single breed of livestock – The World Jersey Cheese Awards. The concept was simple: demonstrate the quality and diversity of cheeses made from 100% Jersey milk to reinforce in the mind of consumers that when it comes to quality, look for ’Jersey’ as a mark of the very best.
102 entries were received from 10 countries, with a total of 38 medals awarded by an expert judging panel. The cheese awarded the title of the World’s Best Jersey Cheese 2010 was “Jersey Blue” made by Willi Schmid from Switzerland.
World’s Best Jersey Cheese 2010
Willi Schmid – Jersey Blue – Switzerland
Alexandrina Cheese Company, Alexandrina Vintage Cheddar, Australia
Thise Mejeri, Thise Jersey Gouda, Denmark
De Groote Voort, Remeker 6 Month In Age, Netherlands
De Groote Voort, Olde Remeker 1.5 Year In Age, Netherlands
Willi Schmid, Jersey Blue, Switzerland
Willi Schmid, Muhlstein, Switzerland
J&E Dickinson – Longley Farm, Cream Cheese, UK
Exmoor Blue Cheese Company, Partidges Blue, UK
S&R Poortman & Sons, Brucklay Gold – Jersey Gold, UK
Northumberland Cheese Company, Kielder, UK
The Farmstead At Mine Brook, Jersey Maid Neige En Ete, USA
Cobb Hill Cheese, Welsh Caerphilly Style Cheddar, USA
Cobb Hill Cheese, Farmstead Alpine Style Natural Rind Cheese, USA
Bellwether Farms, Carmody, USA
Farms For City Kids Foundation, Spring Brook Farm Tarentaise, USA
Homestead Creamery, Olde Hickory, USA
Gingerbread Jersey Cheese, Taste Of Athens, USA
Alexandrina Cheese Co, Magnificent Gouda, Australia
Alexandrina Cheese Co, Encounter Bay Edam, Australia
Classic Herd Limited, Golden Blue, Island Of Jersey
Classic Herd Limited, Cache, Island Of Jersey
Buckeye Grove Farm Cheese, Boeren Kaas Gouda, USA
Gingerbread Jersey Cheese, Monterey Jack Cheese, USA
Wake Robin Farm, Floradell, USA
The Farmstead At Mine Brook, Jersey Maid Mountain Cheese, USA
Homestead Creamery, Caraway Seed, USA
Acoustic Farms, Fromage Blanc Con Citrone, USA
Franz & Franziska Koster, Weichkase, Switzerland
Dalewood Fromage, Dalewood Fromage Wineland Blue Brie, UK
Exmoor Blue Cheese Company, Exmoor Blue, UK
Dalewood Farms, Fromage Wineland Brie With Cape Chilli, UK
Buckeye Grove Farm Cheese, Hill Folk Jersey, USA
Buckeye Grove Farm Cheese, Jersey Emment, USA
Gingerbread Jersey Cheese, Sharp Cheddar Cheese, USA
Gingerbread Jersey Cheese, Mature Gouda Cheese, USA
Gingerbread Jersey Cheese, Co-Jack – Marbled Monterey Jack & Colby, USA
Gingerbread Jersey Cheese, Farmers Cheese, USA
Wake Robin Farm, Opus, USA
Source: World Jersey Cheese Awards
Posted: June 4, 2010 at 7:04 pm
By News Editor
DairiConcepts, a joint venture between Fonterra and the Dairy Farmers of America, has acquired the hard Italian cheese business of Swiss Valley Farms. The business, which had been owned by Swiss Valley affiliate Rochester Cheese, includes a facility in Dalbo, Minn.
The business produces private label fresh grated hard Italian cheeses and private label dry hard grated Italian cheeses for retail, foodservice and industrial customers, Fonterra said.
Fonterra managing director, global ingredients and foodservices Andrei Mikhalevsky said the acquisition would cement DairiConcepts’ position as the No 2 player in the US hard Italian cheese market.
“It will also bring a more diverse product and customer mix, with scale in fresh products… And it gives us a clear position in one of the fastest-growing and most attractive cheese categories in the US market,” Mikhalevsky said.
The acquisition of Rochester Cheese’s sales and marketing platform provided resources needed to support the future of the growing hard Italian cheese category of the DairiConcepts business, vice-president of hard Italian cheese Neil Stockman said.
The deal included Rochester’s plant at Dalbo, Minnesota, while Rochester would retain a second plant at Spring Valley, Minnesota, from which Italian cheese production would be moved to Dalbo.
Source: New Zealand Herald News
Posted: May 28, 2010 at 3:57 pm
By News Editor
Here’s some good news for older adults – scientists in Finland have discovered that cheese can help preserve and enhance the immune system by acting as a carrier for probiotic bacteria. The research, published in FEMS Immunology & Medical Microbiology, reveals that daily consumption of probiotic cheese helps to tackle age-related changes in the immune system.
“The increase in the proportion of aged individuals in modern society makes finding innovative ways to thwart the deterioration of the immune system a priority,” said lead author Dr Fandi Ibrahim from the University of Turku in Finland. “The intake of probiotic bacteria has been reported to enhance the immune response through other products and now we have discovered that cheese can be a carrier of the same bacteria.”
Dr Ibrahim’s team believe that the daily intake of probiotic cheese can tackle the age-related deterioration of the immune system known as immunosenescene. This deterioration means the body is unable to kill tumour cells and reduces the immune response to vaccinations and infections. Infectious diseases, chronic inflammation disorders and cancer are hallmarks of
To tackle immunosenescene the team targeted the gastrointestinal tract, which is the main entry for bacteria cells into the body through food and drink and is also the site where 70% of vital immunoglobulin cells are created.
The team asked volunteers aged between 72 and 103, all of which lived in the same care home, to eat one slice of either placebo or probiotic Gouda cheese with their breakfast for four weeks. Blood tests where then carried out to discover the effect of probiotic bacteria contained within the cheese on the immune system.
The results revealed a clear enhancement of natural and acquired immunity through the activation of NK blood cells and an increase in phagocytic activity.
“The aim of our study was to see if specific probiotic bacteria in cheese would have immune enhancing effects on healthy older individuals in a nursing home setting,” concluded Ibrahim. “We have demonstrated that the regular intake of probiotic cheese can help to boost the immune system and that including it in a regular diet may help to improve an elderly person’s immune response to external challenges.
Source: Science Daily
Posted: April 12, 2010 at 8:17 pm
By News Editor
Is there anything better than a hot and cheesy grilled cheese sandwich? How about new recipes for 30 grilled cheese sandwiches? Visit the new Grilled Cheese Academy website to try each of these delicious and satisfying grilled cheese recipes – all using Wisconsin Cheese!
Source: Wisconsin Milk Marketing Board
Posted: April 10, 2010 at 10:50 am
By News Editor
Congratulations to the newest Master Cheesemakers who have completed the Wisconsin Master Cheesemaker® program! This program is the nation’s only advanced training course of its kind for veteran cheesemakers.
With the new graduates, Wisconsin now has 49 Masters actively working in the state, representing 30 companies and holding Masters’ certification for a combined total of 34 cheese varieties. In addition to the six new graduates, the 2010 class includes three previous Master Cheesemakers who graduated the program a second time with certification for additional cheese varieties.
The new Wisconsin Master Cheesemakers, who will be formally certified at a ceremony in April, 2010, are:
• Mark Frederixon, Associated Milk Producers, Inc. in Blair, certified in Cheddar.
• Mark Gustafson, Sartori Food in Plymouth, certified in Asiago and Parmesan.
• Steve Hurd, Park Cheese in Brownsville, certified in Fontina and Provolone.
• Brian Jackson, Foremost Farms USA in Marshfield, certified in Monterey Jack and Cheddar.
• Jim Johnson, Foremost Farms USA in Alma Center, certified in Mozzarella.
• Randy Pitman, Mill Creek Cheese Co. in Arena, certified in Muenster and Quesadilla.
Wisconsin Masters who completed the program a second time with the 2010 class are Paul Reigle, Maple Leaf Cheese Cooperative, previously certified in Yogurt Cheese and now certified as well in Monterey Jack and Gouda; Bruce Willis, Burnett Dairy Cooperative, Grantsburg, previously certified in Cheddar and Colby and now certified as well in Mozzarella and Monterey Jack; and Ken Heiman, Nasonville Dairy, Marshfield, previously certified in Feta and now also certified in Monterey Jack.
The Wisconsin Master Cheesemaker® program is the most formal, advanced training program in the country. Patterned after European standards, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they’re entitled to use the distinctive Master’s Mark® on their product labels and in other marketing materials.
Source: The Wisconsin Milk Marketing Board
Posted: March 22, 2010 at 6:29 pm
By News Editor
An international panel of expert judges recently named a Swiss Gruyere cheese as the 2010 World Championship Cheese. The World Championship Cheese Contest is the largest international cheese and butter competition in the world, held biennial in Wisconsin.
Cédric Vuille, cheesemaker at Fromagerie de La Brévine in La Brévine, Switzerland, took top honors out of 2,318 entries from 20 countries for his Gruyere. Out of possible 100 points, the Gruyere scored 98.79 in the final round of judging, during which judges re-evaluated all gold-winning cheeses to determine the champion.
First runner-up in the contest, with a score of 98.52, is Andeerer Traum, a smear-ripened hard cheese made by Sennerei Andeer company in Switzerland. Second runner-up is Gmundner Berg Premium, a semi-soft cheese, made by Alois Pesendorfer Crew, of Gmunden, Austria, which scored 98.46.
“Cheesemakers from around the world have participated in the largest international cheese and butter competition ever held. Every medalist should be extremely proud of their accomplishment,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition.
Overall, U.S. cheesemakers dominated the competition, earning gold medals in 51 of the total 79 cheese and butter categories judged. Canada and the Netherlands came in second among the countries, with five golds apiece. Denmark earned four gold medals, while Austria, Spain and Switzerland all took three. New Zealand won two gold medals, and Australia, France and Ireland each captured one apiece.
Among U.S. states, Wisconsin dominated with 21 gold medals. New York took six golds, while Idaho earned five and California four. Vermont capture three golds, Georgia and Pennsylvania two, and Illinois, Iowa, Kentucky, New Jersey, Minnesota, New Mexico, Oregon and South Carolina each took one gold medal.
Source: World Champion Cheese Contest
Posted: March 4, 2010 at 5:07 pm
By News Editor
Have you tried an American Legends pizza yet from Domino’s? The pizza, which uses 40% more cheese, is one reason why Domino’s was able to report a profit for 2009, and is good news for dairy farmers.
The improving sales prospects for Domino’s Pizza, Inc., could help deliver a boost for slumping cheese prices. Domino’s, which owns or franchises more than 4,900 U.S. locations, projects domestic same-store sales to increase 1 percent to 3 percent this year from last year, the company said in its fourth-quarter earnings statement today. International same-store sales are expected to rise 3 percent to 5 percent, Domino’s said.
The company’s efforts to retool and promote its pizzas are paying off, resulting in traffic growth in all four quarters of 2009, Domino’s Chief Executive Office David Brandon said. Domestic same-store sales rose 0.9 percent for all of 2009, Domino’s said.
Growth was “most significant” during the fourth quarter, Brandon said in today’s statement. “This positive momentum has continued thus far in 2010, as sales and traffic have increased significantly since the launch of our new core pizza.”
Increased pizza consumption may help trim excess cheese supplies and provide a lift for beleaguered dairy producers still reeling from a milk price crash. Pizza generates about $32.5 billion in annual restaurant and grocery store revenue, and about a quarter of all cheese sold is used to make pizza, according to Dairy Management Inc.
The same-store sales outlook is “some much needed good news for the market,” said Scott Brown, a livestock and dairy economist at the Food and Agricultural Policy Research Institute in Columbia, Mo. “We must have some demand growth if we want milk prices to move higher and stay higher in 2010.”
At the end of January, U.S. cheese inventories totaled 980.8 million pounds, up 11 percent from a year earlier, according to U.S. Department of Agriculture data. Cheese prices will likely stay below $1.40 a pound for a few months without some additional cheese sales, Brown said. “We have a ways to go yet but this hopefully is the start of good news on the demand front,” he said.
In November, Brandon, the Domino’s CEO, told Dairy Herd Management that using more cheese was yielding benefits. The company’s “cheese-enhanced” American Legends pizzas accounted for a double-digit share of overall pizza sales, and the share is growing, Brandon said.
“When you talk about a product that achieves double-digit mix in its first year of introduction, that is big,” Brandon told Dairy Herd Management.
Source: Bruce Blythe, Vance Publishing
Posted: March 4, 2010 at 4:57 pm
By News Editor
Sargento Foods Inc. has announced the introduction of a new series of Reduced Sodium cheeses! he six new varieties include Colby-Jack slices, Provolone slices, Colby-Jack snack sticks, String snacks, Mild Cheddar shredded cheese and Mozzarella shredded cheese.
The series offer great flavor for health-conscious consumers looking to indulge their passion for cheese, without having to sacrifice taste. With 25 percent less sodium, the new cheeses are worthy substitutes for regular natural cheese in both cooking and snacking. With National Nutrition Month in March, the launch of the Reduced Sodium line comes at a time when consumers are seeking healthier food options.
“With almost 50 percent of consumers reading food labels for sodium content, we’re responding to their interest in lowering their daily intake by offering Reduced Sodium Sargento cheeses,” said Chris Groom, marketing director. “However, we only wanted to launch the line if we could still provide the great tasting natural cheese that consumers love, which this line does successfully.”
Consumers, regulators and health groups are increasingly watching sodium intake as public service organizations are referring to high sodium diets as the single greatest problem in the American diet. The average daily sodium intake is now 4,000 milligrams, which is about twice the government’s recommended amount for the average person. Health experts claim that as little as a one gram sodium reduction in the American diet per day can help, which is equivalent to 25 percent less, matching the decrease in Sargento Reduced Sodium cheeses.
Available in slices, shreds and snacks, the new Reduced Sodium cheeses will be on grocery store shelves nationwide in March. Product information, recipes and snack ideas featuring the Reduced Sodium cheeses are available online.
Source: Sargento Foods Inc.
Posted: February 12, 2010 at 5:23 pm
By News Editor
The American Cheese Society has named Nora Weiser as the new Executive Director in an effort to successfully transition its growing membership into a self-managed organization.
Nora Weiser, a retail business entrepreneur and former assistant director of the Museum Store Association in Denver Colo., takes the helm of the ACS, an organization that leads in the understanding, appreciation and promotion of farmstead, artisan and specialty cheeses produced in the Americas.
“At more than 1,200 members strong, this is the perfect time for the ACS to move to self management,” said David Gremmels, President of the ACS Board of Directors. “As our new Executive Director, Nora brings with her a great deal of experience, skill and passion to lead our growing organization into a future of increasing membership and financial stability.”
Weiser offers an extensive background in all facets of non-profit association management. In her former work with the Museum Store Association, she directed membership and trade show activities serving 1,800 museums and 900 industry suppliers. She has studied in both London and France, is fluent in French and Dutch, and holds a Master’s Degree in Art History from the Courtauld Institute of Art in London. She was profiled in the March 2006 issue of Business Week after successfully starting her own online retail business, BetterWall.com.
Source: American Cheese Society
Posted: December 8, 2009 at 8:29 pm
By News Editor
Karen Herzog of the Journal Sentinel reported on Friday that the country’s oldest and priciest cheddar has been released by a world champion cheese-maker. It’s a 15-year-old cheddar made by Hook’s Cheese Company of Mineral Point, Wis. What an amazing story – wish I could get my hands on some of this cheese – cheddar is one of my favorites!
It’s the single malt scotch of cheddar.
Older cheddars might exist, but if they do, they’re the stuff of private stashes in cheese-maker cellars – not available to the general public, said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts national and world cheese competitions.
“I don’t think there’s any cheddar out there older than this one that you can actually buy,” Umhoefer said. “Fifteen years is a good stretch of time to hold a cheddar – perhaps as long as a cheddar can hold for most people’s palates. Making a cheddar that ripe, without it turning bitter or acidic, is a rare skill.”
Julie and Tony Hook are proven cheese-makers; a Colby made by Julie Hook was crowned best cheese in the world at the World Cheese Championship in 1982.
The Hooks kept 1,200 pounds of cheddar in airtight plastic at 38 degrees for 15 years, checking a sample block twice a year to see how it was progressing.
“I knew this was something I could put away for 10 to 12 years,” Tony Hook said. “But it was still excellent at 12 years, so we kept aging it and tasting it. Most people aren’t in the business of investing their money that long in cheese.”
The couple may try aging a 40-pound block for 20 years to meet a growing demand for aged cheddar.
Source: Journal Sentinel Inc.; Copyright 2009, All rights reserved
Photo credit: Mark Hoffman
Posted: November 24, 2009 at 6:31 pm
By News Editor
The Wisconsin Milk Marketing Board and Wisconsin Cheese have launched a new, interactive website for cheese-lovers! Called “Cheese for Me”, the site takes your answers to several questions and will select a cheese for you based on your flavor preferences, style and sense of adventure. My cheese selection was “Wisconsin Monterey Jack,” because it is a versatile but reliable standby cheese. Yum! What’s your cheese?
Be adventurous. Try something new. Discover the cheese that’s just for you.
Posted: November 16, 2009 at 8:17 pm
By News Editor
America’s dairy farmers delivered a hot and cheesy “thank you” to veterans in five U.S. cities this past Veteran’s Day! Patients in Veterans Administration hospitals in Washington; Chicago; Dallas; San Antonio, Texas and Green Bay, Wis. all received special care packages of pizza and milk courtesy of America’s dairy farmers in partnership with Pizzas 4 Patriots, a non-profit organization that aims to deliver “a slice of home” to U.S. service men and women both domestically and abroad.
What a great idea! If you agree, you can donate to Pizzas 4 Patriots here.
“Dairy farmers have a long-standing tradition of supporting our local communities, so we are pleased and honored to join the nation in celebrating the service and sacrifice of America’s Veterans,” said Ken Miller, a Sulphur Springs, Texas-based dairy producer and U.S. Veteran who will be among those serving milk and some 800 slices of Domino’s pizza to Veterans at the Dallas VA Medical Center. “We are proud to show admiration and appreciation for Veterans in a way that is closely connected to what we do as dairy farmers – producing great milk and milk products.”
The idea for Pizzas 4 Patriots was sparked in the summer of 2008, when 15-year-old Kent Evans of Elk Grove Village, Ill., asked his father, retired Air Force Master Sergeant Mark Evans, if they could send pizzas to U.S. soldiers serving in Iraq. His wish became a reality when service men and women at Camp Victory in Baghdad enjoyed a Fourth of July pizza party that brought back fond memories of home and made the troops feel remembered and appreciated.
Pizzas 4 Patriots is now in its second year of showing support for the troops. “Support from others, such as America’s dairy farmers, allows us to achieve our mission,” Evans said. “We’re able to make a positive difference in the lives of our service men and women – those presently serving as well as our wounded Veterans.”
Source: Dairy Management Inc.(TM) (DMI)
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Posted: November 5, 2009 at 8:34 pm
By Cindy Zimmerman
Even though they are facing their own tough times, Minnesota dairy farmers in Minnesota are still helping out those less fortunate.
Governor Tim Pawlenty was joined at the state capitol by representatives from Minnesota Farmers Helping Families, a coalition of state agriculture commodity groups, who donated approximately 85,000 pounds of pork and more than 36,000 pounds of cheese to Hunger Solutions Minnesota.
“Minnesota farmers are known for their willingness to help neighbors in times of need,” Governor Pawlenty said. “It’s heartwarming to see the agricultural community lending a hand, even as it faces its own economic challenges.” About 200 of the state’s dairy farms have closed in the past year as the worldwide economic crisis has resulted in record low prices and a sharp drop in demand.
“This donation is funded with Minnesota soybean, pork and dairy farmer dollars, and we are proud to play a role in combating hunger across this state with a donation of healthy and nutritious pork and dairy products,” said Pat Lunemann, president of the Minnesota Milk Producers Association and a dairy producer from Clarissa, Minn.
Luneman (second from left) is pictured here with Barb Overlie of the Minnesota Soybean Research and Promotion Council, Jim Merritt of the Minnesota Pork Board and Gov. Pawlenty.