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GOURMET NEWS MAY 2019 www.gourmetnews.com NEWS & NOTES 9 U.S. Championship Continued from PAGE 1 75-pound Swiss wheel as well as taking home the grand prize for its Baby Swiss Wheel. Upstate Farms Cheese of Campbell, New York won the mozzarella category with its Whole Milk Mozzarella Cheese Balls, while Crave Brothers Farmstead of Waterloo, Wisconsin, won the classes for part-skim Mozzarella and fresh mozzarella. Di Stefano Cheese of Pomona, California, won the Burrata class. The contest offered classes for mild, aged and smoked Provolone. Agropur, of Lux- emburg, Wisconsin, won the award for a mild Provolone, BelGioioso Cheese, Inc. of Green Bay, Wisconsin, won the aged cate- gory with BelGioioso Aged Provolone Mandarini, and Empire Cheese, Inc. of Cuba, New York, won the category for a smoked Provolone. BelGioioso Cheese, Inc. won the Parmesan class for its BelGioioso Parmesan, and Eau Galle Cheese Factory, Inc. of Durand, Wisconsin won the classes for both Asi- ago and aged Asiago cheeses. Klondike Cheese Company of Monroe, Wisconsin, demon- strated mastery of feta by sweeping the category, while Agropur of Weyauwega, Wis- consin, won the class for a fla- vored feta. Matt Hinze's team at Decatur Dairy Inc. of Brodhead, Wisconsin, won the category for Brick and Muenster cheeses with their Muenster, and Decatur Dairy Inc. also won the award for the best unflavored Havarti. Edelweiss Creamery of Monticello, Wis- consin, won the category for a flavored Havarti with Sun Dried Tomato & Basil Havarti. Decatur Dairy Inc. took second and third places in the category for Havarti with Dill. Cesar's Cheese LLC of Sheboygan Falls, Wisconsin, won the award for unflavored string cheese with its Whole Milk, Hand Stretched String Cheese, while Ponderosa Dairy won the award for a flavored string cheese with Fiesta String Cheese. Baker Cheese Factory of St. Cloud, Wisconsin, took second and third place in the flavored string cheese category for Jalapeno Peppers String Cheese. Westby Co-op Creamery of Westby, Wis- consin, submitted the best cottage cheese in the contest with its 4% Large Curd Cot- tage Cheese, and Caputo Cheese of Melrose Park, Illinois, won the ricotta category with Ricotta Red. Emmi Roth USA of Seymour, Wisconsin, took home both the first- and second-place awards in the Gorgonzola category; Cellars at Jasper Hill of Greensboro, Vermont, won the category for a blue-veined cheese with exterior molding with Bayley Hazen Blue; and Point Reyes Farmstead Cheese won the category for blue-veined cheeses with Point Reyes Original Blue. Lactalis of Belmont, Wisconsin, won the award for Brie and Camembert cheeses with 8-ounce Triple Cream, and Savencia Cheese USA of New Holland, Pennsylva- nia, won the award in the open class for soft-ripened cheeses with Dorothy's Come- back Cow. In the category for Edam and Gouda cheeses, Arethusa Farm Dairy of Bantam, Connecticut, won the open class with Eu- ropa, while Holland's Family Cheese of Thorp, Wisconsin, won the category for aged Gouda with Marieke Gouda Over- jarige. Oakdale Cheese of Oakdale, Califor- nia, won the category for flavored Gouda with Cumin Gouda, while Maple Leaf Cheesemakers, Inc. won the category for smoked Gouda with Smoked Traditional Gouda. The first-place award for a Latin Ameri- can-style fresh cheese went to Mexican Cheese Producers, Inc. of Darlington, Wis- consin, for Queso Panela Basket 4-pound, while the first-place award for a Latin American-style melting cheese went to V& V Supremo Foods/Chula Vista of Brown- town, Wisconsin for its Oaxaca Cheese Ball, and the first-place award for a Latin American-style hard cheese went to Rizo Lopez Foods, Inc. for Cotija. There were three classes for washed-rind, smear-ripened cheeses. Cellars at Jasper Hill won the category for the soft cheeses in the category with Winnimere; Jacobs and Brichford Farmstead Cheese of Con- nersville, Indiana, won the semi-hard cate- gory for Everton; and Emmi Roth won the category for the hard cheeses in the cate- gory with Roth Pavino Cheese. Categories for pepper-flavored Monterey Jack cheeses included separate classes for mild, medium and high heat. In the mild heat class, Southwest Cheese took first place with Pepper Jack. Glanbia Nutri- tional's Pepper Jack took first place in the medium heat class, and Southwest Cheese took first place in the high heat class with Ghost Pepper Jack. The contest also in- cluded three classes for other cheeses with pepper flavor. Arla Foods won the open class for mild heat with 10-pound Chipotle Gouda Wheel; Glanbia Nutritionals won in the medium heat class with White Ched- dar/Peppers, and Mill Creek Cheese of Arena, Wisconsin, won in the high heat class with Habanero Ghost Pepper Que- sadilla. In the open class for soft cheeses, Bel- Gioioso Cheese won first place for Bel- Gioioso Crema di Mascarpone. The Farm at Doe Run in Centerville, Pennsylvania, won the open class for semi-soft cheeses with Seven Sisters, and Marieke Gouda won the open class for hard cheeses with Marieke Gouda Premium. Emmi Roth's team at Plat- teville, Wisconsin's Roth Grand Cru Reserve Block won first place in the open class for hard cheeses with a natural rind. In the open class for flavored soft cheeses, Lactalis American Group of Nampa, Idaho, took first place with Gal- bani Fresh Mozzarella Marinated. In the open class for flavored semi-hard cheeses, Glanbia Nutritionals won with Monterey Jack/Cracked Black Pepper, and in the open class for flavored hard cheeses Sartori Re- serve Espresso BellaVitano won the first- place award for Sartori Company of Plymouth, Wisconsin. BelGioioso Cheese won the class for flavored cheeses with sweet condiments with La Bottega di Bel- Gioioso Artigiano Vino Rosso. Soft and semi-hard smoked cheeses shared an open class, and Calabro Cheese Corp. won the class with Smoked Burrata. Global Foods International won the class for smoked hard cheeses with Smoked Nat- ural Aged White Cheddar Loaf. Mill Creek Cheese's Reduced Fat Brick took first-place in the category for reduced fat soft and semi-soft cheeses, while Valley Queen Cheese Factory, Inc. of Milbank, South Dakota, won the class for reduced fat hard cheeses with its Reduced Fat Cheddar. In the class for lowfat cheeses, Klondike Cheese Co. won for its Odyssey Fat Free Feta. Mill Creek Cheese's Reduced Sodium Muenster won the class for reduced sodium cheeses. Pine River Prepack of Newton, Wiscon- sin, won the category for cold pack cheese or cheese food with Garlic and Herb Cold Pack Cheese Food. Pine River also won the class for cold pack cheese spreads with Pepper Jack Cold Pack Cheese Spread, while Kraft Heinz of Lowville, New York, won the category for spreadable natural cheeses without flavor for Philadelphia 8- ounce Original Cream Cheese and the class for spreadable natural cheese with flavor for Philadelphia Garden Vegetable Cream Cheese. In the classes for pasteurized process cheeses, Gilman Cheese Corpora- tion from Gilman, Wisconsin, won for Shelf Stable Ultra Sharp and Global Foods International won for Smoked Processed Gouda 6-ounce Link. Associated Milk Pro- ducers Inc. of Portage Wisconsin, and Lac- talis U.S.A. of Merrill, Wisconsin won the classes for pasteurized process cheese slices and pasteurized process cheese spread, re- spectively. Saputo Cheese USA Inc. of Milwaukee, Wisconsin, won the award for a soft goat's milk cheese with Montchevre™ Rondin, and Idyll Farms of Northport, Michigan's Idyll Pastures with Garlic & Herbs won the class for flavored soft goat's milk cheeses. Mackenzie Creamery of Hiram, Ohio, took home the first-place award in the class for flavored soft goat's milk cheeses with sweet condiments for Cognac Fig Chevre. Vermont Creamery's Bijou took first place in the surface (mold) ripened goat's milk cheeses category. Vermont Creamery is located in Websterville, Vermont. Cheesemaker Jackie Chang took the first-place award in the class for semi-soft goat's milk cheeses home to Longmont, Colorado, with Red Cloud Raw Goat's Milk Cheese, while Cypress Grove's Truffle Tremor, flavored with black summer truf- fles, won the class for flavored semi-soft goat's milk cheeses. Cypress Grove is lo- cated in Arcata, California. Central Coast Creamery of Paso Robles, California, won the class for hard goat's milk cheeses with its Goat Cheddar. Green Dirt Farm of Weston, Missouri's Fresh Plain cheese won the class for soft sheep's milk cheeses; Landmark Creamery Provisions won the class for semi- soft/semi-hard sheep's milk cheeses with Anabasque. Landmark is located in Belleville, Wisconsin. Carr Valley Cheese of La Valle, Wisconsin, won the class for fla- vored soft and semi-soft sheep's milk cheeses with Smoked Marissa and won again in the class for surface (mold) ripened sheep's milk cheeses with Cave Aged Marissa. Central Coast Creamery's Ewereka won the category for hard sheep's milk cheeses. In the category for soft and semi-soft mixed milk cheeses, Central Coast Cream- ery won first place for Seascape, and in the category for surface (mold) ripened mixed milk cheeses, Nettle Meadow Cheese Com- pany of Warrensburg, New York, won first prize for Sappy Ewe. The Farm at Doe Run won first place in the category for hard mixed milk cheeses with The Creamery Collection Batch #17. Carr Valley Cheese Company's Gran Ca- naria won the first-place award in the fla- vored and semi-soft mixed milk cheeses category, and Carr Valley also swept the rest of the class with a second place for Airco and a third place for Canaria. In the butter classes, Foremost Farms USA of Reedsburg, Wisconsin, won a first place for its salted butter, Cabot Creamery Cooperative of West Springfield, Massa- chusetts, won a first place for its unsalted butter, and Pine River Dairy of Manitowoc, Wisconsin, won a first place for its Sea Salt Caramel Flavored Butter. In the yogurt classes, Upstate Niagara Cooperative, Inc. of Buffalo, New York, won a first place for its Lowfat Orange Creme Yogurt, Karoun Dairies, LLC of Tur- lock, California, won a first place for its Arz Middle Eastern-style Whole Milk Yo- gurt, Pine River Dairy of Othello, Wiscon- sin won a first place for its Organic 100% Grass Fed Lemon Whole Milk Yogurt, Up- state Niagara Cooperative, Inc. won a first place for its 5% Greek Yogurt, Klondike Cheese Company won a first place for its Odyssey Greek Yogurt Vanilla, and St. Benoit Creamery of Sonoma, California, won a first place for its Laura Chenel Yo- gurt. In the class for drinkable cultured prod- ucts, Stonyfield Organic of Londonderry, New Hampshire, took home a first-place award for Stonyfield Organic Low Fat Pro- tein Smoothie – Peach. The Strawberry fla- vor of the same product won the second-place award in the class. BelGioioso Cheese won the class for nat- ural snack cheeses with BelGioioso Fresh Mozzarella Snacking Cheese, Great Lakes Cheese Plymouth of Plymouth, Wisconsin wont the category for natural sliced cheeses with Swiss Cracker Cuts, and Lactalis U.S.A., Inc. of Merrill, Wisconsin, won the first place for a cheese-based spread with President Gourmet Pairings Feta with Roasted Red Pepper Spreadable Cheese. Remaining classes in the competition honored shredded cheeses, dry whey, whey protein concentrate, whey protein isolate, whey permeate, non-fat dry milk and skim milk powder, whole milk powder, milk and protein isolate. GN

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