Sunday, August 02, 2015
Some succeeded. Many failed. The rest of us are still in a cheese coma.
For me, one of the best parts of the annual Festival of Cheese is volunteering to prep the event. As usual, my husband and I were in charge of the cheddar table. Our mission: sort, cut, prep and tray 119 cheddar cheeses of every shape, color, variety and size, onto only seven tables. With one of the best volunteer crews ever assembled, we did it in just over six hours.
Here's a look at the process:
8 AM: Uriah and I pose for a selfie to remember how energetic we looked before shepherding hundreds of cheeses from cooler truck to speed rack to cutting tables to plating:
9 AM: three of my awesome volunteers starting to cut and plate cheddar. I always encourage my team to get creative in cutting and traying the cheeses, because after all, how often are we encouraged to play with our food?
10 AM: beginning to sort where the cheeses will land:
NOON: Here's a portion of our table, about halfway through the process. Time for lunch:
2:30 PM: We are almost done - just have to fluff up the tables with crackers, flowers and fruit. Time to take a team photo:
4 PM: And, it's showtime. Here's a glimpse of just a portion of our magnificent cheddar tables, with my hand-carved "cheddar mountains". Gosh, playing with cheese is fun:
Of course, the main perk of attending the Festival of Cheese is getting to try all the winning cheeses, including the Best of Show winners. Here they are, in all their glory:
It's also fun people-watching - here's a shot of U.S. Champion Cheesemaker Cecylia Szewczyk taking a photo of one of her many award-winning cheeses before the crowds arrive. The girl just keeps racking up the cheese awards:
Every year, I try to find the most unusual cheese at the event, and this year was no exception. This creative cheesemaker decided to insert a lemon into the middle of his cheese. Not surprisingly, the cheese was lemony in flavor:
If you missed this year's Festival of Cheese, fear not! The event will be repeated again next year, this time in Des Moines, Iowa. I look forward to seeing you there in 2016!
Friday, July 31, 2015
|Clara and Larry Hedrich of LaClare Farms in Wisconsin with |
David Rogers, of Standard Market in Illinois.
Standard Market Cave Aged Chandoka, a mixed milk cheese crafted with goat and cow's milk by Katie Hedrich Fuhrmann and her team on LaClare Farm, and aged by David Rogers and his team at Standard Market in Westmont, Illinois, was named Runner-Up Best in Show at the 2015 American Cheese Society competition, widely regarded as the Oscars of the artisan cheese industry. The Cave Aged Chandoka tied Roth's Private Reserve from Emmi Roth in Monroe for runner-up honors, while Best in Show went to Celtic Blue Reserve from Ontario, Canada.
"I just got off the phone with Katie, and all she could say was: 'Holy crap'. We both agreed that might be an understatement," David said shortly after the win was announced. While Katie was not in Providence to accept the award (she stayed home to make cheese), her parents, LaClare Farms founders, Larry and Clara Hedrich, climbed on stage with big smiles to accept top honors with David.
|Standard Market Cave Aged Chandoka|
The award is particularly vindicating for Standard Market, which put significant time and expense into building in-store aging cellars to create a unique American artisan cheese aging program, a bold move not common or even understood in the United States.
"We started cave-aging the Chandoka about three years ago," David says, and over time and trial, settled on releasing the cheese at about six months. Twenty-two pound wheels of LaClare Farms Chandoka are shipped right out of the vat to Standard Market, where David and his team apply lard and linen. Regular Chandoka, sold by LaClare Farms, is not bandage wrapped and is sold younger. The difference between the two cheeses is night and day. Where regular Chandoka is mellow, creamy and smooth, Standard Market Cave Aged Chandoka is bold, earthy and crumbly. It's hard to even tell they were ever once the same cheese.
Rounding out the Best in Show honors was Harbison from the Cellars at Jasper Hill, a company well-known for aging cheese for other cheesemakers in its underground caves in Vermont. The Cellars won Best in Show in 2013 with Winnimere, and again in 2006, with Cabot Clothbound Cheddar aged at The Cellars at Jasper Hill.
|Hidden Springs Creamery Cheesemaker|
Brenda Jensen with her 9 ribbons.
Hidden Springs Creamery, a farmstead sheep dairy near Westby, won the most awards for Wisconsin, with nine ribbons, tied with Lactalis in Belmont. Klondike Cheese was close behind, with eight awards, while Sartori Cheese, Hook's Cheese and Crave Brothers all earned five ribbons apiece.
Holland's Family Cheese swept the International Style with Flavor Added - All Milks category, with a first place for Marieke Gouda Foenegreek, second place for Marieke Gouda Cumin, and third place for Marieke Gouda Jalapeno. Cheesemaker Marieke Penterman did a happy dance on stage upon learning she had won all three ribbons in the class.
All Wisconsin companies earning awards at tonight's competition for their cheeses were:
- Arena Cheese, Arena: Colby
- Arthur Schuman Inc, Montfort: Cello Rich and Creamy Mascarpone, Montforte Gorgonzola Cheese Wheel, Montforte Blue Cheese Wheel, Cello Riserva Copper Kettle Parmesan Cheese, Cello Riserva Artisan Parmesan Cheese
- BelGioioso Cheese, Green Bay: Gorgonzola with Sheep's Milk, American Grana, Sharp Provolone Mandarino, Black Truffle Burrata
- Burnett Dairy Cooperative, Grantsburg: Smoked String Cheese
- Cedar Grove Cheese, Plain: Ovella, Weird Sisters, Traditional Feta, Donatello
- Clock Shadow Creamery, Milwaukee: Pizza Cheese Curds
- Crave Brothers Farmstead Cheese, Waterloo: White Cheddar Cheese Curds, Oaxaca, Farmer’s Rope String Cheese, Fresh Mozzarella- Bocconcini, Jalapeno Cheddar Cheese Curds
- Edelweiss Creamery, Monticello: Brick
- Ellsworth Cooperative Creamery, Ellsworth: Brick, Hot Pepper Jack
- Emmi Roth USA, Monroe: Roth’s Private Reserve, GranQueso Reserve, GranQueso, Grand Cru Surchoix
- Graf Creamery, Bonduel: Brethren Roll Salted Butter
- Hidden Springs Creamery, Westby: Manchego Reserve, Farmstead Feta, Driftless-Honey Lavender, Driftless-cranberry cinnamon, Driftless- basil /olive oil, Driftless Natural, Meadow Melody Reserve, Meadow Melody, Timber Coulee Reserve
- Holland's Family Cheese, Thorp: Marieke Gouda Foenegreek, Marieke Gouda Cumin, Marieke Gouda Jalapeno, Marieke Gouda Aged (9-12 month)
- Hook's Cheese Company, Mineral Point: Triple Play, Sheep Milk Cheddar, Three Year Cheddar, Barneveld Blue, EWE CALF to be KIDding Blue
- Key Ingredient Market: Garlic Cheddar Spread
- Klondike Cheese, Monroe: Brick, Muenster, Odyssey Peppercorn Feta, Odyssey Tomato & Basil Feta, Odyssey Mediterranean Feta, Odyssey Reduced Fat Tomato & Basil Feta, Odyssey Sour Cream, Odyssey Greek Yogurt
- LaClare Farms Specialties, Pipe: Standard Market Cave Aged Chandoka
- Lactalis American Group, Belmont: 3 Kg. Brie, 1 Kg. Brie, 8oz. Brie, 1 Kg. Camembert, 8oz. Camembert, 3 Kg. Triple Cream Brie, 8oz. Feta, Président 8 oz Parmesan-Peppercorn, Rondelé Garlic & Herbs
- Landmark Creamery, Albany: Petit Nuage
- Maple Leaf Cheese, Monroe: Low-fat Cheddar
- Montchevre-Betin, Inc, Belmont: Fromage Blanc, Chèvre in Blue, Oh-La-La! Fresh Spreadable Goat Cheese
- Mt. Sterling Cheese Co-op, Mt Sterling: Raw Milk Mild Cheddar, Whey Cream Butter
- Organic Valley, LaFarge: Organic Blue Cheese, Organic Pepper Jack, Organic Pasture Butter, Organic Salted Butter, Organic European Style Cultured Butter
- Pine River Pre-Pack, Newton: Port Wine Cold Pack Cheese Food, Pepper Jack Cold Pack Cheese Spread, Chunky Bleu Cold Pack Cheese Food
- Rosewood Dairy, Inc, Algoma: Pesto Farmers Cheese
- Saputo Specialty Cheese, Richfield: Black Creek Colby, Great Midwest Habanero Jack
- Sartori Company, Plymouth: Limited Edition Pastorale Blend, Reserve Dolcina Gorgonzola, Reserve Espresso BellaVitano, Reserve Kentucky Bourbon BellaVitano, Limited Edition, Cognac BellaVitano
- Saxon Cheese, Cleveland: Asiago Fresca
- The Artisan Cheese Exchange, Sheboygan: Deer Creek The Fawn, Deer Creek The Stag, Deer Creek The Doe
- Uplands Cheese, Dodgeville: Pleasant Ridge Reserve, Extra-Aged Pleasant Ridge Reserve
- V&V Supremo Foods: Queso Chihuahua, Queso Chihuahua with Jalapeno Peppers
- Widmer's Cheese Cellars, Theresa: Washed Rind Brick Cheese, Cheddar with Jalapenos
Thursday, July 30, 2015
And, like usual, it takes me traveling halfway across the country to discover a half dozen new Wisconsin cheeses I never knew existed, many of which made their official debut to the world at tonight's Meet the Cheesemaker event.
Bos Meadery in Madison, Wis.
"We washed batches in brine, mead and nut brown beer, and liked the mead wash the best. It adds a touch of sweetness that was missing in the others, particularly near the rind," Landmark says. She's right - her new cheese is stinky, sticky and meaty in true washed-rind form, with just enough tangy bite near the finish to make it particular interesting without being overly funky. Look for this new cheese on the retail market in a few months.
Little Lucy is, of course, named for the Sjostrom's daughter, aged 2-1/2. Early indications lean toward her being a redhead like her mama. The little brie joins Lucky Linda in the Redhead Creamery line-up. Named for Alise's mom, Lucky Linda is an aged cheddar crafted in two ways: first, as a clothbound cheddar, and, second with a natural rind. Alise says so far, the clothbound is more popular, so she will likely be making more wheels in that style as time goes on. All cheeses are produced and aged on the family farm in Brooten.
6. Klondike Cheese in Monroe is seeing success with their new Adelphos Greek Yogurt Dips, which I tried for the first time tonight. The savory dips are made with the company's Odyssey Greek Yogurt and are available in four flavors: Cucumber Garlic, Southwest, Red & Green Bell Pepper and French Onion. My favorite was the French Onion, which cheesemaker and yogurt maker Adam Buholzer helpfully explained has 25 percent less sodium, 50 percent less fat, 50 percent less cholesterol and three times the protein as a conventional French Onion dip. That's good - this way I won't feel so guilty when I consume the entire 12-oz. container in one sitting.
Last but not least, a hearty shout-out to two new products from Wisconsin cheesemakers: Marieke Gouda Truffle, which debuted in April, and Crave Brothers Farmstead Cheese Curds, because in Wisconsin, we never have enough squeaky curd. Thanks to all of these fine folks for doing cheeseheads proud.
Monday, July 13, 2015
After leaving a global cheese culture company, and spending months finding just the right place in the American cheesemaking industry, Cecylia - the lead cheesemaker of a Guggisberg Cheese team in Ohio - won the 2015 U.S. Champion Cheese Contest for a big wheel Swiss that was only three months old. Judges deemed it to be one of the best cheeses they had tasted. Ever.
"I was absolutely stunned," Cecylia says today, four months after winning the most coveted cheese crown in America. "When I got the call, I just started shrieking. It was unbelievable."
Unbeknownst to Cecylia, her reaction was broadcast to a crowd of several hundred people at the U.S. Championship Cheese Contest evening gala. After the winner was announced, her cheesemaker friend, Kari Skibbie at Holland's Family Farm, put Cecylia on speaker phone next to the event microphone and in front of a hushed crowd.
"While we were talking, Kari said she was going to put me on speaker, but she forgot to mention that speaker was close to the microphone and everybody in the room, including the judges were listening!" Cecylia said. "I was convinced I was speaking to a bunch of friends, so some very inappropriate words were used in this speech of mine. Thankfully, everybody was laughing with me at the end."
Not only were people laughing and celebrating with her, but many an eye teared up that night. I remember having to dig in my purse to find a tissue after Kari said good night and hung up the phone with Cecylia. And many people around me did the same. For those of us who have known Cecylia for years, and witnessed the struggles she's gone through, it was very much like watching Cinderella become a fairy tale princess with a crown of cheese.
That's because Cecylia was born into Nowinka, a village of 16 people in northern Poland on the Baltic Sea, where everyone ate herring and potatoes. Her parents both worked poorly-paid factory jobs and no one had very much money, but Cecylia's family was lucky to have nearby fields of vegetables and fruits that Cecylia, her sister, brother and mother had to weed.
"We used to laugh that our hoe was our best childhood friend," Cecylia says. "I remember envying other children, that after school they could just come back home and study. We had to weed, and if we didn’t have to weed, we were peeling potatoes – buckets and buckets of potatoes."
Cecylia is still quite possibly the fastest potato peeler in the world. "Last weekend we went camping with some friends and I promised one kid, Skyler, fries. I took a bucket of potatoes, peeled them, cut them by hand and made fries. All of our American friends were looking at me like I was crazy, but when they tasted my fries they said these were the best fries they ever had. It’s funny how I thought what was my worst nightmare growing up now gives me so much pleasure."
The budding master o' potato peeling left her tiny village with a strong ambition to do well in school. In college, she studied chemical engineering for two years before switching to Food Technology and Human Nutrition with a major in Food Biotechnology at University of Warmia and Mazury in Poland. She also studied at the Technological Educational Institutions of Athens, Greece, culminating with two degrees: Engineer of Science (Technical Bachelor) and Master of Science.
"When I was graduating from my Master studies, Tetra Pak company nominated me and two other students to the best student of that year, and during the official graduation ceremony I was introduced to the sales director from CSK Food Enrichment responsible for Polish, Southern and Eastern European markets. He was looking for a Technologist to hire and he interviewed me right there. So I started working for an international ingredient supplier and got to travel to many amazing countries, visit many interesting companies from really big ones to farmstead operations producing artisanal cheeses and participate in all kinds of technological trials," Cecylia said.
"Somehow along the way and among all other dairy products, natural cheese became my definite favorite for couple of reasons," she says. "First of all, I think natural cheese is the most challenging from all dairy products as it requires deep understanding of milk, chemical, physical and biological processes occurring during its making. Second, I think there is something very noble about cheese making. To make a unique piece of cheese that is appreciated is like creating a piece of art that you can serve on a plate next to a grape and a glass of wine for somebody’s ultimate pleasure. I think it’s a beautiful product."
Before joining Guggisberg Cheese just a little over one year ago, Cecylia had the chance to work with a variety of Wisconsin cheesemakers, including: Marieke Penterman at Holland's Family Farm, Master Cheesemaker Jeff Mattes, Terry Lensmire and Dan Stearns at Agropur, Rod Kregel and Fernando Vaquero at Swiss Valley Farms, Roger Larson from Maple Leaf, Gregg Palubicki and Terry Schultz at Saputo, Marc Druart at Emmi Roth, Myron Olson at Chalet Cheese, and Bruce Workman at Edelweiss Cheese, who also makes big wheel Swiss.
"Bruce really is the Workman. He wakes up every night at 1 am to make cheese and what is worse – he made me do it too!" Cecylia joked.
Along the way, she's made many good friends, especially Brian Riesterer from Brisan Ingredients, whom Cecylia says is the "most inspiring cheese researcher" she's ever met. It might also help that Brian traveled with his family to attend Cecylia's wedding in Poland and brought 40 pounds of peanut butter and maple syrup that was served at the reception.
But she credits Richard Guggisberg for helping her find her place in the American cheesemaking world. For more than a year, she's participated in a joint project between Guggisberg Cheese and Chalon Megard, a French production equipment supplier. "For Chalon Megard, it’s their very first equipment installation in U.S., and there is a lot of adjustments that have to be done towards American standards, as well as Guggisberg’s technology. I’m a connective link that helps point out the critical adjustments and improve communication between the two," Cecylia says.
So what's in the future for this newly-crowned champion cheesemaker? These days, Cecylia is experimenting with making all sorts of different cheeses, as she has full access to equipment that makes big wheels of cheese. She's working on a variety of categories, but is keeping secret the specific types of cheese she's perfecting.
"Let's just say you're always going to know which cheese is mine on the table," Cecylia laughs. "It's always going to be the biggest one."