DOCSLIB.ORG

U.S. Medals 2015 World Cheese Awards

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
U.S. Medals 2015 World Cheese Awards U.S. Medals 2015 World Cheese Awards Nov. 26-29 – Birmingham, United Kingdom Award U.S. Cheese Makers Cheese Name Baetje Farms LLC Miette (8) Carr Valley Cheese Co., Inc. Smoked Billy Blue Cellars at Jasper Hill Harbison –BEST AMERICAN CHEESE Cypress Grove Chevre Midnight Moon Goldin Artisan Goat Cheese, LLC Chaumine Lioni Latticini, Inc. Burrata Con Tartufo Marin French Cheese Schloss SUPER GOLD Saputo Specialty Cheese Reserve Blue Cheese Briar Rose Creamery Lorelei (9) Carr Valley Cheese Co., Inc. Cave Aged Mellage Cellars at Jasper Hill Winnimere Emmi Roth USA Roth Grand Cru Reserve GOLD Ferns Edge Dairy Goata Old Chatham Sheepherding Company Nancy's Hudson Valley Camembert Sartori Company Sartori Reserve Balsamic BellaVitano Sartori Company Sartori Reserve BellaVitano Gold Sartori Company Sartori Reserve Merlot BellaVitano Alouette Cheese USA Alouette Special Reserve Brie 17.6oz Arthur Schuman Inc Cello Riserva Hand Crafted Asiago Cheese (28) Baetje Farms LLC Bloomsdale R Barinaga Ranch Txiki Beehive Cheese Co, LLC Promontory SILVE Carr Valley Cheese Co., Inc. Aged Marisa Cellars at Jasper Hill Cabot Clothbound Cheddar Cellars at Jasper Hill Cabot Clothbound Cheddar Select Emmi Roth USA Roth GranQueso Reserve Firefly Farms Black & Blue Haystack Mountain Goat Dairy Queso de Mano Lactalis American Group - Belmont President Triple Cream Brie 1 Kg Lactalis American Group - Nampa Plant Sorrento Mascarpone 16oz Laura Chenel's Chevre Chef's Chèvre Leelanau Cheese Company Aged Raclette Leelanau Cheese Company Raclette Leelanau Cheese Company Raclette Montchevre - Betin, Inc. Chevre in Blue Montchevre - Betin, Inc. Fresh Goat Cheese with Truffle Old Europe Cheese, Inc. 3 Kg Triple Cream Brie Orland Farmstead Creamery Fromage Blanc Saputo Specialty Cheese Colby Jack Cheese Saputo Specialty Cheese Liederkranz Cheese Sartori Company Sartori Classic P Sartori Company Sartori Limited Edition Extra-Aged Goat Sartori Company Sartori Reserve Kentucky Bourbon BellaVitano The Artisan Cheese Exchange Deer Creek The Fawn Vermont Creamery Creme Fraiche Madagascar Vanilla U.S. Medals 2015 World Cheese Awards Nov. 26-29 – Birmingham, United Kingdom (Page 2) Award U.S. Cheese Makers Cheese Name Alouette Cheese USA Alouette Double Creme Brie 8oz Belfiore Cheese Company Burrata (38) Carr Valley Cheese Co., Inc. Big Mutton Button Carr Valley Cheese Co., Inc. Bread Cheese Carr Valley Cheese Co., Inc. Caso Bolo Mellage BRONZE Cellars at Jasper Hill Kinsman Ridge from Landaff Creamery Cellars at Jasper Hill Moses Sleeper CROPP Cooperative/Organic Valley Organic Raw Grassmilk Sharp Cheddar Cypress Grove Chevre Humboldt Fog Mini Cypress Grove Chevre Purple Haze Emmi Roth USA Roth GranQueso Firefly Farms Cabra LaMancha Holland's Family Cheese Marieke Gouda Premium(12-18 months) Jacobs and Brichford Farmstead Cheese Everton Joseph Gallo Farms, Maker of Joseph Provolone Cheese Farms Cheese Lactalis American Group Part Skim Ricotta - Enhanced Lactalis American Group Part Skim Ricotta - Whey Based Lactalis American Group Whole Milk Ricotta - Enhanced Lactalis American Group - Belmont President Brie 1 Kg Plain Marin French Cheese Petite Camembert Marin French Cheese Supreme Brie Montchevre - Betin, Inc. Cranberry Orange Goat Cheese Old Europe Cheese, Inc. 8oz Triple cream brie with herb layer Rogue Creamery Mount Mazama Cheddar Saputo Cheese USA Stella Blue Cheese Saputo Specialty Cheese Aged Asiago Cheese Saputo Specialty Cheese Colby Cheese Saputo Specialty Cheese Gorgonzola Cheese Saputo Specialty Cheese Smokehaus Blue Cheese Saputo Specialty Cheese Vintage Blue Cheese Sartori Company Sartori Classic MontAmoré Sartori Company Sartori Limited Edition Pastorale Blend Sweet Grass Dairy Asher Blue Sweet Grass Dairy Green Hill Uplands Cheese Pleasant Ridge Reserve V&V Supremo Foods, Inc. Chihuahua Cheese Vermont Creamery Crumbled Goat Cheese Cranberry & Tarragon Vermont Creamery Feta .
Load more

Recommended publications
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Companies, Experts Spotlight Key Labeling Claims at Retail
    Volume 37 June 2, 2017 Number 20 Companies, experts spotlight Like us on Facebook and follow us on Twitter! key labeling claims at retail A By Alyssa Mitchell direct sales, but for product number of manufacturers and only rbST-free milk strengthens buyers looking to meet these retailers to market only milk our standing with those custom- INSIDE MADISON, Wis. — As today’s consumer demands. that is rbST-free. ers who have choices about savvy consumers continue to Joan Behr, senior director Foremost Farms USA, where they purchase their ✦ Shuttered plant to reopen press for information on the of communications and brand Baraboo, Wisconsin, recently ingredients because rbST-free quality and background of the management, Foremost Farms announced that effective June ingredient supplies are abun- under Pineland Farms Dairy. food they buy and eat, it can be USA, says consumers want to 1, all of the raw milk purchased, dant around the world. These For details, see page 5. challenging for food companies know — and have a right to sold or processed by the coop- markets are very important to ✦ ADPI develops new to keep up with demand for know — what’s in their food erative is coming from dairy Foremost Farms because they standard for IDWM. various product claims and stan- and where it comes from. She farms pledging that their cows provide our members with stable For details, see page 12. dards in a crowded marketplace. notes research from the Center are not being treated with rbST. market access and contribute to Edward Zimmerman, found- for Food Integrity shows that To be considered rbST-free, overall profi tability.” ✦ CMN Exclusive: er of The Food Connector, a transparency is the key to Foremost Farms’ members In addition to rbST, consum- ‘Key Players’ — Our annual sales and marketing company earning trust.
    [Show full text]
  • Baricelli Cheese Co
    BARICELLI CHEESE CO. Cheese: Appalachian Country: USA Milk: Cow A semi-soft cheese, developed from the Monterey Jack style but made with raw milk and aged a minimum of sixty days. Wheels are three inches thick with a thin, grayish brown natural rind. The cheese has a creamy texture with tiny eyes, mild with just a hint of sharpness and the flavor of fresh milk. 1oz. $2.25 1/2 piece $8.50 whole piece $16.00 Cheese: Cocoa Cardona Country: USA-Wisconsin Milk: Goat Made from 100% goats milk, this soft cheese is aged and rubbed with cocoa. Winner of Best of Class in the US cheese contest 2003. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Surchoix Gruyere Grand Cru Country: USA Milk: Cow This is a robust full-bodied cheese for the connoisseur. The producer Roth Kase, located in Wisconsin, has maintained the essential details of this classic Swiss original, including Swiss trained cheesemakers. The result is a nine month aged, firm bodied cheese that has earthy flavors with a hint of nuts. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Camembert Le Chatelain Country: France Milk: Cow From Normandy, France, this absolutely delicious cows milk cheese is smooth and creamy with a soft white edible rind. This recipe was given to a farmer named Marie Harel by a priest in 1791 while he was in hiding during the French Revolution. Marie and her children made and sold this cheese until it became world famous. A little more potent flavor than typical Camembert.
    [Show full text]
  • Cheese Cart at Restaurant Gary Danko Offer Fifteen to Twenty Cheeses Nightly
    The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our local favorites, worldly classics, adventurous flavor combinations and traditional crowd pleasers. A nightly selection might include: Goat's Milk Cheeses Humboldt Fog: Arguably the most well known goat cheese produced in California. This young, snow white cheese has a distinctive layer of ash running through the middle of its form. From Arcata, California in Humboldt County this award winning cheese inspires even non-goat cheese lovers to taste and enjoy! Alternatives may include, Valençay, Selles-sur-Cher, Sainte-Maure Belgique Cendrée, O'Banon, Siltcoos, and more. Roccaverano: Produced in the Langhe region of Italy this DOP cheese is aged by the legendary family of Guffanti to perfection, when the cheese takes on a soft moist cakey texture that sticks to your palate with a tangy creamy finish. Alternatives may include, Brunet, La Tur, Keene, Quatre-Feuille, Cameo, and more. Garrotxa: From Catalonia, Spain. This semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. This complex herbaceous palate pairs with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate. Let it linger to enjoy the after taste. Alternatives may include, Midnight Moon, Panteleo, Brabander, Chabrin and more. Sheep's Milk Cheeses Petit Agour: A classic from the Basque region.
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • Judging and Competition Awards Guide
    Judging and competition awards guide marquee sponsors: 2016 ACS JUDGING & COMPETITION RESULTS DES MOINES, IOWA JULY 29, 2016 The American Cheese Society (ACS) is the leader in supporting and promoting American cheeses. Founded in 1983 to support the North American artisan and specialty cheese industry, ACS provides advocacy, education, business development, and networking opportunities for members of the cheese industry, while striving to continually raise the quality and availability of cheese in the Americas. The cheesemakers listed on the following pages represent all of the entrants in the 2016 ACS Judging & Competition: 260 companies submitting 1,843 products. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are graded down for technical defects, the goal of the ACS Judging & Competition is to give positive recognition to those cheeses that are of the highest aesthetic and technical quality. As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place. In categories or sub-categories where the minimum number of points is not earned, no award is given. Our congratulations go out to all of the dedicated, passionate, creative producers who work daily to bring great cheese to life, to market, and to the 33rd Annual ACS Conference & Competition. Thank you to Gourmet Foods International, the sponsor of the ACS Judging & Competition and Awards Ceremony. Gourmet Foods International’s generous support helps to make this renowned judging possible. A LETTER FROM THE 2016 JUDGING & COMPETITION COMMITTEE CHAIR This Awards Booklet represents the culmination of 12 months of hard work, dedication, and commitment.
    [Show full text]
  • Woolwich, Upstate Niagara, Gifford's Named
    Scan this code for breaking Woolwich, Upstate Niagara, news and the latest markets! Gifford’s named WDE champs A MADISON, Wis. — Woolwich received a record 720 entries USA, Marshfield, Wis., Ched- Wheel, 99.40. Dairy, Lancaster, Wis.; Upstate for cheese, butter, fluid milk, dar, 99.25. Second: Swiss Valley Farms, INSIDE Niagara Co-op, Buffalo, N.Y.; yogurt, cottage cheese, ice Second: Land O’Lakes Inc., Monona, Iowa, Swiss Block, and Gifford’s Dairy, Skow- cream, sour cream, sherbet, Kiel, Wis., Cheddar, 99.10. 99.35. Tosca acquires division hegan, Maine, have been se- cultured milk, sour cream dips, Third: Foremost Farms, Third: Swiss Valley Farms, of Georgia-Pacific. lected as the grand champions whipping cream, dried whey Cochrane, Wis., Cheddar, 98.90. Monona, Iowa, Baby Swiss For details, see page 3. of the 2012 World Dairy Expo and creative/innovative prod- • Sharp Cheddar Block, 98.40. (WDE) Championship Dairy ucts from throughout North First: Wisconsin Aging & Grad- • Brick, Muenster Guest column: Product Contest. America, including a couple of ing Cheese (manufactured by Land First: Mill Creek Cheese Coke, Pepsi and Dairy: A Woolwich Dairy was named international entries. O’Lakes, Kiel, Wis.), Little Chute, LLC, Arena, Wis., Muenster, health and wellness winner. the Cheese and Butter Grand “It is amazing how dairy Wis., Sharp Cheddar, 99.45. 99.50. For details, see page 4. Champion for its Wild Blueber- manufacturers have embraced Second: Land O’Lakes Inc., Second: Mill Creek Cheese ry Vanilla goat’s milk cheese, this contest,” says Brad Legreid, Kiel, Wis., Sharp Cheddar, LLC, Arena, Wis., Brick, 99.45.
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • Banquet Menus
    BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES 3 MORNING · BREAKFAST 5 THEMED BREAKS 16 AFTERNOON · LUNCH 20 EVENING · DINNER 32 THE FARMHOUSE · MENUS 62 THE FARMHOUSE · COOKING EXPERIENCES 82 BAR 88 WINE 92 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated. Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property. A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges. MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus. BAR SERVICE Should you request a bar set-up, a bartender fee of $200 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service).
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • Short Cut Manual
    SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the
    [Show full text]
  • Black Pepper Bellavitano Wins Championship Cheese Contest
    Volume 37 March 10, 2017 Number 8 Black Pepper BellaVitano wins Like us on Facebook and follow us on Twitter! Championship Cheese Contest A GREEN BAY, Wis. — Sartori Cheesemaker Terry Lensmire of ter Cheese, Muscoda, Wiscon- South Wayne, Wisconsin, Reserve Black Pepper BellaVi- Agropur, Weyauwega, Wisconsin. sin, Medium Cheddar; Terry Smoked Brick; John (Randy) INSIDE tano was named best cheese Second runner-up was Marieke Lensmire, Agrour, Weyauwega, Pitman, Mill Creak Cheese, in the United States Thursday Gouda Belegen, with a fi nal Wisconsin, Cheddar cut from Arena, Wisconsin, Reduced Fat at the 2017 U.S. Championship round score of 98.59, made by the 640; Daniel Stearns, Agropur, Muenster; Widmer’s Cheese ✦ Prices mostly lower Cheese Contest held in Green Marieke Gouda Team in Thorp, Weyauwega, Wisconsin, Ched- Cellars, Theresa, Wisconsin, at latest auction; GDT Bay, Wisconsin. Wisconsin. Marieke Penterman dar cut from 640; Saxon Cheese Traditional Washed Rind Aged issues annual report. The winning cheese, crafted of Marieke Gouda was the Grand LLC, Cleveland, Wisconsin, Old Brick Spread; Cypress Grove, For details, see page 3. by Wisconsin Master Cheesemak- Champion in the 2013 U.S. English Style Cheddar aged Arcata, California, Fresh Goat er Mike Matucheski at Sartori Championship Cheese Contest. 5 months and Smoked Gouda Cheese; and Team Montchevre, ✦ Guest column: Co.’s Antigo, Wisconsin, facility, “Location aside, what these aged 7 months; Wayne Hintz, Red Montchevre-Betin Inc., Bel- ‘Prevention of Salmonella won with a fi nal-round score winning cheesemakers have Barn Family Farms, Appleton, mont, Wisconsin, Trivium. in cheese and other of 99.02 out of 100.
    [Show full text]