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The Complete Book of Cheese by Robert Carlton Brown
THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. -
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. -
Flavor Description and Classification of Selected Natural Cheeses Delores H
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002). -
Cheese Selections
PAGE ONE CHEESE SELECTIONS ITEM SOLD BY LB. ORDER ea VERMONT B&C FRENCH CRÈME FRAICHE 8 OZ $6.99 ea VALBRESO FRENCH FETA 7 OZ $5.99 ea BELGIOI MASCARPONE CHEESE 8 OZ $3.99 ea BELGIOI MOZZARELLA OVOLINI CHEESE 8 OZ $4.99 ea BELGIOI MOZZARELLA CILIEGINE CHEESE 8 OZ $4.99 ea BEL GIO MOZZARELLA PEARLS 8 OZ $4.99 ea BEL GIO MOZZARELLA SLICED 16 OZ $6.99 ea BEL GIO MOZZARELLA LOG FRESH 16 OZ $7.49 ea BEL GIOIOSO BURRATA 8 OZ $5.79 ea BEL GIOIOSO PARMESAN CHEESE 8 OZ $5.99 ea BEL GIOIOSO ASIAGO CHEESE 8 OZ $5.99 ea BEL GIOIOSO FONTINA CHEESE 8 OZ $6.49 ea RENY-PICOT BRIE CHEESE 8 OZ $5.49 ea LGH COW MINI BABYBEL ORIG RED 4.5 OZ $5.79 ea LAUGHING COW MINI BABYBEL LIGHT 4.5 OZ $5.79 ea LAUGHING COW BABYBEL GOUDA 6PACK 4.5 OZ $5.79 ea LAUGHING COW ORIGINAL 6 OZ $3.99 ea LAUGHING COW GARLIC/HERB LIGHT 6 OZ $3.99 ea LAUGHING COW MINI BABYBEL WHITE CHED 4.2 OZ $4.99 ea ATHENOS FETA REDUCED FAT 5 OZ $5.99 ea ATHENOS FETA CRUMBLES 8 OZ $5.29 ea ATHENOS FETA CHUNK 8 OZ $5.29 ea MICELI'S RICOTTA CHEESE TRADITIONAL 15 OZ $4.99 ea MICELI'S RICOTTA CHEESE LOW-FAT 15 OZ $4.99 ea POLLY-O MOZZARELLA WHOLE MILK 16 OZ $8.49 ea TILLAMOOK COLBY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK SHARP CHEDDAR CHEESE 8 OZ $5.49 ea TILLAMOOK MONTEREY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK PEPPER JACK CHEESE 8 OZ $4.99 ea TILLAMOOK XTRA SHARP CHED 8 OZ $5.99 ea TILLAMOOK VINTAGE WHITE SHARP 2 YR 8 OZ $5.99 ea TILLAMOOK MED CHED KOSHER 8 OZ $4.99 ea TILLAMOOK SLICED MED CHED 12 OZ $7.99 ea TILLAMOOK SLICED SHRP CHEDDAR 12 OZ $7.99 ea TILLAMOOK SLICED SWISS CHEESE 12 OZ $7.99 ea TILLAMOOK SLICED PEPPERJACK 12 OZ $7.99 ea LE CHATELAIN CAMEMBERT 8 OZ $7.99 ea CABOT XTRA SHARP SPREAD CHEDDAR 8 OZ $5.99 ea CABOT VT SHARP CHEDDAR CHEESE 8 OZ $5.99 ea CABOT XTRA SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT SERIOUS SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT HOT HABANERO CHEDDAR 8 OZ $5.99 ea CABOT CHEDDAR CHEESE RF 8 OZ $5.99 PAGE TWO lb RAW MILK GOAT CHEDDAR $9.99 lb MT. -
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 -
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. -
Scandinavian Cheeses Malcom Jarvis Quesodiego Cheese Club, 19 February 2013
Scandinavian Cheeses Malcom Jarvis QuesoDiego Cheese Club, 19 February 2013 Scandinavia is a historical region in Northern Europe characterized by a common ethno- cultural Germanic heritage and related languages. This region encompasses three kingdoms of Denmark, Norway, and Sweden. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula, whereas modern Denmark is situated on the Danish islands and Jutland. Sometimes the term Scandinavia is also taken to include Iceland, the Faroe Islands, and Finland, on account of their historical association with the Scandinavian countries. Such usage, however, may be considered inaccurate in the area itself, where the term Nordic countries instead refers to this broader group. The vast majority of the human population of Scandinavia are Scandinavians, descended from several (North) Germanic tribes who originally inhabited the southern part of Scandinavia and what is now northern Germany, who spoke a Germanic language Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. Unfortunately, the Scandinavian countries do not make any good wine that I am aware of. Cheeses Of Norway Gammelost It is a traditional Norwegian ripened table cheese with irregular blue veins made principally in the counties of Hardanger and Sogn. It is rich in protein with low fat content, measuring 1% fat and 50% protein. Moisture, not more than 52 percent (usually 46 to 52 percent) ash, 2.5 percent; and salt (in the ash), 1 percent Its name translates as "old cheese" because the rind grows a mould that makes it look old before its time. -
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. -
62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc. -
Traveler's Guide to America's Dairyland
13 159 150 24 38 94 44 144 108 124B 8 19 124A 57 120 106 166 5 129 15 135 78 64 63 58 154 157 25 168 89 99 75 54 114 136 96 79 53 12 164 116 102 156 128 49 61 48 90 139 55 82 115 110 86 98 167 133 155 97 127 118 100 74 17 40 161 76 151 132 81 143 4 111 163 153 34 43 69 122 84 65 77 103 28 85 72 7 109 29 59 66 71 11 112 101 145 160 91 33 162 36 123 141 27 119 107 125 46 104 121 134 39 142 14 35 32 83 52 73 93 95 3 70 62 30 21E 21A 152 31 6 42 105 26 16 56 21B&C 158A 158B 126 113 10 165 50 107 68 41 51 87 146 131 2 23 37 20 22 149 80 92 137 60 148 169 1 47 147 9 21D 140 130 88 67 18 117 138 45 1) 14F Alp and Dell Cheese Store www.alpanddellcheese.com 10) 13G Bavaria Sausage and Cheese Chalet www.bavariasausage.com 657 2nd St., Monroe, WI 53566 Ph: 608.328.3355 6317 Nesbitt Rd., Madison, WI 53719 Ph: 608.271.1295 Alp and Dell Cheese Store offers a wide selection of locally produced cheese and sausages as Family owned since 1962. Award-winning authentic German sausage made by our Master well as ice cream, candy, wines from around the world, locally brewed beers and cheese-related Sausage Maker. -
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 -
French Sheep's Milk Cheese, Esquirrou, Is World Champion
Volume 38 March 9, 2018 Number 8 French sheep’s milk cheese, Like us on Facebook and follow us on Twitter! Esquirrou, is World Champion A MADISON, Wis. — A hard First runner-up in the con- The World Championship Austria; Le Maréchal made sheep’s milk cheese called test, with a fi nal round score of Cheese Contest, initiated in by Fromagerie Le Maréchal INSIDE Esquirrou, made in France at 98.267, is Arzberger Ursteirer, a 1957, is the largest technical SA, Granges-Marnand, Vaud, Mauleon Fromagerie by Michel hard cow’s milk cheese aged in cheese, butter, and yogurt com- Switzerland; Sartori Reserve ✦ Guest column: Touyarou and imported by a silver mine and made by Franz petition in the world. A team Espresso BellaVitano made by ‘Prevention and control of Savencia Cheese USA of New Moestl and Team of Almenland of 56 internationally-renowned Mike Matucheski, Sartori Co., yeast and molds in cheese.’ Holland, Pennsylvania, has Stollenkäse in Passail, Austria. judges evaluated all entries over Antigo, Wisconsin; De Graafst- For details, see page 4. been named the 2018 World Mont Vully Bio — a raw milk the three-day competition. room Oud made by De Graaf- Champion Cheese. cheese washed with Pinot Noir In addition to the champion stroom, Bleskensgraaf, Zuid ✦ Partnership fi nalized Earning a score of 98.376 out wine and made by Ewald Scha- and two runners-up, the top 20 Holland, Netherlands; Cheb- for Michigan facility. of 100 in last night’s fi nal judging fer of Fromagerie Schafer in fi nalists of the contest include: rie made by Woolwich Dairy’s For details, see page 5.