Cheese Price List 2019/2020

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Cheese Price List 2019/2020 230 W Main St, Omro, WI 54963 - 920-685-6570 - Email: [email protected] Cheese Price List 2019/2020 Cheddar Muenster Mild $4.99 / LB Orange Rind (plain) $6.05 / LB Medium $4.99 / LB Vegetable $6.01 / LB Sharp $4.99 / LB ☼Hot Pepper $6.65 / LB 2 year aged (white) $8.69 / LB Bacon $6.99 / LB 2 year aged $8.69 / LB Brick 3 year aged $9.39 / LB 4 year aged $9.99 / LB Widmers Mild $8.99 / LB 5 year aged $12.09 / LB Brick $9.95 / LB 6 year aged $12.29 / LB Aged Brick $9.87 / LB 7 year aged $13.49 / LB Beer Kaese $13.19 / LB 8 year aged $15.49 / LB Limburger $10.59 / LB 9 year aged (white) $17.75 / LB German Style $9.95 / LB 9 year aged $ / LB Swiss 10 year aged $18.49 / LB Smoked Natural $8.55 / LB Swiss $7.24 / LB Beer $8.35 / LB Baby $8.09 / LB Bacon $5.99 / LB Smoked $9.95 / LB Horseradish $7.55 / LB 1 year aged Sharp $7.55 / LB White Horseradish $5.99 / LB Gruyere $12.85 / LB Cranberry White $10.79 / LB Italian Blueberry White $10.79 / LB Chicken Soup $7.29 / LB Parmesan Wedge (8 OZ) $5.39 / LB ☼Scorpion $9.99 / LB Mozzarella $6.56 / LB ☼Carolina Reaper $9.99 / LB Romano $ / LB Veggie $5.39 / LB Provolone $5.79 / LB Colby 8 OZ Cracker Cut Sticks Colby $4.79 / LB Mild Cheddar $3.75 / EA Colby Rounds $4.99 / LB Medium Cheddar $3.75 / EA CoJack $6.45 / LB Sharp Cheddar $3.75 / EA Salami Colby $6.19 / LB Mild Brick $3.75 / EA Colby $3.75 / EA Blue Cheese CoJack $3.75 / EA Blue Cheese Crumble $4.25 / EA ☼Pepper Jack $3.75 / EA Black River Blue Wedge $9.19 / LB Veggie Jack $3.75 / EA Pine River Cheese Spreads ☼Hot & Spicy Cheese☼ 8 OZ (all flavors) $3.75 / EA Hot Pepper Muenster $6.65 / LB 16 OZ (all flavors) $5.75 / EA Monterey Jack w/ Peppers $7.09 / LB Stoneridge Buffalo Wing Jack $5.59 / LB Stoneridge Scorpion $9.99 / LB Stoneridge Carolina Reaper $9.99 / LB Habanero Jack $7.09 / LB Habanero Ghost Pepper Jack $7.89 / LB Cheese blocks are not exact 1 LB weights, weight varies - Prices are subject to change without notice 230 W Main St, Omro, WI 54963 - 920-685-6570 - Email: [email protected] Cheese Price List 2019/2020 Cheese Waxes Specialty / Miscellaneous Cheese Wisconsin State Shape $4.99 / EA Olive Gouda $7.29 / LB (4 OZ. Mild Cheddar) Havarti $6.15 / LB Black & White Cow $4.99 / EA Havarti w/ Dill $6.45 / LB (4 OZ. Mild Cheddar) Farmers Cheese $6.49 / LB Green & Gold Football Player $5.99 / EA Salami Colby $6.19 / LB (4 OZ. Mild Cheddar) Gouda Natural $9.65 / LB Beer Mug $5.99 / EA Smoked Gouda $9.75 / LB (4 OZ. Mild Cheddar) Stoneridge Onion & Chives Jack $5.59 / LB Airplane Wax $5.99 / EA Morel & Leek Jack $5.95 / EA (4 OZ. Mild Cheddar) Chocolate Cheese Fudge 8 OZ. $7.50 / EA Wisconsin Bucky Badger $5.99 / EA Bellavitino Cheese (5.5 OZ. Mild Cheddar) Tennessee Whiskey $5.75 / EA “W” shape $5.99 / EA Raspberry $5.75 / EA (5.5 OZ. Mild Cheddar) Merlot $5.75 / EA Aged Sharp Cheddar Round wax $7.80 / EA Espresso $5.75 / EA (16 OZ. Mild Cheddar) Juusto Italiano $5.95 / EA Goat Cheese Brie President $8.65 / EA Gorgonzola $4.05 / EA Goat Milk Curds $8.15 / EA Garlic & Dill Goat Milk Curds $8.15 / EA Monterey Jack Raw Goat Milk Cheddar $6.75 / EA Morel & Leek $5.95 / EA Montechevre ☼Monterey Jack w/ Peppers $7.09 / LB Plain $4.55 / EA ☼Habanero $7.09 / LB Garlic & Herb $4.55 / EA ☼Habanero Ghost Pepper $7.89 / LB Sausages Stoneridge Onion & Chives $5.59 / LB ☼Stoneridge Buffalo Wing $5.59 / LB Silver Creek 8 OZ $5.95 / EA Jim’s 14 OZ $8.60 / EA String Cheese R-Line 1.5 LB $14.50 / EA String Whips 10 OZ $5.99 / EA Jim’s HotRod Sticks 8 OZ $6.50 / EA Rogges 1 LB String $5.85 / EA ☼Jim’s Jalapeno HotRod Sticks 8OZ $6.50 / EA Vern’s 8 OZ String $8.79 / LB Butcher’s Block Sticks 10 OZ $7.50 / EA Vern’s 8 OZ Smoked String $9.29 / LB Usingers Sausage $5.85 / EA Cheese Curds DuPont Fresh Curds $4.99 / EA Glass Bottle Maple Syrup Jim’s 12 OZ Curds Wisconsin Maple Syrup 12 OZ $7.99 / EA Mixed Cheddar $5.75 / EA Wisconsin Maple Syrup 16 OZ $9.75 / EA Garlic & Dill $5.75 / EA Wisconsin Maple Syrup 32 OZ $19.99 / EA Hot Pepper $5.75 / EA Mustards and Mixes White Cheddar $5.75 / EA Ranch $5.75 / EA Lost Acres Mini Mustard 1.4 OZ $0.59 / EA East Shore Mustard 5 OZ $ / EA Local Raw Honey ☼Lakeside’s Super Hot Horseradish $3.25 / EA Wisconsin Raw Honey 1 Pint $10.50 /EA Weyauwega Bloody Mary Mix 32 OZ $5.95 / EA Wisconsin Raw Honey 1 Quart $20.00 /EA Cheese blocks are not exact 1 LB weights, weight varies - Prices are subject to change without notice .
Recommended publications
  • Official Journal of the European Communities Amending Regulation
    Official'Journal of the European Communities 261 No L 108/24 Official Journal of the European Communities 14.5.71 REGULATION ( EEC) No 994/71 OF THE COMMISSION of 13 May 1971 amending Regulation ( EEC ) No 2683/70 as regards the advance fixing of export refunds on certain cheeses THE COMMISSION OF THE EUROPEAN COM­ on milk and milk products, as last amended by MUNITIES, Regulation ( EEC ) No 952/71 ,4 precludes the possibility of an advance fixing of the refunds on Having Regard to the Treaty establishing the certain cheeses, notably the Gouda variety, exported European Economic Community ; to certain destinations ; Whereas the present state of the international market Having Regard to Council Regulation ( EEC ) No in cheese permits the advance fixing of refunds on 804/68 1 of 28 June 1968 on the common organisation these products for these destinations ; of the market in milk and milk products, as last amended by Regulation (EEC ) No 1253/70,2 and in particular Article 17 (4) thereof ; Whereas the measures provided for in this Regulation are in accordance with the Opinion of the Management Committee for Milk and Milk Products ; Whereas Commission Regulation ( EEC ) No 2683/703 of 29 December 1970 laying down special procedures for the advance fixing of export refunds HAS ADOPTED THIS REGULATION : Article 1 The following shall be substituted for the Annex to Regulation ( EEC ) No 2683/70 : ANNEX CCT heading Product Destination No ex 04.02 A II ( a) 2 Milk powder of a fat content by weight Chile exceeding 11% but not exceeding 17% ex 04.03 Butter of a fat content by weight not exceeding Zone E 99-5% 04.04 Cheese and curd Zone D ex 04.04 A II Emmenthaler and Gruyère cheeses Liechtenstein Switzerland 04.04 E I (b ) 2 Tilsit, Havarti, Esrom and Kashkaval Liechtenstein Switzerland ex 04.04 E I ( b ) 4 Butterkäse, Edam, Fontal, Fontina, Gouda, Liechtenstein Italico, Mimolette, St-Paulin and other cheeses Switzerland of a water content by weight of the non-fatty matter exceeding 52% but not exceeding 67% 1 OJ No L 148, 28.6.1968, p .
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  • The Cheeses of France
    HOMMAGE À FROMAGE: THE CHEESES OF FRANCE Curt Wittenberg e-mail: [email protected] Queso Diego August 18, 2015 Chèvre… Speaking of Chèvre…..let’s have our first sample: HOMEMADE Fresh Chèvre with Homegrown Figs Picture of Chèvre • French chèvre is thought to have been developed in the Loire Valley during the 8th century but arose at least 1000 years earlier in other regions. • Goat cheese seems less rich, despite a similar fat content, and is more tart than cow’s milk cheese due to the abundance of short chain fatty acids. • Ubiquitous in France and includes many AOC protected varieties (more later). There is more to French Cheese than an aged Chèvre! Blue Cheese Blooming-Rind Cheese Washed-Rind Goat’s Milk Cheese Cheese Where will we go from here? 1. The history of French cheese 2. Regionality in French cheese (AOC) 3. French cheese varieties 4. Some examples and recipes 5. Sources for cheese and information The Beginnings of French Cheese • The earliest solid evidence of cheesemaking was found in Poland from 5500 BCE but likely originated around 6000 BCE. • Cheesemaking and dairying was practiced by the Sumerians (2000-1000 BCE) and appears in the writings of the Greek philosopher Etricus (ca. 300 BCE) and Pliny the Elder (ca. 20 CE, well before the development of his namesake IPA). • The Romans are credited with the spread of commercial cheesemaking throughout Europe and Britain. • Cheese varieties multiplied dramatically during the middle ages and became a staple in many areas of Europe including France. What makes French cheese French? Regionality of French Cheese The Evolution of French Cheese • The French government recognized that the distinctive nature of regional cheeses reflects both technique and terroir.
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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.
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  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
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  • Bacteriology of Cheese V. Defects of Blue (Roquefort-Type) Cheese H
    Volume 25 Number 283 Bacteriology of cheese V. Defects of blue Article 1 (Roquefort-Type) cheese October 1940 Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese H. W. Bryant Iowa State College B. W. Hammer Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/researchbulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Bryant, H. W. and Hammer, B. W. (1940) "Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese," Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 25 : No. 283 , Article 1. Available at: http://lib.dr.iastate.edu/researchbulletin/vol25/iss283/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Research Bulletin (Iowa Agriculture and Home Economics Experiment Station) by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. October, 1940 Research Bulletin 283 Bacteriology of Cheese v. Defects of Blue (Roquefort-Type) Cheese By H. W. BRYANT AND B. W. HAMMER AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY INDUSTRY SECTION • AMES, IOWA • CONTENTS Summary 112 I n trod u c ti 0 n ______ ____________ ______ ____ _______ ______ _____________________________________ _________________ _______ 113 Methods _______________________________
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  • Galena River Wine & Cheese
    DUBUQUE365.com GALENA RIVER WINE & CHEESE REVISITED BY RICH BELMONT All these cheeses have interesting stories you can relate to your select the Valpolicella Ripasso 2010. Ripasso wines are for those friends so they will think you are a cheese nerd. For example, the who love strong reds but can’t always afford Amarone. French Morbier has a small line of grape leaf ash separating the morning and afternoon cream layers. The French Raclette which Other excellent wines include Casaloste 2009 Fattoria Rodáno means “to scrape” is a string cheese usually shaved off the block Chianti Classico; Sangiovese 2012 Di Majo Norante; Citra and melted onto potatoes or vegetables. The Belgium Chimay Montepulciano D’Abruzzo 2012; Baci Dolci Sweet Kiss; Stefano Cheese is made by Chimay Monks, the same order of monks at Farina Mosato d’ Asti and the Stefano Christiani 2012 Pinot the New Melleray Abby near Dubuque. The Manchego, a Spanish Grigio. There are also dessert wines and cordials. Like the cheese aged 12 months is made from 100% Manchega sheep ChocoVine: a combination of Dutch chocolate with French milk and is the most popular cheese eaten in France. The cheese cabernet or the exotic Sōmrus meaning “Nectar of the Gods” in spread Wensleydale Gourmandise flavored with Kirsch, the clear Hindi made from a recipe dating back to 2600 BC. This Indian Are you having a holiday party and trying to think of a way to brandy distilled from cherries. The Sartori Bella Vitano Raspberry Cream Liqueur is made in the US by artfully blending pure make it happen quickly and easily? Here is a great idea: make it a is a Wisconsin cheese aged a minimum of 8 months with a cream, Caribbean rum, cardamom, saffron, almonds, pistachios wine, beer and cheese party! texture of parmesan and a sweetness of creamy cheddar soaked and rose.
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  • Brie/Camembert
    “Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk).
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  • Pacific Cheese Listing
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  • 13 Grilled Artichokes, Spanish Goat Cheese, Orange Zest + Mint
    OLIVAS TRIO ~ 7 Arbequina, pico-limon + oil cured Moroccan WATERMELON SALAD ~ 14 ALCACHOFAS ~ 13 tomatoes, Tucumcari feta, San Juan honey, purple basil vinaigrette, JAMON IBERICO ~ 26 grilled artichokes, Spanish goat cheese, orange zest + mint * crispy jamon Serrano specialty cured ham made from olive and acorn fed Iberian black CHICARRONES ANDALUZ ~ 9 pigs ~ imported ROMERO FARMS ROMAINE ~ 14 crispy pork belly bites ~ cumin ~ lemon ~ sea salt + harissa cucumber, radish, beets, tomatoes, creamy goat buttermilk and JAMON SERRANO ~ 12 SPICY CARROT GARBANZO HUMMUS ~ 12 dill dressing ham from the sierra’, dry cured Spanish ham ~imported warm parsley butter, house escabeche + sesame crackers MANCHEGO ~ 12 SEARED AHI TUNA SALAD ~ 16 BRUSCHETTA ~ 12 Sheep’s milk cheese from la Mancha region of Spain, membrillo grilled fingerlings, green beans, olives, creamy sweet mustard crimini mushrooms, cream, reggianito, fried egg + truffle oil * dressing, hard boiled eggs LEONORA ~ 12 GAMBAS AL AJILLO ~ 14 goat milk cheese from Leon, Spain, + strawberry honey MUSHROOM MONTADITOS ~ 14 garlic, white wine + chile de arbol red onion jam + quall egg 15 OLD WINDMILL ‘BLUE’ ~ 12 BLACK MUSSELS IN ROMESCO FISH BROTH ~ 14 Local cow’s milk blue cheese with oloroso rosemary figs SPANISH CHICKEN LIVER PATE ~ 12 BACON WRAPPED DATES ~ 12 almonds, ginger oloroso soaked figs + rosemary Stuffed with marcona almond, cabrales dipping sauce + CHORIZOS PALACIOS~ 14 Beer mustard, cornichons pomegranate molasses TUNA CARPACCIO ~ 14 blood orange aioli, black olives, + smoked sea
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  • 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.
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  • H a N D H E L
    SHARE •ARTISAN• Calamari & Pork Belly Chicken Tenders Hard Roll, Panini, Schiacciata, White/Wheat Seared lardons, hot peppers, meyer Breaded chicken tenderloin, honey, Bread, White/Wheat Wrap 8.5 Sub 9 lemon, roasted garlic aioli 9 buffalo, or citrus chipotle barbeque 8 Wild Buffalo Crispy Mozzarella Marinara J’S Wings (10) Breaded spicy chicken, lettuce, fresh Lightly breaded fresh cut Bone-In antibiotic and hormone free, mozzarella, tomato, onions, blue cheese mozzarella, house marinara 8 buffalo or citrus chipotle barbeque 12 H Chipotle Chicken Grandmas Meatballs Mr. Potato Strings Grilled chicken, basil, cilantro, avocado, asiago Shaved parmesan, house meatball blend, Generous portions of shoestrings 4 cheese, peppadew peppers, shaved mozzarella, house marinara 9 chipotle aioli Mr. Potato Xtreme Strings Eggplant Rollatini Shoestrings, artisan beer cheese, Pesto Chicken Fresh eggplant, ricotta, mozzarella, parmesan, crumbled bacon 6 A Kale pesto, grilled chicken, fresh mozzarella, antibiotic free prosciutto 8 tomato, roasted red peppers Banging Twisted Shrimp Trinity Corkscrew shrimp (BAP certified), Tuna Rama Fresh burrata, kale pesto, antibiotic free champagne tempura, scallions, House tuna, crisp lettuce, red onions, prosciutto layered on bruschetta 9 creamy Thai chili glaze 10 American cheese, tomato N BBQ Chicken Breaded chicken, fresh mozzarella, sweet and bold barbeque CRA The Bobcat AND FTED Breaded chicken, penne rigate No41, house •H • vodka cream sauce, fresh mozzarella D Turkey Club Stuffed Breads Turkey, cheddar, crisp
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  • A Project By
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