2012 GREAT AMERICAN BEER FESTIVAL SAMPLES

THE ARTISAN CHEESE EXCHANGE (WI) - http://www.cheese-exchange.com

Deer Creek Vat 17 World Cheddar: Deer Creek Vat 17 has deep, bold and complex flavors. During the two year aging process, each vat of cheese is continually monitored and inspected to focus on the single combination that produces the body, texture, and most importantly, the flavor that is pleasing to any Cheddar connoisseur.

Deer Creek 3 Year Reserve Specialty Cheddar: A team of Wisconsin Licensed Cheese Graders hand-selects only the best vats from the hundreds that are produced for this cheese. As the cheese ages, they continually evaluate and inspect the cheese to ensure that the chosen vats meet the 38 specific standards for flavor, texture, body and finish indicative of a AA Grade Cheddar.

Deer Creek “The Fawn”: This cheddar cheese is made in 22-lb bandaged and waxed “daisy wheels.”

AVALANCHE CHEESE COMPANY (CO) - www.avalanchecheese.com

Cabra Blanca: Cabra Blanca is an aged semi-soft, bloomy rind goat cheese with a snow-white interior with small holes. The texture is delicate and “lacy.” Lemon and other sweet citrus flavors are the lively characteristics of this cheese.

Midnight Blue: Midnight Blue has beautiful blue-gray veins running wild in this well-balanced, raw milk, mild, goat blue cheese aged for two to four months. It is slightly sweet and fruity, and is a perfect way to conclude a cheese plate.

BAETJE FARMS (MO) - http://www.baetjefarms.com

Cherbourg: Cherbourg is a goat and sheep mixed milk cheese with a velvety paste and complex flavor notes of "bread toasted with butter", white wine, and slightly sweet tang. Aromas of fermented beer and earthy floral notes add to this cheese’s complexity.

BEECHER’S HANDMADE CHEESE (WA) - http://www.beechershandmadecheese.com

Flagship: Flagship has a uniquely robust, nutty flavor. It is a creamy combination of cheddar and gruyere carefully aged for one year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble.

BEEHIVE CHEESE COMPANY (UT) - www.beehivecheese.com

Barely Buzzed: Barely Buzzed is rubbed with French Superior Lavender buds that are ground with coffee. The mixture is diluted with oil to suspend the dry ingredients. The rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but also find their way to the center of the cheese. This is a full-bodied cheese with a nutty flavor and smooth texture.

Big John’s Cajun: This spicy, hand-rubbed cheese packs a heated punch. The combination of sweet creaminess and spice make it a great addition to any cheese plate. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika.

BEEMSTER CHEESE (NJ/THE ) - http://www.beemster.us

X-O: Beemster X-O- is revered for its deep tastes of butterscotch, whiskey and pecan. Its flavors develop through natural aging of no less than 26 months in historic warehouses. Due to the unique milk and craftsmanship used to make each wheel of X-O-, it stays creamy while developing flavor, allowing for a much more enjoyable taste and mouth feel than any other extra-aged Dutch cheese.

Vlaskaas: Historically, Vlaskaas was made only once a year to celebrate the Flax Harvest. In 2004, the Vlaskaas recipe was discovered and recreated by Beemster. Since then, it has won gold medals around the world and is now made year-round.

BELGIOIOSO CHEESE COMPANY (WI) - http://www.belgioioso.com

Asiago: This Asiago is aged at least 5 months, and is a sweet, nutty cheese with a wonderfully pronounced flavor that is perfect for snacking. It is a semi-hard table cheese, made from part skim milk; it is easily shredded into your favorite recipes or served cubed.

Fresh Mozzarella, Prosciutto and Basil Roll: Each piece of this award-winning product is formed by hand-rolling fresh mozzarella cheese with the finest prosciutto and fresh basil leaves.

Sharp Provolone: This cheese is roped and dipped into a plastic coating and is aged inside a temperature-controlled room for 12 months using the same techniques as cheesemakers in Italy. The plastic coating lets the cheese breathe, allowing more moisture to be released, which in turn creates a stronger rind and a drier cheese.

Sheep Gorgonzola: This ivory-colored cheese with blue-gray veins is both firm and crumbly. It adds an earthy flavor to any dish.

BONNIE BLUE FARM (TN) - http://www.bonniebluefarm.com

Tanasi: Made from whole unpasteurized goat’s milk from animals feeding on natural forage, these wheels are brined and cave- aged. They have a mild flavor with earthy notes that finish long and intensify on the tongue.

CABOT CREAMERY (VT) - http://www.cabotcheese.coop

Vintage Choice Cheddar: Vintage Choice Cheddar is aged up to 24 months until it reaches perfect maturity. It boasts a rich, full- bodied, extra-sharp flavor that is complex and lingers like a sweet memory.

CALYROAD CREAMERY (GA) - http://www.calyroadcreamery.com

WayPoint: A traditional French-style Camembert, ripened 4-6 weeks.

Red Top: This aged goat cheese features a dusting of smoked paprika before it develops a bloomy rind. The paprika lends a distinct flavor to the cheese, making it a welcome addition to any cheese platter.

Little Epiphany: This Crottin-style aged cow’s milk cheese has sharp and sour notes that make it the perfect small bite to pair with fruit, balsamic reduction, or a peach jam. The more it ages, the better it is!

CANAL JUNCTION FARMSTEAD CHEESE (OH) - http://www.canaljunctioncheese.com

Charloe: Charloe is a washed rind cheese that is smooth and creamy with an aroma that is earthy, with notes of toasted peanuts.

CARR VALLEY CHEESE CO (WI) - http://www.carrvalleycheese.com

Billy Blue: Made from the milk of pastured Wisconsin goats, Billy Blue is aged four months. It has a distinctive blue flavor and delightful creamy texture.

Canaria: Carnaria develops a fruity, nutty flavor from gentle curing in olive oil. It is made with sheep, goat and cow milk.

CAVES OF FARIBAULT (MN) - http://www.faribaultdairy.com

AmaGorg: This blue veined Gorgonzola is “sweeter” (less acidic) than Caves of Faribault’s blue cheese. It is cave-aged a minimum of 90 days. It is somewhat sharper in flavor but still “cleans up” well with a nice mouth feel and finish. The sweeter flavor profile pairs well with dried fruits and nuts, or cut for a cheese plate or dessert table.

St. Mary’s Grass-Fed Gouda: This Gouda is aged in sandstone caves, developing a smooth buttery sharpness with a hint of caramel flavor. The aromatic rind is edible and is best-suited for those who prefer a stronger flavor profile.

CELLARS AT JASPER HILL (VT) - www.cellarsatjasperhill.com

Bayley Hazen Blue: A big, bold, flavorful blue cheese encased in a soft, natural rind, Bayley Hazen has a drier paste than most American-made blues. The wheels are bursting with deep, dark flavors that hint at tobacco and roasted hazelnuts.

Cabot Clothbound Cheddar: This natural-rinded cheddar is bandaged with muslin and aged at least 10 months. It has the characteristic texture of an English-style cheddar with sweet caramel and milky flavors that set it apart from other bandaged cheddars.

Weybridge: This certified organic cow’s milk cheese has a delicate bloomy rind that imparts a subtle, earthy aroma to the cream beneath it. The paste has bright citrus notes and a savory, toasted finish.

COWGIRL CREAMERY (CA) - http://www.cowgirlcreamery.com

Red Hawk: Cowgirl captures the essence of West Marin, CA with its triple-cream, washed-rind, fully-flavored cheese made from organic cow milk from Straus Family Dairy. It is aged four weeks and washed with a brine that tints the rind a sunset red-orange.

CRACKER BARREL (WI) - http://www.crackerbarrel.com

2% Extra Sharp Cheddar Limited Edition Sharp Cheddar Sharp Cheddar

CROWLEY CHEESE (VT) - http://www.crowleycheese-vermont.com

Extra Sharp: Extra Sharp is a tangy and complex cheese, aged 12+ months.

Muffaletta: Made using Manzanilla olives, garlic, and pimento, similar to ingredients in the famous New Orleans recipe.

Sage: Sage is a classic cheese made just for Christmas by the original Crowleys over a hundred years ago.

CYPRESS GROVE CHEVRE (CA) - http://www.cypressgrovechevre.com

Humboldt Fog®: Humboldt Fog is an elegant, soft, surface-ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!

PsycheDillic™: PsycheDillic is fragrant, and rare dill pollen adds a depth of flavor that sends your palate to a heightened state of awareness.

Purple Haze™: Purple Haze is an unexpected marriage of lavender and wild fennel pollen distinguishes.

Sgt. Pepper™: Sgt. Pepper is a secret combination of four peppers, exotic spices, and pepper threads result in a complex and visually pleasing experience…with a kick!

Truffle Tremor™: Truffle Tremor, where the classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake.

EMMI ROTH USA (WI) - www.emmirothusa.com

Grand Cru®: Grand Cru is handcrafted in imported copper vats and carefully cured in the aging cellars, it is a full-bodied, robust cheese. Various degrees of maturity are available: Grand Cru® is aged four to six months.

Moody Blue: Moody Blue is made in small batches from fresh, local Wisconsin milk; it is a rich and creamy blue, delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee.

FISCALINI FARMSTEAD CHEESE (CA) - http://fiscalinicheese.com

8-Month Bandaged Cheddar (sampled at the Saturday pairing session only)

GRAFTON VILLAGE CHEESE (VT) - http://graftonvillagecheese.com

4 Year Aged Cheddar: 4 Year Aged Cheddar is an outstanding cheddar that has a pronounced, mature flavor, smooth finish, and a dry, crumbly texture that makes cheese lovers sing.

Clothbound Cheddar: This classic milled-curd cheddar is wrapped in cheesecloth and matured slowly in Grafton's aging caves for a minimum of six months. It delivers a very bold cheese with both nut and mushroom notes.

Vermont Leyden: Leidse Kaas () is a cheese made historically on farms in the Leiden area of the Netherlands. Grafton's Vermont Leyden has a big, buttery flavor and texture, brightened with the warmth of cumin seeds. This cows' milk cheese mellows with age while growing in complexity and is aged a minimum of two months.

HARMONY SPECIALTY DAIRY (WI) - http://www.harmonyspecialty.com

Nut Brown Ale Caerphilly: Nut Brown Ale Caerphilly is made with cheese curds that are soaked in Nut Brown Ale from Bull Falls Brewery, pressed, bandage-wrapped and cave-aged.

HAYSTACK MOUNTAIN GOAT CHEESE (CO) - http://www.haystackgoatcheese.com

Queso de Mano: Hints of toasted almond and earthy notes make this appealing, natural rind Manchego-style as versatile as it is user-friendly. Pair with Hefeweizen.

Sunlight: Sunlight has barnyard aromas tempered by hints of toasted nuts and freshly-cut grass. This complex, washed rind round is likely to appeal even to those who fear the “funk.” Beneath a sticky, slightly gritty red rind lies a firm, creamy paste with a pungent, goaty kick. Loves cured meat and a floral IPA.

HOLLAND’S FAMILY CHEESE (WI)

Burning Melange Gouda: This seasonal cheese is smooth and creamy with a slightly sweet, nutty flavor that becomes more complex as it ages. A special mixture of herbs (stinging nettle, chives, celery, parsley, dried onion, and garlic) is specially balanced to enhance the flavor of the Gouda, but not overpower it.

Marieke Gouda: A smooth, creamy cheese with a slightly sweet, nutty flavor that becomes more complex as it ages.

LACLARE FARM SPECIALTIES (WI) - http://www.laclarefarm.com

Evalon with Fenugreek: This award-winning Evalon variety offers a hint of Italian Asiago flavor and texture.

Fondy Jack

Raw Goat Milk Cheddar

LARK’S MEADOW FARMS (ID) - http://www.larksmeadowfarms.com

Dulcinea: Dulcinea is a pressed sheep milk cheese with a firm toothsome texture that dissolves gracefully in the mouth; the grassy aroma evolves into a splendid nutty flavor on the palate.

Farm House Cheddar

Helen: Helen has grassy notes and a naturally-produced yellow color from a herd of cows that graze in fresh pastures.

LAURA CHENEL’S CHEVRE (CA) - http://laurachenel.com

Tome: This pale ivory cheese has a texture similar to aged Cheddar or Parmigiano. It has a rich, nutty aroma with a sweet caramel finish. Tome is entirely hand-made and rolled in cheese cloth to form 3-4 pound wheels; it is aged for 6 months.

LOVERA’S MARKET (OK) - http://www.loverasmarket.com

Caciocavera Caprino di Krebs Smoked Caciocavera

MONTCHEVRÉ (CA) - http://www.montchevre.com

Bucheron: This traditional soft-ripened lactic chèvre has an ivory-colored center surrounded by a white bloomy rind, and is hand- crafted to achieve a distinctive tangy, earthy flavor.

Chevre in Blue: This is a traditional goat blue cheese made from prime quality goat milk, aged over 90 days.

MOUCO CHEESE COMPANY (CO) - http://www.mouco.com

Ashley: This soft-ripened cheese is covered with a thin layer of ash, giving it a striking appearance that encircles the mildly sweet paste.

POINT REYES FARMSTEAD CHEESE (CA) - http://pointreyescheese.com

Original Blue: Original Blue is all natural and made with raw milk, Original Blue is Kosher-certified, gluten-free and made with microbial (vegetarian) rennet. It is sweet, with a flavor of fresh milk with a medium-to-strong punch of blue flavor.

Toma: Toma in Italian means “cheese made by the farmer himself. This is a pasteurized, semi-hard table cheese with a natural rind. Toma is Kosher-certified, gluten-free and made with vegetarian rennet. It has a smooth, light, buttery flavor with a grassy tang finish.

ROGUE CREAMERY (OR) - http://www.roguecreamery.com

Echo Mountain: Made from a blend of raw cow's and goat's milk and aged approximately eight months, it has earthy, spicy and tangy flavors overlaid with assertive notes of blue mold. The flavor is clear, crisp, brilliant and complex in its subtle hint of goat’s milk. Brightly hued veins traverse the body of this cheese, infusing it with a bold, earthy flavor.

Hopyard: Hop petals provide an herbaceous olfactory hit like the first notes from a freshly poured IPA. Then layers of sweet brown butter and hazelnuts with slightly old-fashioned buttermilk tones follow. The flavors are presented in reverse when tasting the sweet buttery tones followed by fresh and detailed floral hop flavors.

Oregonzola: Oregonzola is reminiscent of the great Gorgonzola, but the bouquet of fruit, sweet cream, and tangy flavors set it apart as an American original. The blue mold in this cheese was brought from Italy, and Oregonzola is the only cheese in the US using it.

SARTORI COMPANY (WI) - http://www.sartoricheese.com

BellaVitano Gold: BellaVitano Gold is inspired by traditional Italian farmstead . The cheese’s flavor begins in the mouth like a premium Parmesan and finishes in award-winning style with hints of melted butter.

Sarvecchio Parmesan: Sarvecchio Parmesan hints of lightly roasted caramel, aged to crumbly perfection. It pairs well with IPAs, sweet ciders, and dark malty ales.

SHEPHERD’S WAY FARMS (MN) - http://www.shepherdswayfarms.com

Big Woods Blue: A full-flavored sheep milk blue cheese named one of the best blue cheeses in the country, Big Woods Blue blends spicy notes of a blue with the creaminess of sheep milk for a complex flavor.

Friesago: This semi-aged sheep milk cheese has a dense texture, pleasantly mild flavor, and a slightly nutty finish.

Hidden Falls: This is a blended milk cheese, made with sheep milk and organic, pasture-based cow milk. Hidden Falls has a soft, delicate bloomy rind that ripens the cheese inward. With a lactic creamy interior, qualities of citrus and wildflower present initially with a lingering note of woodsy mushrooms.

SPRINGSIDE CHEESE (WI) - http://www.springsidecheese.com

Love White Cheddar Red Pueblo Chile Jack

SPROUT CREEK FARM (NY) - http://www.sproutcreekfarm.org

Batch 35: This savory smear-ripened raw cow’s milk cheese with a full scattering of eyes has an aromatic soft yellow paste, and a crisp coppery rind. Aged 2-4 months.

Toussaint: Matured for five months, Toussaint is a robustly-flavored cheese with a distinctive floral flavor, reminiscent of some of the mountain cheeses of Europe. These flavors become more complex and peppery with age. The texture is smooth and dense, with a thin natural rind.

STICKNEY HILL DAIRY (MN) - http://www.stickneydairy.com

Chevre: A soft style cheese distinguished by a simple, mild, fresh goats’ milk flavor, this cheese is highly versatile and an excellent ingredient in many dishes, as well as on its own.

Cinnamon and Cranberry Chevre: A sweet spin on traditional chevre with dried cranberries and a touch of cinnamon.

Garlic and Herb Chevre: Add some spice to your life with a zesty garlic and herb chevre.

SWISS VALLEY FARMS (IA) - http://www.swissvalley.com

Baby Swiss: This cheese is characterized by its numerous small, shiny eyes and its exceptionally creamy texture. It has a milder flavor profile when compared to traditional Swiss.

Cream Cheese

Swiss: This cheese has a golden color and sweet, nutty Swiss flavor.

VERMONT BUTTER AND CHEESE CREAMERY (VT) - http://www.vermontcreamery.com

Bijou: The term “bijou” is French for “jewel” and epitomizes all that is special about the making and caring for a small cheese. Made with fresh pasteurized goats’ milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth, and is then shaped into little buttons. Dried and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days.

Coupole: Made with fresh pasteurized goats’ milk from family farms that has been coagulated and shaped, Coupole’s center has a dense texture and fresh, milk taste. Coupole’s allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. The wrinkled coral-like appearance makes for an impressive cheese plate addition.

Cremont: Named for the “Cream of Vermont,” this is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. An American original crafted in the bucolic Green Mountains of Vermont that combines the nutty taste from of our crème fraîche, the creamy texture of Bonne Bouche, and the wrinkled geotrichum rind of Bijou. The fresh curd is shaped by hand and then aged for two weeks to develop the unique cream-colored rind and luxurious, smooth interior.

VINTAGE CHEESE OF MONTANA (MT) - http://mountina.com

Mountina: This Alpine-style cheese has a sweet nutty flavor and a mild washed rind.

Mocha Mountina: The rind of this cheese is washed with coffee and cocoa beans. Surprisingly, the coffee compliments the natural nutty flavor of the cheese.

CRACKERS & ACCOMPANIMENTS

34 DEGREES (CO) (http://www.34-degrees.com): Using just a handful of natural ingredients, these wafer-thin crackers are baked until they are subtly toasty and overtly tasty. They are available in five savory and four sweet varieties. Look for 34 Degrees in may specialty food retailers and Whole Foods Markets.

BEER FLATS CRACKERS (OH): These artisan flatbread crackers are made with whole grains, butter and beer. They come in 2 flavors: Pilsner and Porter.

LA PANZANELLA (WA) (http://www.lapanzanella.com): Madrona Specialty Foods makes their Croccantini crackers with recipes and traditions handed down through generations. The crackers are an ideal snack or accompaniment to cheese, dips, and spreads.

PRIMO SPECIALTY FOODS (CO) (http://www.primospecialtyfoods.com): This Denver-based company produces unique preserves, savory chutneys, and artisanal tapenades from scratch. Most fruit is sourced from family farms. Look for these products at specialty foods stores and many Whole Foods Markets in the Rocky Mountain region, or place an order online from anywhere in the country.

VIRGINIA CHUTNEY COMPANY (VA) (http://www.virginiachutney.com): These southern-style chutneys are produced by a family- run business in Washington, Virginia. They make a beautiful match for many cheeses – particularly aged cheddars.

About the American Cheese Society The American Cheese Society (ACS) is the leading organization supporting the understanding, appreciation, and promotion of farmstead, artisan and specialty cheeses produced in the Americas. At 1,500 members strong, ACS provides advocacy, education, business development, and networking opportunities for cheesemakers, retailers, enthusiasts, and extended industry. ACS strives to continually raise the quality and availability of cheese in the Americas.

Since its founding in 1983, ACS proudly hosts the foremost annual educational conference and world-renowned cheese judging and competition, which culminates in the “Festival of Cheese,” a public event regularly featuring over 1,700 competition entries from throughout the Americas. For more information, visit www.cheesesociety.org.

About American Cheese Month American Cheese Month, an annual celebration of America’s diverse artisan, farmstead, and specialty cheeses, and the farmers, cheesemakers, distributors, retailers, cheesemongers, chefs, and educators who bring them to the table. American Cheese Month is held annually each October, with special events and promotions in cities across the country. For more information, visit www.americancheesemonth.org.