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Academie Opus Caseus Offers Course on Cheesemongering
The Academie Opus Caseus, professional development center at the heart of MonS Fromager Affineur, has launched a new four-day course for English-speaking cheese professionals focusing on the art of cheesemongering in the U.K., in collaboration with The School of Artisan Food. The course will include two days of classroom work at the school on the Welbeck Estate in Nottinghamshire in the north of England, covering the art of discussing cheese, sensory analysis, cutting and wrapping, sourcing cheese, and more, taught by the Academie’s director, Sue Sturman. Participants will travel to visit three cheesemakers: Innes Farm (goat), Sparkenhoe Farm (cow), and ...

Maille Mustard Mobile on National Tour
Award-winning French brand Maille has set the Dijon mustard standard for more than 265 years, creating a mustard-obsessed république of gourmet food lovers and home cooks. Now, Maille intends to convert America as well, sending its Maille Mustard Mobile on a national tour to spread the mustard love across the USA. Whether popping up in high-traffic city centers, parking at food-centric events, or partnering with local restaurants and stores, Maille’s first-of-its-kind mustard-bar-on-wheels will serve up complimentary tastings of the brand’s signature products from a sleek and stylish electric vehicle. Stops are scheduled around the Northeast in June and July, followed ...

ACS Issues Statement on Aging Cheese on Wood
The American Cheese Society (ACS) has issued this statement in response to the recent Food & Drug Administration (FDA) statement on the use of wooden shelves for cheese aging: For centuries, cheesemakers have been creating delicious, nutritious, unique cheeses aged on wood. Today’s cheesemakers – large and small, domestic and international – continue to use this material for production due to its inherent safety, unique contribution to the aging and flavor-development process, and track record of safety as part of overall plant hygiene and good manufacturing practices. No foodborne illness outbreak has been found to be caused by the use ...

GMO Labeling Confusing at the Shelf
The battle over genetically modified food continues to rage, focused mostly on whether companies should label products that contain genetically modified organisms (GMOs). Whole Foods created a sense of urgency about the topic when it decided it would ensure that all GMO products in its stores would be labeled by 2018 to enhance consumer choice. Vermont recently passed a law for mandatory non-GMO labeling, and dozens of states with pending legislation have created a potential regulator-driven surge in the market as well. (From Hartbeat, The Newsletter of the Hartman Group). The key question is: how will enhanced transparency around GMOs ...

Wisconsin Continues to Lead in Cheese Production
Wisconsin continued to achieve brisk growth in specialty cheese production in 2013. The state produced 640 million pounds of specialty cheese, an increase of 29.0 million pounds over 2012, according to the National Agricultural Statistics Service, U.S. Department of Agriculture (USDA). Specialty cheese now accounts for 22 percent of Wisconsin’s total cheese production. Additionally, Wisconsin continues to be the No. 1 producer of specialty cheese in the U.S., crafting 46 percent of the nation’s total specialty cheese. Of the state’s 126 cheese plants, 93 manufactured at least one type of specialty cheese during 2013. Feta continued its steady increase, accounting for ...

Newport Avenue Market "Large Business of the Year"
Newport Avenue Market was honored with the “Large Business of the Year” award by the Bend Chamber of Commerce at the 25th anniversary SAGE Awards Gala. “The SAGE Awards honor the very best business achievements in our community. The success of the SAGE Award winners is a true testament to their dedication, ingenuity and vision,” said Robin Rogers of the Bend Chamber of Commerce. According to the Bend Chamber of Commerce, the “Large Business of the Year” SAGE Award recognizes a local business having a strong community presence and exemplary operational successes in areas such as sound business planning, fiscal responsibility, community involvement, customer service philosophy ...

Crispy Greens Receives Non-GMO Designation
Crispy Green, the maker of Crispy Fruit, single-ingredient freeze-dried fruit snacks, has announced that its product lineup has been Non-GMO Project Verified. Crispy Green received official verification from the Non-GMO Project for its entire product lineup, an achievement that reinforces the commitment Crispy Green has made to provide consumers with the highest-quality, healthiest and safest food snacks for families. GMOs, or genetically modified organisms, are plants or animals that have been genetically engineered with DNA from bacteria, viruses and other animals and plants. According to the Non-GMO Project, these experimental combinations of genes cross the natural species barrier and have ...

Updated Comte Wheel of Aroma
An updated Comte´ Wheel of Aromas is now available. The Comte´ Wheel of Aromas illustrates the 83 terms or descriptors that correspond to the most frequently found natural aromas in Comte´, grouped within six families: Lactic, Fruity, Roasted, Vegetal, Animal and Spicy. Each wheel of Comte´ has slightly different flavors and aromas according to the terroir where it was produced, the season of production, the age of the cheese, and the particular style of the cheesemaker and affineur (or cellar master). The Wheel of Aromas helps guide tasters in picking out and describing the flavors they perceive – each Comte´ ...

ACS Calls for Common Sense in Cheese Names
American cheesemakers are a creative and innovative bunch. They are also traditionalists in how they approach the history of cheese and the methods used to create cheeses with those rich histories. Much of that history stems from Europe. When European immigrants came to the New World centuries ago, they brought with them the recipes and traditions of preserving milk by making it solid. Cheeses were known by the names brought over from the continent, and over the course of hundreds of years, the names have become generic in the minds of consumers. Brie, havarti, ricotta, Parmesan, cheddar ... these names ...

Parmigiano Reggiano Chef 2014 CrossCooKing Recipe Contest
Fire up the grill, grab your pasta pot, tie your apron on! The Consorzio Parmigiano-Reggiano is sponsoring its second international recipe challenge to discover how you like to use the "King of Cheese". This year, Parmigiano Reggiano Chef 2014 is themed CrossCooKing, which is a celebration of the modern style of cooking that integrates ingredients and cooking methods from different culinary cultures to bring a new twist to traditional recipes. The goal of the recipe challenge is to highlight the versatility of Parmigiano Reggiano cheese by showing how it can be integrated into recipes from the culinary culture of cities, ...

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