California Cheeses Awarded More Medals Than Any Other State
Business Wire
MODESTO, Calif. -- Cow's milk cheesemakers from California won more awards than any other state at the 2006 World Cheese Awards, one of the most prestigious cheesemaking competitions in the world. California cow's milk cheeses took home 13 medals in this year's judging, including three gold medals, three silver medals and seven bronze medals.
In the past three years, California producers have won a total of 24 awards in the World Cheese Awards' competitive cow's milk cheese categories. This year, seven California cow's milk cheese producers won medals. Top winners included Marin French Cheese Company with five awards, and Fiscalini Cheese Company and Mozzarella Fresca with two awards each.
"The World Cheese Awards recognize the best of the best internationally," said Nancy Fletcher, Vice President of Communications for the California Milk Advisory Board. "Our continued success is a tribute to the high quality of cheese produced in California."
California winners for 2006 included:
--Marin French Cheese Company, Petaluma, for Petit Dejeuner (Gold), Wild Blackberry Quark (Gold), Garlic Brie (Bronze), Pesto Brie (Bronze) and Petit Creme (Bronze)
--Fiscalini Cheese Company, Modesto, for San Joaquin Gold (Silver) and Bandage Wrapped Premium Cheddar (Bronze)
--Mozzarella Fresca, Benicia, for Fresh Mozzarella -- Acid Set (Gold) and Fresh Mozzarella -- Cryovac (Bronze)
--Bravo Farms, Visalia, for Western Sage Cheddar (Silver)
--Cantare Foods, San Diego, for Whole Milk Mozzarella Boconcini (Silver)
--Bellwether Farms, Petaluma, for Carmody Semi Hard Cows' Milk Unpressed (Bronze)
--Winchester Cheese Company, Winchester, for Sharp Gouda (Bronze).
The 2006 World Cheese Awards were held June 14 in London as part of the Taste of London food show. Cheesemakers from around the world submitted more than 1,500 entries to the competition.
California is the nation's leading milk producer and also produces more butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese and is home to more than 50 cheesemakers who produce 250 varieties and styles.
Readmore »»
Tuesday
Beyond Cheddar: the Cheeses of the English Westcountry
Beyond Cheddar: the Cheeses of the English Westcountry
By Hugh Waldron
"Now more than ever there's no need to look beyond the British Isles for a world- class cheeseboard", said The Times' Frances Bissell in the mid 90s. Ten years on, the same could equally be said of the English Westcountry alone, where tradition and innovation have combined to create a range of quality cheeses that any country would struggle to equal.
The four counties of Devon, Dorset, Somerset and Cornwall are justifiably famed for the quality of their produce, and can boast more food and drink producers than any other English region. At the centre of the Westcountry tradition is, naturally, cheddar cheese, which takes its name from the Somerset town. Cheddar, however, has long since moved outwards to the neighbouring counties. The importance of this cheese is indicated by the fact that it has now been awarded the EU's Protected Designation of Origin. The PDO scheme was set up in 1993 to define the authenticity of traditional foods and help to preserve their place of origin, methods of production and essential ingredients. Only a very select group of British foods have been protected in this way.
Long established Cheddar makers include Montgomery's – winner of Gold at the 2005 World Cheese Awards, Keen's, Westcombe Dairy and Quicke's. The Montgomery and Keen families have been cheesemakers for three generations, but even they look like newcomers when compared to the Quickes, who – but for a few decades– have been making cheese on their Devon farm for 450 years! Traditional cheddar as made by these makers has an intensity and complexity that comes from the muslim-wrapped truckles that mature on wooden shelves for over a year. Allowed to breathe, the cheese forms an old fashioned rind that is the hallmark of a well-matured traditional cheddar. Newer examples include Godminster Vintage Organic Cheddar, a powerful, moist cheese coated in a distinctive red wax.
Other traditional cheeses include the so-called 'territorials' such as Caerphilly and Double Gloucester. The Westcountry can boast fine examples of these in Duckett's Caerphilly and in Quicke's Double Gloucester. Quicke's also make a Red Leicester, as do Westcombe Dairies whose 'Westcombe Red' is the only cheese of its kind made with unpasteurised milk.
Wartime rationing allowed production of only seven varieties of cheese – all pasteurized, and in the early postwar period production of 'artisan cheese' or 'real cheese' languished – reflecting the general threat to traditions that which often seemed anachronistic in the modern world, not to mention competition from large factory-style creameries with their economies of scale. The last 30 years, however, have seen a renaissance in small-scale cheesemaking. The impetus here comes partly from the consumer, tired of homogenized, low-quality food, and partly also from the production side. Whether it's dairy farmers seeking to diversify in the face of low prices for milk, or people with no farming background looking to 'downshift' and change their lives, there are now more makers of farmhouse cheese than at any time in the last 50 years.
New cheesemakers often means new products, like the three goats cheeses produced by Dave Johnston near Crediton in Devon, one of which – Norsworthy – won a coveted Gold at the 2005 World Cheese Awards. Impressive given that Dave only produced his first cheese in 2002! In Cornwall there is Cornish Blue, and Sue Proudfoot's three cheeses: Miss Muffet, Keltic Gold and Trelawny. At other times cheeses are revivals of earlier traditions. The Dorset blue cheese, Blue Vinney (or Blue Vinny), had almost died out when Michael Davies resurrected it. A now very popular cheese, Cornish Yarg (distinguished by its covering of nettles or wild garlic leaves), is based on an old recipe, while Cornish Garland continues an old Westcountry tradition of herb-flavoured cheeses. In the area of soft cheese one can - unexpectedly perhaps - find a Somerset Camembert and award-winning bries (Somerset Brie, Cornish Brie) as well as the similarly mould-ripened, but cream enriched Elmhirst.
One small area of South Devon – south of Totnes, alongside the River Dart – can boast two makers of fine cheese, both relatively recent. As well as a vineyard, the Sharpham estate produces Elmhirst and the wonderful Sharpham Rustic, whilst Robin Congdon of Ticklemore makes a trio of superb blue cheeses: Devon Blue (cows' milk), Beenleigh Blue (sheeps' milk) and Harbourne Blue (goats' milk).
Other makers are expanding away from cows' milk cheeses into goats' milk, sheeps' milk, and even buffalo milk products. Historically, sheeps' cheese was actually far more common in England, but there is no denying the present-day dominance of cows' milk cheeses, and cheddar in particular. A shift, however, is underway, and producers are keen to respond: the region can now boast excellent ewes' milk cheeses such as Nanterrow and Somerset Rambler alongside a whole host of goat cheeses such as Norsworthy and Ticklemore (hard), Gevrik, Capricorn and Vulscombe (soft).
One problem for lovers of gourmet cheese has always been that many of these items are difficult or impossible to buy if you live at any distance from the makers. Now however, we are in the era of the online cheese shop: over 50 of these cheeses as well as gift and cheese board selections are available mail order from an online cheese store like The Cheese Shed. If customers all over the UK can buy cheese online, the prospect is of a virtuous circle in which a geographically broadening market adds to the makers' financial security.
There seems to be every reason to think that the re-invigoration of the Westcountry farmhouse cheese tradition will continue. Readmore »»
By Hugh Waldron
"Now more than ever there's no need to look beyond the British Isles for a world- class cheeseboard", said The Times' Frances Bissell in the mid 90s. Ten years on, the same could equally be said of the English Westcountry alone, where tradition and innovation have combined to create a range of quality cheeses that any country would struggle to equal.
The four counties of Devon, Dorset, Somerset and Cornwall are justifiably famed for the quality of their produce, and can boast more food and drink producers than any other English region. At the centre of the Westcountry tradition is, naturally, cheddar cheese, which takes its name from the Somerset town. Cheddar, however, has long since moved outwards to the neighbouring counties. The importance of this cheese is indicated by the fact that it has now been awarded the EU's Protected Designation of Origin. The PDO scheme was set up in 1993 to define the authenticity of traditional foods and help to preserve their place of origin, methods of production and essential ingredients. Only a very select group of British foods have been protected in this way.
Long established Cheddar makers include Montgomery's – winner of Gold at the 2005 World Cheese Awards, Keen's, Westcombe Dairy and Quicke's. The Montgomery and Keen families have been cheesemakers for three generations, but even they look like newcomers when compared to the Quickes, who – but for a few decades– have been making cheese on their Devon farm for 450 years! Traditional cheddar as made by these makers has an intensity and complexity that comes from the muslim-wrapped truckles that mature on wooden shelves for over a year. Allowed to breathe, the cheese forms an old fashioned rind that is the hallmark of a well-matured traditional cheddar. Newer examples include Godminster Vintage Organic Cheddar, a powerful, moist cheese coated in a distinctive red wax.
Other traditional cheeses include the so-called 'territorials' such as Caerphilly and Double Gloucester. The Westcountry can boast fine examples of these in Duckett's Caerphilly and in Quicke's Double Gloucester. Quicke's also make a Red Leicester, as do Westcombe Dairies whose 'Westcombe Red' is the only cheese of its kind made with unpasteurised milk.
Wartime rationing allowed production of only seven varieties of cheese – all pasteurized, and in the early postwar period production of 'artisan cheese' or 'real cheese' languished – reflecting the general threat to traditions that which often seemed anachronistic in the modern world, not to mention competition from large factory-style creameries with their economies of scale. The last 30 years, however, have seen a renaissance in small-scale cheesemaking. The impetus here comes partly from the consumer, tired of homogenized, low-quality food, and partly also from the production side. Whether it's dairy farmers seeking to diversify in the face of low prices for milk, or people with no farming background looking to 'downshift' and change their lives, there are now more makers of farmhouse cheese than at any time in the last 50 years.
New cheesemakers often means new products, like the three goats cheeses produced by Dave Johnston near Crediton in Devon, one of which – Norsworthy – won a coveted Gold at the 2005 World Cheese Awards. Impressive given that Dave only produced his first cheese in 2002! In Cornwall there is Cornish Blue, and Sue Proudfoot's three cheeses: Miss Muffet, Keltic Gold and Trelawny. At other times cheeses are revivals of earlier traditions. The Dorset blue cheese, Blue Vinney (or Blue Vinny), had almost died out when Michael Davies resurrected it. A now very popular cheese, Cornish Yarg (distinguished by its covering of nettles or wild garlic leaves), is based on an old recipe, while Cornish Garland continues an old Westcountry tradition of herb-flavoured cheeses. In the area of soft cheese one can - unexpectedly perhaps - find a Somerset Camembert and award-winning bries (Somerset Brie, Cornish Brie) as well as the similarly mould-ripened, but cream enriched Elmhirst.
One small area of South Devon – south of Totnes, alongside the River Dart – can boast two makers of fine cheese, both relatively recent. As well as a vineyard, the Sharpham estate produces Elmhirst and the wonderful Sharpham Rustic, whilst Robin Congdon of Ticklemore makes a trio of superb blue cheeses: Devon Blue (cows' milk), Beenleigh Blue (sheeps' milk) and Harbourne Blue (goats' milk).
Other makers are expanding away from cows' milk cheeses into goats' milk, sheeps' milk, and even buffalo milk products. Historically, sheeps' cheese was actually far more common in England, but there is no denying the present-day dominance of cows' milk cheeses, and cheddar in particular. A shift, however, is underway, and producers are keen to respond: the region can now boast excellent ewes' milk cheeses such as Nanterrow and Somerset Rambler alongside a whole host of goat cheeses such as Norsworthy and Ticklemore (hard), Gevrik, Capricorn and Vulscombe (soft).
One problem for lovers of gourmet cheese has always been that many of these items are difficult or impossible to buy if you live at any distance from the makers. Now however, we are in the era of the online cheese shop: over 50 of these cheeses as well as gift and cheese board selections are available mail order from an online cheese store like The Cheese Shed. If customers all over the UK can buy cheese online, the prospect is of a virtuous circle in which a geographically broadening market adds to the makers' financial security.
There seems to be every reason to think that the re-invigoration of the Westcountry farmhouse cheese tradition will continue. Readmore »»
Cheese becoming a U.S. specialty
Cheese becoming a U.S. specialty
by Jerry Dryer
American-made specialty cheeses are driving total cheese consumption higher, according to a recent study sponsored by the California Milk Advisory Board (CMAB).
On a per-capita basis, specialty cheese consumption has grown five times faster than total cheese consumption during the past ten years.
The study, "U.S. Cheese Consumption Trends, 1994-2003," analyzed production, consumption, and import data published by the U.S. Department of Agriculture. ACNeilsen, Information Resources Inc., and proprietary sales data were also analyzed. The analysis was then fortified by interviews with numerous participants in the business--cheesemakers, distributors, brokers, retailers and end users.
Between 1994 and 2003, total U.S. cheese consumption grew from 7.0 billion lbs to 8.8 billion lbs, a 26% increase. During the same time frame, specialty cheese consumption increased from 420 million lbs to 815 million lbs, a 94% jump.
Specialty cheese, for purposes of the study, were defined as "natural cheese that commands a higher price than a commodity cheese because of its high quality, limited production, value added production or packaging techniques and/or value-added ingredients. Cheeses such as Cheddar, Jack and Swiss aged more than 12 months were also counted among the specialty cheeses.
Specialty cheeses accounted for 6% of total cheese consumption in 1994; 9% by 2003. The study estimates that per-capita consumption of specialty cheese totaled about 1.6 lbs in 1994:2.8 lbs in 2003.
"It's not just that Americans are eating more cheese, but that our tastes are changing," noted Nancy Fletcher, CMAB's v.p. of communications. She added, "Americans want high quality, flavorful cheese of all types and at all price levels, and American producers are delivering on that today."
The study drove that point home. While total consumption increased by, 1.8 billion lbs during the decade, imports of cheese grew by only 145 million lbs.
The study identified more than 350 specialty, artisan and farmstead cheesemakers from across the country. The number of such plants in 1994 could not be established, but an analysis indicated that many of the current cheesemakers had been in business less than 10 years.
About two-thirds of the specialty makers are located in either California, Wisconsin or New England. In California, for example, the number of cheese varieties being produced has grown from 70 to more than 250.
Cheesemakers are clearly responding to more sophisticated palettes. "Make what they want and they will buy it" could be the mantra of the U.S. cheese business.
Consumption Pounds 1994 Pounds 2003 % Chge
Total cheese 7.0 Billion 8.8 Billion 26%
Specialty cheese 420 Million 815 Million 94%
Per-capita, all cheese 26.6 30.6 15%
Per-capita, specialty 1.6 2.8 75% Readmore »»
by Jerry Dryer
American-made specialty cheeses are driving total cheese consumption higher, according to a recent study sponsored by the California Milk Advisory Board (CMAB).
On a per-capita basis, specialty cheese consumption has grown five times faster than total cheese consumption during the past ten years.
The study, "U.S. Cheese Consumption Trends, 1994-2003," analyzed production, consumption, and import data published by the U.S. Department of Agriculture. ACNeilsen, Information Resources Inc., and proprietary sales data were also analyzed. The analysis was then fortified by interviews with numerous participants in the business--cheesemakers, distributors, brokers, retailers and end users.
Between 1994 and 2003, total U.S. cheese consumption grew from 7.0 billion lbs to 8.8 billion lbs, a 26% increase. During the same time frame, specialty cheese consumption increased from 420 million lbs to 815 million lbs, a 94% jump.
Specialty cheese, for purposes of the study, were defined as "natural cheese that commands a higher price than a commodity cheese because of its high quality, limited production, value added production or packaging techniques and/or value-added ingredients. Cheeses such as Cheddar, Jack and Swiss aged more than 12 months were also counted among the specialty cheeses.
Specialty cheeses accounted for 6% of total cheese consumption in 1994; 9% by 2003. The study estimates that per-capita consumption of specialty cheese totaled about 1.6 lbs in 1994:2.8 lbs in 2003.
"It's not just that Americans are eating more cheese, but that our tastes are changing," noted Nancy Fletcher, CMAB's v.p. of communications. She added, "Americans want high quality, flavorful cheese of all types and at all price levels, and American producers are delivering on that today."
The study drove that point home. While total consumption increased by, 1.8 billion lbs during the decade, imports of cheese grew by only 145 million lbs.
The study identified more than 350 specialty, artisan and farmstead cheesemakers from across the country. The number of such plants in 1994 could not be established, but an analysis indicated that many of the current cheesemakers had been in business less than 10 years.
About two-thirds of the specialty makers are located in either California, Wisconsin or New England. In California, for example, the number of cheese varieties being produced has grown from 70 to more than 250.
Cheesemakers are clearly responding to more sophisticated palettes. "Make what they want and they will buy it" could be the mantra of the U.S. cheese business.
Consumption Pounds 1994 Pounds 2003 % Chge
Total cheese 7.0 Billion 8.8 Billion 26%
Specialty cheese 420 Million 815 Million 94%
Per-capita, all cheese 26.6 30.6 15%
Per-capita, specialty 1.6 2.8 75% Readmore »»
Blender Cheese Cake
Blender Cheese Cake
Serves: 1 Servings
Ingredients:
1 2/3 c Graham cracker crumbs
1/2 c Butter, melted
1/2 c Boiling water
1 pk Lemon jello
2 tb Lemon juice
2 c Cottage cheese
1 Container frozen whipped
1 Topping (about 9 oz.)
Instructions:
Combine cracker crumbs and butter; mix well. Press into bottom of 7"x11"
pan. Set aside. Assemble blender. Pour boiling water into blender
container, add jello and process at "beat" until jello is dissolved. Add
lemon juice and 1 cup cottage cheese. Process at "liquefy" until smooth.
Add remaining cottage cheese and process until smooth. Pour into large
mixer bowl. Add frozen whipped topping and mix until smooth. Chill until
set. (This is ready for serving in minutes.) Spread Pie Filling over top
when set. For variety try different fruit filling or even fresh fruit for
topping. Fresh fruit can also be mixed into cheese cake before pouring into
pan. Readmore »»
Serves: 1 Servings
Ingredients:
1 2/3 c Graham cracker crumbs
1/2 c Butter, melted
1/2 c Boiling water
1 pk Lemon jello
2 tb Lemon juice
2 c Cottage cheese
1 Container frozen whipped
1 Topping (about 9 oz.)
Instructions:
Combine cracker crumbs and butter; mix well. Press into bottom of 7"x11"
pan. Set aside. Assemble blender. Pour boiling water into blender
container, add jello and process at "beat" until jello is dissolved. Add
lemon juice and 1 cup cottage cheese. Process at "liquefy" until smooth.
Add remaining cottage cheese and process until smooth. Pour into large
mixer bowl. Add frozen whipped topping and mix until smooth. Chill until
set. (This is ready for serving in minutes.) Spread Pie Filling over top
when set. For variety try different fruit filling or even fresh fruit for
topping. Fresh fruit can also be mixed into cheese cake before pouring into
pan. Readmore »»
Calories In Cheese
Calories In Cheese
Is there a lot of calories in cheese? Which has the most? Which the least? Are they all full of fat?
If you've been trying a low carb diet chances are you could care less about the nutritional value of cheese. Since most cheese has little or no carbs, it’s an approved food. But can all the calories in cheese stop you from losing weight if you eat too much of it?
Cheese has been a favorite food of almost everyone since the steps to making it were first discovered. And not wonder since it tastes great! It goes with almost everything, as an appetizer, in main meals and even with desserts! But having too much cheese can be bad for your weight and your health.
Cheese isn't all bad, aside from the fat and calories in cheese, it does have a good nutrition for life, lots of calcium and contains vitamins A, E and D. Of course, it can also be loaded with fat - and not the good kind either. A high fat diet is thought to contribute to heart disease so if you’re worried about your heart, maybe you'll want to limit your cheese to a nibble here and there.
Luckily, not all cheese is created equal - some has more fat and calories than others. The table below compares some common type of cheese and shows the fat and calorie content for 1oz of each.
Fat & Calories in Cheese
Cheese Fat Calories
Gruyere 6g 72
Feta 6g 75
Neufchatel 6.5g 75
Mozzarella 6g 80
Camembert 7g 85
Brie 8g 95
Blue Cheese 8g 100
Gorgonzola 8g 100
Gouda 8g 100
Muenster 8.5g 104
Ricotta (1/4 cup) 8g 104
Roquefort 8.5g 105
Cheddar 9g 106
Cheddar 7.5g 110 Readmore »»
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