Oregon cheesemakers and industry professionals recognized
at American Cheese Society Conference
PORTLAND, Ore. – (Aug. 9, 2012) – Oregon farmstead, artisan, and specialty cheeses were awarded 12 awards, including three first place recognitions at the American Cheese Society’s Annual Cheese Competition last week.
This year’s contest took place during the society’s 29th annual conference, “Cheese Rally in Raleigh” held August 1-4 in Raleigh, North Carolina.
In the contest, Oregon cheeses placed in 9 categories and 12 subcategories. Award winning cheesemakers included: Tillamook County Creamery Association, Willamette Valley Cheese Company, Rivers Edge Chevre, Rogue Creamery, Ochoa’s Queseria and Briar Rose Creamery.
The cheeses were expertly judged by a team of 34 cheese specialists including food science professors, cheesemongers, retail cheese managers, and industry experts. The group had the daunting task of smelling, feeling, tasting, and analyzing the technical components of over 1,711 different products from 254 companies.
Other events during the conference included the induction of Dr. Lisbeth Goddik, a dairy food extension specialist from Oregon State University, into the Guilde Internationale Des Fromagers. The Guilde is a prestigious society comprised of dairy professionals from around the world dedicated to promoting dairy products, maintaining know-how and working to respect traditions in a modern world.
Oregon’s strong presence and awards reflect the growing specialty cheese trend of the state. Now more than 20 cheesemakers belong to the Oregon Cheese Guild, which started in 2006 with just three members.
Additional information about the American Cheese Society and its competition can be viewed at www.cheesesociety.org.
About the Oregon Cheese Guild
Founded in 2006, the Oregon Cheese Guild is dedicated to the art and craft of making cheese. The Guild is a collaborative effort to help cheesemakers network, create educational opportunities and benefit from participating in economies of scale. The Guild is committed to growing its loyal base of artisan cheese lovers by educating consumers on high-quality handmade, farmstead and specialty cheeses. Membership is limited to farmstead, artisan and commercial cheesemakers. www.
About Oregon Dairy Products Commission
Dairy Farmers of Oregon is a program of the Oregon Dairy Products Commission. The Commission works on behalf of Oregon’s dairy farm families who, with the help of 123,000 dairy cows and Oregon dairy processors, provide award-winning cheeses, milk, butter, and an extensive line of premium ice cream, sour cream and yogurt. Milk is the official state beverage of Oregon, and Oregon is recognized nationwide as a leader for milk quality. The Oregon dairy industry is a community-conscious, caring business that contributes to nearly $1 billion to Oregon’s economic well-being each year. Oregon dairymen and women care about their cows, their communities, and the land, air and water of Oregon. www.dairyfarmersor.com
2012 American Cheese Society Competition Awards
Oregon Winners by Category and Subcategory
Colby (cow’s milk)
Original recipe (goat’s milk)
AMERICAN MADE/INTERNATIONAL STYLE
Dutch Style (all milks)
BLUE MOLD CHEESES
Rindless Blue-veined (cow’s milk)
1st Rogue Creamery
Blue-veined (cow’s milk with a rind or external coating)
2nd Rogue Creamery
Mature Cheddar (aged between 24 And up to 48 months)
Special Reserve Extra Sharp Cheddar
Open Category: Soft-all milks (aged up to 60 days)
Open Category: Sheep’s milk or mixed milk (aged over 60 days)
HISPANIC & PORTUGUESE STYLE
Fresh Unripened– all milks
3rd Ochoa’s Queseria
Don Froylan Queso Oaxaca
Flavor added Monterey Jack- spices, herbs, seasonings (all milks)
Tillamook Hot Habanero Jack
FRESH GOAT’S MILK CHEESES
Flavor Added (Floral)
Chocolate Chevre Truffles
Unsalted Butter with or without cultures (cow’s milk)
Tillamook Unsalted Sweet Cream Butter