2011 American Cheese Society Competition Roundup

The 2011 American Cheese Society competition is a wrap, and several Minnesota and Wisconsin dairies came back with ribbons. Why did I pull out Wisconsin and Minnesota? Because, like many of my friends who read this thing, I was born and raised in Wisconsin and I currently live in Minnesota. So there.

Minnesota and Wisconsin Highlights:

• Carr Valley's Cave Aged Marisa took 2nd place for overall Best in Show.
• Upland's Pleasant Ridge Reserve and LeClare Farms' Evalon placed 1st in their respective categories.
• Hidden Springs swept the flavored fresh sheep's milk cheese division with their Driftless collection.
• Holland’s Family Cheese swept the flavored Dutch style cheese division with the Marieke collection.
• Hook's took a blue ribbon for their Little Boy Blue cheese, but didn't place in the aged cheddar division, which surprised me.
• Alemar Cheese Company took third place for their Bent River Camembert – Style Cheese
• Widmers placed in a couple of brick categories.
• Cedar Grove took second place in the Colby category.

---------------------------------------------------

2nd Place Best in Show
Carr Valley Cheese Co, Inc., WI for their Cave Aged Marisa

Mascarpone – made from cow’s milk
1st place - Crave Brothers Farmstead Cheese, LLC, WI for their Mascarpone

Camembert - made from cow’s milk
3rd place - Alemar Cheese Company, MN for their Bent River Camembert – Style Cheese

Brick Cheese
1st place - Klondike Cheese Co., WI for their Brick
2nd place - Widmers Cheese Cellars, WI for their Mild Brick

Monterey Jack – made from cow’s milk
1st place - Burnett Dairy Co-Op, WI for their Monterey Jack
2nd place - Carr Valley Cheese Co, Inc., WI for their Monterey Jack

Brick Muenster
2nd place - Edelweiss Creamery, WI for their Muenster
3rd place - Klondike Cheese Co., WI for their Muenster

Colby – made from cow’s milk
2nd place - Cedar Grove Cheese Inc., WI for their Marbled Colby
3rd place - Hook’s Cheese Company, Inc., WI for their Colby

Original Recipe / Open Category made from goat’s milk
1st Carr Valley Cheese Co, Inc., WI for their Cocoa Cardona
2nd Carr Valley Cheese Co, Inc., WI for their Cave Aged Cardona

Original Recipe / Open Category made from sheep’s milk or mixed milks
1st place - Carr Valley Cheese Co, Inc., WI for their Cave Aged Mellage

Dutch style – all milks (Gouda, Edam etc.)
3rd place - Edelweiss Creamery, WI for their Gouda Cellar Aged (Grass Based)

Flavor Added – Dutch style – spices, herbs, seasonings, fruits – all milks
1st place - Holland’s Family Cheese, WI for their Marieke Gouda Cumin
2nd place - Holland’s Family Cheese, WI for their Marieke Gouda Black Mustard
3rd place - Holland’s Family Cheese, WI for their Marieke Gouda Mustard Melange

Open Category made from cow’s milk
3rd place - Sartori Company, WI for their Sartori Reserve BellaVitano Gold

Open Category made from sheep’s milk or mixed milks
1st place - Carr Valley Cheese Co, Inc., WI for their Caso Bolo Mellage
3rd place - Sartori Company, WI for their Sartori Limited Edition Pastorale Blend

Aged Cheddar, all milks (aged between 12 and 24 months)
3rd place - Kraft Foods, WI for their Aged Extra Sharp Cheddar

Cheddar flavored with sweet, savory, jalapeno, chipotle, red, green peppers; black, white, green peppercorns, garlic, onions
3rd place - Widmers Cheese Cellars, WI for their Cheddar/Jalapenos

Cheddar from cow’s milk, aged less than 12 months
2nd place - Kraft Foods, WI for their Limited Edition Extra Sharp Cheddar
3rd place - Kraft Foods, WI for their EX Sharp Cheddar

Cheddar from goat’s milk, aged less than 12 months
3rd place - Mt. Sterling Co-Op Creamery, WI for their Sterling Reserve / Raw Goat Milk Cave Aged Cheddar

Mature Cheddar aged longer than 48 months
2nd place - DCI Cheese Company, WI for their Black Diamond 5 Year Cheddar

Cheddar wrapped in cloth, linen, aged up to 12 months
2nd place - Bleu Mont Dairy, WI for their Bandaged Cheddar – Wrapped and Aged up to 12 Months

Cheddar wrapped in cloth, linen, aged over 12 months
2nd place - Bleu Mont Dairy, WI for their Bandaged Cheddar – Wrapped and Aged Over 12 Months

Rindless Blue-veined made from cow’s milk
2nd place - DCI Cheese Company, WI for their Salemville Blue Cheese
3rd place - DCI Cheese Company, WI for their Black River Gorgonzola

Rindless Blue-veined made from goat’s milk
2nd place - Finica Food Specialties Limited, WI for their Celebrity International Blue Goat Sliced
3rd place -Carr Valley Cheese Co, Inc., WI for their Billy Blue
3rd place - Montchevre-Betin, INC., WI for their Chevre in Blue – Goat Milk Blue

Rindless Blue-veined made from sheep’s milk or mixed milks
1st place - Hook’s Cheese Company, Inc., WI for their Little Boy Blue
2nd place - Shepherd’s Way Farms, MN for their Big Woods Blue

External Blue molded cheeses – all milks
3rd place Carr Valley Cheese Co, Inc., WI for their Virgin Pine Native Blue

Ripened category – Cotija, Flamingo Bolla, Freir, Queso Prato, Queso Añejo, Chihuahua, etc. – all milks
1st place - Emmi Roth USA Inc., WI for their Gran Queso Reserve
2nd place - Emmi Roth USA Inc., WI for their Gran Queso

Parmesan – all milks; (Romano made only from cow’s or goat’s milk and not from sheep’s milk)
1st place - Sartori Company, WI for their Sartori Parmesan
2nd place - Park Cheese Co Inc., WI for their Vegetarian Parmesan

Fresh Mozzarella – 8 oz. or more (Balls or Shapes) – all milks
1st place - BelGioioso Cheese Inc., WI for their Fresh Mozzarella Thermoform

Burrata – Fresh mozzarella encasing a distinctly separate, softer curd and cream, or other soft cheese, core – all milks
1st place - BelGioioso Cheese Inc., WI for their Burrata

Feta made from sheep’s milk or mixed milks
1st place - Hidden Springs Creamery, WI for their Farmstead Feta

Cheeses flavored with all peppers (chipotle, jalapeno, chili, etc.) – all milks
3rd place - Brunkow Cheese of Wisconsin, WI for their Brun-uusto with Jalapeno

Cheeses flavored with herbs, fruits, vegetables, flowers, syrups – all milks
1st place - LaClare Farms Specialties LLC, WI for their Evalon with Fenugreek
3rd place - Sartori Company, WI for their Sartori Reserve Espresso BellaVitano

Cheeses flavored with crushed or whole peppercorns or savory spices – all milks
1st place - Sartori Company, WI for their Sartori Reserve Black Pepper BellaVitano

Flavor Added Havarti – spices, herbs, seasonings, fruits – all milks
2nd place - Klondike Cheese Co., WI for their Dill Havarti
3rd place - Edelweiss Creamery, WI for their Onion Havarti

Smoked Cheese - Open Category made from cow’s milk
1st place - Holland’s Family Cheese, WI for their Marieke Gouda Smoked Cumin
3rd place - 3rd Emmi Roth USA Inc., WI for their Rofumo

Smoked cheese - Open Category made from goat’s milk, sheep’s milk or mixed milks
3rd place - Carr Valley Cheese Co, Inc., WI for their Smoked Marisa

Smoked Italian Styles (Mozzarella, Scamorza, Bocconcini, Ovalini, etc.)
3rd place - Burnett Dairy Co-Op, WI for their Smoke Mozzarella String

Fresh Goat Rindless (black ash coating permitted, extruded or in containers, cups, tubs, cryovac
2nd place - Montchevre-Betin, INC., WI with their Crumbled Goat Cheese

Open Category - Fresh Sheep's Milk Cheeses
3rd place - Shepherd’s Way Farms, MN for their Shepherd’s Hope Original

Fresh Sheep's Milk Cheeses - Flavor Added – spices, herbs, seasonings, fruits
1st place - Hidden Springs Creamery, WI for their Driftless – Cranberry
2nd place - Hidden Springs Creamery, WI for their Driftless – Maple
3rd place - Hidden Springs Creamery, WI for their Driftless – Honey Lavender

Open Category made from goat’s milk marinated in liquids and ingredients
3rd place - Carr Valley Cheese Co, Inc., WI for their Sweet Vanilla Cardona

Open Category made from sheep’s milk or mixed milks marinated in liquids and ingredients
2nd place - Carr Valley Cheese Co, Inc., WI for their Canaria

Unsalted Butter made from cow’s milk with or without cultures
2nd place - CROPP Cooperative/ Organic Valley, WI for their Organic European Style Cultured Butter

Open Category Cold Pack Style made from cow’s milk
3rd place - Brunkow Cheese of Wisconsin, WI for their Blue Cheese Spread

Cold pack cheese food and cheese spreads with Flavor Added – spices, herbs, seasonings, fruits – all milks – maximum moisture 44%
2nd place - Brunkow Cheese of Wisconsin, WI for their Raw Milk Cheddar Spread with Hatch Chile

Open Category - Aged Goat's Milk Cheese
1st place - LaClare Farms Specialties LLC, WI for their Evalon

Open Category - Washed Rind Cheese made from goat’s milk
2nd place - Carr Valley Cheese Co, Inc., WI for their River Bend Goat

Open Category made from sheep’s milk or mixed milks - washed rind cheeses
2nd place - Hidden Springs Creamery, WI for their Ocooch
3rd place - Hidden Springs Creamery, WI for their Meadow Melody

Cheeses aged more than 90 days with up to 44% moisture – all milks
1st place - Uplands Cheese, WI for their Pleasant Ridge Reserve
3rd place - Widmers Cheese Cellars, WI for their Washed Rind Traditional Brick



[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Harvest Crudités

Harvest Crudités, a photo by gergistheword on Flickr.

Harvest came with a bang this year - it was a regular triple whammy from our garden, gerg's parents' garden, and our CSA share.

For bookclub, I went as simple as possible with veggies and herbs from the gardens and CSA share. I concocted a crudites platter.

Salt water soaked Kohlrabi, poached beets, Italian green beans, carrots, cauliflower, and broccoli made their way to a tray with a Cannelini bean dip (made with chevre and dill).

It passed the book club test and the leftovers were tossed into a dish in the refrigerator for mad snacking.

Don't Miss the Magic Bus

A “Magic Chili Dog” and a “Mexicali
Blues Dog” from the Magic Bus.

The 2011 Street Food & Chef Truck season has been a hit so far with so many solid options, even though, as fans know, the lines at our favorite trucks can be a bit arduous. It was later than I thought when I spotted just two people waiting in line for the Magic Bus Cafe at the Midtown Farmer’s market last Saturday. My hungry gal pal and I took one look at one another and made a beeline for the bus.

You can’t miss the Magic Bus. It’s a big, purple 1978 Chevy school bus decorated with flowers, doodles, peace signs, and blue stripes. There’s seating inside the bus, where you can eat your dog and catch a glimpse of photographs of the owners posing with celebs such as Bonnie Raitt, but they also sell dogs through a window for walk-up service. As for the music-loving owners, chef Chris Lockyear, who worked for years at Bobino and D’Amico Cucina, runs and owns Magic Bus with his wife, Cathy, a former assistant deli manager at The Wedge, and her twin sister, Chrissy Russell.

When you’re ready to order, you start by selecting your dog. You can order a grass-fed Thousand Hills Cattle Company hot dog, an all beef natural casing Boar’s Head frankfurter, or a Smart Pup tofu dog—something to make us all feel happy. They split and fry the dogs on a griddle, and then top the dogs with several combinations that run the gambit, from a simple “Plain Jane Dog” to a “Meet Me in the Morning Dog,” which is topped with scrambled, organic eggs, bacon, and shredded cheese.

My gal pal and I grabbed a couple of dogs. She ordered the tofu “Mexicali Blues Dog” topped with spicy relish, sliced jalapeno, refried beans, and shredded cheese. I ordered a grass-fed beef “Magic Chili Dog” with shredded Colby-Jack cheese, bean chili, and chopped onion. The spicy relish on the Mexicali Blues Dog was tangy and slightly fiery. The grass-fed beef dog’s casing was snappy, and the split, fried beef was juicy, salty, and slightly caramelized. The chili was somewhat lacking, so I added mustard to mine, but even with the mustard, chili, cheese, and onions the flavor of the split, fried beef hot dog kept on shining.

If you’re thinking “I want it, I want it, I want it, I want it,” upcoming stops are posted on their website. This week you can catch them in the following locations, weather permitting:

• 7/21, 4-9 p.m., Park B4 Dark, Como Ave., St. Paul
• 7/23, 8 a.m.-1 p.m., Midtown Farmers Market, Minneapolis

Crosspost from: Don't Miss the Magic Bus - Dara & Co. - July 2011 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Renewing the Countryside and Sustainable Farming Association Fundraiser

Renewing the Countryside and the Sustainable Farming Association of MN will be hosting a spectacular evening fundraiser at Alexis Bailly Vineyards in Hastings in celebration of sustainable family farmers and rural communities.

Enjoy a pairing of local foods grown by sustainable farms in Minnesota and the wonderful wines of Alexis Bailly. Music by I Like You of Minneapolis will serenade the party, and hors d'oeurves will be prepared by some Twin Cities' restaurants, including Birchwood Cafe.

Two price levels are available for the event - A supporter level of $50 will get access to all activities, music, food, and wine; while a sustainer level attendees for $100 will also receive a private tasting and winery tour plus a swag bag of local and organic goodies.

CLICK HERE to register.

Good Food Fundraiser
July 31st, 2011
5:30-9:00pm
Alexis Bailly Vineyards
Hastings, MN

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Wonder Yogurt From Traders Point Creamery

What do Jamie Lee Curtis, my refrigerator, and tzatziki all have in common? They all contain yogurt. Rich in protein, calcium, riboflavin, vitamin B6, and vitamin B12, yogurt has been a dietary mainstay for centuries, worldwide. From Siggi’s thick, Icelandic-style yogurt to Caprine Supreme’s drinkable goat milk yogurt, I’ve tried just about every yogurt offering at markets and co-ops in the Twin Cities and beyond.

In my quest to try as many yogurts as possible, the one that keeps coming back to me, the one that was the most interesting and memorable in the past year, was Traders Point Creamery’s yogurt. Located in Zionsville, IN, Traders Point Creamery is a family owned, organic, grassfed dairy farm. Their yogurt comes in flavors including plain, raspberry, banana mango, low fat vanilla, and wildberry. It’s packaged in a glass bottle, and appears relatively thin, and slightly separated. Now if words like thin, drinkable, and slightly separated don’t appeal to you when it comes to yogurt, I understand. I was skeptical when I made my purchase at Seward Co-op. Then I reminded myself that it won National Cheese Society awards for yogurt in 2005, 2006, 2007, and 2008, and I left the bottle in my shopping cart.

When I got home, I shook the bottle, popped open the cap, and peered inside. The non-homogenized yogurt had separated into thin, milky yogurt with thicker spots of cream. I recapped it and shook it up some more. Finally, I gave the bottle the old Heinz 57 whack, and it eventually “poured” into a bowl. Feeling a bit anxious, I dipped my spoon in for a small bite, and…I smiled. Bite after bite, I smiled more. Because of the separation from being non-homogenized, every spoonful of yogurt was a bit different—some bites burst with rich creaminess, while others were lighter and tangy.

That darn yogurt was so interesting that I didn’t realize the bowl was almost empty until I came to my last bite. “How am I ever going to wait until tomorrow to try some more?” I thought. When my husband asked me if I liked it, I had to admit that despite my reservations, it was satisfying, it was fascinating, and I wanted to try more as soon as my bowl was empty.

Wonder Yogurt From Traders Point Creamery - Dara & Co. - June 2011 - Minnesota

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

My Favorite Minnesota Ice Cream Treats

My Favorite Minnesota Ice Cream Treats - Dara & Co. - June 2011 - Minnesota

This is likely my last blog post celebrating Dairy Month, and while I’ve already covered some of my favorite cheeses and yogurt, there are several remaining dairy products that I wanted to brag about. But since it’s summer, and there are so many great options, I selected some of my favorite Minnesota ice cream treats for this post.

Izzy's Guatemalan Coffee Ice Cream

I am an Izzy’s girl for many reasons: the ice cream shop was close to home when I lived in South Minneapolis, they consider the environment by using solar power to offset the power they use to make and chill their ice cream, and they have a nice location with seating—but most of all, Izzy’s concocts fantastic flavors.

Coffee, cream, and sugar are a traditional and timeless balance of flavors, but hot coffee takes a back seat in summer. For their Guatemalan coffee ice cream, Izzy’s steeps their ice cream in Dark Roast Guatemalan Coffee Beans from Peace Coffee. They remove the beans, so what’s left is sweet and smooth coffee-flavored ice cream.

Izzy's Dark Chocolate Zin

Izzy’s Guatemalan coffee ice cream is good, but concocted with bittersweet dark chocolate ice cream, Italian balsamic vinegar, and red zinfandel wine, the dark chocolate zin is my favorite Izzy’s flavor. My advice for enjoying it: buy a pint, take it home, and top it with warm dollops of Legacy Chocolates’ Potion #9 chocolate sauce for a chocolaty experience that’ll make you swoon and maybe make your eyes cross.

Grand Ole Creamery's Butter Brickle in a waffle cone

Izzy’s ice cream is great in a bowl, but when I’m in the mood for a waffle cone, only Grand Ole Creamery will do. The aroma of their homemade malted waffle cones wafts through the air and sends your appetite into total overdrive long before you enter the parlor. The slightly salty and buttery flavor of their creamy butter brickle ice cream plays well with the sugary crispiness of their waffle cone. I like to do a little window shopping along Grand Avenue while I eat my waffle cone, since the crowd in the shop can be a bit overwhelming at times.

Salty Tart's Peaches and Cream Parfait

The MN State Fair chatter has already started, and that reminded me that I had to mention two of my State Fair ice cream favorites: the peaches and cream parfait from Salty Tart, and the honey sunflower ice cream at the U of MN Horticulture Building.

For the peaches and cream parfait introduced last year, Salty Tart owner and a 2010 James Beard Foundation nominee Michelle Gayer layered soft serve made with Greek yogurt, coconut water, and vanilla beans with peaches sautéed with sugar and lemon zest. She topped it all with crumbled ginger snaps. The result? A break from the cacophony of deep fried wonderment—the parfait was simple, sweet, luscious, and refreshing.

Honey Sunflower Ice Cream at the State Fair

As for the honey sunflower ice cream (right), it’s a staple for many at the fair. It’s a cherished tradition for a reason: the MN Honey Producers Association takes vanilla ice cream, swirl ribbons of honey through it, and mixes in sunflower seeds. They sell it with chocolate ice cream as well, but I like how the delicate spiciness of the vanilla pairs with the floral sweetness of the honey.

Awhile back I mentioned that whipped cream is my favorite food of all time, so much so that it inspired a debate with my husband. I like my whipped cream made with Cedar Summit heavy cream, so it stands to reason that whipping up my own ice cream at home with Cedar Summit heavy cream could be a blast. I haven’t done it yet, but Dara & Co. blogger Stephanie Meyer made her own ice cream last summer, and I intend on replicating her effort this summer.

So now you know some of my favorite ice cream treats, but I’d like to know yours. Where do you go in Minnesota to get your ice cream fix?

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Reetsy Reviews: Amici, Growing Better With Age

Not too long ago I noticed something about Amici Pizza and Bistro in Northeast Minneapolis. They added something to their menu since the first time I visited back when they opened: “Amici Pizza and Bistro proudly supports and uses local products including: Fischer Farms Pork, Midwest Salad, Living Water Gardens, Larry Schultz – Chicken and Eggs, and Izzy’s Ice Cream.”

I’ll admit that when Amici opened, I had hoped for a friendly, hopping, neighborhood joint with a commitment to sustainability. Instead, we got a relaxed neighborhood restaurant serving good mussels. On a more recent visit, I was pleased with the improvements they’ve made to their service and their menu, including some of the ingredients they’re sourcing.

The tender, thinly sliced beets on their warm beet salad were served with greens and a smooth, nutty puree made with cannellini beans and goat cheese. That cannellini bean puree was immediately added to my craveable list, along with the mussels, which were still good. The heaping pile of mussels, nestled in broth flavored with sweet red peppers and tomato, served with crusty bread on the side, should be enough for two people, yet my husband and I always have to thumb wrestle for the last one. The seasonal pulled pork pizza was made a regular on the menu. It featured Fischer Farms pulled pork, smoked mozzarella, arugula, and pickled onions (Northeasters can have that Fischer Farms pulled pork pizza delivered, along with most other items on their menu). They finally offered beer and wine as well, including Summit and Summit Seasonal (ask).

While I agree with Dara that there’s no reason for foodies in Orono to start making treks to Amici yet, neighborhood folks who haven’t visited Amici yet, or haven’t visited Amici in a good, long while might consider a visit to what, in my opinion, is an improved Amici.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]