Watch TEDxManhattan “Changing the Way We Eat” 2012

A viewing party for the TEDx "Changing the Way we Eat" event will be taking place Saturday, Jan 21, 9am, at the Minnesota History Center, St Paul, MN. Join the Minnesota Food Bloggers for a webcast viewing of the morning session, live from New York City, followed by a discussion and reception. It's free to attend, but you can reserve your seat now. Contact Stephanie A. Meyer (meyer.stephanie.a@gmail.com) for more info.

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In February of 2011, over 14,000 computers tuned in from locations all over the globe to watch the live simulcast of the first TEDxManhattan “Changing the Way We Eat.”

On Saturday, January 21, 2012, the second TEDxManhattan “Changing the Way We Eat” – an independently organized event, licensed by TED – will be held at the Times Center in New York City. TEDxManhattan will explore the issues, the impacts and the innovations happening as we shift to a more sustainable way of eating and farming and help to create connections and unite different areas of the food movement. And while not everyone may be able to attend the local event, anyone around the world can share in this exciting day by watching the live webcast at www.livestream.com/tedx from 10:30am – 5:15pm est on Saturday, January 21st.

WHY watch? This is a wonderful opportunity for people around the world to connect online with each other and the sustainable food movement. While the talks revolve around the speakers in NYC, individuals watching the webcast can join us on January 21^st:

• Facebook – www.Facebook.com/TEDxManhattan
• Livestream chat – www.livestream.com/tedx
• Follow the Twitter feed at www.Twitter.com/TEDxManhattan (@TEDxManhattan #TEDxMan).

There’s a world-class line-up of speakers that is sure to inspire you, including [for a complete list, visit the TEDxManhattan website]:

• Laurie David (Host), Environmental Activist, Producer, Author
• Fred Kirschenmann, Farmer, Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University, and President of the Stone Barns Center for Food and Agriculture in NY
• Mitchell Davis, Executive Vice President, the James Beard Foundation, cookbook author and food journalist
• Wenonah Hauter, Executive Director of Food & Water Watch
• Gary Oppenheimer, Founder/Executive Director of AmpleHarvest.org, CNN Hero, Master Gardener, Huffington Post 2011 Game Changer, winner of the 2011 Glynwood Wave of the Future Harvest Award
• Dr. Robert S. Lawrence, Center for a Livable Future/Johns Hopkins Bloomberg School of Public Health
• Wayne Pacelle, President and CEO of The Humane Society of the United States
• Dr. David Wallinga, Institute for Agriculture and Trade Policy
• Urvashi Rangan, Consumer Reports

About TEDx, x = independently organized event In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like* experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized. *TED is a nonprofit organization devoted to Ideas Worth Spreading. Started as a four-day conference in California 25 years ago, TED has grown to support those world-changing ideas with multiple initiatives. For more information about TED and TEDx, please visit www.ted.com.

About TED TED is a nonprofit organization devoted to Ideas Worth Spreading. Started as a four-day conference in California 25 years ago, TED has grown to support those world-changing ideas with multiple initiatives. The annual TED Conference invites the world’s leading thinkers and doers to speak for 18 minutes. Their talks are then made available, free, at TED.com. TED speakers have included Bill Gates, Al Gore, Jane Goodall, Elizabeth Gilbert, Sir Richard Branson, Nandan Nilekani, Philippe Starck, Ngozi Okonjo-Iweala, Isabel Allende and UK Prime Minister Gordon Brown.

Follow TED on Twitter at twitter.com/TEDTalks, or on Facebook at facebook.com/TED.

The Glynwood Institute for Sustainable Food and Farming is the lead sponsor for TEDxManhattan 2012.

For more information about TEDxManhattan, visit www.tedxmanhattan.org; media can contact geralyn@resourcescommunications.com, telephone 281.980.6643.

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

Pizzeria Lola: A Resolution B’eggin to be Broken!

When I finally give in to my 2012 pizza craving, I know the extra time on the treadmill will be worth it.

It’s the New Year, and I’m doing my best to stick to yet another resolution of healthful eating and treadmill butt-kicking. So what, you may ask, is the one dish that is stalking my daydreams and tempting me more than any other? It is not my favorite food, whipped cream. It’s not linguini with clam sauce, crispy fried perch from a supper club in Wisconsin, chocolate croissants, or charcuterie. It’s a dish at a restaurant here in Minneapolis—the Sunnyside pizza at Pizzeria Lola. There’s a lot of good pizza in town, and I food crush on the #5 at Black Sheep and the Mimi at Punch, but I have a sneaking suspicion that the Sunnyside pizza at Lola is going to be the first pizza I gobble up in 2012.

Pizzeria Lola is relatively new to the Twin Cities, but it’s been around long enough that many have read a few reviews and stopped in for a pie or some of their noteworthy Brussels sprouts. Located in South Minneapolis, they became many pizza lovers’ favorite early on with their wood-fired pizzas, and many appreciate their commitment to sustainability and sourcing of quality, local ingredients such as La Quercia guincale and Larry Schultz eggs.

Lola’s Sunnyside pizza is reminiscent of a Sunday brunch with crunchy toast, salty bacon, and sunny-side up eggs. The crunchy, chewy, wood-fired crust of the Sunnyside is baked with folds of La Quercia guanciale (unsmoked Italian bacon), slivers of melted pecorino, a splash of cream, buttery leeks, and framed in the middle, is a just-set egg. An egg on a pizza might sound a bit bizarre, but it works. Eggs have a tradition of gracing the top of pizzas from southern Tuscany to Hoboken, especially on the Pizza alla Bismark.

When I finally give in to my 2012 pizza craving and the Sunnyside is placed before me, I’ll immediately tear off a hunk of crust with a bit of prosciutto attached and dip it in the yolk. And I’ll smile as I take my first bite, knowing a few extra hours on the treadmill will be worth it.

Pizzeria Lola
5557 Xerxes Avenue, Mpls.
612-424-8338

Crosspost from: Minnesota Monthly


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

"Bryan's Garden" Movie Premiere to Take Place at The Mill in NE Minneapolis

BRYAN'S GARDEN
This revealing short documentary about Bryan Morcom and his urban garden in Northeast Minneapolis continues the frank discussion about how our culture approaches food and what it means to truly have a local meal. If you haven't grown, harvested, killed, and prepared anything recently, then you'll want to see this! This event is open to the public. The documentary is about 25 minutes in long.

www.browntowndesign.com/bryansgarden


THE MILL
The Mill is a NEW educational industrial arts/maker space in Minneapolis, Minnesota that celebrates the do-it-yourself culture and creative communities by providing members with access to tools, equipment and instruction.

The mission of the Mill is to serve as an incubator of ideas; to foster a collaborative community where members utilize industrial arts concepts, cutting edge technology and time tested fabrication equipment to create innovative solutions to technical issues in fabrication and making. Through classes, group interaction, and an inclusive environment, the Mill is a space where innovation and creativity can be fostered for novice and expert alike. In the spirit of disclosure, my husband, gerg, is an employee of The Mill.

www.mnmill.org

Movie Premiere : Saturday, Dec. 17 2011
Doors Open : 6:00 pm
Show Time : 6:30 pm

Showing at :

The MILL
2300 Kennedy Street NE
Suite #130
Minneapolis, MN 55413
(location map: http://g.co/maps/hb97c)


A Special Thanks to Sponsors: The MILL & Restaurant ALMA & Browntown_Design

www.browntowndesign.com
www.restaurantalma.com
www.mnmill.org


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

Simple Shortbread Cookies for Big-Time Events

Simple Shortbread Cookies for Big-Time Events - Dara & Co. - December 2011 - Minnesota

Every year, a few pals of mine gather together, sip hot cocoa, and sample each other’s homemade holiday cookies, taking home each other’s leftovers. I find myself being invited to participate in these cookie events with increasing frequency, and this year I needed a recipe that would be manageable when scaling up to make 10 dozen cookies.

I found the perfectly scalable recipe with shortbread cookies.

Shortbread is a simple, buttery, unleavened cookie which is traditionally made from butter, sugar, and flour. It has so few ingredients, and mixes up with such ease, that it’s perfect for your big cookie events. You can roll out the dough and cut in into shapes, or you can ball the dough and make dome-shaped cookies. The ingredients are simple, and the dough is extremely versatile, but the best part is how much folks will enjoy them—sweet, buttery, and slightly crisp, they’re always a hit. I use Hope Creamery butter and Dakota Maid flour to make shortbread that’s unique to our region.

Shortbread Cookies

Makes about 4 dozen cut-outs or 5 dozen dome-shaped cookies

3 ½ cups flour
1 lb. butter
2 cups powdered sugar
2 tbsp. vanilla extract
1 tsp. salt
1 tsp. corn starch
Sprinkles for decorating (optional)
Crushed pecans (optional)

In a bowl, whisk the flour with the salt and corn starch. Set aside.

In a separate bowl, beat the butter until smooth and creamy. Add the powdered sugar and beat until smooth. Beat in the vanilla extract and the crushed pecans. Gently stir in the flour mixture until incorporated—don’t mix it any longer than necessary to incorporate the flour. I use my stand mixer, but you could use a handheld mixer as well.

Once the flour is mixed in, divide the dough into four even parts. Flatten the dough into disk shapes, seal them in a bowl or with plastic wrap and let the dough chill until firm (about an hour).

Preheat oven to 350 degrees with the rack in the middle of the oven.

For cut-outs: On a lightly floured surface roll out the dough into a 1/4 inch thick rectangle. I like to mix a bit of powdered sugar in with my rolling-out flour for extra sweetness. Trim the edges of the dough.

For simple shapes, cut into squares, triangles, or parallelograms using a pizza cutter. You can also use cookie cutters to cut shapes.

For dome-shaped: Use a tablespoon to form round dough balls and place them on the cookie sheet about 2 inches apart.

Place cookies on baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)

You can sprinkle with decorative sugar before baking, or dust with powdered sugar after baking. You can also dip these bad boys in chocolate after baking.

Bake for 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

If cooking the dough as balls, toss them in powdered sugar while they’re still warm so it sticks.

Shortbread cookies will keep in an airtight container for about a week, or they can be frozen.

It seems the variations are endless with this versatile dough. Have a shortbread variation that you love? Please share it!

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

Twin Cities Grass-Fed Beef Burger Roundup

Cattle grazing in a pasture in Fennimore, WI.

Introductions aside, this blog post is a roundup of all the restaurants in Minneapolis and St. Paul serving locally sourced, grass-fed beef burgers.

NOTE

This post isn't intended to be a re-hash of my previous post which is a discussion about local, grass-fed beef. If you're interested in reading more about local, grass-fed beef, you might want to check out that link. However, I will note that my rationale for eating grass-fed beef, and eating it in moderation, has been influenced by environmental concerns and publications such as UW Extension's Guide to Grass-Fed Beef, which, among other findings, relates the following table regarding nutrition:

	Cattleana pasture-finished Galloway beef loin	USDA Prime Grade beef loin	USDA Choice Grade beef loin	Pork loin		Lamb loin	Chicken breast without skin	Chicken thigh without skin
Protein (grams)	27	24	24	26	26		26	22
Fat (grams)	3.5	11.6	8.7	6.6	8.2		1.3	7.0
Calories	129	201	175	165	176		119	151

REETSY'S GRASS-FED BURGER LIST

I rarely eat beef or beef burgers these days. When I want to go out for a beef burger, or when my husband says it's time for a burger and a beer, I want a list of restaurants that serve grass-fed beef burgers so I know where to go.

In my search for a list,
I discovered no such list,
so this blog post will be my list
(and yours, if you want) .

I will update it continually, and use it as a resource. For that reason, I welcome comments regarding Twin Cities restaurants I may have missed, or restaurants who are no longer serving said locally sourced, grass-fed beef burger(s).

MINNEAPOLIS

Anchor Fish and Chips
302 13th Avenue NE, Minneapolis

The Bad Waitress
2 E. 26th St, Minneapolis

Birchwood Café (Sundays)
East 25th Street, Minneapolis

Bryant Lake Bowl
810 W Lake St, Minneapolis

The Capital Grille
801 Hennepin Ave (La Salle Plaza), Minneapolis

Chef Shack
704 2nd St S, Minneapolis

Common Roots Café
2558 Lyndale Ave. S, Minneapolis

Corner Table
4257 Nicollet Ave Minneapolis

Craftsman Restaurant
4300 E Lake St, Minneapolis

French Meadow
2610 Lyndale Avenue S, Minneapolis

Grumpy's Roseville
280 Snelling Ave, Roseville

Hell’s Kitchen
80 9th St S, Minneapolis

King’s Wine Bar
4555 Grand Avenue South, Minneapolis

The Lowbrow
4244 Nicollet Ave, Minneapolis

Merlin's Rest

3601 E Lake St, Minneapolis

Pat's Tap
3510 Nicollet Avenue, Minneapolis

Red Cow
3624 W 50th Street, Minneapolis 

Republic
221 Cedar Ave S, Minneapolis

The Sample Room
2124 Marshall Street NE, Minneapolis

Union
731 Hennepin Ave, Minneapolis, MN 55403
Wise Acres Eatery
5401 Nicollet Avenue South, Minneapolis

ST PAUL

Faces Mears Park
380 Jackson St., St. Paul

Heartland
289 E 5th St, St Paul

Muffuletta in the Park
2260 Como Ave, Saint Paul

Strip Club Meat & Fish
378 Maria Ave, St. Paul




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

A Greener Visit to the State Fair: 2011

From Minnesota Cooks and the Eco-Experience to MN-made food (of course), here's a list to make your MN Fair experience even more local:

As we all know, The Minnesota State Fair is underway, and once again has a lot to offer in terms of fun edible and educational opportunities. This year at the fair you can eat local food, watch local chefs cook local ingredients, and learn more about how we can reduce our impact on the environment by how we maintain our diets, homes, and communities. Below I've put together a list of events and food items that can give your annual fair experience a greener twist.

Attend Minnesota Cooks on Sunday, August 28th
Usually a weekday event during the fair, Minnesota Cooks has moved to a Sunday (this Sunday, August 28th!). It’s an annual local food event that shares information about local farmers, local food, and local chefs. The program, which runs 9 a.m.-5 p.m., is broken into hour-long segments. Each hour, two local chefs are paired with a local farmer and local ingredients. The chefs create dishes to feed celebrity tasters and provide samples to hungry audience members. They share information and field questions from the audience. I've attended the past four years and have learned a lot about local foods in Minnesota. Stop by Carousel Park and learn more about food made in our state.

Minnesota Cooks Schedule
9 a.m.: Maty Lahammer (tpt) & JD Fratzke (The Strip Club Meat and Fish) discuss sustainability. Le Cordon Bleu students demonstrate culinary art skills. Noah Hoehn, live looping musician.

10 a.m.: Truman Olson (Chowgirls Killer Catering) & Smude’s Sunflower Oil; Jeffrey Lundmark (Domacin Restaurant & Winebar) & Shepherd’s Way Farms: Recipes featured will be Harvest Platter with a Trio of Sunflower Sauces and Croque Monsieur with Prosciutto and Shepherd’s Way Farms Mornay Sauce.

11 a.m.: Nina Wong (ChinDian Café) & Prairie Pride Farm; James Winberg & Mike Brown (Travail) & Au Bon Canard Foie Gras: Recipes featured will be Chicken with Mixed Vegetables and Noodles and Seared Au Bon Canard Foie Gras with Corn Pudding, Compressed Watermelon and Rootbeer-Grit Croquettes.

Noon: Lucia Watson (Lucia’s Restaurant, Wine Bar & To Go) & Encore Farm; Tom Hanson (Duluth Grill) & 4 Quarters Holdings: Recipes featured will be Fresh Encore Beans with Summer Vegetables and Wild Rice Meatloaf with Beef-Stuffed Squash.

1 p.m.: Ian Pierce (128 Café) & Star Thrower Farm; Shane Wichtendahl (Arrowwood Resort) & Doraisamy Elk Farm: Recipes featured will be Lamb and Barley Risotto with Minnesota Skyr and Porcini-Crusted Doraisamy Elk Loin with Grilled Tomato Compote, Summer Squash, and Wild Mushrooms.

2 p.m.: Paul Lynch (FireLake Grill House & Cocktail Bar) & Red Lake Nation Fisheries; Bryce Lamb (Söntés) & Marshall Farms: Recipes featured will be Summer Goddess Red Lake Nation Walleye, Lemon Green Beans, Fennel and Radishes and Marshall Farms Braised Rabbit with Cerignola Olives and Sun Dried Apricots.

3 p.m.: Craig Sharp (Terra Waconia) & Elm Brink Farm; Tiffany Haag & Matt Jossart (Zellas) & Loon Organics: Recipes featured will be Red Wattle Kabobs and Summer Corn and Farro Cakes with Loon Salad.

4 p.m.: Live looping musician Noah Hoehn entertains with original music. Doug Peterson, president of Minnesota Farmers Union, & Bruce Miller, Minnesota Cooks, discuss the vital role of local, sustainable food with chef JD Fratzke and other chef guests.

Stop by the Eco-Experience
The Eco-Experience at the State Fair showcases renewable energy and exhibits on air, water, land, green buildings, organic agriculture, and renewable energy. New to the Eco Experience for 2011, the Green Crossing is a green building and landscaping exhibit featuring three green homes and landscaping ideas. You can even sample some “Minnesota super-food,” as Minnesota chefs showcase Minnesota foods such as blueberries, dairy, wild rice, honey, greens, squash, and pastured meats and eggs. Check out the Sustainability Stage schedule for daily events, including presentations on small green roofs, composting, and solar basics.

Visit the Minnesota Grown Booth
The Minnesota Grown booth educates fair-goers about the diversity of Minnesota products and where we can find them. Located in the Ag/Hort Building.

Sample Some Locally Produced Food
• (New!) Minnesota-made bottled Spring Grove Soda made with cane sugar, featuring these flavors: strawberry, orange, grape, root beer, cream soda, lemon sour, black cherry, and creamy orange.
• (New!) Yankee Apple Pie Chocolate Sandwich: Minnesota-grown apples sauteed with spices, topped with chocolate and grilled in Brioche bread–at Moe and Joes Coffee.
• Wild rice burgers, wild rice sausage, waffle fries, and wild rice corndogs–at Minnesota Wild Rice Specialties.
• Minnesota wild rice sausages with beef or pork and jalapeno cheese–at Sausage by Cynthia.
• Jams and jellies, maple syrup, maple syrup candy, American Indian fry bread mix, wild rice, wild rice pancake mix, wild rice soup mix, and Native American herbal tea–at Birchberry.
• Buffalo kabobs–at Minnekabob
• Minnesota wine, ice cream, and sausage made with Minnesota wine–at MN Wine Country.
• Bison jerky and meat sticks –from the MN Buffalo Association.
• Minnesota wine–at the French Creperie.
• Elk meat cookbooks, elk jerky, elk snack sticks and elk summer sausage–from MN Elk Breeders.
• Minnesota apples, apple cider, apple sauce, frozen cider pop–from MN Apples.
• Honey (liquid, spun, creamed, comb, whipped) in glass and plastic containers, honey jams, honey jellies, honey candy, cookies, ice cream, honey nut fudge ice cream, and honey nut frozen yogurt–from MN Honey Producers Association.

Consider Public Transportation
State Fair Express buses operate from 17 Twin Cities locations. For automated State Fair transit information, call 612-341-4287. Express buses drop off and pick up across from the Como Loop (Gate #9) and at the West Red Pedestrian Bridge (Gate #20) on the south side of Como Ave.

Consider Biking
This bike map shows the location of the State Fair bike corrals and recommends routes.

Did I miss anything? Have a great, green fair experience!

Cross post From: http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/August-2011/The-2011-Minnesota-State-Fair-as-Local-as-it-Can-Get/

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

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.

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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]