COMPETITION AWARDS · 2017-01-05 · QUESO DE PUNA AND CAmPESINO), QUEIJO BlANCO, AçOREANO, QUESADIllA, QUESO CREmA, QUESO ANDINO - All mIlKS 1st Karoun Dairies Inc., CA Queso Crema

2010ACSJUDGING&COMPETITION

AWARDS

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UplandsCheese Co.,WI

Extra AgedPleasant Ridge Reserve

2nd place

Vermont Butter &Cheese Creamery, VT

Bonne Bouche

3rd place

Farms For City KidsFoundation, VT

Spring Brook Farm Tarentaise

A. FRESH UNRIPENED CHEESESMascarpone, Cream Cheese, Neufchatel, Ricotta, Impastata,Quark, Fromage Blanc

AC: OPEN CATEGORy mADE FROm COW’S mIlK

1st Samish Bay Cheese, WA Ladysmith

2nd marin French Cheese Company, CA Rouge et Noir Breakfast Cheese

3rd maplebrook Farm, VT Cheddar Bites - Curd

3rd marin French Cheese Company, CA Le Petit Dejeuner AG: OPEN CATEGORy mADE FROm GOAT’S mIlK

1st mozzarella Company, TX Goat Ricotta

2nd marin French Cheese Company, CA Chevre Dejeuner

3rd Harley Farms Goat Dairy, CA Fromage Blanc AS: OPEN CATEGORy mADE FROm SHEEP’S mIlK OR mIXED mIlKS

1st The Epicurean Connection, CA Delice de la Vallee

2nd Blackberry Farm, TN Brebis

Am: mASCARPONE - mADE FROm COW’S mIlK

1st Sorrento lactalis, ID Sorrento Mascarpone

2nd BelGioioso Cheese Inc., WI Mascarpone

3rd Arthur Schuman, Inc., WI Cello Mascarpone - Thick and Smooth

3rd Arthur Schuman, Inc., WI Cello Traditional Italian Style Mascarpone Rich and Creamy AR: RICOTTA - mADE FROm COW’S mIlK

1st Antonio mozzarella Factory, NJ Hand Ladled Ricotta

2nd Sorrento lactalis Buffalo, Ny Whole Milk Ricotta (Milk Based)

3rd Calabro Cheese Corporation, CT Hand Dipped Ricotta AQ: FROmAGE BlANC, FROmAGE FRAIS AND QUARK - mADE FROm COW’S mIlK

1st Bellwether Farms, CA Fromage Blanc

2nd Vermont Butter & Cheese Creamery, VT Vermont Quark

3rd marin French Cheese Company, CA Rouge et Noir Quark Plain

(cont’d next page)

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AF: CREAm CHEESE WITH FlAVOR ADDED - SPICES, HERBS, SEASONING, FRUITS, ETC. - All mIlKS

1st Rising Sun Farms, OR Sweet Pepper Chipotle Cheese Torta

2nd Rising Sun Farms, OR Marionberry Cheese Torta

3rd Rising Sun Farms, OR Artichoke Lemon Cheese Torta

B. SOFT RIPENED CHEESESWhite surface mold ripened cheeses - Brie, Camembert, Coulommiers, etc.

BA: OPEN CATEGORy mADE FROm COW’S mIlK

1st mt. Townsend Creamery, WA Seastack

2nd Brazos Valley Cheese, TX Brazos Select

2nd Shy Brothers Farm, llC, mA Hannahbells Classic French

3rd Cowgirl Creamery, CA Inverness

3rd Sweet Grass Dairy, GA Green Hill BB: BRIE CHEESE mADE FROm COW’S mIlK 1st lactalis American Group, Inc. (Belmont, WI), WI 1 kg Brie

2nd marin French Cheese Company, CA Rouge et Noir Classic 1 Pound Brie

3rd Brazos Valley Cheese, TX Eden BC: CAmEmBERT CHEESE mADE FROm COW’S mIlK

1st Cellars at Jasper Hill, VT Cellars at Jasper Hill Ploughgate Creamery Hartwell

2nd lactalis American Group, Inc. (Belmont, WI), WI 8 oz Camembert

3rd marin French Cheese Company, CA Rouge et Noir Original Camembert 8oz. BG: OPEN CATEGORy mADE FROm GOAT’S mIlK

1st marin French Cheese Company, CA Marin French Chevre

2nd Carlisle Farmstead Cheese, mA Ada’s Honor

3rd Cypress Grove Chevre, CA Humboldt Fog Mini BS: OPEN CATEGORy mADE FROm SHEEP’S OR mIXED mIlKS

1st Fromagerie Fritz Kaiser, QC, Canada Soeur Angele

2nd Green Dirt Farm, llC, mO Woolly Rind

3rd Old Chatham Sheepherding Company, Ny Nancy’s Camembert

(cont’d next page)

BF: FlAVOR ADDED - SPICES, HERBS, SEASONING, FRUITS, ECT.

1st Appleton Creamery, mE Camella

2nd Cypress Grove Chevre, CA Truffle Tremor

3rd Rivers Edge Chevre, OR Sunset Bay BT: TRIPlE CRèmE - SOFT RIPENED / CREAm ADDED - All

1st Nettle meadow, Ny Kunik

2nd Damafro, Inc., QC, Canada Brie Le Trappeur Triple Crème

3rd marin French Cheese Company, CA La Petite Crème

C. AmERICAN ORIGINAlSCheeses recognized by the ACS as uniquely American in their original forms (Monterey Jack, Dry Jack, Brick Cheese, Brick Muenster, Colby, Teleme, Liederkranz, and Oka) or unique in their recipe and formulation and which do not strictly conform to the guidelines of other acknowledged recipes or cheese types.

CB: BRICK CHEESE

1st Klondike Cheese Co., WI Brick

2nd Chalet Cheese Coop, WI Braun Swisse Kase Golden Brick

3rd Widmer’s Cheese Cellars, WI Mild Brick CD: DRy JACK

1st Rumiano Cheese Company, CA Dry Monterey Jack CJ: mONTEREy JACK - mADE FROm COW’S mIlK

1st Rumiano Cheese Company, CA Monterey Jack

2nd mt. Townsend Creamery, WA New Moon

3rd fa*gundes Old World Cheese, CA Hanford Jack

3rd Neighborly Farms of Vermont, VT Organic Monterey Jack CK: OKA

1st Saxon Homestead Creamery, WI Green Fields

2nd Fromagerie Fritz Kaiser, QC, Canada Douanier

3rd Eco Delices, QC, Canada Mamirolle

Cl: lIEDERKRANz

1st marin French Cheese Company, CA Schlosskranz

2nd marin French Cheese Company, CA Schlosskranz - Herz

3rd DCI Cheese Company, WI Liederkranz (cont’d next page)

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Cm: BRICK mUENSTER

2nd Klondike Cheese Co., WI Muenster

3rd Edelweiss Creamery, WI Muenster Cy: COlBy - mADE FROm COW’S mIlK

1st Widmer’s Cheese Cellars, WI Traditional Colby

2nd Arena Cheese Inc., WI Traditionally Made Colby

3rd Carr Valley Cheese, WI Colby CC: ORIGINAl RECIPE / OPEN CATEGORy mADE FROm COW’S mIlK

1st meadow Creek Dairy, VA Appalachian

2nd Cowgirl Creamery, CA MT Tam

2nd Vella Cheese Co of CA, CA Oro Secco

3rd Fiscalini Cheese CO, CA San Joaquin Gold

3rd Willamette Valley Cheese, OR Brindisi

CG: ORIGINAl RECIPE / OPEN CATEGORy mADE FROm GOAT’S mIlK

1st Rivers Edge Chevre, OR MAYOR of NYE BEACH

2nd Carr Valley Cheese, WI Cave Aged Cardona

2nd Vermont Butter & Cheese Creamery, VT Coupole

3rd Carlisle Farmstead Cheese, mA Ellie’s Cloudy Down

3rd Carr Valley Cheese, WI Cocoa Cardona CS: ORIGINAl RECIPE / OPEN CATEGORy mADE FROm SHEEP’S mIlK OR mIXED mIlKS

1st Willamette Valley Cheese, OR Perrydale

2nd Central Coast Creamery, CA Seascape

3rd Beecher’s Handmade Cheese, WA Flagsheep

D.AmERICAN mADE/INTERNATIONAl STylECheeses modeled after or based on recipes for established European or other international types or styles - Beaufort, Abondance, Gruyère, Juustoleipa, Caerphilly, English Territorials, Leyden, Butterkäse, Monastery styles, etc.

DD: DUTCH STylE, All mIlKS (GOUDA, EDAm, ETC.)

1st Edelweiss Creamery, WI Cellar Aged Grass Based Gouda

2nd Holland’s Family Cheese llC, WI Marieke Gouda Premium

3rd Central Coast Creamery, CA Goat Gouda

3rd Willamette Valley Cheese, OR Farmstead Gouda (cont’d next page)

DF: FlAVOR ADDED - DUTCH STylE - SPICES, HERBS, SEASONINGS, FRUITS - All mIlKS

1st Holland’s Family Cheese llC, WI Marieke Gouda Onion Garlic

2nd Tumalo Farms, OR Fenacho

3rd Oakvale Farmstead Cheese, OH Habanero Heifer Gouda DC: OPEN CATEGORy mADE FROm COW’S mIlK

1st Sartori Foods, WI Sartori Reserve BellaVitano Gold

2nd Fromagerie Fritz Kaiser, QC, Canada Raclette Nature

3rd Cedar Grove Cheese Inc., WI Heide

DE: EmmENTAl STylE mADE FROm COW’S mIlK WITH EyE FORmATION (SWISS, BABy SWISS, BlOCKS AND WHEElS, ETC.)

1st Edelweiss Creamery, WI Grass Based Emmentaler

2nd Fromagerie Abbaye St-Benoit, QC, Canada Frere Jacques

3rd la Fromagerie 1860 DuVillage Inc., QC, Canada Mont-Gleason

DG: OPEN CATEGORy mADE FROm GOAT’S mIlK

1st Firefly Farms, mD Bella Vita

2nd Redwood Hill Farm & Creamery, CA California Crottin

3rd Haystack mountain Goat Dairy, CO Haystack Mountain Goat Dairy Queso De Mano

DS: OPEN CATEGORy mADE FROm SHEEP’S mIlK OR mIXED mIlKS

1st Sartori Foods, WI Sartori Reserve Pastorale Blend

2nd Wisconsin Sheep Dairy Co-op, WI Mona

3rd Carr Valley Cheese, WI Menage

E. CHEDDARSAll Cheddars, all milk sources

EA: AGED CHEDDAR, All mIlKS (AGED BETWEEN 12 AND 24 mONTHS)

1st Great lakes Cheese Co., Inc., Ny Adams Reserve New York Extra Sharp Cheddar

2nd Cabot Creamery Cooperative, VT Cabot Extra Sharp Vermont Cheddar Block

3rd Tillamook County Creamery Association, OR Yellow Extra Sharp Cheddar

(cont’d next page)

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EF: CHEDDAR WITH SWEET FlAVORINGS, FRUITS, SEASONINGS, HERBS, SPICES, AlCOHOl/SPIRITS

1st Rogue Creamery, OR Rogue Morimoto SobaAle Cheddar

2nd Cabot Creamery Cooperative, VT Cabot Tiki Masala Cheddar

2nd Cabot Creamery Cooperative, VT Cabot Tuscan Cheddar

3rd September Farm Cheese, PA Apple Cinnamon Cheddar

EP: CHEDDAR FlAVORED WITH SWEET, SAVORy, JAlAPENO, CHIPOTlE, RED, GREEN PEPPERS; BlACK, WHITE, GREEN PEPPERCORNS, GARlIC, ONIONS

1st Ballard Cheese llC, ID Truffle & Salt Cheddar

2nd Beecher’s Handmade Cheese, WA Marco Polo Reserve

3rd Ballard Cheese llC, ID Idaho Pepper Cheddar

3rd Cabot Creamery Cooperative, VT Cabot Chili-Lime Cheddar

3rd Tillamook County Creamery Association, OR Garlic Chili Pepper Cheddar EC: CHEDDAR FROm COW’S mIlK, AGED lESS THAN 12 mONTHS

1st Cabot Creamery Cooperative, VT Cabot Sharp Vermont Cheddar

2nd Tillamook County Creamery Association, OR Yellow Sharp Cheddar

3rd Tillamook County Creamery Association, OR White Medium Cheddar EG: CHEDDAR FROm GOAT’S mIlK, AGED lESS THAN 12 mONTHS

2nd Damafro, Inc., QC, Canada Le Chevre Noir Tournevent

3rd mt. Sterling Co-op Creamery, WI Raw Goat Milk Mild Cheddar

3rd Redwood Hill Farm & Creamery, CA Goatmilk Cheddar EX: mATURE CHEDDAR AGED BETWEEN 25 AND 48 mONTHS

1st Beecher’s Handmade Cheese, WA Four Year Flagship

2nd Carr Valley Cheese, WI 4 year Cheddar

3rd Cabot Creamery Cooperative, VT Cabot 3 Year Old Vermont Cheddar

3rd Widmer’s Cheese Cellars, WI 4 Year Cheddar

EE: mATURE CHEDDAR AGED lONGER THAN 48 mONTHS

1st Widmer’s Cheese Cellars, WI 8 Year Cheddar

2nd Carr Valley Cheese, WI 8 year Cheddar

3rd Cabot Creamery Cooperative, VT Cabot Old School Vermont Cheddar

(cont’d next page)

EW: CHEDDAR WRAPPED IN ClOTH, lINEN, AGED UP TO 12 mONTHS

1st Bravo Farms, CA Silver Mountain

2nd Bleu mont Dairy, WI Bandaged Cheddar Aged up to 12 months

2nd Neighborly Farms of Vermont, VT Organic Clothbound Cheddar

3rd meister Cheese Company, WI Eagle Cave Reserve EB: CHEDDAR WRAPPED IN ClOTH, lINEN AGED OVER 12 mONTHS

1st Cellars at Jasper Hill, VT Cellars at Jasper Hill Cabot Clothbound Cheddar

2nd Saxon Homestead Creamery, WI Pastures

3rd Beecher’s Handmade Cheese, WA Flagship Reserve

F. BlUE mOlD CHEESESAll cheeses ripened with Roqueforti or Glaucum Penicillium(Excluded: Colorless Mycelia) FC: RINDlESS BlUE-VEINED mADE FROm COW’S mIlK

1st Arthur Schuman, Inc., WI Montforte Gorgonzola Cheese

2nd Saputo Cheese USA Inc., WI Rindless Blue

3rd Hook’s Cheese Company, Inc., WI Gorgonzola Dolce FG: RINDlESS BlUE-VEINED mADE FROm GOAT’S mIlK

1st montchevre-Betin, Inc., WI Chevre in Blue - Goat Milk Blue Cheese

2nd Carr Valley Cheese, WI Billy Blue FS: RINDlESS BlUE-VEINED mADE FROm SHEEP’S mIlK OR mIXED mIlKS

1st Rogue Creamery, OR Echo Mountain Blue

2nd Old Chatham Sheepherding Company, Ny Shaker Blue

3rd Hook’s Cheese Company, Inc., WI Little Boy Blue-Sheep FK: BlUE-VEINED mADE FROm COW’S mIlK WITH A RIND OR EXTERNAl COATING

1st Bravo Farms, CA Bravo Bl’u

2nd Rogue Creamery, OR Rogue River Blue

3rd Arla Foods, muskegon Dairy, mI Blue Brie

3rd BelGioioso Cheese Inc., WI Creamy Gorg

3rd Fromagerie Abbaye St-Benoit, QC, Canada Benedictin

(cont’d next page)

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Fl: BlUE-VEINED mADE FROm GOAT’S mIlK WITH A RIND OR EXTERNAl COATING

1st Firefly Farms, mD Black & Blue

2nd Firefly Farms, mD Mountain Top Bleu

2nd Pure luck Dairy, TX Hopelessly Bleu

3rd marin French Cheese Company, CA Marin Chevre Blue

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QG: CUlTURED PRODUCTS mADE FROm GOAT’S mIlK

1st Redwood Hill Farm & Creamery, CA Traditional Kefir

QA: CUlTURED PRODUCTS / FlAVOR ADDED - SPICES, HERBS, SEASONINGS, FRUITS - All mIlKS

1st Redwood Hill Farm & Creamery, CA Mango Orange Pineapple Kefir

2nd Redwood Hill Farm & Creamery, CA Blueberry Pomegranate Acai Kefir

3rd Franklin Foods, VT Green Mountain Farms Tzatiki Savory Yogurt Dip - Cucumber Garlic

QF: CRèmE FRAICHE PRODUCTS mADE FROm COW’S mIlK

1st Bellwether Farms, CA Crème Fraiche

2nd Vermont Butter & Cheese Creamery, VT Vermont Crème Fraiche

3rd Jacobs Creamery, WA Crème Fraiche

Qy: yOGURTS - All mIlKS

1st Silver Springs Creamery, WA Silver Springs Creamery Jersey Yogurt

2nd Old Chatham Sheepherding Company, Ny Plain Yogurt

3rd Sierra Nevada Cheese Company, CA Capretta Rich and Creamy Goat Yogurt

QQ: yOGURTS / FlAVOR ADDED - All mIlKS

1st Kaurina’s DBA Three Happy Cows, TX Organic Acai Blueberry Drinkable Yogurt

2nd moo Cheeses, l.P., TX Peach Drinkable Yogurt

3rd Bellwether Farms, CA Blueberry Sheep Milk Yogurt

R. BUTTERSWhey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.

RC: SAlTED BUTTER mADE FROm COW’S mIlK WITH OR WITHOUT CUlTURES

1st Cabot Creamery Cooperative, VT Cabot Whey Cream Butter

2nd Vermont Butter & Cheese Creamery, VT Vermont Cultured Butter - Lightly Salted

3rd mcClelland’s Dairy, CA European Style Organic Artisan Butter

RO: UNSAlTED BUTTER mADE FROm COW’S mIlK WITH OR WITHOUT CUlTURES

1st Cabot Creamery Cooperative, VT Cabot 83 Unsalted Butter

2nd Cabot Creamery Cooperative, VT Cabot Unsalted Butter

3rd CROPP Cooperative/Organic Valley, WI Organic European Style Cultured Butter Rm: BUTTER mADE FROm GOAT’S, SHEEP’S OR mIXED mIlKS

2nd Nordic Creamery, WI Goat Butter (cont’d next page)

RF: FlAVOR ADDED - SPICES, HERBS, SEASONINGS, FRUITS - All mIlKS

2nd Jumpin’ Good Goat Dairy, CO Green Chile Goat Butter

3rd Jumpin’ Good Goat Dairy, CO Fiesta Goat Butter

S. CHEESE SPREADSSpreads produced by grinding and mixing, without the aid of heat and/or emulsifying salts, one or more natural cheeses

SC: OPEN CATEGORy mADE FROm COW’S mIlK

1st Pine River Pre-Pack, Inc., WI Extra Sharp Cheddar Cold Pack Cheese Food

2nd Carr Valley Cheese, WI Sharp Cheddar Spread

3rd Brunkow Cheese of Wisconsin, WI Sharp Cheddar Spread

3rd Widmer’s Cheese Cellars, WI Washed Rind Brick Cold Pack

SG: OPEN CATEGORy mADE FROm GOAT’S mIlK, SHEEP’S OR mIXED mIlKS

1st Shepherds Dairy Products, UT Bravo Heights Whisper

SF: COlD PACK CHEESE FOOD AND CHEESE SPREADS WITH FlAVOR ADDED - SPICES, HERBS, SEASONINGS, FRUITS - All mIlKS

1st mozzarella Company, TX Pecan Praline Mascarpone

2nd Pineland Farms Creamery, mE Spreadable Salsa Jack Cheese

3rd Pine River Pre-Pack, Inc., WI Chardonnay & Extra Sharp Cheddar Cold Pack Cheese Food

T. AGED SHEEP’S mIlK CHEESESCaciotta, Romano, Manchego, Table Cheeses, etc.

TO: OPEN CATEGORy

1st Carr Valley Cheese, WI Native Sheep

2nd Carr Valley Cheese, WI Aged Marisa

3rd Carr Valley Cheese, WI Virgin Pine Native Sheep

3rd Garden Variety Cheese, CA Hollyhock

U. AGED GOAT’S mIlK CHEESESTaupinière, Rinded Log and Pyramid Types, etc.

UG: OPEN CATEGORy

1st Vermont Butter & Cheese Creamery, VT Bonne Bouche

2nd Capriole, Inc., IN Sofia

3rd Hendricks Farms & Dairy, llC, PA Soudertoma (cont’d next page)

V. WASHED RIND CHEESESCheeses with a rind or crust washed in salted brine, whey, beer, wine, otheralcohol, or grape lees that exhibit an obvious, smeared or sticky rind and/orcrust - Limburger, Pont l’Evêque, Chimay, Raclette, Swiss Appenzeller orVignerons-style, etc.

VC: OPEN CATEGORy mADE FROm COW’S mIlK

1st Bleu mont Dairy, WI Lil Wils BIG Cheese

2nd Fromagerie le Détour, QC, Canada Magie de Madawaska

3rd Domaine Feodal, QC, Canada Guillaume Tell

3rd la Fromagerie 1860 DuVillage Inc., QC, Canada Cantonnier

VG: OPEN CATEGORy mADE FROm GOAT’S mIlK

1st Baetje Farms llC, mO Cherbourg

2nd Baetje Farms llC, mO Fleur de la Vallee

3rd Haystack mountain Goat Dairy, CO Haystack Mountain Goat Dairy Red Cloud

VS: OPEN CATEGORy mADE FROm SHEEP’S mIlK OR mIXED mIlKS

1st Estrella Family Creamery, WA Caldwell Crik Chevrette

2nd Carr Valley Cheese, WI Benedictine

2nd Hidden Springs Creamery llC, WI Ocooch Mountain Reserve

3rd Fifth Town Artisan Cheese, ON, Canada Bonnie and Floyd

VA: CHEESES AGED mORE THAN 90 DAyS WITH UP TO 44% mOISTURE - All mIlKS

1st Uplands Cheese Co., WI Pleasant Ridge Reserve

2nd Consider Bardwell Farm, VT Rupert

3rd Emmi-Roth Käse USA, WI Grand Cru Gruyere Surchoix

2010

JUDGES&participating

CHEESECOMPANIES

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KATE ARDINGKate Arding is an independent dairy consultant specializing in small-scale cheese production. She is also a co-founder of culture, the acclaimed first national consumer cheese magazine launched in December 2008. A native of Britain,Kate has worked in the farmhouse cheese industry for 18 years. First as wholesale manager for Neal’s Yard Dairy in London, where she developed extensiveknowledge – and love – of the farmhouse cheese industry, followed in 1997 by Kate’s move to California to help establish Cowgirl Creamery and Tomales Bay Foods. Since 2003, Kate has worked as an independent consultant focusing on affinage, sales and marketing, and helping small-scale cheesemakers adapt to changing market demands. Kate lives in rural, upstate New York.

mARC BATESMarc Bates, Senior Consultant has over 40 years experience in the food industry. His achievements include Food Inspection Specialist for the United States Army; Creamery Operator and Manager for the Washington State University Creamery for 27 years; Coach and trainer of the WSU Collegiate Dairy Products Evaluation team from 1979-96; Official Judge for the United States and World Cheese Championships, the American Cheese Society, and the American Dairy Goat Association; and memberships in the International Association of Food Protection; Washington Assn for Food Protection (Past President); Oregon Dairy Industries (Board Member) and the American Cheese Society. Marc specializes in training, product development, quality, and food safety, and has extensive experience in research within the dairy industry. Marc obtained his B.S. in Animal Science, Dairy Manufacturing and his B.A. in Business Administration at Washington State University.

FlOyD BODyFElTFloyd Bodyfelt was raised on a dairy farm in Tillamook County, Oregon and worked in his local Tillamook County Creamery Association cheese factory before he could legally drive. Two Jersey cows put him through Oregon State University, where he received the last issued B.S. degree in Dairy Technology. He was a student contestant in the Collegiate Diary Products Evaluation Contest in 1957, where he placed 3rd in the competition for Cheddar cheese. After a three-year stint in the U.S. Army as a medical technologist, Floyd returned to OSU’s Dept. of Food Science and Technology where he completed his M.S. thesis on the “fruity flavor defect of Cheddar cheese.” Simultaneously, Floyd was appointed as the OSU Extension Dairy Processing Specialist and taught the laboratory portion of a Dairy Processing course.Within a year, he also became the manager for the OSU Creamery. During this time, he was also the superintendent of the Oregon Dairy Industries Association annual dairy products quality contest and recalls judging a class of 46 samples of medium aged Cheddar, just before evaluating a set of 38 aged cheese contenders. Floyd Bodyfelt’s 35-year career at Oregon State University involved serving as the Extension Dairy Processing Specialist for the states of Oregon and Washington, and teaching two courses for 30+ years (Dairy Processing and Diary Products Sensory Evaluation). Floyd’s OSU teams competed in the International Collegiate Dairy Products Evaluation Contest from 1967 through 1996; his teams placed first in 1984 and 1985. He has served as a cheese judge in the U.S. and World Cheese Championship contests on six occasions and as the instructor for sensory evaluation of cheese at short courses in the states of Oregon, Washington, Utah, California, New York and Minnesota. Floyd, since his OSU retirement in 1997, has undertaken technical consultation in dairy technology and/or food safety in North Yemen, Sri Lanka, Thailand, Ukraine, Chile, Japan, and China, while serving as a senior consultant/auditor for NSF, Cook and Thurber, Ann Arbor, Michigan.

DR. CHRISTINE m. BRUHNDr. Bruhn has expertise in consumer behavior, food science, and consumer economics. She studies consumer attitudes toward food safety and quality and guides educational programs that inform consumers about new products and new technologies. She is past chair of the Food Science Communicators and the Nutrition Division of the Institute of Food Technologists, served as a Distinguished Scientific Lecturer for the Institute, from 1992-97 and 2002-2003, and was a member of the Executive Committee from 2003-2006. She is a fellow of IFT and the IFST in the UK. Dr. Bruhn serves on the FDA Risk Communication Advisory Committee (2008-Present). Research conducted by the Center for Consumer Research generates knowledge that lays the basis for effective decision making by consumers at a personal level and for effective policy and actions by public and private organizations. Dr. Bruhn has authored over one hundred forty professional papers on consumer attitudes toward food. She receives numerous national and international requests to address consumer issues.

2010ACSDAVID GROTENSTEINAmerican Cheese Society merchandising managermember, Board of Directors, & Judging and Competition Chair

David Grotenstein is the Merchandising Manger for Union Market in Brooklyn, NY. Prior to that, his was a consultant in the specialty food industry under the banner Food and Image, working in management and staff training, merchandising, store design, layout and budgeting, publications and sign making for new and developing retailers, as well as product development for manufacturers and wholesalers. His clients include Fallon & Byrne Food Hall in Dublin, Ireland, Fox & Obel Food Market in Chicago and Tuller Premium Foods in Brooklyn, NY, Liberty Heights Fresh in Salt Lake City, Sickles’ Farm Market of Little Silver, NJ, feast.com, Wild Edibles Seafood and Oppenheimer Prime Meats, the last three all in New York, as well as the national chains, Whole Foods Market, Wild Oats and Fuddruckers.

He’s been in the food business for almost 30 years, having been a manager at Pasta & Cheese, DDL Foodshow and Mangia, and a general manager and buyer for Fairway Market, Gourmet Garage and Garden of Eden. In 2002, he co-founded Molto Sugo LLC, which produced specialty food products under Mario Batali’s label. In 2004, he rejoined the Board of the American Cheese Society, and co-chairs the Competition and Judging Committee. A native New Yorker, he’s currently a very happy resident of Brooklyn.

JOHN GREElEySheila marie Imports, ltd.,Co-Chair Competition and Judging Committee

John Greeley was born on the Isle of Jersey (home of the Jersey cow breed) and came to America when very young. He was educated at the University of Massachusetts-Amherst and says that his career choice of professional radio announcer slowly ended when he first tasted real, hand-made cheese. For ten years, he operated the Cheese Division of John Dewar Meat Company, and in 1990 became the founder and president of Sheila Marie Imports, Ltd.

Atlanta Foods International purchased Sheila Marie Imports in 2007, and John now serves as President of SMI and a Vice President of AFI. John holds degrees in cheese grading from the University of Wisconsin – Madison and in cheesemaking, from Washington State University, at Pullman and was inducted into the Guilde des Fromagers in 2002. He has been an ACS Board of Directors member for 12 years and chairman of the Cheese Competition Committee for 15 years between 1987 and 2007. During that time, he expanded the categories from 8 to 102 and continually redefines the categories for Competition Committee approval.

John co-chaired the ACS Annual conference in 1996 and 1999 with Ruth Flore. He was a Master Judge of the New Zealand’s National Cuisine Champion of Cheese Competition from 2003 - 2007, developed their categories and rules, and trained the judges. He resides in Reading, MA with his wife and twin sons.

Competition Judges

CONTINUED

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DR. JOHN C. BRUHNJohn C. Bruhn PhD was a Dairy Foods Processing Specialist with Cooperative Extension in the Department of Food Science and Technology at U C Davis from February 2, 1969. From 1995 to 2002, he was founding Director of the campus Dairy Research and Information Center, an administrative program to aid in the funding of dairy foods research and to be a focal point for those seeking information on U C Davis’ dairy programs. As a Cooperative Extension Specialist, he was responsible for developing applied research and educational programs for the California dairy foods processing industry. His research and educational programs emphasized factors affecting the quality and safety of raw milk and processed milk and dairy foods, including cheeses. In his retirement, Dr. Bruhn continues his activities in California, national and international food and dairy food organizations. In these associations, and others, he has served on committees and in elective offices, including Board of Directors and as president of the American Dairy Science Association. Some noteworthy recognitions of his applied research and outreach educational programs include: Educator’s Award, Citation Award, and most recently, the Honorary Membership Award from the International Association for Food Protection; Sanitarians Award, from the California Association of Dairy and Milk Sanitarians; Honorary Member, California Dairy Industries Association; Outstanding Alumnus Award from Michigan State University and in 2009, the Award of Distinction from U C Davis; the Extension Educators Award from the American Dairy Science Association, and from the Merced County Fair, the Golden Cow Award which recognized his lifelong contributions to improve the quality of California raw milk. The California Cheese and Butter Association in 2009 recognized John with a Lifetime Achievement Award. He was elected Fellow in four of his professional associations, including the Institute of Food Technologists, the Institute of Food Science and Technology (United Kingdom), International Association for Food Protection and mostly recently, the American Dairy Science Association. He was also very pleased when two California dairy associations established an endowed scholarship in his name (John C. Bruhn Scholarship in Dairy Food Science) in the Department of Food Science and Technology. John and his wife, Christine who is also a Cooperative Extension Specialist continue to live in Davis.

DR. STEPHANIE ClARKStephanie Clark grew up on a small farm in Massachusetts and dairy goats were her main project in 4-H. She earned her B.S. in Animal Science from Cornell University (Ithaca, NY) in 1990, and continued on for a M.S. in Food Science, which she earned in 1993. Stephanie earned her Ph.D. in Food Science from Cornell University in 1997, and joined the faculty at Washington State University (WSU) in January 1998. She earned tenure and was promoted to Associate Professor in 2004. Dr. Clark joined the faculty of Iowa State University (ISU) in August 2009 and serves as the Associate Director of the ISU Midwest Dairy Foods Research Center. One of Dr. Clark’s research goals is to bridge gaps among important food quality and human health issues associated with dairy foods, specifically sensory quality, shelf life, consumer acceptability, probiotic bacteria, lactose maldigestion, and gut health. Her research has been presented in over 40 peer-reviewed publications and over 50 posters and presentations. Stephanie also interacts with the dairy industry throughout the world by conducting training in cheesemaking, sensory evaluation and food safety. In 1998, Stephanie founded the WSU Food Product Development Team at WSU. The team developed over 25 products with Stephanie’s guidance, 14 of which earned national awards. She currently advises the ISU Food Product Development Team, which was one of six finalists in the 2010 Institute of Food Technologists Student Association Food Product Development Competition. She coached the WSU Dairy Products Evaluation Team, which earned a dozen national awards at Collegiate Dairy Products Evaluation Competitions, and now coaches the ISU Dairy Products Evaluation Team, which had been inactive for nearly 30 years before her arrival. The team earned 4th place in the nation in 2009. Stephanie is an active member of the Institute of Food Technologists (IFT) and ADSA, where she has served in many service and leadership roles, including Chair of the Dairy Foods Division of IFT for two years, and Section Editor of ADSA’s Journal of Dairy Science. Dr. Clark was honored with the ADSA Foundation Scholar Award for outstanding research and teaching in dairy foods in 2007, the WSU College of Agricultural, Human and Natural Resource Sciences Individual Integrated Award for excellence in teaching, research and extension at WSU in 2009, and the Kraft Foods Award for Teaching of Dairy Foods in 2010.

DANIEllE CUSTERDanielle Custer graduated from the Culinary Institute of America and began her illustrious career as the chef de cuisine at the since-closed Fullers restaurant at the Sheraton Seattle. It was during her five-year tenure there that she discovered a respect for the Northwest’s bounty, developing a palate for (cont’d next page)

pristine, seasonal ingredients. Her time in Seattle planted the roots of her commitment to sustainable agriculture. In 1996, she became the executive chef at Laurels restaurant in Dallas, Texas, a move that would prove fruitful two years later when Food & Wine Magazine named her one of America’s Best New Chefs of 1998. Following that accolade was the “Rising Star Chef” award from the James Beard Foundation in 1999. Despite such glory, she missed the home where she cut her teeth as a professional chef. So, in 2001, she returned to Seattle to open 727 Pine at the Elliott Grand Hyatt Hotel. Danielle currently is director at Bon Appétit Management Company, overseeing TASTE Restaurant/Café/Events at the Seattle Art Museum. She has spearheaded a comprehensive sustainability campaign that has poured more than $1.3 million into the local agricultural economy. She is a member of Les Dames d’Escoffier, Slow Food, and Women Chefs & Restaurateurs.

EDOUARD DAmEzBorn in Brittany, France, in a small village, I grew up eating almost exclusively food from our own garden or from my grandparents’ farm. I started baking at 15 and studied the trade for 3 years finishing Best Apprentice des Côtes d’Armor (French Province). After my military service in Germany, I worked in Marseilles, in the South of France, for a French milling company that also operated many retail outlets. That company transferred me to Las Vegas, Nevada in December 1985 to run their bakery Production plant. In 1988, I moved to Houston where I met my wife and opened the bakery department for a French retail grocery store, Auchan Hypermarket (9th largest food retailer in the world). In 1991, I became responsible for the Deli & Cheese department, in addition to the bakery. This is when I really got my first experience as a cheese buyer. In 1993, I was recruited by H-E-B Central Market to run the bakery department for their first store in Austin. Since 2000, I have been responsible for the Bakery Deli & Cheese category management for the 8-store chain which has received acclaim worldwide for being some of the best stores in the U.S. Central Market carries, on average, over 650 cheeses from all over the world in a self service setting and will top over 800 during the Holidays. For the last 10 years, I have assessed hundreds of cheeses yearly from around the world as they are evaluated to become part of the extensive Central Market product mix.

GORDON EDGARGordon Edgar has been the cheese buyer for Rainbow Grocery Cooperative in San Francisco, since 1994. Rainbow (www.rainbow.coop) is San Francisco’s biggest independent grocery store and the country’s largest retail worker cooperative. He has been a panelist at numerous cheese events, has been elected to the Board of Directors of the California Artisan Cheese Guild, and has eaten way too much cheese as an aesthetic judge at more than one cheese competition. Gordon’s cheese memoir, Cheesemonger: A Life on the Wedge, was published by Chelsea Green in early 2010.

DR. NANA FARKyEDr. Farkye graduated from the University of Ghana in 1980 with a Bachelor’s degree (with honors) in Biochemistry and Nutrition. Then, he received his M.S. and Ph.D. in Food Sciences and Nutrition from Utah State University in 1985 and 1986, respectively. Dr. Farkye is currently a Professor of Dairy Science at California Polytechnic State University where he has been since 1990. Prior to joining Cal Poly, he worked at the University College Cork, in Ireland. Dr. Farkye’s research interests are in dairy chemistry and cheese technology. He has several published articles and book chapters on various aspects of cheese and dairy foods and holds U.S. and international patents on no-melt cheese technologies. He teaches courses in dairy chemistry and cheese and fermented milk foods. Dr. Farkye has been a judge in several cheese contests, including ACS in 2002; U.S. Championship Cheese Contest, 2007 & 2009; and World Championship Cheese Contest in 2008 & 2010.

DR. lISBETH GODDIKLisbeth Goddik, Ph.D., grew up on a farm in Denmark but immigrated to the US when her parents bought a farm in the Willamette Valley. Professional work experience includes production work at 3 different Danish dairy plants and 3 years at Yoplait’s International Research Center in Paris, France. In addition, she has worked in New Zealand, Canada, and Norway. She received her graduate degrees in food science from Cornell University and Oregon State University. She has worked at OSU since 1999 as OSU’s dairy processing extension specialist and associate professor in food science. Her job responsibilities include teaching, research, and outreach in the field of dairy processing. She is the current holder of the ODI-Bodyfelt Professorship in dairy science. She and her family recently returned from a 1 year sabbatical in France where she studied artisan production of raw milk cheeses.

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DEBBIE HARRISAlthough Debbie was born in Los Angeles, she considers herself as a native Oregonian having lived here for all but 3 years of her life. For the last 10 years, Debbie has worked for New Seasons Market in Portland, OR – a locally – owned grocery chain that takes pride in its personal relationships with local farmers, ranchers, fishers, brewers, vintners, and cheesemakers. She helped open New Seasons Market’s first store, in a 1 person cheese department where exactly 4 local cheesemakers were represented. Debbie’s position with the company has evolved to the Cheese Merchandiser and Buyer for the 9-store company. She has been directly involved with the growth of the cheese department to the current inventory which exceeds 300 cheese varieties, a large percentage of which are American artisan cheeses and include dozens of cheeses from local cheesemakers.

JOHN JAEGGIJohn is a third generation licensed Wisconsin cheesemaker who began his career over 30 years ago with the family business in Green County, WI. Hired at the Wisconsin Center for Dairy Research in 1991 as the Center’s cheesemaker, he has been the coordinator of the Cheese Industry and Applications Program for the past several years. This CDR program area is actively involved with natural and processed cheesemakers in product development, technology transfer, manufacturing protocols, regulatory issues, cheese functionality, cheese sensory, and troubleshooting. The Cheese Industry and Applications program works with cheese manufacturers of all sizes in addition to ingredient and culture suppliers, equipment companies, food service, converters, wholesalers, retailers, chefs, and quick serve restaurants.

John is directly involved with many cheese related CDR short courses including the Wisconsin Cheese Tech Short Course, Wisconsin Processed Cheese Short Course, Cheese Grading, The World of Cheese, in addition to the yearly Master Cheesemaker Artisan series courses. He is also involved in many company specific training short courses. John has been a technical judge in many contests including the World Championship Cheese Contest, United States Championship Cheese Contest, and the American Cheese Society Annual Judging and Competition.

mARK JOHNSONMark Johnson graduated from South Dakota State University with a degree in dairy manufacturing and from North Carolina State University with a degree in food science. In 1980, he became the program coordinator for the Wisconsin Center for Dairy Research at the University of Wisconsin and now serves as senior scientist at the Center. Mark’s main areas of interest are developing manufacturing and ripening protocols for unique cheeses and the study of cheese defects. He has served as a technical judge for the American Cheese Society, as well as the U.S. and World Championship Cheese Contests. He loves to talk cheese with cheesemakers and share their experiences, insights, and cheeses.

STEVE JONESSteve Jones, the owner of Cheese Bar, has a long background in cheese, driven by his passion to support small producers by sourcing and sharing exceptional artisan products. His cheese adventures include directing the cheese department for Provvista Specialty Foods Inc., one of the nation’s most admired wholesale purveyors of fine cheeses and specialty products; brokering for a group of Oregon artisan cheesemakers; and interning in affinage and marketing with Neal’s Yard Dairy in London. Steve has been active with many local and national cheese organizations. He is a founding member of The Wedge, the biannual Portland cheese festival, and in 2009 was half of the winning team in the American Cheese Society’s (ACS) first annual Cheese Mongering competition. Steve has served as a judge for the ACS annual competitions and has volunteered as a panel member and presenter for ACS and other organizations on numerous occasions.

TOm KOOImANTom Kooiman carries the roll of cheese specialist for Provvista Specialty Foods in Portland Oregon, an importer and distributer of fine ingredients for retailers and foodservice. He has been with Provvista for fifteen of its seventeen years. Growing up on a farm in the Midwest and working in the food industry throughout his life has connected him with the source of foods from the land to the table. Along with being part of the selection process of cheeses and other ingredients at Provvista, Tom carries the unusual job of driving the Cheese Truck, a mobile miniature warehouse of cheeses. With the Cheese Truck, Tom tastes, educates, and sells cheese and their accompaniments to retailers and fine restaurants all around the Pacific Northwest.

EmIlIANO lEEThese days, Emiliano “Emi” Lee finds himself a pioneer in one of the last food frontiers, educating palates and promoting authentic full-flavored food at Liberty Heights Fresh in Salt Lake City, Utah. Emi works closely with purveyors near and afar, and his lifelong passion translates into arguably the best cheese counter in the state. You’ll find a vast selection of farmstead and artisanal treasures from the finest craftsfolk the caseosphere has to offer. From stealing brie from his father’s desk as a child to judging cheese for the American Cheese Society, this child at heart is living a dream and honored to share in that with others of his ilk at ACS and beyond.

DAVID lOCKWOODDavid Lockwood began selling cheese at Zingerman’s Deli in 1986. Since 1991, he has primarily worked with Neal’s Yard Dairy: managing the shops, opening up the US market, taking care of the cheese, buying cheese and overseeing finances. Currently, he is the managing director of the business.

SARAH mASONISarah Masoni is the Product and Process Development Manager for Oregon State University’s Food Innovation Center located in Portland, Oregon. Sarah Masoni has worked more than 20 years in the food industry in Quality Assurance, Manufacturing, and Product Development.

While attending Oregon State University, she trained under Floyd Bodyfelt and competed in the 1985 International Dairy Product’s Judging Competition in Atlanta. Sarah was the number 3 judge over-all competing with 28 different Universities. Sarah worked in a cheese shop in the 1980’s that had over 200 cheeses, she also made semi-soft surface ripened cheeses while working at a small cheese factory in Tillamook, Oregon. Sarah has been an executive board member for the Oregon Dairy Industries, and continues to participate in the ODI. Sarah Masoni traveled with her father and family through Europe in 1974 visiting farmstead cheese facilities and learning a great deal from her dad, Edmund A. Zottola, Professor Emeritus, U of MN, who started the Minnesota Farmstead Cheese Program in 1975. Sarah Masoni graduated from Oregon State University with a Bachelor of Science Degree.

mAX mCCAlmANMax McCalman is a highly visible advocate for artisanal cheese production and a dedicated scholar of cheese, where he acts as consultant to the trade, judges at cheese competitions and is a frequent guest lecturer. He authored three books, “The Cheese Plate,” “Cheese: A Connoisseur’s Guide to the World’s Best,” and, most recently, “Mastering Cheese: Lessons For Connoisseurship from a Maître Fromager.” Max has been awarded the exclusive title of Garde et Jure by France’s Guilde des Fromagers, and he was the first in-house Maître Fromager for an American restaurant. Max retains this title at Artisanal Premium Cheese Center, where he is Dean of Curriculum and Director of Affinage. Max developed the widely lauded cheese program at Terrance Brennan’s Picholine restaurant more than 15 years ago, and later established the critically acclaimed cheese programs at Brennan’s Artisanal Fromagerie & Bistro and at Artisanal Premium Cheese (APC) center (www.artisanalcheese.com), all in NYC. For further information on Max, visit his website: www.maxmccalman.com.

GINA mODEGina Mode was raised on a fifth generation family dairy farm and has been making cheese as a licensed Wisconsin cheesemaker for over a decade. She has a Bachelor of Science Degree in Food Science and a Master of Business Administration Degree. Gina has been working with cheese since an internship with the Wisconsin Center and the Babco*ck Hall Dairy Plant at the University of Wisconsin – Madison before returning to the CDR in 2005. As a member of the Cheese Industry and Applications Group, Gina works with cheese brokers, ingredient suppliers, and manufacturers – from farmstead to commercial. She has served as a technical judge for the American Cheese Society.

KATE SANDERKate Sander is editorial director of CHEESE MARKET NEWS, a national weekly newspaper based in Middleton, Wis., that covers all aspects of the cheese and dairy/deli industry. She has been with the publication since 1995; as editorial director she guides the overall direction of news coverage as well as writes special features. Raised on a dairy farm in Oregon, Kate brings to CHEESE MARKET NEWS a lifelong interest in all aspects of the cheese and dairy industry. She enjoyed her first stint as an ACS contest judge in Milwaukee in 2004. Kate currently resides in Ellensburg, Wash., with her husband and two sons.

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FRANK SCHUCKFrank Schuck has been involved in the world of cheese, beer and wine for 20 years. He cut his teeth at the NYC temples of cheese and now is the Pacific Northwest’s Specialty Coordinator for Whole Foods Market. His passions are fermentation, American terroir and his family. He has served as an Aesthetic Judge for the ACS in 2004 and also this year. He calls Seattle, WA home.

ERIK SIlDENErik is co-owner of Dovre, a cheese importer and specialty food distributor in Vancouver, British Columbia. Born in Norway, Erik’s passion for food began, and remains, with simpler flavours (yes, there is a ‘u’ in ‘flavour’ when you spell it in Canadian!) and artisan producers. Through his work with cheesemakers in the UK and closer to home, his appreciation for clothbound cheddars and their pairings continues to grow, almost daily. As the lead cheese buyer at Dovre, Erik has worked with producers across Canada, in Europe, and has managed to navigate the importing challenges of bringing a few American artisan cheeses to select Canadian retailers as well.

lEE SmITHMs. Lee Smith is the senior vice president of Phoenix Media Network and publisher/ editorial director for Deli Business and Cheese Connoisseur magazines. She began her career with Kings Super Markets in New Jersey over 30 years ago. Her love of specialty cheeses began with her promotion to deli supervisor and assistant cheese buyer. Her career includes over 20 years in the retail industry as a cheese buyer, deli director, senior marketing/purchasing director, and consultant. Ms. Smith is also an avid traveler and award-winning writer, having written the acclaimed Specialty Cheese Guide, an annual feature in both magazines.

mARIANNE SmUKOWSKIMarianne’s current position is Dairy Safety/Quality Applications Coordinator for the Wisconsin Center for Dairy Research. In this position, she assists dairy manufacturers in the following areas: safety/quality audits, third party audits, recall issues, GMP reviews, and developing HACCP plans. She has judged dairy products for numerous contests throughout her career including the American Cheese Society. She coordinates the WI Master Cheesemaker program and provides technical support in regulatory matters.

CATHy STRANGECathy Strange is the Global Cheese Buyer at Whole Foods Market. She began her career with Whole Foods Market as a part-time Team Member in the wine department at the Wellspring Grocery in North Carolina nineteen years ago. Since that time, Cathy has worked in three different regions for Whole Foods Market, holding Store Buyer, Team Leader, and Coordinator positions. Cathy’s passion for food created with fresh ingredients began during her experiences as manager/chef of a cutting edge Northern Italian restaurant. She is a tireless champion of artisan, organic and/or sustainably-produced food products. During her tenure as the Global Cheese Buyer for WFM, she orchestrated the first dedicated organic cheese shipments from Europe to the United States and represents Whole Foods Market in the Cheese Importers Association of America. Cathy is a current Board Member of the Raw Milk Cheesemaker’s Association and is a past president of the American Cheese Society, a position she held for two years and participated as a member of the board for 7 years. She has judged cheese competitions internationally and is a current member of the Cheese of Choice Coalition working with the Cheese Importers Association and Oldways Preservation and Trust to advocate for maintenance of raw milk products legislation. Cathy is a member of Slow Food, Les Dames d’Escoffier, Oldways Preservation and Trust, and has been published in several periodicals. She has been a presenter at conferences including Cheese Art, the International Food Safety and Technology Conference, IACP Conference and the Wisconsin Cheese Technology Conference. Cathy has been honored internationally with membership in La Guilde des Fromagers de Saint-Uguzon, the most celebrated association of cheesemongers and specialists in France.

COURTENAy TylERCourtenay Tyler began her “cheese journey” working at The Gourmet Shop in Columbia, South Carolina in high school, cutting cheese, and pairing cheese for their weekly wine tastings. After several years of job soul searching, working in different restaurants, and attending culinary school at the Cooking and Hospitality Institute of Chicago, Courtenay returned to her first love, cheese. She began working with Binny’s Beverage Depot in Chicago, Illinois opening several Gourmet Grocery departments for the fine wine and liquor retailer. Intrigued by a wave of small farm producers in nearby Wisconsin, a love of working with Artisan American cheese began. Courtenay is currently the Specialty Director for Earth Fare, the healthy supermarket; overseeing their specialty cheese, wine, beer and coffee. She has been with Earth Fare, a growing supermarket chain since 2003, bringing artisan cheeses to Southern marketplaces.

JUlIANA URUBURUJuliana Uruburu directs the cheese selection, merchandising, education, and promotions for The Pasta Shop, a Northern California specialty food store with two locations, in Oakland’s bustling Rockridge district and in Berkeley’s avant-garde Fourth Street neighborhood. A Bay Area institution for over two decades, The Pasta Shop is known as a store for those passionate and knowledgeable about food and cooking. The Cheese Counters reflect Juliana’s expertise, passion and direction. The large selection of cheeses focuses on superb cheeses from around the world, appealing to a wide variety of tastes. Combined with knowledgeable and friendly service, the Cheese Counters have distinguished The Pasta Shop as a food-shopping destination. In 2005, Saveur named The Pasta Shop as one of the twenty best places to buy cheese in the U. S. Juliana directs staff cheese training, customer classes, including the Pasta Shop’s annual series of wine and cheese pairing classes. Juliana merges her food experience with her interior architecture degree to create dynamic displays and merchandising plans. Much in demand at local cooking schools, including Tante Marie’s, Purcell Murray, Sur la Table, and the Cheese School of San Francisco, Juliana teaches private cheese classes and orchestrates cheese parties around the Bay Area. Working with cheese for over 23 years, she is a frequent panelist and cheese judge at industry conferences, such as the American Cheese Society and the California State Expo. Recognized as an individual dedicated to promoting quality cheese, Juliana was recently inducted into the Guilde des Fromagers and became a Chevalier du Taste Fromage, dedicating her life’s work to promoting the consumption of excellent cheese.

DR. STEVE zENGDr. Steve Zeng is an Associate Professor/Dairy Product Specialist at Langston University, Oklahoma. His expertise is in dairy product processing, particularly in goat milk and cheese. His research interest has been in sub-clinical mastitis and its effect on composition of goat milk, sensory quality and yield of cheese. With his industrial and academic experiences, he has conducted more than 40 cheesemaking workshops in many states in the US as well as in China, Argentina, Armenia, and the Republic of Georgia. He has judged the United States Cheese Championship Contest and the World Cheese Championship Contest in the last three years.

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PARTICIPATING

Acoustic FarmsMark Armstrong2674 Linn Grove RoadSpringville, IA 52336 319.560.2565

Agropur Fine CheesePierre-Edouard Chomette4700 Rue Armand-FrappierSaint-Hubert, QC J3Z 1G5 Canada450.443.5626pleasureandcheeses.ca

Alemar Cheese CompanyKeith Adams622 North Riverfront Dr.Mankato, MN 56001 507.385.1004alemarcheese.com

Amazing Acres Goat Dairy, llCDebra Mikulak184 Grove RoadElverson, PA 19520 610.913.7002www.amazingacresgoatdairy.com

AmlTR ProductsThomas R. Lechner725 Forest Ave.Fond Du Lac, WI 54935 920.922.9182

Ancient Heritage DairyKathy Obringer42067 Hwy 226Scio, OR 97374 503.394.2649ancientheritagedairy.com

Antonio mozzarella FactoryThomas Pugliese631 Frelinghuysen AveNewark, NJ 07114 973.353.9411www.antoniomozzarella.com

Appleton CreameryCaitlin Hunter780 Gurney Town Rd.Appleton, ME 04862 207.785.4431www.appletoncreamery.com

Arena Cheese, Inc.Bill HansonPO Box 136300 Hwy 14Arena, WI 53503

Arla FoodsMatt Dempewolf489 Holland CtKaukauna, WI 54130 920.462.1300

Arla Foods, muskegon DairyTorben Siggaard6366 Norton Center DriveMuskegon, MI 49441 231.798.4371www.arlafoods.com

Arthur Schuman, Inc.Marissa DeMaio40 New Dutch LaneFairfield, NJ 07004 973.787.8847www.arthurschuman.com

Asgaard DairyRhonda Butler74 Asgaard WayPO Box 605Au Sable Forks, NY 12912 518.647.5754asgaardfarm.com

Baetje Farms, llCVeronica Baetje8932 Jackson School RoadBloomsdale, MO 63627 573.483.9021www.baetjefarms.com

Ballard Cheese, llCSteve Ballard1764 South 2100 EastGooding, ID 83330 208.934.4972www.Ballardcheese.com

Barinaga Ranch, Inc.Marcia BarinagaP.O. Box 803Marshall, CA 94940 415.663.8638www.barinagaranch.com

Beecher’s Handmade CheeseJena Paxton104 Pike St Suite 200Seattle, WA 98101 206.322.1644 x21www.beecherscheese.com

Beehive Cheese Company, llCTimothy Welsh2440 East 6600 South #8Uintah, UT 84405 801.476.0900www.beehivecheese.com

BelGioioso Cheese, Inc.Jamie Wichlacz5810 County Road NNDenmark, WI 54208 920.863.2123www.belgioioso.com

Belle Ecorce FarmsWanda BarrasP.O. Box 493St. Martinville, LA 70582 337.394.6683www.belleecorcefarms.com

Bellwether FarmsLiam Callahan9999 Valley Ford RoadPetaluma, CA 94952 707.763.0993www.bellwetherfarms.com

Berkshire Cheese, llCIra GrableP.O. Box 35Dalton, MA 01227 413.842.5128www.berkshirecheese.com

Birchwood FarmsMike Tierney428 Brownsburg Rd.Newtown, PA 18940 215.598.8633www.birchwoodfarmdairy.com

Black Sheep CreameryBrad Gregory345 Bunker Creek RoadChehalis, WA 98532 360.520.3397www.blacksheepcreamery.com

Blackberry FarmAdam Spannaus1471 West Millers Cove RoadWalland, TN 37886 865.273.8531www.blackberryfarm.com

Bleu mont DairyWilli Lehner3480 Co Hwy F.Blue Mounds, WI 53517 608.767.2875

Blue Jacket DairyAngel King1434 County Road 11Bellefontaine, OH 43311 937.292.7327www.bluejacketdairy.com

Blythedale Farm, Inc.Becky Loftus1471 Cookeville RoadCorinth, VT 05039 802.439.6575

Branched Oak FarmKrista Dittman17015 NW 70th St.Raymond, NE 68428 402.783.2124www.branchedoakfarm.com

Bravo FarmsJonathan Van RynPO Box 219Traver, CA 93673 559.897.4634www.bravofarms.com

Brazos Valley CheeseMarc Kuehl608 Dry Creek RoadWaco, TX 76705 254.230.2535brazosvalleycheese.com

Brunkow Cheese of WisconsinJoe Burns17975 County Highway FDarlington, WI 53530 608.776.3716

Burroughs Family FarmsRose Marie Burroughs22329 E. Monte Vista AvenueDenair, CA 95316 209.874.1309BurroughsFamilyFarms.com

Cabot Creamery CooperativeJed DavisOne Home Farm WayMontpelier, VT 05602 802.371.1260www.cabotcheese.coop

Calabro Cheese CorporationLloyd Lirio580 Coe AveEast Haven, CT 06512 203.469.1311 x115www.calabrocheese.com

Cantare Foods, Inc.Christophe Megevand7651 St. Andrews AvenueSan Diego, CA 92154 619.690.7550 x304cantarefoods.com

Capriole, Inc.Judith Schad10329 Newcut RoadGreenville, IN 47124 812.923.9408www.capriolegoatcheese.com

Carlisle Farmstead CheeseTricia SmithPO Box 477670 Ridge RoadHardwick, MA 01037 978.287.5005www.carlislefarmsteadcheese.com

Carr Valley CheeseSid Cook53797 County GLavalle, WI 53941 608.986.2781www.carrvalleycheese.com

Cato Corner Farm, llCMark Gillman178 Cato Corner RdColchester, CT 06415 860.537.3884www.catocornerfarm.com

Cedar Grove Cheese formt. Sterling Co-op CreameryAl Obrien505 Diagonal St.Mt. Sterling, WI 54645 608.734.3151www.buygoatcheese.com

Cedar Grove Cheese, Inc.Bob WillsPO Box 185Plain, WI 53577 608.546.5284www.cedargrovecheese.com

CHEESE COMPANIES

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Cellars at Jasper HillMateo / Andy KehlerPO Box 272148 Town Hwy 41Greensboro, VT 05841 802.533.2566www.cellarsatjasperhill.com

Central Coast CreameryAvery Jones179 Niblick Road, Suite 193Paso Robles, CA 93446 805.624.1968www.centralcoastcreamery.com

Cesar’s CheeseCesar Luis Vasquez625 Western Ave.Random Lake, WI 53075 414.520.5266

Chalet Cheese Co-opMyron OlsonPO Box 788N4858 Hwy NMonroe, WI 53566 608.325.4343

Cheese louise CreameryKeith Ellis2807 Oak St.Eugene, OR 97405 541.520.2553www.cheeselouise.org

Cherry Glen FarmAshlee Ehlers16120 Barnesville Rd.Boyds, MD 20841 888.414.4826www.cherryglengoatcheese.com

Coach FarmSteve Margarites105 Mill Hill RoadPine Plains, NY 12567 518.398.5325www.coachfarm.com

Cobb Hill CheeseSophie Starr5 Linden RoadHartland, VT 05048 802.436.1333

Consider Bardwell FarmAngela Miller1333 Rt. 153West Pawlet, VT 05775 646.234.4144www.considerbardwellfarm.com

Cowgirl CreameryMaureen Cunnie419 1st St.Petaluma, CA 94952 415.717.7480www.cowgirlcreamery.com

Cows CreameryArmand Bernard397 Capital Dr.Charlottetown, PE C1E 2E2 Canada902.370.3153www.cows.ca

Crave Brothers Farmstead Cheese, llCBeth CraveW11555 Torpy RoadWaterloo, WI 53594 920.478.4887 x221www.cravecheese.com

Cricket Creek FarmJude Sabot1255 Oblong Rd.Williamstown, MA 01267 413.458.5888www.cricketcreekfarm.com

CROPP Cooperative/Organic ValleyWendy AllenOne Organic WayLafarge, WI 54639 608.625.3519www.organicvalley.coop

Crowley CheeseGalen Jones14 Crowley LaneHealdville, VT 05758 802.259.2340www.crowleycheese.com

Cypress Grove ChevreCharles Horn1330 Q StreetArcata, CA 95521 707.825.1100www.cypressgrovechevre.com

Damafro, Inc.John Eggena54 PrincipaleSaint-Damase, QC J0H 1J0 Canada450.797.3301www.damafro.ca

DCI Cheese CompanyKatie Jury3018 Helsan DriveRichfield, WI 53076 262.677.6901www.dcicheeseco.com

Di Stefano CheeseStefano Bruno5108 Elton St. Unit EBaldwin Park, CA 91706 626.962.6989www.distefanocheese.com

DogWood Farm-Dancing Goat CreameryBarbara Jenness10385 Wilson Avenue SWByron Center, MI 49315 616.878.7961www.dogwoodfarm.net

Domaine FeodalDaniel Allard1303 Rang Bayonne SudBerthier, QC J0K 1A0 Canada514.648.7997www.fromagescda.com

DreamFarm, llCDiana Kalscheur Murphy8877 Table Bluff Rd.Cross Plains, WI 53528 608.767.3442www.dreamfarm.biz

Dreaming Cow CreameryKyle / Janelle Wehner940 Magnolia Church RdPavo, GA 31778 229.221.5335www.dreamingcow.com

Eco DelicesDaniel Allard766 Rang 9 EstPlessisville, QC G6L 2Y2 Canada514.648.7997www.fromagescda.com

Edelweiss CreameryBruce G. WorkmanW6117 Cnty Hwy C.Monticello, WI 53570 608.938.4094

Elle-Tee and the KitchenLori Turner8216 29th Avenue No.New Hope, MN 55427 612.581.2626

Emmi-Roth Käse USAKevin Davis657 2nd StreetMonroe, WI 53566 608.328.2122 x59www.rothkase.com

Estrella Family CreameryKelli Estrella659 Wynoochee Valley Rd.Montesano, WA 98563 360.249.6541estrellafamilycreamery.com

Everona DairyPat Elliott23246 Clarks Mountain RoadRapidan, VA 22733 540.854.4159everonadairy.com

F. Cappiello Dairy Products, Inc.Heather Primeau115 Van Guysling Ave.Schenectady, NY 12305 518.374.5064 x20www.cappiello.com

fa*gundes Old World CheeseJohn fa*gundes8700 Fargo AveHanford, CA 93230 559.582.2000www.OldWorldCheese.com

Fairfield FarmsArtisan Cheese llC DBAPlymouth Artisan CheeseJesse / Ethan WernerPO Box 225Fairfield, VT 05455 802.672.3650www.plymouthcheese.com

Fairview FarmLaurie Carlson2340 SW FairviewDallas, OR 97338 503.623.4744www.fairviewfarmdairy.com

Faribault Dairy Company, Inc.Jeff Jirik222 3rd St NEFaribault, MN 55021 507.334.5260www.faribaultdairy.com

Farms For City Kids FoundationJeremy Stephenson706 Caper Hill RdReading, VT 05062 802.484.1226sbfcheese.org

Fenceline, llCBrian Nelson22950 County Road YGrantsburg, WI 54840 612.423.0271www.FencelineCheese.com

Ferns’ Edge DairySharilyn Reyna39456 Highway 58Lowell, OR 97452 541.937.2765FernsEdgeDairy.com

Fifth Town Artisan CheesePetra Cooper4308 County Rd 8Picton, ON K0K 2T0 Canada613.476.5755 x502www.fifthtown.ca

Finger lakes Dexter Creamery, llCRose Marie Belforti1853 Black Rock RoadKing Ferry, NY 13081 315.364.3581www.kefircheese.com

Finica Food Specialties ltd.Amanda Organ5942 Ambler Dr.Mississauga, ON L4W 2N3 Canada905.629.3030www.finica.ca

Firefly FarmsAndrea / Matt CedroP.O. Box 257Accident, MD 21520 301.245.4630www.fireflyfarms.com

Fiscalini Cheese Co.John B. Fiscalini7206 Kiernan Ave.7231 Covert RoadModesto, CA 95358-9741 209.545.5495www.fiscalinicheese.com

Flat Creek lodgeEmily Brazzle367 Bishop Chapel Church RoadSwainsboro, GA 30401 478.237.3474www.flatcreeklodge.com

Franklin FoodsRocco Cardinale68 East StreetEnosburg Falls, VT 05450 802.338.0717www.franklinfoods.com

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Frisian Farms CheeseMike Bandstra2321 Highland Ave.Oskaloosa, IA 52577 641.204.2222www.frisianfarms.com

Fromagerie Abbaye St-BenoitDaniel Allard1 Rue PrincipaleSt. Benoit Du Lac, QC J0B 2M0 Canada514.648.7997 x222www.fromagescda.com

Fromagerie Au Gré des ChampsSuzanne Dufresne400, Rang St-ÉdouardSt-Jean-sur-Richelieu, QC J2X 5T9 Canada450.346.8732www.augredeschamps.com

Fromagerie Belle ChevreTasia Malakasis26910 Bethel RoadElkmont, AL 35620 256.423.2238www.bellechevre.com

Fromagerie BergeronMario Bergeron3837 Route Marie-VictorinSaint-Antoine-De-Tilly, QC G0S 2C0 Canada418.886.2234www.bergeroncheese.com

Fromagerie du PresbytereJean Morin222 PrincipaleSte-Elizabeth De Warwick, QC J0A 1M0 Canada819.358.6555FromagerieduPresbytere.com

Fromagerie Fritz KaiserDaniel Allard459, 4E ConcessionNoyan, QC J0J 1B0 Canada514.648.7997www.fromagescda.com

Fromagerie le DétourGinette Bégin100, Route TranscanadienneNotre-Dame-Du-Lac, QC G0L 1X0 Canada418.899.7000www.fromagerieledetour.com

Garden Variety CheeseRebecca King1481 San Miguel Canyon Rd.Royal Oaks, CA 95076 831.761.3630www.gardenvarietycheese.com

Goatsbeard FarmKen Muno11351 Callahan Crk Rd.Harrisburg, MO 65256 573.875.0706www.goatsbeardfarm.com

Gold Creek RanchBrenton Whitaker6297 E. Bench Creek RoadWoodland, UT 84036 435.783.5815www.goldcreekfarms.com

Grafton Village CheeseDane HuebnerP.O. Box 1200Brattleboro, VT 05301 802.246.2221www.graftonvillagecheese.com

Great lakes Cheese Co., Inc.Erin Shirkey17825 Great Lakes ParkwayP.O. Box 1806Hiram, OH 44234-1806 440.834.7289www.greatlakescheese.com

Green Dirt Farm, llCSarah HoffmannPO Box 74Weston, MO 64098 816.210.4362www.greendirtfarm.com

Grupo Industrial yComercial Navarro SA de CVLuis Gerardo NavarroPorfirio Diaz #180Colonia CentroTepatitlan De Morelos, JA 47600 Mexico+52.378.782.0102www.quesosnavarro.com

Harley Farms Goat DairyDee HarleyPO Box 173205 North StreetPescadero, CA 94060 650.879.0480www.harleyfarms.com

Hawthorne Valley FarmPeter Kindel327 Rt 21CGhent, NY 12075 518.672.7500 x120www.hawthornevalleyfarm.org

Haystack mountain Goat DairyMaureen Reagan1121 Colorado Ave.Longmont, CO 80501 720.494.8714www.haystackgoatcheese.com

Heartland CreameryPaul MitchellRR 1 Box 78A Hwy ENewark, MO 63458 660.284.4901 x4901

Hendricks Farms & Dairy, llCTrent Hendricks202 Green Hill RoadTelford, PA 18969 267.718.1013www.hendricksfarmsanddairy.com

Hidden Springs Creamery llCBrenda JensenS1597 Hanson Rd.Westby, WI 54667 608.634.2521www.hiddenspringscreamery.com

Holland’s Family Cheese llCMarieke PentermanN13851 Gorman AveThorp, WI 54771 715.669.5230www.hollandsfamilycheese.com

Hook’s Cheese Company, Inc.Tony Hook320 Commerce StreetMineral Point, WI 53565 608.987.3259hookscheese.com

Jacobs CreameryLisa Jacobs183 Doty-Dryad RoadChehalis, WA 98532 503.621.7910www.jacobscreamery.com

Jumpin’ Good Goat DairyDawn Jump31700 Hwy 24 NorthBuena Vista, CO 81211 719.395.4646www.jumpingoodgoats.com

Karoun Dairies, Inc.Rostom Baghdassarian115 S. Kilroy RdTurlock, CA 95380 209.664.1080www.karouncheese.com

Kaurina’s DBA Three Happy CowsEdgar Diaz2750 Northaven RdSuite 302Dallas, TX 75229 469.363.7710www.kaurinas.com

Klondike Cheese Co.Adam BuholzerW7839 Hwy 81Monroe, WI 53566 608.325.3021klondikecheese.com

Kootenay Alpine Cheese Co.Denise Harris3071 16th StreetCreston, BC VOB 1G2 Canada250.428.9655www.kootenayalpinecheese.com

KS & A OrchardsKim McGarrRR 1 Box 136Comanche, OK 73529 580.439.2751ksaorchards.com

Kurtwood FarmsKurt Timmermeister18409 Beall Road SWVashon, WA 98070 206.696.0989www.kurtwoodfarms.com

la Fromagerie 1860 DuVillage, Inc.Marie-France Dumont80 Hotel De Ville StreetWarwick, QC J0A 1M0 Canada514.747.0223duvillage1860.com

la Fromagerie FX PichetDaniel Allard400 Boul. De LanaudiereSte-Anne-de-la-Pérade, QC G0X 2J0 Canada514.648.7997www.fromagescda.com

la maison Alexis de Portneuf, Inc.Marie-France Dumont71 Saint-Jacques AvenueSt-Raymond-de-Portneuf, QC G3L 3X9 Canada514.747.0223www.alexisdeportneuf.com

la mariposa, llCMariano Battro1683 NW Gibson WayAlbany, OR 97321 541.740.6835

la moutonniere, Inc.Al Mackenzie3456 PrincipaleSte-Hélène-de-Chester, QC G0P 1H0 Canada819.382.2300www.lamoutonniere.com

lactalis American Group – mozzarella FrescaGilbert Garza615 North Burnett RoadTipton, CA 93272 559.752.4823

lactalis American Group, Inc.Lenny Bass218 S. Park St.Belmont, WI 53510 608.762.5173www.presidentcheese.com

landeria FarmHelena Landers11395 Gardner RoadOlathe, KS 66061 785.393.6693

larkhaven Farmstead CheesesM. Clare Paris63 Yarnell RoadTonasket, WA 98855 509.486.1199www.larkhavenfarm.com

latte Da DairyAnne Jones1304 Bridle Bit RdFlower Mound, TX 75022 817.490.5004www.lattedadairy.com

laura Chenel’s ChevreJacquelyn Buchanan4310 Fremont Dr.Sonoma, CA 95476 707.996.4477www.laurachenel.com

leelanau CheeseAnne Hoyt10844 East Revold RoadSuttons Bay, MI 49682 231.271.2600 CONTINUED

42 43

longfellow’s Creamery, llCKathleen TroddenPO Box 43120 Maple LanePhillips, ME 04966 207.639.2074www.longfellowscreamery.com

looking Glass Creamery, llCJennifer Perkins57 Noble RoadFairview, NC 28730 828.458.0088www.ashevillecheese.com

mackenzie CreameryJean Mackenzie6722 Pioneer TrailHiram, OH 44234 440.226.0772www.mackenziecreamery.com

maple Hill CreameryPete Meck2800 State Route 169Little Falls, NY 13365 908.310.2378MapleHillCreamery.com

maple leaf Cheese Co-opJeff WidemanN890 Twin Grove RdMonroe, WI 53566 608.934.5713www.wischeese.com

maplebrook FarmMeridyPO Box 966453 East RoadBennington, VT 05201 802.440.9950www.maplebrookvt.com

marin French Cheese CompanyMaxx Sherman7500 Red Hill Rd.Petaluma, CA 94952 415.317.5609www.marinfrenchcheese.com

mcCadam CheeseRon DavisP.O. Box 90039 Mccadam LaneChateaugay, NY 12920 518.497.6644www.mccadamcheese.com

mcClelland’s DairyJana McClelland6475 Bodega Ave.Petaluma, CA 94952 707.664.0452www.mcclellandsdairy.com

meadow Creek DairyHelen Feete6724 Meadow Creek RoadGalax, VA 24333 276.236.2776www.meadowcreekdairy.com

meister Cheese CompanyVicki Thingvold1050 Industrial DrivePO Box 68Muscoda, WI 53573 608.739.3134www.meistercheese.com

minerva Dairy, Inc.Philip MuellerPO Box 60Minerva, OH 44657 330.868.4196www.minervacheese.com

montchevre-Betin, Inc.Arnaud Solandt4030 Palos Verdes Drive North, #201Rolling Hills Estates, CA 90274 310.541.3520montchevre.com

moo Cheeses, l.P.Todd Moore2025 Wall StreetSuite BGarland, TX 75041 214.748.2912moocheeses.com

mountain View Dairy llC /mV CheeseryJoseph Crosby94 Masters WayPiedmont, AL 36272 256.591.1466www.mvcheesery.com

mozzarella CompanyPaula Lambert2944 Elm StDallas, TX 75226 214.741.4072www.mozzco.com

mt. mansfield CreameryStanley Biasini730 Bliss Hill RoadMorrisville, VT 05661 802.888.7686mtmansfieldcreamery.com

mt. Sterling Co-op CreameryAllen O’Brien505 Diagonal St.Mt. Sterling, WI 54645 608.734.3151www.buygoatcheese.com

mt. Townsend CreameryMichael B. Vicha338 Sherman St.Port Townsend, WA 98368 360.379.0895mttownsendcreamery.com

mystery Bay FarmRachael VanLaanenP.O. Box 285Nordland, WA 98358 360.385.3309www.mysterybayfarm.com

Narragansett CreameryMark Federico33 Dearborn StreetProvidence, RI 02909 401.272.4944www.richeeses.com

Neighborly Farms of VermontLinda Dimmick1362 Curtis Rd.Randolph Center, VT 05061 802.728.4700www.neighborlyfarms.com

Nettle meadowSheila Flanagan484 S. Johnsburg RoadWarrensburg, NY 12885 518.623.3372www.nettlemeadow.com

Nordic CreameryAl Bekku*ms2244 Langaard LaneWestby, WI 54667 608.606.2585www.wisconsinbutter.com

North Hendren Cooperative DairyGary HumboldtW8204 Spencer RoadWillard, WI 54493 715.267.6617www.NorthHendrenBlueCheese.com

North Valley Farms Chevre, Inc.Deneane AshcraftPO Box 698Cottonwood, CA 96022 530.347.7151www.northvalleyfarms.com

Oak Spring DairyAllen Bassler8370 Oak Spring RoadUpperville, VA 20184 540.592.3559

Oakvale Farmstead CheeseDena King-Nossokoff1285 St. Rt. 29 NELondon, OH 43140 412.292.2164www.oakvalecheese.com

ObergoodChris / Gina Anders8703 Military Post Ct.Fort Washington, MD 20744 301.567.3390www.obergood.com

Ochoa Cheese FactoryFrancisco Ochoa815 SE 1st StreetAlbany, OR 97321 541.228.7327

Old ChathamSheepherdingCompanyShaleena Bridgham155 Shaker Museum RoadOld Chatham, NY 12136 518.794.7733www.blacksheepcheese.com

On Pure Ground DairyCheryl Haubrich713 CR 3015Bonham, TX 75418 214.726.2322www.onpureground.com

Painted Goat Farm, llCIlyssa Berg371 Mittedorf RoadGarrattsville, NY 13342 607.321.3191www.paintedgoat.com

Pasture Pride CheeseKevin Everhart / Lisa TorkelsonS510 County Hwy DCashton, WI 54619 608.654.5580

Pastureland CooperativeSteve Young-Burns3335 15th Avenue SouthMinneapolis, MN 55407 612.331.9115www.pastureland.coop

Pine River Pre-Pack, Inc.Phil Lindemann10134 Pine River RoadNewton, WI 53063 920.726.4216 x123www.pineriver.com

Pine Stump FarmsCarey Hunter288 Haley Cr Rd.PO Box 1967Omak, WA 98841 509.826.9492www.pinestumpfarms.com

Pineland Farms CreameryKevin Burnsteel92 Creamery LaneNew Gloucester, ME 04260 207.688.6400www.pinelandfarms.org

Point Reyes Farmstead Cheese Co.Jill Giacomini BaschPO Box 914700 Hwy 1Point Reyes, CA 94956 415.663.8880www.pointreyescheese.com

Port madison FarmSteve Phillips15015 Sunrise Dr.Bainbridge Island, WA 98110 206.842.4125

Prairie Fruits FarmLeslie Cooperband4410 N. Lincoln AvenueChampaign, IL 61822 217.643.2314www.prairiefruits.com

Pure luck DairyAmelia Sweethardt3000 Martin RoadDripping Springs, TX 78620 512.917.2803purelucktexas.com CONTINUED

44 45

Rainbeau RidgeLisa Schwartz49 David’s WayBedford Hills, NY 10507 914.234.2197www.rainbeauridge.com

Redwood Hill Farm & CreameryJennifer Lynn Bice2064 Hwy 116 N; Bldge 1 Suite 130Sebastopol, CA 95472 707.823.8250 x108www.redwoodhill.com

Reichert’s Dairy AirLois Reichert1022 Quebec St.Knoxville, IA 50138 641.218.4296www.reichertsdairyair.com

Rising Sun FarmsLori A. DiBetta5126 S. Pacific HwyPhoenix, OR 97535 541.535.8331www.risingsunfarms.com

River Valley CheeseJulie Steil34920 SE Fall City Snoqualmie Rd.Fall City, WA 98024 425.222.5277rivervalleycheese.com

Rivers Edge ChevrePatricia Morford6315 Logsden Rd.Logsden, OR 97357 541.444.1362www.threeringfarm.com

Roelli Cheese Co., Inc.Chris Roelli15982 Hwy 11Shullsburg, WI 53586 608.965.3625www.roellicheese.com

Rogue CreameryAnna CampbellPO Box 3606311 N Front StreetCentral Point, OR 97502 541.665.1155www.roguecreamery.com

Rumiano Cheese CompanyJoby Rumiano511 Ninth StreetPO Box 305Crescent City, CA 95531 707.465.4141www.rumianocheese.com

Samish Bay CheeseRoger Wechsler15115 Bow Hill RoadPO Box 202Bow, WA 98232 360.766.6707www.samishbaycheese.com

Saputo Cheese USADarin Mastey307 North Clark St.Black Creek, WI 54106 920.984.3331

Saputo Cheese USA, Inc.Nicole Fisher25 Tri-State Office CenterSuite 250Lincolnshire, IL 60069 847.267.3257www.saputo.com

Saputo Dairy Products Canada G.P.Marie-France Dumont6869 Metropolitain EstMontreal, QC H1P 1X8 Canada514.747.0223www.saputo.com

Sartori FoodsSue Merckx107 Pleasant ViewPO Box 258Plymouth, WI 53073-0258 920.449.7963www.sartorifoods.com

Saxon Homestead CreameryNathan Dehne855 Hickory St.PO Box 206Cleveland, WI 53015 920.693.8500www.saxoncreamery.com

Seal Cove FarmBarbara Brooks17 Milky WayLamoine, ME 04605 207.667.7127sealcovefarm.com

September Farm CheeseRoberta Rotelle460 Mill Rd.Honey Brook, PA 19344 610.273.3552www.septemberfarmcheese.com

Seymour Dairy Products, Inc.Michael Brennenstuhl124 E. Bronson RoadSeymour, WI 54165 920.833.2900seymourdairyproducts.com

Shelburne FarmsNat Bacon1611 Harbor RoadShelburne, VT 05482 802.985.0340www.shelburnefarms.org

Shepherds Dairy ProductsVaughn Oborn4967 Heidi WayErda, UT 84074 801.518.2255shepherdscheese.com

Shy Brothers Farm, llCBarbara HanleyP.O. Box 4222001 Main RoadWestport Point, MA 02791 508.333.2626www.shybrothersfarm.com

Sierra Nevada Cheese CompanyRachelOriana Schraeder6505 County Rd. 39Willows, CA 95988 530.934.8660www.sierranevadacheese.com

Silver Springs CreameryEric Sundstrom256 East Hemmi RoadLynden, WA 98264 360.820.1384www.silverspringscreamery.com

Sorrento lactalisWanda Coulombe4912 Franklin RoadNampa, ID 83687 208.463.6629www.sorrentolactalis.com

Sorrento lactalis BuffaloCarl Moody2375 South Park AvenueBuffalo, NY 14220 716.823.6262 x1476www.sorrentocheese.com

Split Creek Farm, llCEvin J. Evans3806 Centerville Rd.Anderson, SC 29625 864.287.3921www.splitcreek.com

Straus Family CreameryLiz Scatena1105 Industrial Ave.Ste. 200Petaluma, CA 94952 707.776.2887 x2122www.strausfamilycreamery.com

Sweet Grass DairyJeremy Little19635 US Hwy 19 NorthThomasville, GA 31792 229.227.0752www.sweetgrassdairy.com

Swiss Valley FarmsMonte McIntyreW3959 County Highway DMindoro, WI 54644 608.857.3422

Taylor FarmTamry Bratton825 Rte. 11Londonderry, VT 05148 802.824.5690www.taylorfarmvermont.com

The Amazing Real live Food Co., llCRory Chase96 Chase Rd.Pine Plains, NY 12567 518.398.0368www.amazingreallive.com

The Epicurean ConnectionSheana DavisP.O. Box 191618812 Sonoma Highway Suite CSonoma, CA 95476 707.935.7960www.sheanadavis.com

Thistle Hill FarmJohn Putnam107 Clifford Rd.PO 255North Pomfret, VT 05053 802.457.9349www.Thistlehillfarm.com

Three Sisters Farmstead CheeseMarisa Simoes24163 Road 188Lindsay, CA 93247 559.562.2132www.threesisterscheese.com

Tillamook CountyCreamery AssociationJill Allen10130 Hughey LaneTillamook, OR 97141 503.842.4481 x1123www.tillamookcheese.com

Tumalo FarmsFlavio DeCastilhos64515 Mock Rd.Bend, OR 97701 541.350.3718www.tumalofarms.com

Uplands Cheese Co.Mike Gingrich5023 Hwy 23 NorthDodgeville, WI 53533 608.935.5558www.uplandscheese.com

Upper Canada Cheese CompanyVivian Szebeny4159 Jordan RoadJordan Station, ON L0R 1S0 Canada905.562.9730www.uppercanadacheese.com

Vella Cheese Co.Chickie Vella315 Second Street EastSonoma, CA 95476 707.938.3232www.vellacheese.com

Vermont Butter & Cheese CreameryAdeline DruartP.O. Box 9540 Pitman RoadWebsterville, VT 05678 802.479.9371www.vermontcreamery.com

Washington State UniversityCreameryRuss Salvadalena101 Food Quality BuildingPullman, WA 99164 509.335.7074www.wsu.edu/creamery

CONTINUED

2010CONFERENCESPONSORS

West River CreameryCharles ParantPO Box 536Londonderry, VT 05148 802.824.6900

Westfield FarmBob Stetson28 Worcester Rd.Hubbardston, MA 01452 978.928.5110www.chevre.com

Widmer’s Cheese CellarsJoe Widmer214 W. Henni St.Theresa, WI 53091 920.488.2503www.widmerscheese.com

Willamette Valley CheeseRod Volbeda8105 Wallace Rd.Salem, OR 97304 503.399.9806wvcheeseco.com

Willapa Hills CheeseStephen HueffedP.O. Box 2744680 State Route 6Doty, WA 98539 206.412.2713www.willapahillscheese.com

Willow Hill Farm, llCWillow Smart313 Hardscrabble RdMilton, VT 05468 802.893.2963www.willowhillfarm.us

Winchester Cheese CompanyJeffery Smoot32605 Holland RoadWinchester, CA 92596 951.926.4239winchestercheese.com

Wisconsin Sheep Dairy Co-opPaul Haskins642 Swedish Mission RoadRiver Falls, WI 54022 715.441.2362www.sheepmilk.biz

Woodco*ck Farm Cheese CompanyMark Fischer30 Woodco*ck LanePO Box 21Weston, VT 05161 802.824.6135Vtcheese.com

Woolwich DairyLindsay Gregory425 Richardson RoadOrangeville, ON L9W 4Z4 Canada877.438.3499www.woolwichdairy.com

yancey’s Fancy, Inc.Tammy Alexyn857 Main RoadCorfu, NY 14036 585.599.4448 x24www.yanceysfancy.com

yellow Springs Farm, llCAl Renzi1165 Yellow Springs Rd.Chester Springs, PA 19425 610.827.9204www.yellowspringsfarm.com

zingerman’s CreameryAubrey Thomason3723 Plaza Dr.Ann Arbor, MI 48108 734.929.0500zingermans.com

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COMPETITION AWARDS · 2017-01-05 · QUESO DE PUNA AND CAmPESINO), QUEIJO BlANCO, AçOREANO, QUESADIllA, QUESO CREmA, QUESO ANDINO - All mIlKS 1st Karoun Dairies Inc., CA Queso Crema - [PDF Document] (2024)

FAQs

What is the difference between queso and blanco cheese? ›

Although these two cheeses are commonly confused for each other, they have a few key differences. While queso fresco is made with rennet and bacterial cultures that separate the milk into whey and curd, queso blanco simplifies things even further by using lemon juice or vinegar to achieve the same result.

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What is queso blanco Puerto Rico? ›

Queso blanco, Spanish for "white cheese," is a soft, crumbly fresh cheese often used in Mexican and other Latin American cuisines. Its flavor is fresh, tangy, and milky, as it is typically sold only a few days after being produced.

Learn More Now ›

What is Puerto Rican cheese called? ›

Puerto Rico

In Puerto Rican cuisine, queso blanco is a firm cheese used for frying and typically paired with guava paste. The cheese also goes by queso fresco and queso blanco del país.

Read On ›

What is the white crumbly cheese from Mexico? ›

Cotija is a type of cheese made from cow's milk named after the town of the same name in Mexico. Cotija is white in color, firm and crumbly – like that of a Parmesan cheese. It has saltiness brought by aging. Traditionally, the aging process of a cotija cheese can last from 3 to 12 months.

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What is the difference between Oaxaca and queso fresco? ›

Oaxaca is a mild cheese with a stringy texture like mozzarella, and it melts easily. Cotija cheese is more like aged parmesan, with a sharp tangy flavor and a granular texture that won't melt. Queso fresco is a fresh cheese like feta with a moderately tangy flavor and a texture that crumbles easily but won't melt.

Why is queso blanco so good? ›

Queso Blanco has a milky, mild flavor. It has a fresh, traditional, slightly salty cow's milk cheese taste. Eat it straight or use it in cooking—it makes a creamy addition to recipes. It works well in cooking because, unlike American-type cheeses, most Queso Blanco doesn't melt when heated.

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What do Mexicans call queso dip? ›

Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients. It's often served in a skillet and meant to be scooped up with tortillas.

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What is the difference between queso fresco and queso panela? ›

A smooth, white, slightly salty cheese, queso panela differs from queso fresco in the way it's made, with skim milk. This makes it firmer and more flexible. It does not melt when heated, but it can be fried.

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Is Velveeta queso blanco real cheese? ›

It is smooth, creamy, and melts easily. It is often used in dips, mac and cheese, and other dishes that require an easily melted cheese. The FDA does not consider Velveeta real cheese because it contains stabilizers and preservatives.

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What is the stinky Mexican cheese called? ›

Hailing from the town of the same name in Michoacan Mexico, cotija is another aged cheese with a stinky smell but is drier and more firm than queso añejo and tastes similar to where parmesan, romano, and feta converge.

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What is the national cheese of Mexico? ›

Cotija cheese

Cotija
Cotija cheese packaged for sale by weight
Other names	Queso Cincho, Queso Seco
Country of origin	Mexico
Region	Hills of Michoacán

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What is the cheese that Mexicans use? ›

Most of the most popular varieties are fresh cheeses, such as queso fresco, panela, and asadero. The two most popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and manchego.

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What Mexican white cheese doesn't melt? ›

Queso fresco is frequently crumbled on top of dishes right before serving and can be used as a garnish on soups, salads, beans, casseroles, and egg dishes. It crumbles easily and doesn't melt, leaving little nubs of cheese in every bite.

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What is the best Mexican crumbling cheese for tacos? ›

Use cotija on elotes (Mexican grilled corn) or as a crumbly topping for tostadas, enchiladas, tacos, migas, salads, chili, soup, or stew. Use queso fresco inside tamales or as a topping for enchiladas, tacos, and salads.

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What kind of cheese do Mexican restaurants use for quesadillas? ›

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

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What type of cheese is queso? ›

Queso Blanco: This “white cheese” dip is made from white melting cheeses like Monterey Jack, often blended with milk, cream, or sour cream. It's known for its mild flavor and creamy texture.

COMPETITION AWARDS · 2017-01-05 · QUESO DE PUNA AND CAmPESINO), QUEIJO BlANCO, AçOREANO, QUESADIllA, QUESO CREmA, QUESO ANDINO - All mIlKS 1st Karoun Dairies Inc., CA Queso Crema - [PDF Document] (2024)

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What is the difference between queso and blanco cheese? ›

What is the national cheese of Mexico? ›