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Oregon Artisan Cheese Makers Gain National Recognition at American Cheese Society Annual 2007 Conference Competition
August 7, 2007 Oregon cheese makers raise significant profile, win 22 national awards in growing specialty, farmstead, and artisan cheese industry. by Oregon Dairy Products Commission and Oregon Cheese Guild Portland, Ore. - Oregon artisan, farmstead, and specialty cheese makers placed among the top national honors awarded during the American Cheese Society's 2007 Annual Cheese Competition, winning a total 22 awards. The honors represent the most awards ever won by Oregon cheese makers in a single national competition, according to the Oregon Cheese Guild and Oregon Dairy Products Commission. The recognitions were announced August 3rd at the American Cheese Society's 24th Annual Conference held August 1-4 in Burlington, Vermont. Winning Oregon cheese makers took honors in 12 categories and 18 subcategories. Included were: Rogue Creamery, Central Point; Tillamook County Creamery Assn., Tillamook; Willamette Valley Cheese Co., Salem; Rising Sun Farms, Phoenix; Rivers Edge Chevre, Logsden; Tumalo Farms, Tumalo. "This competition especially is showing how Oregon is playing an increasing role in the U.S. cheese renaissance," said Oregon Cheese Guild member and farmstead cheese maker Rod Volbeda of Willamette Valley Cheese Company, Salem. "To me it's just amazing that within the past five years, Oregon artisan and specialty cheeses have grown literally from an upstart to being increasingly noticed on a national scale." Volbeda noted that much of that recognition is due in part to Oregon's milk quality, which consistently ranks among the nation's top five states. The judging is the nation's largest cheese competition and one of the more unique events in the United States. The American Cheese Society recognizes only the highest quality cheeses based on both aesthetics (flavor, aroma, and texture) and technical accomplishments. Thirty cheese specialists judged the 2007 competition, which included a record-setting 1,208 entries representing 200 processors from 30 U.S. states and Canadian provinces. Oregon's increasing involvement in artisan cheeses also includes the founding of the Oregon Cheese Guild in 2006 (including cow, goat, and sheep's milk cheeses), and programs offered by Oregon State University Extension Service and the Oregon Department of Agriculture's Food Innovation Center. Additional information about the American Cheese Society and its competition can be viewed at www.cheesesociety.org. About the Oregon Cheese Guild: www.oregoncheeseguild.org. About Dairy Farmers of Oregon: www.dairyfarmersor.com. ###
Oregon Winners by Category & Subcategory American Made/International Style - Dutch Style, all Milks Open Category Made from Goat's Milk Open Category Made From Sheep's or Mixed Milks Cheddars - Flavor Added Blue Mold Cheeses - Blue-Veined Made from Cow's Milk Blue-Veined Made from Sheep's or Mixed Milks Hispanic & Portuguese Style Cheeses - Fresh Unripened Category, All Milks Low Fat/Low Salt Cheeses - Flavor Added Flavored Cheeses - Cheeses Flavored with Crushed or Whole Peppercorns or Savory Spices Smoked Cheeses - Open Category Made from Cow's Milk Open Category Made from Goat's Milk Smoked Cheddars Farmstead Cheeses - Open Category Made from Goat's Milk Open to All Cheeses with Flavor Added-All Milks Fresh Goat's Milk Cheeses - Flavor Added Marinated Cheeses - Flavor Added Cheese Spreads - Flavor Added 2005 Processor of the Year: Tillamook Cheese |
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