industry news
SAY “CHEESE”
TOP HONORS AT
THE UNITED
States Championship
Cheese Contest,
March 12-13 in
Green Bay, Wis.,
Capturing the most gold medals was
Wisconsin, with 47 of the total 81 categories
judged. Vermont and New York came in second,
with six golds apiece. Oregon had four gold
medals, while California, Idaho, Illinois and Ohio
took three each. Colorado, Michigan, Minnesota,
Missouri, New Mexico and Utah each captured
one gold medal.
BelGioioso Cheese, Green Bay, received
six medals. Master cheesemaker Edoardo
La Torre received a first for his fresh Burrata
cheese. Other awards were first place for Sharp
Provolone, Romano and Mascarpone, and third
place for Crescenza-Stracchino and Parmesan.
Two cheeses from Emmi Roth USA, Green
Bay, were named Best of Class in their respective
categories: Roth GranQueso®—Hard Hispanic
Cheeses; and Roth Five Peppercorn Raclette—
Flavored Semi-Soft Cheeses. Roth Buttermilk
Blue® placed second-—Blue Veined Cheeses;
Roth Raclette placed third—Smear Ripened
Semi-Soft Cheeses; and Roth GranQueso® Reserve
placed third—Hard Hispanic Cheeses.
Vermont Farmstead Cheese Company, South
Woodstock, Vt., was awarded second place for
its BrickHaus Tilsit cheese, an adaptation of the
Danish Havarti. The company, which has been
producing farmstead and artisanal cheeses for
just over two years, has received 33 industry
awards to date.
The contest, hosted by the Wisconsin Cheese
Makers Association, Madison, Wis., is the largest
technical evaluation of cheese and butter in
the country. It began when the association held
its first cheese contest in 1891. The event has
more than doubled in size since 2001, and this
year there were 1,702 entries from 30 states,
with more than 30,000 pounds of cheese
entered in the contest.
For more information on the contest,
and results for the 81 entry classes, visit
www.uschampioncheese.org.
CIA SAN ANTONIO GRADUATES
FIRST CLASS
SEVENTEEN STUDENTS at The Culinary
Institute of America (CIA), San Antonio,
received Associate in Applied Science
Darren Abate/CIA
(AAS) diplomas, the first degrees conferred
at the campus, during commencement
ceremonies at the Pearl complex April 12.
The commencement address was presented
by Kit Goldsbury, a San Antonio philanthropist
whose development company, Silver Ventures,
is responsible for the development of Pearl.
His gift to the college and support of student
scholarships made the campus a reality. The
CIA opened the San Antonio campus in 2008, initially offering a certificate program in culinary
arts. Two years ago, the college launched an AAS degree program. An associate degree in baking
and pastry arts begins in August.
WINE EXPERTS
LOOK AT 2013
TRENDS
NAPA TECHNOLOGY,
CAMPBELL, CALIF.,
conducted its third
annual survey in
February asking
leading wine industry
professionals to
share what they see
happening in wine
trends in restaurants,
arenas, hotels, cruise
ships and retail venues. Predictions for 2013
include a continued effort to reach Millennials,
a greater emphasis on women wine drinkers,
and a belief that wines-by-the-glass programs
should go beyond familiar variatals and provide
more choice. The 2012 survey showed that
ordering wines by the glass was on the rise,
driven by a more sophisticated, younger
customer. Wine selection trends for 2013 see
an interest in unconventional wines from New
World producers, including Argentina, as well
as a resurgence of Old World wines from Spain.
BE A FLAVOR ARTIST
FOODSERVICE PROFESSIONALS are invited
to create and share a video of how they use
The Perfect Puree of Napa Valley products in
original dishes or beverages. The Flavor Artist of
the Month receives $1,000 and is featured in
Chilled Magazine. For contest details, visit
www.perfectpuree.com/flavorartist.
